Risotto (what Hub calls “needy food” for all the tending to it takes when cooking) made from 1/2 cup arborio rice added to a tbs butter, a tbs olive oil, 1/4 cup yellow onions fried for 3 minutes. With uncooked rice, stir 2 minutes more. Gradually add 1 1/2 cups of vegetable stock as it is absorbed over about 30 minutes.
Served with green onion omelet and fried green tomatoes. On the top chives. On the side Red Pepper Thai Basil Jelly from Perth Pepper and Pestle.
