This delightful risotto dish is flavored with pancetta, leeks, thyme and fresh asparagus.
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If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
Now that you have practiced making a basic risotto at least a few times (you did your homework from the previous lesson; right?), you can now move on to varying a basic risotto by incorporating new ingredients.
You may want to start off simple by changing up the mirepoix and/or adding some parcooked vegetables. You may even have a cup or two of leftover sauce that you need to use up. Risotto rice lends itself well to many flavors, so think about the flavors you want to eat and figure out when in the cooking process the ingredients should be added. Remember that risottos are appreciated for the rice and not the additives, so focus on mastering the technique to achieve the optimum texture and creaminess.
In partnership with:
Northwest Culinary Academy of Vancouver