Again with the gourmet recipes from this month’s issue! There were obviously a lot of good ones. I made this risotto completely vegetarian by using vegetable stock instead of chicken stock – and it needed more stock than what was called for – I kept adding until I felt the risotto was done which ended up being 1 or 2 cups more than the recipe said. I also sauteed a minced shallot before adding the risotto to the pan because a couple of the reviews said the recipe was a bit bland. I also finished the dish with some grated Parmesan, a but more salt than was called for and a good amount of fresh cracked black pepper. I would say it reminds me of cauliflower gratin, very rich and decadent. Definitely not an every night meal, but satisfying in a ‘stick to your ribs when it’s chilly outside’ sort of way. I have leftovers and I’m looking forward to making some risotto cakes and serving them as an appetizer one night soon!