HUNGRY GERALD

Risotto demands patience and time, Chopped onions and rice are gently stirred in olive oil. Cups of simmered stock are added. It’s a time consuming process because a cup of stock must be absorbed by the rice before another cup is added—and stirring with. a wooden spoon must be constant, It takes close to twenty minutes to achieve perfect  risotto—creamy but not mushy—slightly al dente. Restaurant risotto is not very good because necessary shortcuts—pre-cooking, etc.–are used. Patient BSK stirs parmesan and butter in the risotto and sometimes a chopped vegetable–zucchini, spinach, bok choy, leeks. Recently, BSK made a seafood risotto using fish stock and chopped fish. Fabulous!!  BSK. intends to cook it again using sliced sea scallops, HG looks forward to this pleasure.