I think I’ve got a bad case ooze addiction. After the cauliflower cheese I craved more ooze, and more sophisticated ooze. And nobody does sophisticated ooze like the Italians.
And as the English asparagus I love so much is sprouting all over London, I was able to combine two desires into a seasonal ooze of a risotto. With a poached egg on top because I love the wibbly, yolky mess that leaches out when you get one just right. Continue reading
