>> Saturday, 18 April 2009
For almost two years now, I’ve had a note written in my ideas-book, to try making Risotto. Each week I’d look at the note and quickly turn the page out of fear, fear on two levels - fair of failure and fear of not liking it after standing at my stove for over half an hour cooking the Risotto. You see, the first time I had Risotto, several years ago, it was pasty and bland... Click here to read the rest of the column. The recipe can be found at the bottom of the column.
Such simple and few ingredients...
Yield this Shrimp Risotto
With my leftover Risotto, I made Risotto Balls (Arancini)
I figured that since I was making Italian food, why not go all the way and make something sweet too, and so I made her Ricotta Fritters. Instead of Grand Mariner, I used some world-class aged Caribbean dark rum along with lemon zest. Click here for Marie's Recipe. Again, please take her advice: have company over that is, of course, if you're not ashamed to admit how many of these soft, delicate, melt-in-your mouth fritters you've had. I know, I speak from experience (lol).
Look at how fluffy the inside is
Have a great weekend and a productive week!