Growing up in an Italian home, I didn’t eat a lot of rice. We preferred pasta and my mother served it regularly as our staple carbohydrate. Once and a while, however, my mom would whip up a risotto and I would pout through dinner, pushing it to the edges of my plate hoping my father would think I had some.
Truth be told, I hate risotto. It just doesn’t do it for me. If I am going to eat something creamy and full of carbs, hand me a dish of cheesy polenta and I’m a happy girl. The one positive to hating risotto though, is that my mother had plenty leftover to make rice balls with for us the next day. Golden brown and crispy on the outside and creamy, cheesy inside make for a killer combination.
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