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Rissoto why is it so hard?

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Rissoto why is it so hard?

GreenLightJerky | | Jun 28, 2007 12:35 PM

Rissoto is not that difficult to make but it never fails that any time I try Rissoto on someones menu, ITS CRUNCHY. I dont know about anyone else, but I would much rather eat mushy over cooked rissoto over CRUNCHY undercooked rice.

Now I dont eat at a lot of HIGH end restaurants so maybe thats my problem.

Any suggestions were to go to get it well prepared?

Can it be that hard!

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