Risotto Primavera, Rao’s

The trick to a good risotto is constant stirring. The Italian gourmand Giacomo Bologna once famously said, “When you can count the number of grains of rice in your mouth, the risotto is done properly.” Rao’s chef de cuisine Nicole Grimes serves her risotto in a round, stainless steel dish. The Primavera—laden with spinach, carrot and zucchini—is light, buttery and near perfection. $29, in Caesars Palace, 731-7267.

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