Thursday, 1 March 2012

A very nice spring risotto with battered haddock. In order to keep my greens green, I used a different risotto method, sauteeing the greens and forest mushrooms just for a minute, then taking them out to rest, and re/ adding them in the 11th minute of the rice cooking slash stirring process. It was magnificent. I used rice that has a 16 minute cooking time.