The mouth captures a spoon of a creamy dish but there are also little grains to bite. A fresh smell of mint disperses and is paired with the characteristic but light taste of parmesan and the aromatic flavour of tomatoes. „Risotto menta e pomodori“.
Risotto is a pretty simple dish in my culinary experience one of the italian dishes which is definitely underestimated and underrepresented. In Germany Pizza & Pasta seem to be THE italian dishes.
But how did it come that I never experienced the brilliancy of this simple recipe? Or more practical what makes the difference between the risotto I cooked back home before I came to Bra and the five different varieties I’ve tasted in the last three weeks since my arrival?
Very important is definetly my curiousness about every single meal I had in these first exciting weeks of my extraordinary culinary expedition.
Though the key is the described consistency. Most Risottos I had before were either too dry or too soft. The right balance between liquid and solid compounds which is achieved through a dedicative preparation with continously stiring and adding the broth love scoop by scoop is essential.
