Servings: 4 as a main, or 6 as a first course
Baldo rice is a great pick for this simple springtime risotto because it releases enough starch as it cooks to warrant only frequent—not constant—stirring, making this less labor intensive than most risottos.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Absolutely delicious. I love the quicker cooking method that still lets me have a fantastically creamy risotto. You can read my full review at Taking On Magazines: http://bit.ly/15aB1yj
This is delicious and relatively easy. I used a bit more mushroom and asparagus than the recipe calls for in order to increase vegetable content. Will definitely repeat!
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?