What if your risotto is too salty?
It can happen. It happened to me the other day. I knew I couldn’t cook a potato in it, start over or think of any clever tip that would work.
So I poached an egg in plain vinegared water, one for each serving and plopped it on top, and it was GOOD. There is nothing so unsalty as an unsalted egg. Bite of each and I was pleased.
5 comments November 23rd, 2007
