i like to think of myself as a risotto aficionado. i pride myself on achieving the perfect risotto texture, the pursuit of which can only be described as a labour of love. this texture is referred to as “oozy” (colloquial term), or in other words must-be-able-to-spread-around-the-plate-or-bowl-it-sits-on (technical term). i will stop at nothing to achieve the ultimate MBATSATPOBISO (catchy, abbreviated term) texture. i laugh in the face of the absorption method, and sneer at those who question how i can be bothered to stand at the stove, stirring intermittently for half an hour. i will not stand while large pieces of meat balance on lumps of cooked arborio, and dare not speaketh the word ‘stodgy.’ yes, i am a risotto aficionado.

surprisingly and unfortunately, those who know me don’t see it this way. in fact, they have another name for the risotto aficionado. it’s, well… ‘control freak.’ okay, i’ll admit it, i can be a little intense when it comes to how i liked my risotto cooked, but that’s because it only takes one too few ladles of stock or one heat setting too high to turn a delicious meal in to a disappointing one.

spring risotto w/ asparagus, broad beans, peas, lemon zest, pancetta crisp & mint  

having said all that, here are my tips to obtaining the perfect level of MBATSATPOBISO:

1. cook risotto on a gentle-medium heat.
2. stir often, but not constantly. too much “massaging” of the spoon can damage the rice grains, releasing too much starch, causing considerable stodge. a little starch= good. a lot= bad.
3. only add a ladle of stock when the previous one has already absorbed into the risotto. also, make sure the stock is simmering, otherwise it will lower the temperature of the rice and, again, cause considerable stodge.
4. once risotto is cooked to your liking, remove from heat completely, before adding a knob of butter and a handful of grated parmesan cheese. stir gently, put the lid on, and wait a few minutes. now, even if you have taken utmost care throughout the cooking process, things can often take an unpleasant turn at this stage. if you check your risotto after a few minutes and it has gone to the land of stodge, simply add one more ladle of stock, give it a gentle stir and it should be fine. stock is your friend. 
5. don’t let your risotto texture obsession get out of hand. if this happens, simply drink one glass of white wine, sit down and try to avoid yelling at your guests. too much of this can cause considerable friendship stodge— the worst of all: no amount of stock can save that. 

hope these tips help whomever may be reading them. now, crack open the arborio and get ladling!

merry christmas! whether you had a barbecue on a hot summer’s day, roasted chestnuts over a roaring fire or delivered presents to children across the world in your sleigh, i hope you had a fabulous time.

this year i decided to do a low-key, rustic lunch for my guests. and, in an attempt to minimise stress, i asked everyone to bring something. i usually am not a fan of the “bring a plate thing” (perhaps it’s the greek in me that is horrified at the thought of not providing for my guests) but as my entertaining becomes more frequent, i have come to appreciate the assistance. 

so, with the ham, prawns, bread, cherries and cheese taken care of by my guests, and with a very aussie christmas spread already on the way, all that was left for me to do was put together a fairly festive table setting and some delicious side dishes.

here are the results (with some attractive legs in the background for good measure): 

the table

place settings

honey roasted carrots, purple carrots & parsnips with cumin seeds

fennel and orange salad

proscuitto with parmesan (also, what happens when your guests start eating before you take a photo)

beef and black pepper sausages with a caramelised onion gravy & thyme

orecchiette with peas, ricotta, mint, chilli and crisp pancetta

balsamic roast potatoes with garlic and rosemary

blanched green beans with toasted almonds & butter

oven roast cauliflower, brussels sprouts and broccoli

overall, the lunch was a huge success, unlike the christmas crackers, which were sadly lacking in exciting gifts. where are the tweezers and nail clippers when you want them?

p.s. i realise i have just included a pile of sausages in a list of side dishes. well… that’s just the kind of person i am.

bon appetit!