Searching for perfection: Risotto
There are a few dishes that I make regularly and always seek for perfection (eg. scrambled eggs, Julia Child's fluffy omelette, Malaysian curry, bulgogi, etc), and I have made a fair amount of risotto whenever I crave homemade Italian meal. Although risotto seems boring and straight forward, the steps that it takes to make a perfect risotto, or at least tasty, are quite patience-demanding. If done right...the result is quite rewarding.
My personal preference for a vibrant risotto dish is done al dente, with a little bit of bite for the grains, but not sticking to your teeth. When I make my risotto, homemade chicken stock is a must. Without a rich and nice homemade stock, risotto tastes like piss...and I mean it. I have worked on risotto for many months...I am still inconsistent with my result. In my perect world, the risotto would be al dente and engulfed with nice seasonal vegetable sauce, and then topped with a nicely cooked protein item. Please check the progress I have made in the last few months...I end this entry with a Risotto with Minty Pea Puree and Curry Scallop (the last photo).
