I had never had risotto until last night when I made the easy bacon and pea recipe from bbc good food website. It required the stock to be all added at once and simmered.
It ended up edible, but really gloopy, like gelatinous, almost slimy.
Is that really what risotto should be like?
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Food/Recipes
is risotto supposed to be gloopy?
6 replies
allthingsfluffy · 19/01/2014 22:02
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