The first time I heard about Risotto, my first thought was, ‘So, the Italians make khichadi too!’ And indeed it is just that. But so much cooler! I mean, one puts wine in it. And cheese. And asparagus.
I am, by no means, any kind of authority on risotto. The packet of Arborio rice came home from the supermarket and sat on the pantry shelves for a good two months before I summoned up the courage to have a shot at cooking risotto. Continue reading