The joy of risotto is that you can make it any which way—just use a good quality vegetable stock and flavor it with what you please: fresh peas when they’re in season (or frozen, when they’re not); mixed vegetables; red wine; and—a particular favorite of mine—saffron and lemon, which I find to be just the right balance of sophisticated and nursery food. If you are cooking for a vegan, just leave out the butter and the grated Parmesan from their portion. <br /> <br />Timing is key, so risotto works best for the kind of party where you’re happy to be stirring the rice as your guests have drinks. There is little thinking involved, just rhythmic stirring—which somehow makes the process relaxed and cozy rather than frazzled. I chop my onion and prepare all of my ingredients before everyone arrives. I make the dessert in advance, prepare the salad (setting the dressing aside to add just before serving to prevent wilting leaves), and then, once everyone is happily gathered with a glass of wine in hand (myself included), I begin cooking. 


Share: