Ok, came across this tasty little recipe on the interwebz. I was a bit dubious - after all, the guy:
looks like he'd be happier making risotto halfway up a mountain, even with the name Hugh Fearnley-Whittingstall (but hell, so would I!) but it also contains NO GARLIC!!!!!That's how you can tell it's British.
But deep frying sage leaves? Friggin' inspired. They crumble so nicely as a garnish. Num. And add some deep fried prosciutto, and Bob's a close relative.
So, without further ado, here's a link.
My tips? I put in about as much garlic as I can stand. Which is about a head. And I add prosciutto, deep fried and chopped small, as garnish. The butter makes the whole thing amazing, and it doesn't need cheese.
Add white wine = tasty dinner.
I'm considering trying some more of the recipes on the BBC site, as this one works pretty well. After all, Clarissa Dickson-Wright features too.
I'll let you know.
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2 comments:
Yah, I actually find the BBC site quite good for recipies. Its not "cooking for dummies" also that I like.
You forgot the important part of rissoto. Drinking the glass of chilled sav. blanc. as you slowly stir it. VERY IMPORTANT
Yeah, i did!
I once bought a bottle of very nice wine, thinking I had to add it to this recipe. Openned it, and read the recipe - it didn't need it.
Dang.
Had to drink whole bottle by self!
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