Recent content by hougie

That's sounds like a great idea - haven't done a risotto in years. A question though: I never know when is that magical moment to take the heat off, and get it to taste like you're in Italy. Often too crunchy or too sticky. Anyone with a hint on how to know when a risotto is "just right"? :chef:

I tend to have more success with somewhat lower temperatures (around 190); just stick the back of a matchstick into one after 15 minutes, to get an indication whether you're almost there. Careful not to "dry" them out, though. Hope it helps!

Best memories Amazing how one can remember exactly where you were/whom with when you had your "best ever". I asked my wife and daughter (10 yr old): Wife: 1. spinach, ricotta ravioli in Florence 2. artichokes in Chianti Daughter 1. Mom's "red pasta" 2. Dad's Norwegian Salmon with mozarella...

I'll be travelling to Cape Town, South Africa in mid-May. Anyone familiar with "have to visit" places for an inquisitive foodie?