Adventures in East Bay; in the kitchen and out in the wild
Sunday, February 6, 2011
Risotto may be my favorite 'go-to' dish, any season of the year. The backbone ingredients of arborio rice, white wine and veggie stock are easy to keep on hand and just about anything tastes good mixed into risotto. Best of all, it seems impressive and difficult to make!
lacinato kale & kabocha squash risotto
This time around I opted for lacinato kale and lemon as additions. At the end, I threw in some kabocha squash to add a little sweetness and depth. Not that I know much of anything about music but risotto strikes me as the jazz equivalent. With the right foundation a little spontaneity makes for beautiful music.