A&M are joined by a special guest -- Cesare Casella, Executive Chef/Owner of Salumeria Rosi and Dean of Italian Studies at the Italian Culinary Academy -- who knows a thing or two about risotto. Chef Casella talks tools and technique with A&M as they cook Preserved Lemon and Spring Vegetable Risotto with Grilled Pernod Shrimp by The Dog's Breakfast (here's a hint: Amanda's "intellectual" risotto spoon is unnecessary for making perfectly creamy, al dente risotto).
Hey, this is great to see our recipe in action. :-) The lemon juice also gives a higher note while the preserved lemon adds a more subtle mid-note to the dish. This is a nice risotto for Spring time. - Rob
Yep, still a cutie pie! This recipe looks really beautiful and delicious, well done TDB and congrats! A & M, these risotto videos are so sweet : )
A great comment about the pots, but it was really hard to hear what Cesare was saying the rest of the time.
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