Risotto

Eastside Road, May 12, 2017—

COOK HAS HER WAY with risotto and there are no complaints from me. The chicken stock was from the bones and restess of the store-bought roast chicken of a week or so ago; the onions were bronzed in both oil and butter, the rice cooked with a couple of Franco's sausages, special ones he makes from time to time to be put into a risotto. She crumbles them up, the sausages I mean, and adds them as the onions cook, as I believe; then the rice, cooked and stirred until the grains grow transparent around the edges; then white wine and stock, I no longer try to influence the sequence, adding stock slowly, stirring, stirring, until done.

Green salad afterward, and fruit…      Rosé, La Ferme Julien

☛RESTAURANTS VISITED, with information and rating: 2016      2015     2017