supper time and the cookin’ is easy …

I really like making risotto.  Properly - ladling the stock in a bit at a time until it’s all absorbed.  And none of this ‘low-calorie’ nonsense - olive oil, butter and white wine.  It’s one of those dishes that really repays care and attention.  And it’s not difficult; just needs a bit of patience - on the part of the cook and the diners.

So while I’m tending the pan, Anniemay will relax on the sofa with a glass of vino and her iPad, nibble a biscuit and gamely resist calling out “is it ready yet?”

Tonight's risotto; roasted squash.  Have a good weekend all.