Milan-style Ossobuco and ceps risotto

The other day I made a grilled chicken with lemon and did not feel like throwing the remains away so I turned it into a chicken stock. Then my wife suggested I made risotto and then I saw nice veal shank at the butcher’s. The ossobuco, “bone with a hole” can be made in advance and is even nicer when reheated. It also takes several hours. Risotto is best eaten straight off the stove, because of the grated cheese, but leftovers can be reheated later.

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Guinea fowl legs stuffed with duck liver

I was not at home during Christmas and while I assisted in the cooking of meals during those days, I did not have the opportunity to prepare a festive meal. But on New Year’s eve we were at home, alone, and I could prepare a meal for two. Just a one course dinner, after the calorie boost of previous days.

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Ceps risotto with French cheese, guinea fowl and sweet beetroot

One of the things I love about cooking is they way you can use your inventiveness to make subtle changes to existing recipes and use the seasons and products at hand instead of a list of prescribed ingredients.
So it is here. The ceps risotto is a nice savoury dish for cold days to start with. There are still some fresh ceps on the market but I decided to use the dried ones from the larder.

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Risotto with lemon, ginger and yoghurt

Recently I went to a restaurant in the Paris suburb of Boulogne-Billancourt, le Bistrot de Laurent. Overall, the food and dishes were decent but I was disappointed about the risotto that was served with my tuna steak.
It was supposed to have asparagus, very late in the season, but I could hardly taste that. There was a lot of chives and much olive oil.
I decided to ‘invent’ a better risotto to go with fish.

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