Serve the risotto topped with butternut squash, sage leaves, parmesan shavings and a drizzle of olive oil (or better still with any sage butter you may have in the pan!)
Buttery, creamy, cheesy and satisfying; there is something very comforting about eating but also cooking risotto. Whether it’s the continuous, no-stress-stirring, or the idea that butter and cheese will undoubtedly make it better seems to give me great solace.
Wet, windy Wednesday’s tropical storm (apparently the tail end of Hurricane Nadine) was the herald that Summer was over. Cloudless, cerulean blue skies turning to ghostly grey and the drop in temperature were the clues to make everyone assume that Autumn was on its way. Patio furniture and BBQ sets have been hidden away until…