Originally Posted by
magiciansampras
Risotto, that's a good one. I've basically given up. It's too hard. I screw it up each time.
There are so many variables with risotto.
- the type of hob (gas, induction etc)
- the size of the pan you are making the risotto in
- the temperature of the stock
- the type of risotto rice
When I moved house and bought a new set of analon pans, it took a few weeks to adjust my recipe to the new place.
Others:
- ravioli from scratch can be tricky. It needs a light touch and a patience so its every other Sunday for me
- beef wellington
- blanquette de veau