Risotto

This risotto turned out so delicious that I have to boast a bit....while grilling a few shrimp, scallops and asparagus outside, inside I cooked some leeks and shallots until soft. Next I added arborio rice, white wine, saffron threads and continued adding chicken broth until the rice was soft and plump. All grilled items were tossed in and then chopped dill and tarragon chiffonade. It put the T in tasty. By the by in past risottos I've used beer or sake when no white wine is in the house. Lastly I tossed together chopped Belgian endive, tiny orange cubes, toasted sliced almonds and diced blue cheese. The salad was dressed with apple cider vinegar, good quality mustard and olive oil. Wish you were here.