I was going to go back to low carb this week, but the risotto I made for my husband and daughter was so delicious I decided to restart tomorrow.
One of those dishes with humble origins (bones and carcasses I’d put in the freezer along with manky outer lettuce and cauliflower leaves and cores, carrots, onion, and a few other bits and bobs all pressure cooked for an hour to make the stock) that is far greater than the sum of its parts. I was hoping there’d be leftovers for arancini for Wednesday’s lunch, but no, it was frightening how quickly it disappeared down our gullets.

Still surprises me how different the combination of rice and stock becomes depending on whether it is made as Spanish arroz (dry or “honeyed”/meloso), Italian risotto or Japanese takikomi gohan and how the exact same quantity of the exact same rice drinks up hugely different quantities of that stock as it cooks.