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Risotto, Revamped

by • October 31, 2012 0 Comments

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There are few dishes as cherished or as painstakingly prepared as risotto. Creaminess, chew, and limitless flavor combinations keep us coming back year-round, standing over the stove and stirring with care. While Arborio rice is the most traditional variety, Mark Bittman is here to walk us through a delicious -- and healthy -- adaptation: easy brown rice risotto. Parboiling reduces cooking time, while the rest of the technique stays the same. Brown rice has never looked this good.

A Different Shade of Risotto from The New York Times

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