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A common Greek dry white wine of a type I really like drinking, tasty and aromatic :smile:

Good point, I think you are right :)

Onion was actually caramelized and cooked beautifully. There was some rice that stuck at the bottom of the pan during the toasting phase but nothing burnt came out in flavor. The recipe comes from a book called "Risotti" written by one of Greece's top chefs, Panos Ioannidis who is a Masterchef...

I am pretty sure the pot was clean and dry before using. The only thing that I can think that could have gone wrong is during the stage where I added some white wine (just after toasting the rice), maybe I didn't leave it evaporate completely and this had an effect on the flavor? Although I...

I tasted the prosciutto on its own afterwards and it was ok. Do you think that cooking the fennel through some butter would make its taste milder? The thing is I tried some raw fennel afterwards and its taste was very anise heavy, of course, but definitely not bitter. The bitterness seemed to...

Just salt and pepper, just normal small sized melon without cooking it at all.

I had never tasted fennel before in my life. Its smell was great (there is an anise Greek drink called "ouzo" which I really like) but as far as taste is concerned I don't think I had ever eaten something with anise ingredients in it before.

I tasted the melon, it was delicious and sweet. I did not taste the mozzarella and prosciutto at any point. Fennel and mozzarella were put raw in the plate during the last stage of the risotto (when we are joining everything together and make our dish firm and creamy) while prosciutto was dried...

Hey guys, First of all I am really happy to join this fantastic community. I have been navigating the forums for a while and saw some great stuff! The issue I had yesterday was that I prepared this fantastic looking risotto with melon and prosciutto, which looked absolutely gorgeous but had a...