Risotto: It's Easier Than You Think

Plus, weekday breakfasts and midweek reads

I’m sending this to you from Los Angeles, where I’m spending some time with family and friends for the next week and a half. Father’s Day is coming up and I’ll get to see my grandfather on the actual day which is really nice. My immediate family celebrated early last weekend.

Last year, my dad and I taught a cooking class together for father’s day and it was one of my favorite classes to date. A bunch of people took the class with their dads, roommates, or partners so it doubled as a family reunion, with people cooking in Vancouver, California, Washington DC, Boston, and more. It’s really quite fun to cook with someone. Our recipe packet was also extremely detailed, with a wine primer and lots of footnotes. I sometimes joke that my dad was the family’s original newsletter writer and it’s true. He has been known to send very long, link filled emails, about the movie we just watched, a play we attended, a wine we tried, or a curiosity we passed on a drive. He used to send big NBA preview and playoff emails to a dedicated list of fans and both he and my mom are avid readers.

I know family days can be fraught but I hope you have a great weekend and can make this for yourself and some loved ones. Making risotto at home is a true “level up” moment. It feels really fancy and can be quite meditative and it’s quite simple. My dad makes all the time in a special copper pot. The version here calls for asparagus, but you can use whatever vegetables you like (I love mushroom risotto, cook the mushrooms separately to get them crispy, but my dad does not like mushrooms.) It makes a great side with your protein of choice and it’s delicious with a fried egg on top as leftovers. If you make it, I’d love to see pictures on Instagram!

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Risotto c/o Neil Koffler

Yield: Serves 4 as a side dish