Billions of Christians across the world will be making the best of a Good Friday that was far from good for the main protagonist who was executed in the most grisly fashion for the good of mankind. Looking at the daily round up of world news it would appear that mankind has paid little heed to this sacrifice. This can’t be through not having heard about it, as some 60% of the world’s population consists of a near equal division of Christians and Muslims. So 30% definitely know about it, and another 30% have heard about it but think their guy had a better view. One of the stated beliefs of both of these religions is peaceful co existence with their fellow man. It’s not working, but happy Easter any way. Back to the working title which refers to risotto; in this particular case risotto with lemon, ricotta and thyme. At a much earlier point in my life, I took against risotto. I can’t remember the exact circumstances which led me to vilify this simplest of dishes, but deep in my subconscious, a place I try never to consciously visit, there is a memory of something that convinced me that risotto was anathema, the Antichrice. A slight resistance still lurks beneath the surface, which is good in rice but bad in prejudice, in that I would not immediately choose a risotto from a menu, whilst true risottieri most certainly would, particularly if it contained white truffle; but not I. Cheapness and dried porcini led me back to risotto and I’m glad to be home. This is a recipe from Gennaro Contaldo’s “Easy Italian”.
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