The Caucus Cafe v1.4
Submitted by Cordelia Lear on Wed, 03/04/2015 - 6:00pmToday’s Special: Risotto
Risotto. Cooking it is almost a lost art in this country. It's time intensive, needs to be served immediately and doesn't reheat well. Hence it doesn't appear on the menu of most restaurants anymore. And, that's unfortunate. This delicacy from northern Italy can be served as a side dish, or it can easily make a jump to the main course.
Try it. You're gonna like it. With a little bit of practice, you'll be able to wow your family and friends by serving them this creamy treat. The ingredient list is short. Arborio rice is a must. It's a short grain, very starchy variety named after the town of Arborio in the Po Valley. You can find it in most quality grocery stores. Don't even think about substituting. Next, you'll need chicken stock. If you don't make your own (that's another diary), please buy a high quality one. Bouillon cubes will not do here.