Taken at The Longacre bar
#LBM another quiet event with this meet up & the @huffingtonpost
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Risotto it is as simple or as difficult as that.
I was very lucky growing up, when I say growing up I mean between the age of 20 and 30. I spent a lot of time making risotto and it turned from a product to an art. I still have not perfected the art but I practice every chance I get. There is hardly anything to risotto - rice, onions, garlic, wine, stock and salt 'n' pepper. How hard it that? Very. I was taught how to make this dish by Hugh, one of the best people I have ever worked with in my life, (we used to go mountain biking together until