Forget the savories; this clearly needs to be turned into a dessert dish. I'm picturing something like a rice pudding risotto torte, with some sugar (or Splenda for the diabetic Chefs) and vanilla and almond and cream cheese, and some nice fresh summer berries.
September 8, 2004 8:05 AM
By Jove, Watson, I think you're on to something there. I may just have to try something like that this weekend.
September 8, 2004 8:48 AM
You know I started reading this recipe thinking "why would this be better than just eating the risotto" but by the end you convinced me - it sounds very good. Did you have any problems folding in the egg whites without losing all the fluffiness? I remember that was a bit difficult when we made the pasta soufflé at your place last summer...
Meg in Paris |
September 8, 2004 11:29 AM
The folding was interesting, since the rice was many, many times more dense than the egg whites, but it worked out. I had to be careful not to deflate the whites, too much, but I think it worked out.
You would of course prefer this to plain risotto because it's more portable and therefore, a FOOD of TOMORROW!!!!
Or maybe just because you like golden, brown, and delicious crusts with your risotto...
September 8, 2004 11:42 AM
It also sounds a lot less stodgy than classic risotto, which is a real plus!
Meg in Paris |
September 11, 2004 2:11 AM
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