The first recipe up for January for French Fridays with Dorie is called Dressy Pasta “Risotto”. It’s not really a risotto at all. The “risotto” part actually comes from slowly cooking the pasta in (chicken) broth until it is nearly totally absorbed by the pasta, like it would be if it were arborio rice. Other than that, it’s more akin to a fancy mac & cheese. What would be a quite ordinary dish becomes extraordinary with the addition of freshly grated Parmesan, heavy cream and a dollop of mascarpone. The rich sauce tasted much like the one I use for potatoes gratin, and I was tempted to add a dash of nutmeg to it, but everyone who had a spoon in the pot said to leave it alone. I know when I am outvoted, and truth be told, it didn’t need it. (Although, I may try it again with this addition another time.)
It is important to only salt after you’ve used the broth and the Parmesan as they both tend to be rather salty already and you don’t want to overdo it!
This was a super fast and very easy, one pot recipe-making for minimal fuss and a quick clean up. Everyone really enjoyed it too, an empty crock and some spoons was all that was left. I can easily see myself making this again.
While I cannot share the actual recipe, you can (and should!) buy the book and cook along with us. It’s great fun! Every Friday we make a new recipe. Looking forward to next weeks! For details and to see how others are recreating the dishes from this awesome book, check out the FFWD site.
Buy the book: