The fact that it's still winter didn't deter me from jumping on the spring wagon and whipping up a delicious risotto. I didn't have any white wine in my house and I had some pre-shredded parmesan to use up instead of opening my new parmiggiano reggiano, but, it was still ridiculously tasty. The risotto featured spring's first English peas, asparagus and leeks offset with good ol' salty pancetta. I felt very Anne Burrell-ish as I stirred the crap out of the dish, but it paid off. It's definitely the best risotto I've ever made and one of the best I've had period. Yay me.
