11 Jun 2013
A little while back I made the BEST risotto I have ever eaten in my entire life, with peas, prosciutto and mascarpone. It was so creamy, fresh and flavorful that I didn’t think it could be beat. Then today I decided to try… I kept the basic recipe for the creamy risotto with parmesan and mascarpone, but added fresh lemon, smoked salmon and asparagus–and it was just as to-die-for delicious as the last recipe, but a little more seasonal and ‘different.’ The more I cook risottos, the more I love them! People tend to be afraid to make them because they seem to be a lot of work, but out of everything I have cooked, this dish is by far the most “relaxing!” There’s just something so therapeutic to me about standing in one place and gently stirring, rather than running around my kitchen worrying about the timing and preparing of several different components. Plus, two pans and one spoon is your whole clean up! Seriously love that! I can’t wait to make some more fresh, delicious risotto variations this summer! Although this recipe will be another hard one to beat!