Guest Post: The Knight With Two Swords and The Women of Arthurian Lore

I knew I needed to become a writer after reading Frank Herbert’s Dune. I must’ve been about eleven years old at the time. I didn’t have an inkling about writing a rough draft, let alone the laborious editing process required to craft a decent manuscript. But I was captivated by how Mr. Herbert spun such a fascinating and realistic world of sci-fi splendor and swashbuckling adventure in such a slender volume. If you discount the appendices, Dune is well under 500 pages. To this day, I’m hard-pressed to think of another author who created such an enthralling and believable world with so few words.

Frank Herbert isn’t the only author I owe a debt of gratitude. My novel Dragons Walk Among Us is a young adult urban fantasy written in first person present tense. I never would have considered such an undertaking when I first found the stick-to-it-iveness to sit down and crank out words. That was before I read The Hunger Games by Suzanne Collins. I admit I found the style a bit off-putting initially, but I quickly warmed up to the immediacy the technique gives Katniss Everdeen’s adventure. When I first started writing in first person present tense, I wasn’t sure what to expect. I feared I’d find the first person narrative limiting and the present tense aspect hokey. Not the case at all. Turns out, it’s a heck of a lot of fun.  If it wasn’t for Suzanne Collins’ example, I never would have even considered experimenting with the technique.

Two themes that play essential roles in Dragons Walk Among Us are being an outsider and questioning one’s perception. The works of Fonda Lee and Rachel Hartman helped me solidify my thoughts on these themes. In Hartman’s Seraphina series and Lee’s EXO series, the protagonists are pariahs who end up questioning the social order of their respective worlds. In Dragons Walk Among Us, Allison Lee, the protagonist, is a member of a minority. She often feels she is an outsider and, after being blinded, questions reality, even her sanity. The protagonists’ character arcs in Seraphina and EXO gave me insight into how to elucidate these themes in a manner that I think resonates with readers. Of course, Rachel Hartman’s books include dragons, and just about any book containing dragons is inspirational.

Lastly, I drew inspiration from observing my son’s experiences, who is biracial. Not being a minority myself, I can’t claim to have ever experienced racism. My son, however, has experienced it. He was upset and pensive over the incident but has since moved on. His experience had a profound impact on me. I was already aware of the racial tension permeating the United States, but having my child brush up against the ugly beast of racism brought the issue to my doorstep. I fear the fault lines of bigotry and bias run deeper and wider than many people care to admit. One example is the anti-Asian sentiment emerging in the wake of the pandemic. All this is to say, some of Allison Lee’s experiences are loosely based on my observations of my son’s experiences. I can honestly say, I don’t think Allison’s story would be authentic without my son providing some inspiration.

BIO: Dan Rice has wanted to write novels since first reading Frank Herbert’s Dune at the age of eleven. A native of the Pacific Northwest, he often goes hiking with his family through mist-shrouded forests and along alpine trails with expansive views.

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Raised by an Italian mother (don’t let my embarrassingly anglicized name fool you), the kitchen formed the hub of all activity in our home growing up. Not just for cooking meals, but also entertaining, welcoming guests, and even eating.

If anything happened in our home, it happened in the kitchen.

Few recipes stir up the memories and emotions I associate with then as risotto does. My mother had her own go-to risotto recipe that had evolved over the years she had learned it from her own mother, and it became a monthly tradition for her to cook up a batch of risotto rice, leek and chicken, which would keep us going for days.

I’m a big fan of meals that can be cooked in a pot. Not just because they can often be a bit more “˜hands off’ than other types of recipe (I’m infuriatingly lazy), but also because I find there’s more room to improvise and tweak it in line with your own personal preferences.

This risotto recipe is a bit braver than more traditional takes on the Northern Italian dish. It matches traditional risotto elements, like white wine, onion and garlic, with a much more outlandish pumpkin and walnuts. If I’m honest, I don’t think my Italian grandparents would approve (in fact, I know they wouldn’t – they never forgave me for my lazy tiramisu recipe) but if I didn’t deliberately undermine them at every given opportunity, then what kind of grandson would I be?

The truth is though, despite my tweaking on it, the recipe does still remind me of learning to cook in our home kitchen in the middle of the Berkshire countryside. And if a recipe can stir up intense memories like that, then it’s served its purpose.

One of the greatest cooking fallacies is that making a good risotto takes a lot of time and skill. Well, you’ll be glad to hear it only requires a good amount of time, and simply no skill. Fortunately this means that even someone as clueless as me can make it.

All this recipe needs is a lot of patience, and definitely a lot of stirring. Your arm might take a little while to forgive you, but the dish you get at the end more than makes up for it

If you’re making this in autumn or fall then you might already be drowning in pumpkin-inspired dishes (pumpkin lattes, pumpkin cookies, even pumpkin peanut butter), but this is too good not to try. Furthermore, it’s a great dish to break out for Thanksgiving as a vegetarian alternative to the more traditional meat-heavy meals on offer.

That said, I still love to break it out year-round, and enjoy it just as much in the summer.

Pumpkin & Walnut Risotto
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

Servings: 2 people
Ingredients
1 cube Vegetable Stock
500 ml Water boiled
50 g Butter
1 White Onion. Finely Diced
1 Stick of Celery. Finely Diced
1 Garlic Clove. Finely Diced
150 g Arborio Risotto Rice
125 ml White Wine
150 g Pumpkin Puree
25 g Butter
50 g Roquefort Cheese crumbled
50 g Walnuts chopped
Salt and pepper to taste

Instructions

1. Add the vegetable stock cube to the boiling water and stir in thoroughly.
2. Heat up a large frying pan over a medium heat, add 25g of the butter.
3. Once the butter has melted, add the onion and celery. Cook for 10 minutes until softened.
4. Stir in the rice, until the grains start to turn translucent at the edges.
5. Turn up the heat a notch to medium-high, adding in the white wine. Stir until all the wine has disappeared. Add the dried sage.
6. Slowly stir in the vegetable stock by adding in one full ladle at a time, stirring continuously until fully incorporated and the rice is cooked. Do this over the course of about half an hour.
7. Stir in the pumpkin puree and take off the heat. Place a lid on top and leave to rest for 5 minutes.
8. As the risotto rests, melt the other 25g of butter in a separate frying pan add the walnuts to toast.
9. Serve the risotto. Top with the crumbled roquefort cheese and buttered toasted walnuts.

About the author:
Ben is a former semi-pro cyclist and big eater. Now he is just a big eater. He writes about food and drink for lazy cooks at The Eat Down.