Red Risotto

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

From the Camargue, that strange, low-lying country of black bulls and white horses in the south of France, comes an unusual strain of red rice, now being sold in Britain. Not as refined as white rice, it takes longer to cook and retains more bite. But it can be used to good effect in traditional rice recipes, and I have devised a red risotto to make the most of its colour.