Yum. I cooked rissott last night. I will only cook it from first principles after I have roasted a chicken and then made my own stock. A free range raised chicken at that. I feel strapped to the stove as I make risotto, always stirring. It has become a chicken and hot suppresso version with fennel and peas. I grind the fennel seeds and white peppercorns. I forgot to join a Zoom AGM I had accepted because I had no fennel when I started to prepare and had to go to two places to find seeds. So I was delayed. My apology may include being in the thrawl of rissotto!
Yum. I cooked rissott last night. I will only cook it from first principles after I have roasted a chicken and then made my own stock. A free range raised chicken at that. I feel strapped to the stove as I make risotto, always stirring. It has become a chicken and hot suppresso version with fennel and peas. I grind the fennel seeds and white peppercorns. I forgot to join a Zoom AGM I had accepted because I had no fennel when I started to prepare and had to go to two places to find seeds. So I was delayed. My apology may include being in the thrawl of rissotto!