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re: deangold
Dean, please forgive me for asking: but when you or someone in your kitchen makes risotto do you actually have someone stand in front of the burner stirring constantly for 15+ minutes or do you partially finish it off in the oven? I ask this knowing that the vast majority of people who would come in your door could not tell the difference. Thanks for putting up with my question.
I should also note that the best risotto I have ever had in the D. C. area and one of the best anywhere is Roberto's Alba truffled risotto which is orgasmic. A close second is Fabio's grappa risotto which is incredible. I have the recipe for this and get loaded every time that I make it!
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