When I was training to be a chef in Italy it was the one dish I mastered straight away. To have Italians like your risotto, believe me, is a proper feather in your cap. I'll be showing you how to ...
POINT BREEZE (WPVI) -- In today's The Dish, we're making something that some home chefs can find intimidating: risotto. It can be easy to burn and often hard to get the consistency right.
As a prosciutto lover, I was not about to throw away some good - albeit singed - slices of my favorite charcuterie-board meat ... risotto, and although I was told it's a fairly simple dish ...