Hi,
Is it simply that they add cream at the end?
I mean, I do use the right kind of rice, arborio or carnaroli.
I make a good enough risotto, and it absorbs plenty of liquid (wine and broth) but why, oh why, is risotto so much more unctuous when I eat out in a restaurant?
Yours sincerley,
Alex Rychlewski
Is it simply that they add cream at the end?
I mean, I do use the right kind of rice, arborio or carnaroli.
I make a good enough risotto, and it absorbs plenty of liquid (wine and broth) but why, oh why, is risotto so much more unctuous when I eat out in a restaurant?
Yours sincerley,
Alex Rychlewski