-
-
-
-
-
-
Risotto is extremely time sensitive, two minutes either way and the result is disappointing. That is why even the best restaurants can have the occasional poor result.
Get a few good recipes and try yourself, it is actually pretty easy one you get the swing of things.
Start with using quality ingredients like a carnaroli or vialone nano and a good stock, like roasted chicken. I have found that an inexpensive Trebbiano d'Abruzzo is the best white wine for risotto, and it is one of the cheapest whites around.
-
-

