I love risotto. It’s especially nice during the colder months when one craves something warming and filling. But risotto is great in the summer too. It’s a perfect vehicle for all of that amazing summer produce. I make risotto regularly, once to twice a month. My wife and daughter both love it too. It’s a staple in our house.
I’m starting a new series on the blog that I’m calling “You’re doing it wrong”. My goal is to correct the record for dishes that are generally executed poorly, made lazily, or are just plain wrong.
This is actually the second post in the series. My post months back lamenting that most restaurants don’t execute risotto properly, titled “Risotto is not Rice with Stuff in it” was the first and the genesis of this idea.
Today, I’m complaining about omelettes. And in honor of the risotto post, this piece could also be titled “Omelettes are not Eggs with Stuff in Them.”
We recently vacationed on the Jersey shore. While there, I ordered a scallop dish at a wonderful little seafood restaurant that was served with risotto. This is a common combination. Perfectly caramelized, tender scallops, pair wonderfully with an al dente, and creamy risotto.
|Maestro’s – Saratoga, NY|
Unfortunately, we only get a peek at the risotto, but that’s all we need. See it there, on the left?