You have been missed by so many foodies, and it is nice to see you have overcome the difficulties you had.
We can now get our daily, sometimes hourly, food porn again.
THANK YOU and keep up the good work.
I then set the table and made a simple salad of mixed lettuce leaves, avacado and Snow pea shoots.
Now, to start the Risotto, fry the onions in a little butter and add the rice while stirring, mustard and winein next, stirring all the time.
Start ladling in the hot stock a little at a time and stirring constantly, more stock, stir, more stock, stir. Until all the stock is in and the rice is al dente.
Stir in the cheese and sausage in my case. Keep stirring and take off heat and plate up on to warmed dishes.
Enjoy your meal. We did. And I shall be making this again and again.
I put ribbons of the Sopresso sausage on top with some chives and more grated cheese.
Teresa of http://teresagskitchen.blogspot.com/
Anna-Maria of http://atannaskitchentable.blogspot.com/
Thank you George, that was fun. Love ya heaps. And good luck with the book.