Okay, this is certainly NOT a dish for these too-hot-to-stand-in-front-of-the-stove days. Risotto needs tender loving care like a infant. It needs constant stirring and watching. For at least 20 minutes at the stove from start to stop. If not for my ridiculous craving, it would be crazy to sweat together with the onions. Many years ago while working at an Italian restaurant, I had often seen risotto being served. Unfortunately, the feedback from the diners and kitchen was that this dish was unpopular because the Singaporean diners do no know what to make of it. Remember that was like fifteen years ago when most people were still not well travelled nor well informed. It was a pity that I didn't have the money to dine at the said Italian restaurant before it closed for good when Shangri-la did their major renovations. In the years since, I didn't encounter risotto again until the other day we ate at Bonta , where we had Barolo Braised Milk Fed Veal Shank served with parmigian
Savouring life with dainty bites