28 May 2017

Asparagus Risotto

I only make Risotto when I have home made chicken stock.  I used Japanese rice mixed with Japanese flattened barley.  Flattened barley is easier to cook than normal round one.  It has a great texture and high nutrition.  It sold at Japanese shops and I highly recommend this for the addition to regular white rice.

Risotto can be only eaten right after it cooked.  I always prepare everything in advance and serve this dish right away.



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