This is the story about a turning point in my life as a (very) amateur chef. Believe it or not, before I learned how to make the following recipe, I relied on ramen, dorm cafeteria food, and 99 cent pizza for sustenance after I graduated high school and shipped off to college. Total noms indeed.
I was taught how to make this creamy, savory rice dish when I was studying abroad one summer in Perugia, Italy. I was guilty of spending most of my euros on pizza, gelato, and other Italian treats, and rarely took advantage of Perugia’s markets and local groceries. But really, could you blame me?
One of my apartment-mates was a girl from England, Lucy, who took pity on me and my lack of culinary skill and pried me away from an admittedly expensive reliance on restaurants and pizzerias. She had been a live-in chef at some rich people’s Swiss ski chalet (tough life), so one night, she decided to teach me how to make this, the most decadent yet surprisingly simple of rice dishes.
The rest, as they say, is history. A foodie was born.