Today I made my first risotto, almost 20 years since I learnt to cook.
Risotto was never really my bag and the idea of making an ugly rice dish that needed constant attention was not my idea of a pleasant cooking experience.
That being said, yesterday evening I made a mushroom and broccoli risotto and it didn’t turn out half bad.
Of course, having wine to drink whilst you cook always helps. As they say, you should only cook with wine you would drink and so I had to check its quality first-hand. Naturally. However on this particular occasion, catching up with a dear friend whilst stirring relentlessly was what made it worth the while.
I adapted a mushroom and spinach risotto recipe from the BBC Good Food website and added tenderstem broccoli before the rice, instead of using spinach. I may have also added a splash or two more wine than necessarily required by the recipe, but that’s really up to you. You know, for flavour.
The Culture Mill 