Wednesday
I know how to make risotto, I’ve been making it for years but perhaps for so long, I’ve grown lazy and have developed too many shortcuts, my risotto is still nice but I thought, for once, I’d actually follow a recipe. This one is Risotto Milanese from the ever reliable Art of the Larder, it differs from my standard risotto in that it has butter and saffron in plus a lot more cheese. The result was really thick and luxurious, probably twice as many calories though! I won’t stop my normal risotto making but I think I’ll remember this recipe when I fancy a treat.
Brighter Industries 