GJ made the best risotto the other night. It was very simple but delicious. First he made a large batch of risotto bianco by sautéing a simple soffritto (finely chopped onion, garlic, celery and carrot), adding the arborio rice and then stirring in homemade vegetable stock in stages until the rice was the perfect al dente; a bit of yogurt at the end added extra creaminess. While that was resting, he sautéed a bit more onion and garlic with some whisky smoked lardons from Ravenstone Farm, fresh thyme and green peas. This he combined with some of the prepared risotto. The left over risotto was made into arancini (rice balls) with spicy tomato sauce for dinner the next night.