I love making and eating risotto, and I’ve even featured an asparagus version on this blog before. In that post, I referenced how you could make risotto with beer instead of the traditional wine. That’s what I’ve done here, and it is so good. This risotto is citrusy and slightly sweet with just a touch of shrimpiness. My risotto-cooking technique has also progressed to the point where I can rely on it spreading beautifully on the plate and the rice … Continue reading →