risotto #3 - chicken confit

another saturday, another risotto. i wish i could have tried the confit with duck fat, but the olive oil was light and unintrusive, and it blended really well with the risotto. the texture of the rice was a bit different--presumably because i used olive oil instead of butter--and the rice actually reheated well! the one off note was the carrot. in future, i should only add carrot if i have fresh ones from the market, so as to borrow their sweetness and easy texture.

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