Finding Your Choux and Other Charming Pursuits (Lady Primlore Presents #2)

Il Soffrito

How to Make Traditional Cantuccinian Risotto

Step 1: Il Soffritto – The Sauté

Finely dice onion, carrot, and celery and sauté gently in olive oil and butter. It must become soft and release its essence but not brown or burn. This is the basis of the risotto, the small beginning that will flavour the rice before it is cooked.

— The Chef of Few Clothes by Chef Santini