Having watched numerous seasons of Hell's Kitchen and seeing many of the chef's get torn a new one over Risotto, I was curious as to what all the fuss was about. Why would Gordon go on such a rampage about this dish. Is it nearly impossible to make?
Then more recently, while in San Diego for Comicon, I was able to experience the true awesomeness
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I loves me some risotto!
But, here's what you do: use a pressure cooker. I bought a nice one for 30-40 bucks at Wal-mart. Go to
http://www.taunton.com/finecooking/recipes/risotto_under_pressure.aspx
There, you'll find a recipe for Risotto Under Pressure.
7 Minutes. No stirring, except at the very end for a minute or two.
Badda-bing, Badda-boom.
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Hey bud! I know what you mean. I curse the pressure cooker because I have mine jammed way back in the cabinets and I have to remove half of the pans to get it out.
It really is a great recipe. You can knock out a risotto without batting an eye.
Thanks for the friend add. I did the same :)
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