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Risotto breakthrough!


Jane in NC
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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!

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