Paul's turnip and smoked bacon risotto: Today
This something I do a lot, by taking something utterly Italian and making it our own. We emphasise that in cooking, it's the technique that's important and once you have mastered that, you can swap the ingredients around almost ad infinitum, the only caveat is that it just has to make sense, if it sounds odd it probably is, so think twice!
Food
• 07 Apr 22
