Category Archives: Risotto

Day Five (or, the solace of risotto)

I was fairly wiped on Day Five of the Cooking for Life course, having been exposed to so much during the week. I suspect it was no coincidence that risotto featured as our main course on the menu: this one was made as a basic recipe flavoured just with onion and garlic, and then with Jerusalem artichoke purée stirred through toward the end, Gabriel cheese grated in and a girolles vinaigrette spooned into each bowl. Just the food needed to reboot spirits on a Friday afternoon! Read the rest of this entry

Filed in Cooking for Life Week One, Dublin Cookery School, Inspiration, Risotto, Rules of thumb, Stocks | Comment Now