(a) I feel that the flavour of shallots (or garlic) develops better from being slowly roasted at a lowish temp vs frying, but it's just a tste preference thing really. The fried version should work just as well in practical terms.
(b) I often do use olive oil instead, but (thinking about it) I suppose I tend to reach for the butter if it's a plainish risotto where there isn't any veg being cooked in with it. Not sure why that would be: probably just the way I first learnt how.
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Date: 2011-08-24 04:38 pm (UTC)(b) I often do use olive oil instead, but (thinking about it) I suppose I tend to reach for the butter if it's a plainish risotto where there isn't any veg being cooked in with it. Not sure why that would be: probably just the way I first learnt how.