Jane in NC Posted February 8, 2013 Share Posted February 8, 2013 I have not been happy with my attempts at risotto until dear Jamie Oliver led me through the process. I made risotto ai cavolfiori tonight--a complete success! This is yet another useless post. I just had to share my joy! Quote Link to comment Share on other sites More sharing options...
Onceuponatime Posted February 8, 2013 Share Posted February 8, 2013 Yum. :drool5: Quote Link to comment Share on other sites More sharing options...
StephanieZ Posted February 8, 2013 Share Posted February 8, 2013 Link please? You're making me hungry! Quote Link to comment Share on other sites More sharing options...
justasque Posted February 8, 2013 Share Posted February 8, 2013 Jamie Oliver rocks! Quote Link to comment Share on other sites More sharing options...
Jane in NC Posted February 8, 2013 Author Share Posted February 8, 2013 I borrowed Jamie's Italy from the library but I found the recipes online. You use the basic technique from Risotto Bianco (here). I used Romanesco to make the Risotto ai Cavalfiori (link). One mistake that I made on my previous risotto attempts was using a sauce pan. I read somewhere that the rice grains do not absorb the moisture as well in this type of pan. This evening I used my small Dutch oven pan with a wider bottom. It worked beautifully! Quote Link to comment Share on other sites More sharing options...
nevergiveup Posted February 8, 2013 Share Posted February 8, 2013 Threads discussing good food are never useless! :drool5: Quote Link to comment Share on other sites More sharing options...
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