Reid sent this LAT food column on risotto (which I still call “risott’ ” in the mountain dialect of my grandparents) for my comment. What did I think?
Well, you’d certainly get a good dish if you followed the cook’s advice. But he sure takes it solemnly (not at all the same as seriously).
I never knew there were separate names for every step, like adding butter, and I have been making it for almost 50 years….
I think I said the same thing in an essay in here using fewer words.
He needed a special inspiration to think of making it?! (Maybe because he seems to see it as such a … BIG THING?) We make some variety two or three times a week.
And finally, drop the rice fetishism and the rare- rice mystique. Arborio is nice, but you can make it with any of the shorter high- starch rices from supermarket medium- grain to (even) sushi- type— just avoid long- grain types like Basmati. My grandparents used ordinary medium- grain and it worked then, as it does now.
Cooking technique is important, but there is a difference between the kitchen and Church– or even an art gallery. I prefer Bourdain’s playful, even raunchy attitude to food to hushed worship…