Risotto is easy. All of the people who want you to think it’s challenging are wrong. It’s a quick, easy dinner in under 30 minutes. Try it. You’ll be glad you did.
Use fresh herbs if you have them – 1 tbs each.
The goat cheese I use comes in square carton, in Europe it’s Chevraux, in the U.S. Chavrie.
Risotto should have visible liquid when you take it off the heat. If you cook it until it’s stiff it will be dry, not creamy. It will continue to absorb liquid and by the time you get to the table it will be perfect
Keywords: smoked salmon. goat cheese, spinach, risotto