risotto to me is the ultimate bachelor food: one pot, rice, cheese, and you just have to stand there and cook it. all would be complete if the risotto was eaten right out of the pot with the spoon used to stir it, but i did manage some small trappings of domestication. this was about middle of the road tastewise; the rice was cooked right, and that's most of it, otherwise just emptying the fridge out.
on a different note, i'm excited about chinese food now. i've been reading a bit online and flipping through madhur jaffrey's world of the east vegetarian cooking which is a pan-asian cornucopia of really interesting recipes. they're not organized by origin, but the recipes all seem very authentic, that is not oversimplified for a western audience. online i found a couple of pages describing the techniques of szechwan cuisine, and i really like the idea of dry-braising and dry-stewing which is, if i understand it right, to cook something in liquid over high heat letting the liquid burn away completely, or concentrate down to a sauce. so i've got some mung beans sprouting, and my quest for today is to find some broad bean chili paste and szechwan peppercorns. i really want to try and make mapo dofu, or 'pock-marked lady's bean curd.'
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