Parmesan & Butter Risotto

I say main courses because blimey... this stuff is rich. This is pretty much the way I want my arteries to clog... but it's so worth it.

Absolutely wonderful, but I'd steer clear of using bouillon cubes/insta-broth just because it adds a saltiness that I think ruins the piquancy of a good parmigiano. They also say to use carnaroli, which would be awesome, but I did it with arborio and as long as you don't overcook it, it comes out just fine.

Totally what I want to have if I'm shlepping home after a Saturday night of gin & tonics with the ladies.