I made a risotto yesterday. This is not a thing I usually make for life’s too bloody short for fussing about shushing fat little grains about a frying pan. Yesterday though, a revelation and instead of the frying pan I reached for the wok. Now it could be that I’m making risotto for one or at most two that it welds itself to the frying pan, either way it didn’t stick to the wok. I filled the floor of the wok with olive oil and warmed it on a very low gas. Then I tipped the 1/2 cup of rice in and stirred. Then I did the usual of little by little of a well salted cup measure of water with herbs and a teaspoon of hot chili paste. With a bit of a stir after each pour of liquid. I think for smaller amounts the narrower bottom of the wok is better, maybe. Anywooos, it was serendipity that I chose the wok. You see I’d cooked two chicken breasts on the George Foreman, (a darn excellent thing for chicken. Not so good for beef though,) that were sitting in the fridge and I had a head of broccoli that was on the turn. So with a Ramiro pepper and with all chopped fine, I tipped the lot in on top of the rice and put a lid over the wok. Oh, As with normal risotto, you don’t need to worry too much about the last lot of liquid. You sorta see when stirring it becomes more and more gloppy and when stirring you are moving the stuff on the other side. This happens if you only put in very small amounts that are then absorbed and not turned to steam. Well anyway the last 1/4 cup of the liquid you tip in at once and with the lid on it steam cooks the veg and warms the chicken. It ended up quite good. But would probably have gained from a bit of garlic and maybe a fish stock and perhaps a bit of tamarind like a Lea and Perrins Worcestershire sauce.
Kimberly mentioned a while ago about cold coffee. Holy WOW, but this stuff is divine. Not just OK but really good. And it improves the longer it sits. I make it with a good fine ground arabica coffee at a generous 1/4 cup scoop per liter of water. At first I made it in a water jug which I put in the fridge. But I’ve discovered it’s better if it’s not so cold but left on the counter. Also I’ve gone industrial, and am using 3 liter clip jars. I think they’re called mason jars elsewhere.