Think On It

What if your risotto is too salty?

November 23rd, 2007

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.

Entry Filed under: Italian food

5 Comments Add your own

1. sognatrice | November 23rd, 2007 at 10:17 am

Great tip, and now I just may have to make myself an American breakfast/brunch because I’m craving eggs.
2. Mary | November 23rd, 2007 at 11:13 am

That’s a great tip! I usually err on the side of not having enough salt, but every once in a while, it slips by me. Like sognatrice, I’m going to have to go poach some eggs now.
3. admin | November 24th, 2007 at 12:35 am

I never eat poached eggs, but I hate waste, so I did this. And now I feel a fool for never eating poached eggs. They’re really good. Even without hollandaise.
4. Alex | November 24th, 2007 at 12:51 am

Fare un vero brodo (non usare dei dadi), un pizzico di zucchero o una cucchiaia di aceto pero soprattutto devi usare il sale con mano leggera…
5. admin | November 24th, 2007 at 10:32 am

Good advice, Alex.

Translation: make a broth, don’t use instant cubes (hate them and I don’t), a pinch of sugar or a spoonful of vinegar, but overall you must use a light hand with salt.

I’m an infamous careful salter, but I think I slipped. Since I was making such a small amount, it was meaningful.