A Brief (and Mouthwatering!) History of Risotto

I was never a Risotto fan. In fact, before we started growing Italian rice here at Blue Moon, I can’t even say that I’d ever had the dish. But then one day, resident rice connoisseur Jim Lyons brought some freshly-cooked risotto into our office. I was hooked. Within a week, I was using our Arborio…

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