Easter is near, sky
is blue and weather is as summer. It makes me feel little sad because I'd like
to go out, to have a walk, to sit on a bench in the park near home. And because
in Italy on Monday after Easter (Pasquetta: little Pasqua) it's traditional
going to countryside and having a barbecue and drinking a lot with friends.
This year it remains only drinking!
However, today I went
out. I went shopping to supermarket and
this time was less stressful than last time. I slowed down and appreciated a
little walk in the sun. Less stressful but not a-stressful! I queued up for
more than an hour under an hot sun wearing a too heavy jumper. When I was in
and searching stuff of my list, I thought that it'd be interested comparing
what people is buying in this emergency in different countries. Here there are
no yeast and flour left (there's only few packets of kamut flour sad and lonely
on the shelf in rigorous social distance) and no ricotta too. All Italy is
making bread and pizza at home! And torte pasqualine: typical pies made with
ricotta and spring veggies that are usual at Easter time! I had flour and
ricotta, but I haven’t yeast for cakes: so so sad.
Tonight I made a
quarantine risotto that it looks like very #ConfinedSpring to me.
There are very few
ingredients: rice, leek, saffron and black pepper. I used a pottery pot because
for me it’s the best for risotto: uniform and slow cooking. And it's so old fashionable.
The recipe is a
simple risotto.
Simmer the leek chopped into rings; when leek is soft, add rice
and a glass of alcoholic drink (wine is the best but I used beer because I didn't
want to open a bottle of wine this evening. I wait for weekend) and reduce the alcohol.
Add hot water (or a light vegetable stock) and after 10 minutes add the saffron
melted in little hot water. When the rice is done, a fine dusting of black
pepper.
Saffron should have
given the risotto a vivid yellow colour ... maybe I might have read BBE #ArchivedIngredients
Goodnight to all of
you!
It looks wonderful. And thank you for the tip re adding beer if you don't want to open wine. That's a great idea.
ReplyDeleteTry it! Different taste but same good tasting.
DeleteThis does look absolutely lovely - it would be perfect for my vegan week! And always more risotto in the Confined Kitchen, hurrah.
ReplyDelete