Eaters of food,
For Christmas this year, I was given a new cooking utensil to add to my repertoire, a dutch oven. I’ve been looking for ways to use it over the last couple of weeks and I was given a recommendation to try and make some risotto. To which, I do not believe we at Cooking Army have really tackled this dish properly in the past. So, this shall be remedied this week! And we shall do so thrice to see to which style we prefer most. Plus bacon. You can’t go wrong with bacon and I figured we couldn’t make everyone go completely vegetarian… we’re not monsters.
Zest!
When: This Wednesday, January 31st. Cooking and socializing starts at 6:30pm, food ready starting around 7:30pm
Where: Chris’ hole-in-the-wall Italian bistro you can’t wait to tell all your hipster friends about
What: Parmesan Risotto, Radicchio Risotto With Walnuts and Blue Cheese, Baked Saffron Risotto With Mozzarella and Crispy Topping, Bacon wrapped dates
As is tradition at Cooking Army, no need for RSVP, feel free to arrive whenever you like, but remember that it’s first come, first serve. We appreciate beverages as gifts and I hear wine goes well with risotto, but beer or other drinkables are welcome, but not required. Come on over and bring your friends, bring your bellies, it’s time to eat.
/Chris