BBC Good Food

15 June 2010

Tested

"This recipe assumes an amount of experience. If you have never made a risotto before I recommend reading e.g. Marcella Hazan for complete instructions on the method. You will not create a lovely creamy risotto unless you stir it continuously and quite vigorously as you add the stock for the whole cooking time of 20 minutes or so. Use a big pan with high sides to stop it going everywhere. Don't overcook the rice. Double podding the broad beans means that after stage 1 of this method you should tip the beans into a bowl of cold water, and then pop the beans out of their skins. When calculating quantities, they lose about 30% of their weight during this process. All this means this although this is a simple recipe it is not quick to make. I may do it again, I just love risotto, but I was not completely happy with its flavour, which was a bit aneamic, and look, it came out with a slightly pink cast. Do broad bean skins contain dye? But it was only my first attempt."

04 February 2009

Tested

"The simplest and best recipe for roast duck that I have tried. Skin crispy meat tender and not greasy, and as a bonus, no smell of burnt duck fat around the house afterwards either! I always use this method now."