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Yorgos Lanthimos

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I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee’s knees.

Yorgos Lanthimos

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Yorgos Lanthimos

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I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result.

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I rarely cook traditional risotto, but I love other grains cooked similarly – barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.

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June 14, 2024

I rarely cook traditional risotto, but I love other grains cooked similarly – barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.

Previous

June 14, 2024

I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result.

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