FryBoy said:Thanks. I appreciate your comments.
To tell you the truth, I've rarely had risotto in a restaurant that's as good as what I make at home -- by either the traditional methods or in the PC. It's so time-consuming and last-minute that I don't think most restaurant kitchens can do it justice.
That may be partially true, but not if they know how to run a high end kitchen, which risotto would be an offering from.
We had an Italian resto that opened and may have been the first time I had risotto. It was sublime. And the kitchen was open and you could see the cook standing at the stove. THEN, success struck--too many orders--no knowledge of how to manage it (see my preivious note about what the chef at Julia's Kitchen does). and they were passing off long grain rice as "risotto". I sent it back.