CORN AND CHANTERELLE RISOTTO for the win. This recipe was created after the mister and I had corn for dinner. I was staring at the corn cobs and remembering how chefs I’d worked with would infuse the flavour of corn into pasta, or rice and it got me thinking… let’s make a corn stock and make risotto. The result was an absolute dream. The yellow foot chanterelles were the best I’d had, they literally tasted like butter. I’m in the middle of created a blog for the risotto but I will leave you with the CORN STOCK. ITS UNREAL.

3 cobs corn (kernels removed, and YES you can use the ones from dinner

1 piece kombu (optional but adds tons of flavour)

Place everything into a big stockpot. Bring to a boil, reduce to a simmer and partially cover. Cook for one hour. Remove from heat, scoop out veg with slotted spoon. Pour mixture over cheesecloth into another pot to remove any bits. Pour into large clean mason jars and allow to cool before sealing and placing in fridge until ready to use.

 CORN AND CHANTERELLE RISOTTO for the win. This recipe was

What you cooking for dinner tonight? Might I suggest the sexiest vegan risotto ever?? Yes my friends I’ve been at it again with King Oyster Scallops because I am HOOKED (see what I did there😆) My risotto got an upgrade with gorgeous spring Ramps, peas, shiitake mushrooms, tons of lemon, pine nuts and vegan Parmesan.

I have a risotto on my blog for you to make, add in whatever vegetables you desire. To make the “scallops” see down below🔽

Slice mushroom into 1”thick discs and score both side with sharp knife in crisscross pattern.

Heat oil over medium high heat and gently place “scallops” into pan. Sear both sides, season with salt and pepper and set aside while you make risotto.

 What you cooking for dinner tonight? Might I suggest the

COMING IN HOT!!! Risotto is under the soft food umbrella so here’s tonight’s deeeelicious dinner!!!

 COMING IN HOT!!! Risotto is under the soft food umbrella so

I made risotto. Last nights dinner was made with a ton of love. Anyone that has ever made riso knows that it requires time and patience, something I am very proud to say I am working on and cultivating in my daily life, and a shit ton of loved.  I can tell you when I was actively using there wasn’t a whole lot of patience. There was however a great deal of half ass attempts, broken promises and crazy ass messes in my kitchen😂 I would create these elaborate meals for friends and be so sloshed by the time it was made I would sometimes pass out before dinner was eaten. Sad.  Last night was a delightful reminder of how far I have come. Dinner made and eaten before 6, a long leisurely walk with my -I choose to be sober-! partner by my side and in bed with my face washed and teeth properly flossed and brushed. Yes indeed, times have changed☺️

 I made risotto. Last nights dinner was made with a ton of

Our last night in Rome 🇮🇹 😫😫 Enjoying the summer evening with seafood risotto and a refreshing Campari 🍊❤️

 Our last night in Rome 🇮🇹 😫😫 Enjoying the summer evening

Lemon and asparagus risotto with a layer of slow cooked veal underneath and dried cherry tomato. The flavours of Puglia, in Milan. 🇮🇹 🇮🇹 .

 Lemon and asparagus risotto with a layer of slow cooked

The best risotto I’ve eaten! Seafood risotto by the water in Cinque Terre, Italy. Scampi, prawns, mussels and vongole. Unbelievable flavour, tasted of the sea 🌊 🇮🇹 .