A spring risotto and a pot to stir

Spring risotto with asparagus, leeks and chevre

I tend to enjoy cooking projects that facilitate day-dreaming. Tasks that involve a a rhythm of sorts, a lulling repetition that begs the mind to wander — chopping,┬ákneading — though I think pot stirring is best since you don’t run the danger of chopping your fingers off. Perhaps it’s because I’m lazy at heart and […]