Risotto is a long time favorite, what is the seasoning that has the red color to it?
Risotto is kind of like a flour tortilla or a good southern biscuit, it is a fantastic vehicle for so many things, I have made dozens of different combos over the years and it never gets old.
One of my favorites is lobster and shiitaki mushroom. The key is making a home made stock with the shrimp or whaterver it is, as is the case with creole or gumbo, makes all the difference. STOCK is the key to many questions in life.
That looks fantastic!
Last edited by slackdogbbq; 04-23-2013 at 07:40 PM..