A very good risotto from ” Nigella Bites” by Nigella Lawson, although she credits it to renowned Italian foodwriter Anna del Conte writing in ” Secrets of an Italian Kitchen”.
This recipe is from ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage. It will keep in the fridge for up to 3 days, or in the freezer for a month. Serve over pasta or polenta, or use as a base for lasagne or Shepherds Pie.
