Inspired by the sensational risotto we ate at Rosso B, a brand new corner pizzeria in Haymarket here in Boston, I decided to make my family’s take on risotto for you this week. Risotto is really a blank canvas and you can make it however you would like. This week, Lily and I found some beautiful spring onions and portobello mushrooms for cheap at Haymarket so that was going to be the basis for this risotto. I also love making it with a pesto base and seafood but I find that the vegetable risotto really brings out the creaminess of the arborio rice, which is the one essential ingredient for our risotto, that and a lot of butter and goat cheese. You will need about 4 cups of vegetable broth, 2 cups of arborio rice, 4 ounces of goat cheese, 1/2 cup of white wine, 2 sticks of butter, 5 gloves of garlic, 1 spring onion, two portobello mushrooms, pepper, salt. Let us know how yours turned out and buona fortuna!
Music is Pictures At An Exhibition by Modest Mussorgsky.