When I was writing Joachim Splichal's cookbook (Patina: Spuds, Truffles, and Wild Gnocchi), that highly-respected chef gave me a short, one-sentence piece of advice that permanently removed any fear of stirring. However, I know that, for home cooks, risotto ranks right up there with souffle in the "I can't do it!" realm.
Wine Enough, and Time
Wine Enough, and Time
Wine Enough, and Time
When I was writing Joachim Splichal's cookbook (Patina: Spuds, Truffles, and Wild Gnocchi), that highly-respected chef gave me a short, one-sentence piece of advice that permanently removed any fear of stirring. However, I know that, for home cooks, risotto ranks right up there with souffle in the "I can't do it!" realm.