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IN Italian cookbooks, the rules for risotto are quite flexible.
Neither pasta nor risotto are ever served with salad, vegetables, meat or fish or anything.
You have to order at the bar, but dishes like a pumpkin and roast pepper risotto are worth it.
But the entrées — crispy-skinned chicken with mashed potatoes, pan-roasted branzini with baby Brussels sprouts, a quality burger, a skippable risotto — are not exactly destination food.
Western Switzerland is influenced by French cuisine and culture, and in Ticino pasta, polenta, and risotto are signs of a common culture with Italy.
Pizza, pasta and risotto are all examples of these blank canvases, easily embellished with very little extra effort or know-how.
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The seafood risotto was not.
The risotto is not much more difficult.
"The risotto was just the right texture.
The accompanying risotto was, unfortunately, soupy.
Left-over risotto is another matter.
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