So with my partridge stock (two partridge carcasses, the thyme and lemon that had lived in their empty shell of a body and a stick of celery), I made a risotto. I fried off a clove of garlic with an onion in some olive oil and the herby garlic butter that I also made last night. Then I added in some bacon. Then the rice, then ladled in bits of stock every now and then. Soon I added mushrooms and frozen peas, some crumbled parmesan and lemon juice. And LOADS of garden herbs - rosemary, thyme and sage. Then I copied Nigel Slater and fried little circles of grated parmesan and let them bubble and cool. Once this happened, they were nice and crisp and a perfect adornment for the risotto.
