Tuesday, January 24

Now that's what I call a risotto

The vegetarian dish at a company event is a pretty good indication of the level of skill and ambition in the kitchen. I have eaten some truly great meals in places that had no vegetarian food on the menu, but chefs that were happy to rise to the challenge.

I have eaten many boring versions of veggie lasagna and risotto. I'm not a big fan of pasta and most of the time risotto tastes like rice porridge gone wrong. But at today's conference I was presented with a risotto that was truly yummy and full of mushrooms, beets and other tasty stuff. Well done Moriska Paviljongen!

Yummy risotto.

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