I made risotto for dinner on Friday night.
With a radicchio begging to be used and a squash screaming at me that the end was nigh, I figured this was a good solution.
I shredded the radicchio, diced my kabocha, chopped my onion and heated my oil. Things were going swell until I went to my pantry to discover I was out of arborio rice. I’m never out of arborio rice. But then I remembered my husband needed to rescue a damp BlackBerry a little while back, and my stash of short grains was sacrificed for the cause.