such as Parmagiano, but it’s common in most others. When the risotto is perfectly al dente and saucy, remove the pan from the stove, add an appropriate grated cheese, and swirl in a bit of additional butter.
Most versions use white wine, but red wine risottos, flavored with bay leaves and thyme, are a wonderful way to turn small amounts of leftover braised red meats, such as pot roast, into a full meal. Vegetable possibilities are endless, from sweet corn (especially good with lobster/seafood summertime risottos) to broccoli, beans and so on. Though less traditional, there are even dessert risottos (essentially rice puddings) made with milk, a bit of sugar or honey and fruits, such as strawberries or chocolate. Contact Julianne Glatz at [email protected]. |
