A great risotto should be creamy but al dente that means firm to the bite!
We garnished with finely chopped parsley and crispy parmesan wafer!
Recipe from pg 52 of the Food Solutions textbook..so you can try at home!
Sunday 3 March 2013
RISOTTO RULES FOR VCE YR 11 FOOD TECH!
Today the year 11's made a mediterranean risotto i didnt participate in this prac because i was tired but i was fortunate enough to help other classmates. The best risotto today was Stella who aced this prac! well done Stella!
A great risotto should be creamy but al dente that means firm to the bite!
We garnished with finely chopped parsley and crispy parmesan wafer!
Recipe from pg 52 of the Food Solutions textbook..so you can try at home!
Cheers Liam P in yr 11
A great risotto should be creamy but al dente that means firm to the bite!
We garnished with finely chopped parsley and crispy parmesan wafer!
Recipe from pg 52 of the Food Solutions textbook..so you can try at home!
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