Best Risotto - 2009
There is an art to making the perfect risotto. Cook it too long, and the much-prized al dente texture disappears in a soft mass. Add too much stock, and the dish turns into a soup. Balancing the flavors of saffron, wine, onion and stock is a delicate task indeed — too much of any one will overpower the dish. All four flavors should be present, along with a generous dab of butter and ample shavings of a good Parmigiano. At Cavour, the chef makes a classic risotto Milanese masterfully. The result is a spectacular combination of flavors with a firm texture and bright yellow color.