I had to share this recipe because it looks and sounds so awesome. What a great dish for the Christmas holiday with all the beautiful colors and flavors.
This is reblogged from the Expat Chef in Barcelona:
I love risotto. I love the variety of ingredients you can add to the humble rice, and make it a truly gourmet meal. Plain, with just saffron, or loaded with veggies, it really is a crowd pleaser. I love also that you have to dedicate your time to risotto, it makes me feel like I am making something with a lot of love and patience. Mind you, it isn’t the longest dish to prepare, but it is constant.
I remember I didn’t particularly like risotto when I first tried it. I thought it wasn’t cooked properly. But, of course, I later realized that like pasta in Italy, the rice has to be al dentetoo. Risotto is also a tricky dish, in so that you really have to practice a few times to get it to be perfect. My first attempts were complete disasters. One turned out to be a sticky mess, that you could plaster walls with, the next one, watery and runny. Only with practice and the guide of my fantastic Zio Gianni did I learn how to really cook food, with mastery and patience. Now, I can basically make it with my eyes closed, since it was a dish that I prepared daily at my restaurant. I can tell by sight when I am going to add the last spoonful of stock, and if you pay attention, and practice, you will too.
I decided to use some Spanish ingredients,…. to see the rest and the recipe click here and enjoy.