For years, I've wondered about the hype regarding risotto. It's a regular feature on the menu for Fox's Hell's Kitchen, I see it offered in high-end restaurants and know that it's supposed to be some sort of heavenly rice-based dish that, when done correctly, transcends space and time.
I still don't get it.
I have a box of Arborio rice that has languished in my pantry for a couple of years now, as I chip away at it every time I make an attempt on rissoto. I've tried a recipe from the bible, Joy of Cooking. I've searched for the highest rated version on epicurious.com. I've asked friends what they do. I follow each set of instructions to the letter, which is rare for me, as I'm really not into recipes. Each time, my efforts fall flat and I end up with a plate of sticky, gooey, bland-ish rice.
Is it just me? Do I have a risotto retardation?
The last straw was Monday night. Faced with a lack of starch options for the night's dinner, I gamely cooked up another batch, with white wine, asiago cheese and fresh parsley. My husband valiantly pushed his portion around on his plate and hid the remainder under his abandoned cutlery. I believe I must admit defeat on this one dish and move on.
What about you, dear reader? Is there a dish you just can't seem to master, no matter how hard you try? Comments are open below!