Day 94: newfound fixation

I think I’ve returned to every pick in this cookalong, so far, at least once; either to cook them again in all their original and delicious glory, or to take inspiration from to create something new myself; not because I don’t like the original you understand, but because I believe in evolution and personal development. However, there was one type of recipe I had yet to repeat. Risotto. I’ve only made it once. This is certainly not a reflection of my lack of affection for it (on the contrary, it was bloody gorgeous), but more indicative of the fact that I have yet to embrace ‘standing in one spot and stirring continuously’ as a means of relaxation: when you’re prone to a busy headspace and racing thoughts it’s a long time to be stood doing one monotonous task. Perhaps, subconsciously, I’m scared to be alone, quiet with my thoughts for too long, and prefer the tasks that keep me busy and moving about. But, remembering the mission brief, I need to get away from this way of thinking and embrace the tasks that provide both delicious sustenance and therapeutic moments of escapes.

Following a recent re-watch of Nigella Bites on YouTube, I knew the next risotto-feature had to be Nigella’s Lemon Risotto.

Nigella’s Lemon Risotto

I don’t think there’s really much to say about cooking a risotto; you chop (or blend, as is the case here) and grate a few ingredients, and then stand - fixed at the hob - for 20 minutes while you stir in all the liquid; watching hypnotically at the swirling motion of the spatula against the bottom of the pan, as each ladleful of liquid slowly thickens, reduces and then disappears - swelling the pearly grains of rice as it does so. Now, I know there are more to some risottos, but for one such as this - relatively few ingredients and situated within an express-type book - there’s not much more I can say about the making of it. Except that it was very easy to make, it doesn’t break the bank and is the perfect meal for two. I couldn’t resist a bitter-leaf salad doused in a creamy anchovy dressing (much like Nigella’s only with more lemon and roughly chopped parsley instead of chives) to accompany on the side.

Flavour musings

I have never been a big fan of risottos, but I do know this is due to not having tried a decent one before: they've been either been too much like (overdone) rice pudding or not boasted enough flavour. (Entirely aware the latter is subjective.)

I’ve really embraced lemon in savoury cooking since starting this cookalong, it has become somewhat of a newfound fixation, and it was a delight to enjoy it in risotto form tonight: it is indeed an ultimate comfort and I loved its citrusy, creamy, tanginess. The tanginess here deriving from the parmesan, not the lemon - which gives a more citrusy perfume than a face scrunching sourness. Nigella’s Lemon Risotto is comfort in fine form.