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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