tag:blogger.com,1999:blog-4309470395783938361.post2615120898113953406..comments2024-03-28T08:23:53.824-04:00Comments on Mystery Lovers' Kitchen: SPRING GREEN RISOTTO recipe from author @DarylWoodGerberKorina Mosshttp://www.blogger.com/profile/06533228666706765470noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4309470395783938361.post-70004008898467832242016-05-18T09:59:41.489-04:002016-05-18T09:59:41.489-04:00You don't think you're supposed to add a s...You don't think you're supposed to add a slat of something? Libby, what kind of kitchen operation are you running! LOL Yes, salt. I'll go fix now. Love that you are a particular reader. ~ DarylDaryl Wood Gerber a.k.a. Avery Aames https://www.blogger.com/profile/14774220321350792346noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-38270638724820286682016-05-18T09:58:37.292-04:002016-05-18T09:58:37.292-04:00Sheila, I agree, there is a satisfaction from slow...Sheila, I agree, there is a satisfaction from slow cooking. It feels like dining when you put some "slow" effort into it and don't whip it together (like I normally do). Red and black rice? Wow! You really are a gourmet. ~ DarylDaryl Wood Gerber a.k.a. Avery Aames https://www.blogger.com/profile/14774220321350792346noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-41170084095996901572016-05-18T09:57:43.387-04:002016-05-18T09:57:43.387-04:00Arborio rice takes a LONG time to cook. You have ...Arborio rice takes a LONG time to cook. You have to nurse it with all the juice from the broth. It's fun. I drink wine while I do it. LOL ~ DarylDaryl Wood Gerber a.k.a. Avery Aames https://www.blogger.com/profile/14774220321350792346noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-61391315838231066952016-05-18T09:30:17.759-04:002016-05-18T09:30:17.759-04:00This does sound lovely. Risotto is so uncious and...This does sound lovely. Risotto is so uncious and delicious.<br />(I bet this is supposed to say "salt"-<br />"When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons slat and 1 teaspoon pepper.")<br />Libby Doddhttp://www.libbydoddart.comnoreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-82080532616207577132016-05-18T08:53:33.090-04:002016-05-18T08:53:33.090-04:00For years I avoided making risotto--too much work,...For years I avoided making risotto--too much work, I figured. All that stirring! But more recently I've found a sort of satisfaction in making slow dishes that require care and attention. This version sounds luscious. (I've always wondered what to do with fennel--maybe now I'll try it.) BTW, I seem to have five different kinds of rice in my pantry, including red and black. And plenty Sheila Connollyhttps://www.blogger.com/profile/05165644581595919711noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-76544362477370019152016-05-18T07:18:51.784-04:002016-05-18T07:18:51.784-04:00sounds so good Daryl! I am a big fan of beets thou...sounds so good Daryl! I am a big fan of beets though:). I had some arborio rice and had forgotten to buy my regular brown rice, so I used the arborio plain for dinner. Ugh! I guess it must be built to absorb all those good flavors.Lucy Burdette aka Roberta Isleibhttps://www.blogger.com/profile/04660402177299546055noreply@blogger.com