i had the best risotto milanese in Milan, perhaps surprisingly enough. the worst was in a carluccio’s in chiswick and was the closest thing to vomit i’ve ever been served anywhere.
this was excellent. a good stock, finely chopped guanciale (rather than bone marrow but nm), and cooked to exactly the texture i like – rice with a slightly hard kernel, suspended neither firmly nor loosely in the butter, saffron, parmesan and starch of the stock in which it’s been cooked. best thing i’ve cooked so far this year (not so far in itself particularly resplendent with glories tbh)
