I love risotto because————————————————-
- it tastes good
- it is easy
- you can put nearly anything in it
- it’s a main course or a side
- it reheats well (make lots)
- it spans the seasons
- the name caresses itself (rihsohhhhtoh)
I have a couple of ways of making it that shorten, or make simpler, the process. But the thing about it is that you HAVE to stand there and stir, adding broth; you are tied to the food in such a way that you see it change and be created right before your eyes. Fix it and forget it? Not risotto. You must make the time.
I’m sorry, honey, I can’t answer the phone. I’m stirring risotto.
I’m sorry, I can’t take the dog out, I’m stirring risotto.
Here’s one I made for Dave and me Monday night. (see below)
(Today’s playing includes “Sicut Cervus” (Palestrina), “Be Thou my Vision” (Rutter version) and lesson plan music. Listening: French Chansons (The Scholars of London), OG- MHADAINN SHAMHRAIDH (Summer Dawn) by Kathleen MacInnes-the Scottish Gaelic version)