So risotto is nothing more than long grain rice, though it was something special. Why so much liquid, will the rice absorb it all? Sounds like its going to be rune. How do you get the saffron out of them small bottles, doesn't look like it likes coming in contact with fingers. Never made risotto before so can you give step instructions? Can it be made in pressure or rice cooker, have both. How many strans of saffron?
2/27/15 at 9:17am