Holy crap, it’s cold. I mean, for D.C. And dark. It’s dark, too. What better time then, to have some friends over and huddle around the stove stirring a delicious pot of risotto? Done and done. Since our guests were mostly veggie, I even made veggie stock from scratch. (Yes, that light you see is my halo glowing.)
Fortunately, the effort involved in risotto is quite a convivial one, and I don’t think anyone suffered for having to keep me company in the kitchen as the rice made its magical transformation into silky wonderfulness. You could go wild with the additions, of course, but having made several risottos in the past few weeks, I can say with confidence that a few judiciously chosen ingredients of quality is better than several. Here, woodsy mushrooms and bright, verdant asparagus and depth and perfume. A little lemon zest at the end could be nice too, but then I think a little lemon zest improves just about anything.