shallot

A brief history of non-risotto “risottos”: At one point, everyone was making risotto with barley instead of short-grain (commonly Arborio) rice. This was undermining the term orzotto, a similar Italian dish made with barley. Then we began to see “risotto” being made with all kinds of other “whole grains for health,” appreciating the nuances of nutty flavor and bite from the likes of spelt, oats, quinoa, wheatberries and more—and I was not one to miss out on the fun. So then it seemed absol-otto awesome … Read More