Debi and I called this Risotto alla Giorgio, it’s a dish inspired by our romantic dinners in one of our favorite restaurants in Malibu’, Giorgio Baldi.
When I arrived in Los Angeles many years ago that was the restaurant that Debi used to bring me to for date night so I could feel home surrounded by cooks with Tuscan accents.
Risotto recipes to a degree are almost all the same when it comes to technique; depending on the grain you use the cooking time will change, the same will happen with your ingredients of choice… some ingredients cook faster than others, so does rice. I always suggest to pause for a moment before cooking any kind of risotto and mentally create a timeline for its execution. I do not like to cook the condiments along with the grain as the more ingredients are inserted into the pan the more difficult will be to strive for the balance in cooking times, textures and last but not least “wetness”. Always prepare your condiments on the side and add mix them together when the rice is almost cooked. Risotto should not bee dry and clumped up nor too soupy. Risotto does not forgive distractions and requires you to be at the stove stirring almost continuously; a phone call will keep you company as you cook, getting on your computer to respond email will most likely kill your dish.