recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
medium (300g/9 1/2oz) brown onions, chopped
3 cloves garlic, crushed
1 tablespoon finely grated lemon rind
300g/9 1/2oz button mushrooms, halved
2 cups (400g) arborio rice
1.5 litres (6 cups) chicken stock
1 cup (250ml) dry white wine
300g baby spinach leaves
2 tablespoons coarsely chopped fresh lemon thyme
oiled large pan; cook onion, garlic, rind and
mushrooms; stirring, until mushrooms are browned
rice, stock and wine, bring to boil; simmer,
covered 15 minutes, stirring midway through
from heat; stand, covered 10 minutes.
stir in spinach and lemon thyme.