My Market Year(s)

Risottos are great dinners.  They are versatile and easily adapted to what’s on hand.  The Williams-Sonoma’s Risotto cookbook has been my starting point for many risottos including this one.  Fresh sugar snap peas and tarragon are the flavoring elements.  Parmesan cheese adds depth and helps build the creamy texture.   We served this with a grilled radicchio salad with buttermilk dressing.