and so into Tuesday...

[lagilman]

more proofs.

less coffee.




Made a carb overload dinner last night, to counter the caffeine. Risotto with white wine, saffron, shallots and pancetta. For once, I was almost satisfied with the texture of the risotto, although I think it needed more intensity in the flavor. Still, it worked -- I slept almost six hours. Had forgotten a) how much I enjoy making risotto, and b) how much trouble it is, which is why I always forget how much I enjoy making it.

(also, risotto is one of those things that's more fun to make for someone -- thankfully, paleologa was around to help out in that regard...)

Comments

[ferragus.livejournal.com]

did you use chicken stock instead of water? have you tried turkey (or duck!) broth?

Ok I just made myself hungry, is it wrong to cook a duck just so you can make risotta?

[lagilman]

I use a blend of white wine and chicken broth (1:3 ratio). And it's never wrong to cook a duck.