This was all okay. Was there a fair amount of griping involved? Of course, but in the end, food is good. Most of the time; every now and then there are some rough patches. Like the wilty onion.
With a risotto, a fancy name for a wonderfully creamy Italian rice, one uses a white onion, preferably fresh, and not wilty. Unfortunately, by some misaligned cosmic foray, there were no fresh white onions in the drawer. Instead, there was half a red onion that had been left unwrapped on the kitchen island under the glare of forty watt bulbs. Hence the wilty.
Luckily red onions, when whole, are twice the onion necessary for a solid four servings of risotto. Luckily, there are sharp knives in the cabinet. Luckily, someone taught me how to trim up an onion.
|The finished product (Photo by J. Cust)|