There is something therapeutic about making a risotto at the end of a stressfull day. Chopping up the veges and then cooking the soffritto, coating the rice in the buttery oily mix and then gradually adding the steaming stock is a process I find relaxing. I admit I don’t stir it constantly but after watching Gabrielle Ferron prepare a risotto a number of years ago at a Food and Wine show without stirring at all, well I think I can get away with it (I got the impression there were members of the audience ill at ease with this heresy).
Risotto is also a good way to use up things in the fridge that need using up and that was also my motivation today. I followed a recipe from Anna del Conte’s Gastonomy of Italy which is part cookbook, part reference book but all useful. A simple, satisfying and relatively healthy way to start the working week.