Maybelline from Bribane

Glad it turned out great… but I think you’ve reached your pun and innuendo quota on that comment… I did like giving peas a chance though… but that’s all I’m saying.

I think there should be a link in the emails to unsubscribe yourself from updates to this post. Just remember to come back for the next one :)

I made this last night and it turned out brilliantly, which is astounding considering I am a risotto virgin. I was seduced by the creaminess of the pumpkin, what can I say?

I did a couple of things differently though, one of which was roasting the pumpkin pieces first, which meant I had to use more cream due to dehydration issues. I also added a few peas. For those that don’t like this idea, I strongly suggest you give peas a chance…

P.S. Please don’t take this the wrong way, but how do I unsubscribe to comments? I just think we might be moving a little too fast.

I have to agree, a beautifully made risotto is indeed a very alluring offering indeed !
Speaking of chorizo… Did I spy a photos of the Slow Food crowd preparing some last weekend! How was it? Meat lover’s heaven by the look of it!

BTW My lovingly nutured brood of kipfler’s are not far off… Have told them that Uncle Matt is going to adopt a few of them ;-) In the mean time I have been dealing with an xs of oranges which I have eaten, squeezed and turned into vast quantities of marmalade… Alas, my garden is much like my kitchen… either feast of famine!

Lorraine

And you can definitely claim it as your own if you remove the chorizo, because it will no longer have the elegance and charm of the one true sausage. Plus I do it all the time… this was originally Gordon Ramsey’s recipe, but he’s not getting it back.

Thanks for the quantities.

Do I get to claim it as my own if I change chorizo flakes to cacciatore flakes?

Aria, what better dish is there to get into… the versatility and sexiness of a well made risotto is worth spending ridiculous amounts of effort to perfect it.

Brad, you are far too kind, and I would definitely be washing my hand now if I were you… you have no idea where I’ve been… in terms of quantities… I’d say roughly…

- 400 gm of rice (I’m not too sure about this because I just pour it in til I think there’s enough)
- 1 whole onion
- 1/2 a medium leek
- 4 cloves garlic
- 1 litre of chicken stock (or 500 ml stock, 500 ml water, depends on how much rice you have)
- 1 large cup (I like em big) of white wine
- 150 ml of cream
- a good handful of parmesan

Hope that helps :)

Deborah, clearly a Northern Hemisphere reader, but I won’t hold that against you… put it in the recipe file for when the thermostat drops a few bars and it will serve you well :)