If my attention is on a risotto then the rest of the meal needs to be fuss free. We had a honey-soy glazed salmon with green onions and smashed fresh avocado.
Stirring the short grained Arborio rice is very calming. You can't rush the risotto process. I can stand and drift, slowly stirring with no other obligations pressing me except to turn the mixture slowly, stirring the rice as it swells and engorges with hot broth. That's my only "job" for a good 25 minutes. Totally relaxing.
Nigel's cookbooks are both diary and recipe combined. Recently I bought Tender just to read it, the recipes are a bonus in this book. But I think The Kitchen Diaries will always be my favorite.
The recipe may be found HERE as it was printed in The Guardian. Nigel calls for lemon and that may have made it's appearance but, the lemon I had on hand was kinda...squelchy. If that's a word. But that's what this lemon felt like in hand, not fresh at all.
Check out I ♥ Cooking Club and see what others served up. Also linking up to Beth Fish's Weekend Cooking Series.
St Nige! Love, love, love "Eat"
ReplyDeleteYou have me wanting to make risotto now! That sounds really peaceful. I really need to try some of Nigel Slater's recipes. I love his attitudes regarding food.
ReplyDeleteIt's so true that you have to clear your schedule to make a risotto, singularly and without any diversion. That's the recipe for success and relaxation. Well said.
ReplyDeleteThat meal looks amazing. I love salmon and I love risotto. Over the last year, I've gotten into making risotto and like you, I find it very relaxing to make.
ReplyDeleteThanks all! I appreciate the comments. Nigel is certainly one of my favorites and his books are excellent.
ReplyDeleteYay Nigel!
ReplyDeleteStirring risotto is my zen happy place. ;-) This looks like quite a yummy dinner with the risotto, salmon and avocado. It is odd but as many risottos I have made and blogged about, asparagus never seems to end up in them. I need to remedy that!
The Guardian cooking section is full of intriguing recipes. This is a appealing one.
ReplyDeletebest... mae at maefood.blogspot.com
I love risotto and now that I have a rice cooker, I'm going to make some this week.
ReplyDeleteI have never made it but have ordered it. The salmon sounds delicious we have it quite often.
ReplyDeleteI like the "stand and drift" of that cooking technique. A meditative and relaxing process. Not to mention the delicious end product.
ReplyDeleteTina, love the light clear colour of your risotto - mine always seem to go a bit darker - probably due to the stock I guess. Love the simplicity of Slater's dishes. Have a great week. Cheers from Carole's Chatter
ReplyDeleteI made risotto once thinking everyone would love it (my family is full of rice lovers) but they were all meh about it! I might have to try something a bit fancier like this. Love asparagus!
ReplyDeleteI think it's the richness of risotto, if you are using a broth or stock, that pumps it up. Of course the short grain rice is crucial too. Off to visit you kind folks and see what you brought to the party 😘
ReplyDeleteNothing beats a slow and properly cooked risotto....it looks delicious with the salmon.
ReplyDeleteI adore risotto! I often cheat and make mine in the pressure cooker, but you're right, it's kind of relaxing to make it the old-fashioned way. Sorry I was so late getting here this week -- we were off camping and had almost no internet connection.
ReplyDeleteIt's happened to me more than once that I've passed up lemons in the store thinking I had a couple at home and they were a little bit "squelchy" I hate that! Your risotto looks beautiful :)
ReplyDeleteThis looks good! I love Nigel's fuss-free recipes and this book is one of my favourite!
ReplyDeleteI think you explained the calming nature of risotto beautiful. You know its your only job and can therefore clear your mind. This is a gorgeous meal. One that I would happily inhale.
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