andynumber98
Assistant Cook
Hi all,
I'm planning to make a Risotto for my family on Wednesday that includes parmesan as an ingredient. My mother is insisting that the shredded Kraft parmesan she has should be fine for the recipe, but I want to get some input first before actually going that route. I realize actual block parmesan would be best, but she is saying she will not go back to the store. Does anyone know if this Kraft brand parmesan will work for a risotto?
I'm planning to make a Risotto for my family on Wednesday that includes parmesan as an ingredient. My mother is insisting that the shredded Kraft parmesan she has should be fine for the recipe, but I want to get some input first before actually going that route. I realize actual block parmesan would be best, but she is saying she will not go back to the store. Does anyone know if this Kraft brand parmesan will work for a risotto?
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