Mushroom & Kabocha squash risotto
16 Mar
In the name of culinary experiments, I decided to take one for the team. I made a broth out of grass fed lamb neck and bones that the lovely Ulla graciously shared with me! I felt that it was time to exercise my risotto making skills, as it has been quite a while since I’ve made risotto.
I started out by making the broth first, then making risotto on the next day. The stock was made by placing lamb neck and bones, a small onion, some carrot top, and a carrot along in a pot with 3 cups of water. I let it simmer for about 2 hours over low heat. The broth was rich in color and quite flavorful.
