But the best thing about this risotto was the shortcut I learned in the process: Haven’t we all cursed the roasted/grilled bell peppers during the tedious procedure of peeling their charred skin?

Meanwhile have a peek at the below photo, any idea what reaches out there and perhaps you want to take a guess, where we’ve been?

When scratching my head for how to finish off an elaborate Christmas menu including sumptuous roasts, geese or ducks, clearly something in the freezing department is the only indulgence I can think of.