It’s soft, creamy, has a toothsome bite to it and a delicious flavor especially when it’s made with saffron. Of course I’m talking about Risotto alla Milanese. Risotto in America is very misunderstood. Most people have heard about it and maybe even ordered it in a restaurant. But unless you know how to properly cook it this iconic northern Italian dish can be quite elusive to make properly. Join Chef G.S. Argenti as he guides you through every facet of making this and literally any risotto. You learn what to do, when to do it and what to look for the attain the perfect texture and flavor.
2 Comments
Superbo e Fantastico! I got on a risotto kick about 4 years ago. It is a fantastic dish to learn. Getting that stirring right, and the timing of stock addition is so essential. I found that only clockwise stirring was best in the northern hemisphere… haha! 🙃
You read my mind. I was going to request a risotto video. Fantastic!