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PRIDE OF PLACE

“SERVE RISOTTO IN SHALLOW BOWLS TO ALLOW FOR THE CREAMINESS TO KISS THE PLATE EVENLY… ITALIANS CALL THIS ‘ALL’ONDA’, MEANING ‘LIKE WAVES’. CHE ROMANTICO!”

MY LOVE AFFAIR with risotto goes deeper than a passion for its creamy texture and irresistible savoury bite, it’s embedded in my DNA. I was born and raised in the heart of Pianura Padana in the Lombardy region of Italy, where rice grows abundantly and where everyone takes sensational pride in cooking the humble produce of our otherwise slightly dull, flat land. Risotto is our staple dish. We may have it simply flavoured with Grana Padano (similar to the more notable Parmigiano, and just as delightful), or we may turn it into a more sumptuous meal with the addition of saffron strands and seared scallops.

No matter what the add-ons, and I can’t stress this enough, there will never be a worthy risotto without a great stock. This is the one time I advocate commitment in the kitchen and ditch cubes and salty powders in favour of a wholesome home-made stock, be it vegetable, chicken, beef or a mix of the

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