Risotto is my off by heart recipe. I’ve been making it since I was in high school. My new thing for risotto is putting in a Parmesan rind (or similar) into the risotto while the stock is absorbing for extra flavour, also handy if you are otherwise low on cheese to actually add later on or for garnish. What I add to the risotto changes almost every time I make it and even if I’m just making it for myself I make a full batch purely so there are leftovers- because I always want leftovers!
Yum, that sounds so comforting ❤️ I love the addition of the Parmesan rind, an ingredient I’m yet to incorporate into my cooking. Thanks for the reminder, Kath!
"off by heart, off the chart"
Risotto is my off by heart recipe. I’ve been making it since I was in high school. My new thing for risotto is putting in a Parmesan rind (or similar) into the risotto while the stock is absorbing for extra flavour, also handy if you are otherwise low on cheese to actually add later on or for garnish. What I add to the risotto changes almost every time I make it and even if I’m just making it for myself I make a full batch purely so there are leftovers- because I always want leftovers!
Yum, that sounds so comforting ❤️ I love the addition of the Parmesan rind, an ingredient I’m yet to incorporate into my cooking. Thanks for the reminder, Kath!
That's a cook book title right there.