Risotto style pasta with goat cheese and sun dried tomato
Pasta and macaroni
Italian cuisine
When you think of risotto, you probably think of a creamy cooked rice dish, right? Always rice. But did you know you can make risotto out of just about anything that will absorb liquid. Say, barley. (It's delicious. You should try it!) Or, pasta. You heard me... pasta. It's brilliant, really. I mean, who needs a huge pot full of water any way? You can just as easily make a delicious and extra-flavorful pasta with as little as 4 cups of liquid. And if you use a homemade or high quality chicken broth instead of water, guess where all that extra flavor goes? Yep, straight into your pasta. It's truly an amazing thing. Here's one recipe where you shouldn't follow our example, however. We used a baby farfalle pasta this time, and while it's pretty, it isn't particularly suited to the risotto-style of cooking. The little 'pinch' of dough in the middle of the noodle didn't fully cook, even after we used well over the required 4 cups of broth. Still crunchy. We decided that a pasta shape that
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