Risotto

  As discussed in another post, I was making Julia Child’s Supremes de Volaille aux Champignons (Chicken Breasts with Mushrooms and Cream), as adapted for a sous-vide cooker, and she suggested serving the chicken with risotto. Risotto has always seemed to be too much work, and too finicky, but an article in www.thekitchn.com insisted that Read More …