By Jeffrey K. Winikow
The laws of the kitchen require a delicate balance when making the perfect risotto. In their tome, "The New Basics Cookbook," authors Julie Rosso and Sheila Lukins note that if the risotto cooks too quickly, "the rice will be soft outside and chalky inside"; if it cooks too slowly, "the rice w...
The laws of the kitchen require a delicate balance when making the perfect risotto. In their tome, "The New Basics Cookbook," authors Julie Rosso and Sheila Lukins note that if the risotto cooks too quickly, "the rice will be soft outside and chalky inside"; if it cooks too slowly, "the rice w...
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