Perhaps you are wondering where I am? Perhaps you dont even care? Perhaps I dont care? Whatever the case may be one thing is certain - I went from posting every single day down to -
will I ever post again. The answer to that is yes. I have been busy with all kinds of things, things that distract me from the luxury of posting my what nots on my blog. I have been cooking more than ever, I have started new projects, thought about others and completed some. I havent gained a pound and I havent exercised in forever. I joke that I am "a month away from buff" all the time but truth be told I have been "a month away from buff" for a couple of years now and I dont seem to be getting any closer.
Enough talk about me - lets talk risotto. "Risotto" you say "you make risotto all the time" and that would be correct and since I make risotto all the time it only gets better. I make it at home, I make it for clients, I will make it just for fun if you want. The secret(s) behind great risotto are many but it does start with good rice. I have used Arborio mostly until I discovered Carnaroli. Carnaroli is the rice of rices and thats all I have to say about that, if you can find it use it and you will know one more secret.
By now you have realized that this is not the place to come for recipes - recipes are all over the place - this is a place to learn technique, though if you are excited to see some recipes I am working on that as one of my other little projects.
Morel mushrooms and shaved Romano cheese make this creamy dish all that it should be.
By some small chance morel mushrooms and Romano cheese is not enough for you why not put some crumbled bacon on top.
This was so good I couldn't wait to have the leftovers for breakfast, and while it wasnt as creamy as the night before it sure was good with this double yoke poached egg. Get some good rice, make some risotto, practice on having some secrets of your own.
BIG HUGE WHOOPS - Blogspot deleted the comments for this post!!!