Come on Ma eat your greens!

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The final stirWild and Wonderful

One more stir!                                                 Come on Ma eat your greens!

Spring is in the air, a few wild greens making a welcome sight. A nice risotto of spring leaves and goat’s cheese was made. My camera is crap, the risotto was nice.

Ingredients were Waitrose Risotto Rice, Vermouth, homemade vegetable stock, Pennywort, goose grass and wild garlic. This was finished with goat’s cheese, butter, Rosemary flowers, Maldon sea salt and pepper.

Cooks tips:

Do use Noilly Prat, not the cheap supermarket vermouth. I regret not paying the extra.

Follow Jamie Oliver’s Risotto basics. He is the Risotto King.

Make your own stock, if you know what it is for you can adapt it a little.

Try a small adding amount of star anise to a stock for prawn or Morecombe Bay potted shrimp and pea risotto. Classic Vegetable Nage has Star Anise. Gordon Ramsay is the man for that recipe.

I have in the past added some Borage to a stock destined for a summer vegetable risotto.

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About doesthebellyrulethemind

Stewart Lee,Food (teach my taste buds), Hugh Fearnley,Gordon Ramsay, Clare Smyth,my mother,Ken Hom ,Street Feast, Pitt Cue, Rockfish,Deliah Smith (pre cheating), Bread Street Kitchen, Borough Market, Jamie Oliver, Pipers Farm, my x girlfriend for teaching me,Waitrose. Foraging (wild is wonderful) Fun (life should be) Music (you name it) Cinema (so many) Amnesty International and all Human Rights people!!

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