Fall at last feels here, and so fall meals begin, such as Ann’s risottos, above, along with a simple salad of greens, radishes and fennel, dressed with Spannocchia olive oil and lemon and cracked black pepper. Ann, bless her, so enjoys making risotto that she makes two, because she knows I don’t love Risi e Bisi with frozen peas. I get mushroom risotto.
…
Keep reading with a 7-day free trial
Subscribe to Ruhlman's Newsletter to keep reading this post and get 7 days of free access to the full post archives.