Summer Risotto

w peas + alliums + white wine

I find myself eating risotto mostly in the colder months, and that’s just not right. It’s one of my favorite meals—comforting, endlessly adaptable, and it pairs incredibly well with the crunchy spring vegetables that are in full swing (and some good wine). I enjoyed this version with a big salad packed with herbs and dressed in a classic french vinaigrette. A perfect meal, balanced and clean.

The technique with risotto is quite repetitive but beautiful in its slow process and perfection. To cook risotto perfectly, don’t rush. You coax it, slowly, with attention and calm. Start with a heavy pan or saucier, a bit of butter or olive oil, and let your aromatics—shallots, garlic—soften without color. Add the rice—carnaroli or arborio—and toast it gently, letting each grain turn slightly translucent at the edges. Then a long pour of wine letting it slowly absorb into the rice.