After last night’s salad, decided to back up the truck and revisit the Naked Chef. Felt like risotto so went to the original, The Naked Chef, published 12 years ago and decided on Borlotti Bean, Pancetta and Rosemary Risotto.
This risotto is basically a soffritto of onion, celery, garlic, rosemary and pancetta followed by rice, white wine and chicken stock, finished with the borlotti beans, butter and parmesan.
While it was good, I can’t say it’s my favourite risotto of all time as claimed by the author. Oh well.