The Story Behind The Dish
Risotto is a canvas, and the seasons are our palette. In monsoon, wild mushrooms. In winter, butternut squash and sage. In summer, fresh peas and mint. Each version tells the story of a particular moment in time.
Origin: Northern Italy
Ingredients
- Arborio rice
- Seasonal produce
- House-made vegetable stock
- Butter & Parmigiano
- White wine reduction
Chef's Notes
“True risotto cannot be rushed. The stirring is meditation, not labor. Each ladle of stock must be fully absorbed before the next is added. The result is a texture that is neither soup nor solid — it is alla onda, like a wave.”
— Chef Arjun Mehta
Pairing Suggestions
Pinot Grigio
Antipasto Platter
Affogato
