Come Cook In France

Cooking courses SW France

Mushroom spelt risotto with melted camembert Spelt is one of the world’s oldest wheat grain varieties. It is great as an alternative to rice in a risotto as it retains a wonderfully crunchy texture and unlike rice, you can add the stock all at once and let the risotto simmer away on the stove – …

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Barley, roasted vegetable and caramelized garlic risotto Serves: 4 Pearl barley makes a great alternative to arborio rice in risottos as it doesn’t require constant stirring and gives a lovely nutty texture to the dish. Here it is combined with oven roasted vegetables and caramelised garlic. 4 tbsp extra virgin olive oil 2 large onions …

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A very good friend and fellow food writer Judy Ridgway has agreed to share some of her experiences of the cuisine of Ticino in southern Switzerland where she and her husband spend much of their time enjoying not only the wonderful scenery of the area, but the many local specialities including polenta, risotto and a wonderful chocolate …

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