What better way to break in a brand-new pot than to cook one of your favourite dishes in it? I’ve made this fusion of Italian risotto and Thai green curry before click here for the recipe), and it has been a while since I made either risotto or this variation.
The results weren’t as creamy as the last time I made it (The culprit was a fairly unremarkable can of coconut milk instead of the one I usually use), but it was still delicious, and the new pot is the perfect vessel for making risotto; heavy bottomed, even heat distribution, and plenty of surface area for the rice to toast, and to coax out its starches as the liquid evaporates.
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