It's been well over a decade since I tried my hand at risotto. Perhaps I've been intimidated with the "stir constantly" instructions. (Too impatient.) Perhaps I'm not a big fan of rice. (Not connected with my cultural heritage.) Perhaps I didn't appreciate the oatmeal consistency... well, whatever the reasons were, they no longer exist. Thanks to Dear Sister, who found the cookbook, Bistro Laurent Tourondel: New American Bistro Cooking, I surely will make this dish again and again.
