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.
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