Guest of the Cook

Every once in a while I get to go to a fellow-foodie home and receive the fine gift of being cooked for and indulged in high-class fashion. On this occasion I was treated to Lamb Ragu with Lamb Risotto, and it was very fine indeed. I grumbled a teensy bit about the stock from cube (gentle ribbing, really) but the home-made oil used in the recipe more than made up for it. Unfortunately, I didn't take notes on either the white wine that went into the recipe (which was also taste-tested) or the red we drank with the meal. In any case, bravo -- all hail the cook.