Cooking with Ruth Reichl

Took a little detour yesterday to try one of the recipes from "Garlic and Sapphires." I made Reichl's rissotto primavera. I've never made rissotto before, but it's supposed to be fairly difficult because you have to constantly stir and tend to the rice, slowly adding liquid as you go along.

The recipe wasn't hard, but it was time consuming. Took me about an hour to do the whole thing. Not to mention I spent more than $6 on just a few cups of rice. The dish was good, but I'm not sure what all the fuss is about over rissotto. I'm no foodie, but this, to me, was just a rice dish with vegetables in it. Tasty, but nothing to write home about. Hmm.