I made my maiden voyage into Risoto tonight and was very pleased with the results.....it came out beautifly andente and creamy. I now understand why Chef Jacob calls Risoto a "Labor of Love," but one that's worth the effort.
Tonight's menu was 7 bone roast braised to perfection, served over risoto and finished with a pan reduction sauce, and aldente green beans blanched and sauteed with garlic and almonds. My family almost licked their plates. :-) Sorry for patting myself on the back, just wanted to share my sucsess with fellow foodies.
Any body else have a fun meal planned for this week?
November 26, 2011 - 8:43pm#1