It's a strange state of affairs when you're looking forward to leaving freezing California for warm and sunny Oregon.
Even the tomatoes seem to have gone on strike due to the weather. The good ones are nowhere to be found. Stonefruit is here, but the weather calls for something you can curl up with, warm and comforting.
Risotto helps. But the only way I'll be ok with this weather is if the sun and high temperatures return soon and extend into November or so. And there's another reason for making it, an Arancini (fried risotto balls) recipe courtesy of Leah that's perfect for the leftovers. Stay tuned for that...and hopefully some decidedly more summery recipes.
6 cups chicken broth
1/4 cup unsalted butter
2 tbsp olive oil
2 cups onion, finely chopped
2 garlic cloves, minced
1 1/2 cups aborio rice
2/3 cup grated Parmesan
salt & freshly ground black pepper to taste
*note: you can also substitute a bit of water in the broth/wine mixture if you'd like