The weather here in New England seems to have mellowed out a bit. Over the last few weeks, we’ve experienced roller coaster fluctuations in temperatures. One day, it’s in the 80s; the next, the 50s. But, as I mentioned, I think things have calmed down and we can fully embrace the new season and all it has to offer. I’d never thought of risotto as spring-weather fare, but the more I ponder it, I really can’t think of a more appropriate dish. What better way to welcome back the appearance of fresh herbs and produce than a meal that really lets them shine.
It seems rather fitting that I’m posting such a classic Italian dish, as I’ll be heading off to Turin, a city in the Piedmont region of Italy, this week. There’s something nerve-wracking about traveling to a country you’ve never been to… but it’s also really exhilarating. It does help that it’s an organized food and wine tour hosted by BITEG, and I am sure they’ll take good care of us.
Before you go off to my post over at Easy Eats to get this recipe for Spring Risotto, be sure to mark your calendars for this Friday. I’ll be hosting a giveaway that you will not want to miss. Seriously, it’s a good one.