Preparation info
    • Difficulty


Appears in
Umami: Unlocking the Secrets of the Fifth Taste

By Ole Mouritsen

Published 2014

  • About


To make a good risotto, you need three things—the right kind of rice, a lot of enthusiasm, and the ability to pay attention. It is vital to use a special type of round short- or medium-grain rice with a high starch content; Arborio, Baldo, Carnaroli