"I am not one who was born in the custody of wisdom. I am one who is fond of olden times and intense in quest of the sacred knowing of the ancients." Gustave Courbet

31 December 2009

Mantecare


Yes, yes!

"Tony, you see, insisted that it was the mantecare—a vigorous, final beating-in of butter—that was the essential part of risotto-making. The mantecare guaranteed an immaculate, homogenous mass of rice, broth, cheese (if appropriate) and butter. Skipping it, he said, was the reason why many risotti miserably fail, with the rice falling out of suspension and ending up surrounded by a pool of seeping broth."

Read the rest here.

Use carnaroli instead of arborio, it yields a creamier, much more luxuriant risotto.

Don't get lost.

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