This English soup of Indian origin is a spicy chicken consommé to which chicken meat and rice are added. It is also delicious as a vegetarian soup, in which case use olive oil instead of butter, cook with vegetable stock and omit the chicken.
A sumptuous and utterly delicious meal that I prefer to serve with a fresh green salad dressed with a very ‘fat’ vinaigrette – good olive oil and a little lemon juice with anchovy, tiny bits of fried pancetta, and chopped-up boiled eggs.
Ooooh, I simply love a peppery, hot and slightly oily mouthful of squid – specifically the slightly crispy tentacles!
This is a really easy recipe with few ingredients, which makes it absolutely essential to use the best quality risotto rice, butter and Parmigiano (Parmesan) cheese possible. That is, and always has been, the real secret to good food. Always use the best you can afford.
Cooking in Charroux, France, always opens the door to the most incredible produce. It is there that I use the sherry-like wine from the Jura, Chateau Chalon, to cook this delicious plate of food. You can, of course, use any dry sherry.
Food as a Feast feast n. banquet, lavish meal; something very pleasant, sumptuous… food n. solid nourishment; what one eats; mental or spiritual nourishment… Hence the conundrum of everyday, healthy living as very clearly stated by my little Collins Gem of an English dictionary. And of course confirmed, stated and underlined every Saturday morning at...