soup
more excitingly though, drunken conversations over risotto last week have led to an experimental risotto tonight. My friend is cooking a roast stuffed loin of pork with a sage risotto with crispy crackling bits through it. It's going to be fucking awesome.
( Vipros. clever got me this far, then tricky got me in, Fri 25 Feb 2011, 12:40, 3 replies, latest was 16 years ago)

Sometimes I think you need to do something a bit wacky.
Just to keep life fresh and exciting.
( girlinthehole, Fri 25 Feb 2011, 12:42, Reply)

That sounds great though won't the crispy bits go soggy?

( sporters I’m sincerely gratitude to you, Fri 25 Feb 2011, 12:43, Reply)

they will be added at the last minute I suspect
possibly just scattered on top
( Vipros. clever got me this far, then tricky got me in, Fri 25 Feb 2011, 12:45, Reply)

Then it get a cow thumbs up

( sporters I’m sincerely gratitude to you, Fri 25 Feb 2011, 12:45, Reply)

I do a spanish style risotto
where you cook off chorizo first to get the oils out, then fry off chicken in this and then start the risotto as normal. Chuck the chicken and chorizo back in towards the end, along with some peas and parmesan. Amazing taste!
( sporters I’m sincerely gratitude to you, Fri 25 Feb 2011, 12:44, Reply)

yeah I do that
the one I made last week was prawn, chorizo, chilli and lime. fucking superb

fried off the chorizo, removed then started the risotto
bashed a whole chilli and chucked that in with zest of a couple of limes
then added raw king prawns and chorizo back in for the last few minutes
and some chunks of roasted butternut squash and parmesan

really good
( Vipros. clever got me this far, then tricky got me in, Fri 25 Feb 2011, 12:46, Reply)

I like this!
Mrs Cow is a picky fucker when it comes to food though. When I make a paella, only one half has seafood on it!
( sporters I’m sincerely gratitude to you, Fri 25 Feb 2011, 12:48, Reply)

it'd work with chicken too
I was planning to use crab, but one of the diners wasn't a fan, so substituted prawns in instead
( Vipros. clever got me this far, then tricky got me in, Fri 25 Feb 2011, 12:49, Reply)