Friday, October 4, 2013
Swede not Suede.
The risotto itself was pretty simple and followed the usual pattern. Shallots, butter, saffron, rice, vermouth. I added roughly chopped string beans which have been in abundance of late and piled in the parmesan. Shared with my one of dearest of girlfriends, and washed down with cheap-corner-shop-wine and some seriously good gossip, it made for a perfect midweek dinner.