Wednesday, November 22, 2006
eater of worlds:
Hey, buddy, how was your lunch? Good sandwich? Eight-dollar salad?

You should have stopped by Punk Rock Kitchen. Today we decided to find out what a Montana survivalist would eat in northern Italy. The answer is Risottosgiving -- risotto with fresh sweet corn and wild boar prosciutto. Instead of chicken broth, we used turkey stock from the carcass of Sunday's dinner service. Damn, Capps is tearing through his portion...
--Spencer Ackerman
Spencer, you're going to have to teach me how to make risotto without burning it all to hell. That's one thing I've never been able to get anywhere close to right.
Blogger Blogs t r e t c h | 2:23 PM

risotto with fresh sweet corn and wild boar prosciutto

Awesome.
Blogger Matt | 3:28 PM

mmm, interesting combo. I made a good risotto recently with butternut, chicken & sage. recipe here:

http://cookingchat.blogspot.com/2006/11/butternut-chicken-risotto-with-fresh_15.html
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