This recipe is savory and soul satisfying. In part, because of the creamy goodness. But, really when it gets down to it, I believe that it is the process of making risotto that I find contentment. Without question, I’m right there to eat as well. It’s so aromatic and texturally pleasing. The flavors are perfectly balanced between the sharpness of the parmesan, creaminess of the mascarpone, sweetness and crunch of the hand shelled peas, the pungeant lemon juice and zest, and the subtle layer of Picual olive oil.

Share: