Cooking

I took a course some years ago at Eataly on how to make italian risotto and loved it. One of the items we were suppose to cover in the course but did not get to it was pasta risottata. I thought it was a really intriguing concept.

Since then I started experimenting and making my own version of pasta risottata even to the point of thinking that risotto is not just a dish but a process: you can prepare a lot of things as if making a risotto.

Luckily my family is happy with the result and it is now our standard fare for lunch on weekends.

I will write below some of my thoughts and recipes of what came out of this experience.