Aphorisms from the Professor: Brillat-Savarin

Saturday, April 10, 2010

risotto success!

This is not the first time we've made risotto, but this was the first time it came out absolutely perfectly. I think this will be a turning point - we will be making this a lot more now that we have mastered the technique. As my boyfriend said, risotto isn't about following a recipe or exact quantities, it's about understanding what needs to happen to the rice (which is mainly that it needs to absorb moisture slowly).

I should also say that the arugula (my idea!) was fabulous on top. The white wine we used was on the sweet side, and the pepperiness of the arugula was a perfect foil for the sweetness of the wine and the overall creaminess (because when your risotto is a success, it is sooooooo creamy!!!).

Pork chop

Risotto (arborio rice, garlic, red onion, chicken stock, white wine, butter, peas and parmesean cheese) finished with arugula

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