Monday, February 21, 2011

No snappy title; just read this, will you?

This is arborio rice.

When you toast arborio rice in a pan with some onion and then slowly add hot saffron broth and white wine to cook it until it's al dente, and then finish it with a little butter and sour cream, and then top it with roasted red pepper and a poached egg and smoked paprika and parsley and broiled kale, this is what you get:

Many thanks to the lovely downstairs neighbors who helped me cook and eat this. I actually wrote down the proportions, for once, so I'll be making this again for sure.

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