Sizzling Risotto Gratin

Delicious, and sort of the best of two worlds; you get a creamy, cheesy, risotto texture, but also the crispy crust of a casserole or baked mac and cheese. Excellent for parties. The risotto is made in advance and then left at room temp until you are ready to bake/broil! Or even longer, making sure you bring it back to room temp if it's been in the fridge for awhile. Because it's rich, my first thought was that portion sizes would be smaller, and they were except that then everyone always has seconds.

I have used a variety of good cheeses throughout the years: gruyeres, fontinas, anything semi-firm and nutty. The freshly grated nutmeg makes a huge difference, as you only need a bit.

Bread, and a great salad (mustard vin from the same book) are all you need.