Risotto is an oft-made and enjoyed dish in our house. Most especially on an autumn weekday evening, a candle glowing on my kitchen windowsill, and the cat curled up by the fire. A cosy meal for a cosy feeling.
Throughout the fall months and into winter I will make risotto variously with buckwheat, barley and rice, studding it with whatever I have handy – nobbly celeriac, a bright squash, shreds of beetroot, and of course mushrooms and garlic.
In her recently published cookbook, Wild Honey & Rye – modern Polish recipes, my friend and fellow food writer Ren Behan gives this traditional Italian comfort food an inventive Polish tweak – kaszotto. When I saw the beautiful earthy image accompanying the recipe I knew this was going to be the first recipe of hers to try. It was a triumph. Continue reading