So you can make saffron risotto (the recipe by listening to the show), with mussels, cauliflower etc… What really matters is the broth, as Karine explained to us.
You can also make risotto… Without rice! You can make it do the same principle of watering with a broth but, instead of rice, put pasta, for example pasta.
Our leader:
Karine Lépine runs the restaurant “Madame” in the Faubourg des III Maisons in Nancy.
The Culinary Expert:
Nicolas, wine merchant at the estates, rue Claude Charles behind the town hall of Nancy, gave us ideas of wines to taste with a good risotto
One day a trade
Because the “small business” is also a short circuit, we go to meet the traders of Lorraine. Today, Alain Beldicot our cheesemaker from Epinal told us about Auvergne cheeses like the Mystery of volcanoes for example. We also zoomed in on the parmesan, ideal for risotto.