Sunday, May 17, 2009
Risotto is a labor of love. To get creamy smooth risotto and still not have mushy rice is a skill worth learning.
I made this pancetta, scallion and dried wild mushroom risotto with quattro formaggio to test that very skill and as much as I wanted to hurry it along I am glad I didnt; oh and the 4 cheeses are parmesan, asiago, fontina and provolone (in case you were taking notes)
The risotto is creamy and cheesey with the salty bite from the pancetta balanced nicely with the earthiness from the mushrooms.
Posted by Christo Gonzales at 8:13 PM