Posted by: lisetta | October 24, 2008

Autumnal springtime

Something just doesn’t seem right about eating a springtime asparagus risotto at the end of October or listening to an opera sung in German, but experiencing the familiar in “new” ways pretty much sums up most of my life lately, so here goes with a slightly “new” description of a longtime favorite. 

To make a great risotto, you don’t really need to add warm broth ladle by ladle. You do, however, have to use the best ingredients you can. No matter how convinced you’ve become that boxed chicken broth is adequate, it really is nowhere near as good as the stock you make on your own. I rediscovered this “truth” the other day, preparing a chicken stock with the typical ingredients (chicken, carrots, celery, onion, herbs). (If Nadia, with three preschool children, can make her own stock, there’s no reason I can’t as well, especially since it takes so little actual effort.) The resulting risotto was more flavorful and nuanced, with overtones of celery and sage. 

Watching Beethoven’s Fidelio at the Academy of the Arts tonight reminded me of how much I enjoyed last year’s cultural season. Wonder when I’ll motivate myself to seek out this season’s companion …


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