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Cook the Book: Strawberry Risotto
I actually made this a few years ago, and it's delicious! A balsamic reduction, drizzled around the plate rim, lets you add the flavor without muddying the color. I believe I might have added a bit of goat cheese or similar at the end. (I also beat in an egg yolk with the cream to finish - makes a perfect pudding-y texture!)
Have you ever just been completly insulted preparing a meal?
I've enjoyed all the venting! I've just pretty much learned not to put out any effort for anyone who isn't "gourmet" - or appreciative of food in general. It's pointless to expect someone to enjoy what you enjoy - which applies to any kind of gift or effort.
Do you like to read cookbooks like novels? Which ones?
Nora Epron's "Heartburn" - a cookbook within a novel!
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Bring to room temp then stovetop in a hot skillet!