We’ve all had dreadful risottos.  You know the kind that comes congealed on your plate like a stiff pudding, with every mouthful an overcooked mush. Most of the time these taste of nothing but generic cheese.  You want a glossy, loose pool of risotto.  When you ladle it to the center of the plate you want it to gently spread into a thin layer.   You want it to still have a bite, and you want it to be light and you also want it to be creamy.  It’s a plate of pure delight when done right.  And it doesn’t need some protein protagonist to sit on top of it, let it be by itself.

Continue reading “Citrus Fennel Risotto” →