I figured that risotto was one of those foods with an undeserved reputation for being near impossible to get right. I thought that with some patience, and time, and attention to detail, I could definitely handle risotto. My first attempt proved that it was harder than I thought. That was several months ago, and while it was edible, even delicious, it was not really…right. It wasn’t creamy, the grains had too much bite, it wasn’t…heavenly.
After some research, and lengthy consultation with other risotto cookers, I decided to give it another go. My problems seem to have been that I cooked it much too quickly, at too high a temperature. I thought this time around, I’d go very, very basic. I still had about a pound of leftover roasted vegetables from Tuesday night’s chicken roasting, which would add a bit more interest to a basic risotto without affecting the actual risotto cooking process, thus giving me a chance to perfect my technique.
I think it still needs a bit more perfecting.
Continue reading Roasted Vegetable Risotto, or: Risotto, Take Two