What makes the ultimate wintertime dish? For us, it usually has to be packed with lots of cheese and maybe a runny egg or two. With that in mind, we present Scott Conant's soulful risotto recipe, which he taught us how to make at his JBF Taste America cooking demo. His version kicks things up a notch, pairing Vialone Nano rice with white wine, thyme, and both wild and dried mushrooms. To make this dish even more decadent, Conant finishes it off by stirring in raw egg yolks, preserved black truffles, and lots of grated Parm. Make it tonight.
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Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram and Twitter.
