Risotto. A wonderous rich dish, so veristile, so complex and yet so simple. Risotto is an Italian rice dish made from arborio rice. Unlike other rice dishes you need to stir it almost constant and add the liquid in parts instead of all at once the result is a delictable creamy pile of goodness. I make alot of risotto at work each day adding something different. Meats, fish, veggies, fruits, cheeses, nuts. You can throw almost anything into risotto, it is a great medium to using the odd piece of whatever when you don’t have enough for  a few apps or entrees. Like the 1 duck breast I was left with the other night, Cook it up dice it add lets say maybe dried cherries  and walnuts and presto, duck risotto with cherries and walnuts. Or maybe braised Lamb (from that one or two shanks left) and kalamata olive risotto with sundried tomatoes. A customer has offered to back a book of risotto recipes and the bartender Ray keeps making up numbers for each new one I create, we joke that i have 1001 risotto recipes ( I dont have that many but it is getting close.) Maybe one of these days i will compile a list of risotto dishes I have created over the years. I have been daring on some “experiments” like veal risotto with capers and golden raisins. Truth betold I dont think I have found an item that didnt do well in risotto, if the ingredients go well together without the rice then the rice just gives it another layer of something.