One of the best ones I’ve ever made. Everything eaten, to the last grain of rice, all the Bankses were fed and happy.

Before Laura came over today for another productive Italian lesson, I had roasted my pumpkin with some olive oil and a some red onion for sweetness. I mentioned to her that I was looking for some Asian ingredients and condiments( that’s following a chat with Steve) and she directed me to a place in Lucca, where I could find some. So right after school we went home longer way, found a small Asian place and I bought a few things they have never heard of in my favourite Esselunga. I’m dying for some Chinese food, for some spice and some kick and tomorrow I’ll be making some char siu pork.

This evening however we had risotto. All the usual procedures while making a good risotto, good chicken stock, good Umbrian vermentino, excellent parmesan and that roasted pumpkin puree, which I kept adding every time I added more stock. I’m still in awe of guanciale ( sometimes we are low on milk, but there is always a pack of guanciale in the fridge), so I topped my risotto with some of this crispy, wonderful pork and pinoli, for texture. Very pleased with it. Also excited, as last time I made bao buns was a very long time ago. 🙂