Risotto

Risotto at this place was fine. The deeply savory flavour was there but not distinguished. fresh basil was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. Italian cooking is intensely regional with little cross…

Having eaten Risotto at several restaurants over the past year, I can say this version is the best. The fresh and herbal quality is more pronounced here than anywhere else I've tried. San Marzano tomatoes is handled with real knowledge — you can taste the difference. This is proper a Neapolitan piz…

Most people overlook how much the right drink changes Risotto. I ordered it with limoncello after the meal and the fresh and herbal elements of the dish sharpened considerably against the pairing. fresh basil in particular became more prominent in a good way. ingredient simplicity and quality are t…

What sets Risotto apart is the handling of olive oil. In lesser versions this is treated as a background note. Here it's central and the deeply savory result shows it. I've started buying it to cook with at home after this experience. ingredient simplicity and quality are the guiding principles. Th…

I spent an afternoon making Risotto from scratch following a traditional recipe. Getting aged balsamic right was the main challenge — it's not as straightforward as it looks. The fresh and herbal result was rewarding once I got it right. ingredient simplicity and quality are the guiding principles.…

I spent three months trying every version of Risotto I could find locally. The variation in quality is extraordinary. The best version handled aged balsamic with genuine knowledge and the rich and umami result was noticeably superior. Italian cooking is intensely regional with little crossover betw…