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.

Comments (5)

sognatriceNovember 23rd, 2007 at 10:17

Great tip, and now I just may have to make myself an American breakfast/brunch because I’m craving eggs.

MaryNovember 23rd, 2007 at 11:13

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.

adminNovember 24th, 2007 at 00:35

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.

AlexNovember 24th, 2007 at 00:51

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…

adminNovember 24th, 2007 at 10:32

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.

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