It's a tradition, or an old charter or something, that there are leftovers from your Sunday Lunch. What you do with them is the interesting bit. I love slices of roast beef reheated in gravy and served with mash. I adore roast chicken, stuffing and salad sandwiches, with butter not margarine!
The leftovers from this weeks Sunday lunch were destined to be a risotto. There is something about risotto that manages to centre me. I've cooked so many of them that I can relax into the process and, without much thought, turn out a great dish.
Because the star of tonight's risotto was a real star, roast guinea fowl, I kept the rest of the dish quite simple. Onions and celery formed the base of the risotto with a glass of white wine and plenty of stock. To add a bit of colour and freshness I also added frozen peas. Z had lunch at Dock Street Market today and, luckily for me, brought home one of the Riverside Sourdough Bakeries loaves. The bread and a glass of wine really made the dish a meal.