I do a spinach and mushroom rissotto. I find that by frying the mushrooms first and then adding them back to the partially cooked rice, you get a more intense mushroom flavour. I do everything else the same as what you did. Gorgeous recipe!
Julia Child and James Beard showing up. That must have been so exciting and scary. Julia asking for a lesson must have felt like such an honor but if that was me, my mind would have to short circuited lol
One very hot summer day in Florence during a short break in a UN conference, Italian gourmand friends took me to a small delicatessan for a quick lunch consisting of a cool multi-coloured citrus (orange and lemon) risotto. Perhaps there was fennel in it I can't quite remember, but I think so. It was delicious and cooling, and so perfect for this blistering hot day. Any suggestion for a near recipe?
I’ve always been afraid to cook risotto. Everything has to be just right. Most important, you mentioned the “fondina” bowls. I’ve been all over Italy in the last two years, and I was impressed by these deep bowls with the wide rim. I can’t find them here in the States, other than Corelle, which isn’t Italian and only comes in white.
