Risotto is really fun to make.
Take an onion, arborio rice, stock, white wine, and some parmigiano,
and a basic risotto is born.
The fun part is choosing what additions to make. This risotto, based off this recipe, has mascarpone cheese, asparagus, peas, and lemon zest.
It was a great addition to our spring Easter menu.
I wish we had leftovers.