Making risotto is a beautiful process. Slowly stirring in ladles of hot broth and letting everything get all creamy and luscious is a cathartic act, and there’s no reason to limit this method to rice. You can do the same with pasta, and the results are delicious.
Photo by Cyclonebill.
This may seem like insanity. After all, we all “know” how to cook pasta: You throw it in a big pot of salty-as-the-sea boiling water and cook until al dente. That’s still completely “correct”, but taking the risotto route will give you a more savoury noodle. First, you’re going to make a super flavorful base by sauteing some onions until golden brown, then glugging in some wine and reducing it by about half. Add in your pasta and about two cups of your favourite stock and cook, stirring gently until it’s absorbed by the pasta. Repeat with four more cups of stock, adding one at a time, until pasta is al dente and a creamy, beautiful sauce has formed. Then add cheese. Then eat.
The Creamiest, Dreamiest Way to Cook Pasta [Epicurious]
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