Being from Europe basically means eating a lot of Italian food. Risotto is clearly one of my favorites. It is easy to prepare, great to adapt to seasons (asparagus, pumpkin or mixed veggies) and since wine is required for the preparation, you always get a glass to drink ;-) <br />I am particularly proud of this risotto recipe that I have developed from scratch and perfected over the years. It’s easy to prepare but the combination of ingredients is very unique. This recipe calls for a tasty, ripe avocado, fresh arugula leaves, and some quality parmesan. I always drizzle pumpkin seed oil over the risotto to get a rich, nutty flavor. And do not wash the rice before cooking, the starch is what makes the risotto creamy.

Share: