Tuesday, March 22, 2011
I felt like a million bucks tonight, or perhaps the Contessa, cooking with my saffron threads. I used a recipe from The New Best Recipe. I am absolutely madly in love with this cookbook. I can sit and read it for hours and it is loaded with sticky notes for recipes I can't wait to try out.
Anyway back to the saffron risotto. I threw in a box of spinach and a nice handful, or seven, of Parmesan cheese. It was quite tasty, but Tom Colicchio would not approve of how stiff it was. It did not spread out on the plate. I would have been told to pack my knives and go home at the judges panel. but luckily my family doesn't watch Top Chef and they gave it rave reviews.