Memories, in a pot.

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Everyone has that dish, that thing that someone used to make for them – whether it was mom or granny or whoever. And however good it actually was, there’s always a fair amount of rhapsodizing that goes on about how no-one’s ever going to make it the same, and it just brings back the memories of whatever-the-fuck.

The funny thing is that I’ve recently started finding out that it’s not only the eaters whose memories get tickled by specific bits of cooking. It’s the cookers as well.

It would be impossible for me to not think of the circumstances around which I first made a specific thing and for the memories of those circumstances to be brought up the next time I make it. It happens with everything; songs, smells, sounds, pictures, tv shows we remember, movies, books – whatever. And for me I’m quickly beginning to realize that cooking is perhaps one of the most powerful of them all.

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I had a couple of people around for Sunday lunch recently, and the things I chose to make were all to remind me of something specific, things I wanted to remember, and cooked to do so.

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Those memories are just for me, but if I’ve got a unusually stupid look on my face (more than normal I mean) when you’re eating something I’ve made, then maybe just don’t make any loud noises around me for a little bit. And if I’m trying something new, then best you pull out all the stops, because a new memory is busy being made.

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Champagne Risotto (for 4 as a main meal, 6 as a light starter)

This is dead easy, and the simplicity of the flavors makes it a wonderfully clean autumn dish. I love how risotto doesn’t actually need a lot done to it to be an excellent and satisfying experience.

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1 cup of arborio rice
2 cups of champagne/method cap classic/sparkling wine (semi-sweet)
1 red onion, finely chopped
1 garlic clove, finely chopped
1 handful grated Parmesan
1 handful gated mozzarella
1 generous handful of asparagus tips
About a liter of water, on standby
Juice of half a lemon
Salt
Pepper
a splash of olive oil

What to do

In a large pan, heat the olive oil, then add the chopped onion and garlic. Stir over the heat until softened and fragrant, then add the rice to the pan. Carry on stirring so that the rice is coated in the juices of the onion and olive oil, then add a cup of the champagne. Riding the heat, stir the rice until the champagne has been absorbed.

Now the trick is to just add water, one cup at a time – stirring all the while – so that whenever the rice looks like its getting dry it gets more water to absorb.

After about twenty minutes of stirring and adding water, you should have a pan of plump, juicy rice with a thickish sauce. At this point, give it a taste, and add salt and pepper accordingly. I like using slightly sweeter champagne for this recipe, which means having to season quite generously to balance it out, so just make sure you taste it and work accordingly.

In a separate pan, heat another splash of olive oil, add the asparagus tips, season them salt and pepper and squeeze over the lemon juice. Let them roll around in the heat for about five minutes.

As a final step for the risotto, add the second cup of champagne, the cheese and stir until all absorbed until nice and cheesy and thick but not pasty. Check the seasoning again, and adjust if necessary. Top it with the asparagus, and serve straight from the pan.

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thanks to the always Instagram-ready Candice-Reney for these

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my cat is not mad, I promise

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