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Risotto with Sun-Dried Tomatoes and Mozzarella
This is a great recipe to start with. The cheese is too much if your looking for a true risotto. My Italian Grandma taught me to use a 3 to 1 ratio of stock to rice......and then she would add some more stock "just for the heck of it....you can never have too much"!!!! The outcome of the texture depends of cook. A true Risotto is high maitance....you can't leave it til it's done. "mushy" usually means the rice wasn't either "browned" enough to start or too much stock was added. It can take several trys to get it perfect.....but it's so worth it!!!!
4 users found this review helpful
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Reviewed On:
Sep. 16, 2010
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