fish pass France

... for a real chef in just 16 minutes of cooking. The cooking principle is similar to that of pilaf rice, which involves lightly sautéing the rice in fat (the tostatura, or roasting) before cooking it with liquid (often vegetable, mushroom, meat, or fish broth). However, risotto differs from pilaf rice in that the liquid is absorbed in small successive amounts (about 7 additions) until fully cooked.