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Rachel Roddy’s recipe for risotto in bianco | A kitchen in Rome
Make use of every inch of parmesan or other grana-type cheeses with this most simple and lovely of risottos Parmigiano reggiano, grana padano, lodigiano, trentingrana and the other members of the grana-type cheese family (there are many, and all are worth seeking out) are far from cheap. Which is why it is important to use every last bit, including the rind with the last few millimetres of cheese still attached. That functions as a sort of highly flavoured and fatty stock cube that can be add...
12 Mar, 06:00 — 12 Mar, 06:00
