When John got back from Italy a few years ago the first thing he requested was for me to learn how to make risotto exactly the way he had it in Udine. First it had salmon mixed into and from what I can gather some sort of fish roe. Well I made it last night minus the add-ins. I developed a lighter version as well as a creamier version (aka the way John wanted it). When I think of risotto I think of all my cooking shows where chefs go home because their risotto is not cooked perfectly. It’s one of those dishes that gets a bad rep because it can be time consuming and you are constantly stirring it but it’s actually super easy if you can be just a little patient. Enjoy!
Pictured with Tarragon & Dijon Crusted Chukar