The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Champagne Risotto

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Champagne Risotto

This is my favorite accompaniment to Crispy Chestnut Veal, as it is flavorful in a gentle way that doesn’t overpower the delicious veal. The pale champagne color is part of its charm, so use a light colored stock and do not allow the shallots to brown.

2 cups champagne

2 […]