Since becoming an avid home cook — and giving up cable for about two years — I’ve begun to appreciate the cooking shows on PBS. You know, the ones hosted by Jacques Pepin, Julia Child, José Andrés, Lidia Bastianich and America’s Test Kitchen. You know the show: They work and work and work on recipes and figure out how they come out best – and then, they show you how to do it. I’ve learned such helpful, basic tips (for example: always cook pasta about two minutes less than the package states.) I’ve also become a Cook’s Illustrated online member so that I can check out videos and recipes whenever I want. In addition to recipes and cooking tips, they also have equipment and ingredient ratings, too. Best olive oil, immersion blenders, knife sharpeners and more. What a fabulous resource – well worth the $35 annual online fee.
I’d always been told that making risotto is a bear. All that stirring, stirring, stirring. Blah, blah, blah. How do you know when it’s done?? But thanks to the wonderful folks at America’s Test Kitchen, I’ve found that it’s not that hard. Risotto actually is your friend.