There are some things I do with great ceremony in the kitchen. Work butter into a pie crust, chop carrots for a soup, butter up a whole chicken for roasting. It can all be pretty precious. A luxury, really.
Truthfully, I do these same things in a total slap-dash if I’m in a hurry and need the comfort of pie, soup, or crisp chicken skin in a dang hurry.
Let’s talk about making risotto. It’s all ceremony. The simmering broth, the toasting of the rice, the spooning and stirring, spooning and stirring. I do it well here: Mushroom and Sausage Risotto. It’s a dream.