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Favorite Risotto?


liuzhou
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11 minutes ago, Margaret Pilgrim said:

Yes, quite understood.   But what mushrooms do you choose for risotto?    Do you use mushrooms with a somewhat Italian flavor profile or does this not enter your calculation?

 

I've never made risotto in China. I made it often in England, but I left there 25 years ago. I just found risotto rice in China this week.

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...your dancing child with his Chinese suit.

 

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Strangely I don't like risotto made with meats or seafood. I love artichoke risotto, but I'm getting so lazy about fresh artichokes I don't make if very often. My go-to risotto is fresh tomato, so we eat a lot of that when good ones are in season. Sometimes instead of chicken broth I use a smoky ham broth and that's really fun with heirloom tomatoes, but if I have really flavorful tomatoes I am good with using just water and no stock at all.  I also find I'm happiest when I go light on the cheese and butter. Restaurant risotto is usually too rich for me; I often find restaurants use excess amounts of cheese to make up for lack of flavor. or lack of good rice.  And my standard rice is carnaroli. I'm not adventurous when it comes to breakfast but leftover risotto is a treat.

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