I used some expensive pearl couscous the other night and it was fine. But this was divine.
I chopped some leeks, fried them in some butter, olive oil with garlic, chopped about a half a cup of dried tomatoes and stirred through. Added the risoni, cooked to Brown and poured the chicken stock over it.
Reduced and served. A $3 bag of pasta and some leftover fresh stuff created a gourmet meal. How cool?
I first saw this pasta about five years ago when Michael Neale (who still works at San Remo) showed it to me with gusto.
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