A little ray of sunshine on a Sunday evening. Finely chop a shallot and grate 1-2 cloves of garlic into a non stick frying pan with a cup of carnaroli risotto rice. Half cover with olive oil and turn onto a moderate heat allowing everything to cook for 2-3 minutes and the olive oil to coat each grain of rice. It will glisten in the loveliest way when cooked. Then add half a cup of prosecco or another sparkling white wine and let this cook slowly for the next few minutes. Add 2 tablespoons of orange blossom water. Keep watching... when the rice has absorbed all of this liquid top up with some boiling water and crumble a stock cube over. Cook slowly over a gentle to moderate heat, it will take about 20 minutes top up with a little more boiling water or stock if necessary. Finely chop one red chilli and zest one orange and add this at the end. If you have a little mint or chives could finely chop and throw this in too. Serve a little mound of risotto on a warm plate with a slice of the best duck liver pate you can find, mine had some roast shallots in it ymmm!
After all the dreaming I found life was only what I made of it. Hunter Thompson 'The Rum Diaries'.
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