Risotto; first corn on the cob

Eastside Road, July 2, 2012—

IT SEEMS FOREVER since we last had risotto — glad to see it return. Lindsey made it our usual way, frying minced onions in butter and olive oil, then frying the Arborio rice, then adding white wine from an old bottle, then the stock, a ladlefull or two at a time, slowly slowly, until finally the rice can drink no more. English peas in it, just like Milan.

We had the first ears of corn of the season tonight, too. I like a few drops of olive oil on mine, and a few crumblings of good sea salt; nothing more needed. Green salad, of course; black raspberries and ice cream.

Cheap Soave; cheap Primitivo