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Risotto options
Fontina and tomato
Roasted eggplant
Sweet peas
Saffron
Lobster and Crab
Roasted Squash or Pumpkin1 cup chopped onion, scallion, shallot or leeks2 cups Aborio rice1 cup white wineButter, hot broth ,grated cheeseSaute onions in three TBL butter until soft. Add rice and cook three minutes. Add wine When wine is absorbed slowly add broth a ladle at a time stirring constantly. Add salt and pepper. When rice is about fully cooked add options.Finish with 1TBL butter and 3TBL grated cheese