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Not As Good As Pork Cracklins

misadventures in cooking

Wednesday, August 24, 2005

Risotto with Corn, Tomatoes, & Basil

Loved it! The whole time I was wishing that I was sharing a meal with Cheryl.

  • Risotto with Corn, Tomatoes & Basil (Fine Cooking #59, p. 82c)


At 8/24/2005 10:38 PM, Blogger Sheri said...

Is that one of your C&B bowls? Great photo. Mmm. Looks so good. I love corn and tomatoes together.

At 8/28/2005 10:51 PM, Blogger it's only fuel said...

What is your risotto strategy? Are you a babysitter or do you make it wait for you?

At 8/29/2005 10:41 AM, Blogger Amy said...

Frequent stirring makes the starch from the outer part of the grains of rice make the risotto creamy. The rice will cook and will become tender without a lot of stirring, but it won't ever be as creamy and nice as risotto should be. More like a pilaf.


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