|canard au vin|
|creamy risotto with spinach|
The risotto was a triumph. Basmati rice from the store cupboard rinsed and cooked by adding stock a bit at a time (btw I used Swiss vegetable bouillon powder). When I got bored adding stock and stirring with my wooden spoon I moved the saucepan to the simmer plate and had a rest. Obv it's important not to allow the rice to stick and burn but it doesn't mind steaming away on a lower heat for a bit. When cooked I stirred in chopped spinach which I had wilted with a little butter and a garlic clove earlier followed by 4 tablespoons of creme fraiche.
Luci was especially complimentary in words and deeds - she had thirds.