A risotto is only as good as its rice, so start with the best Italian grains. Our version celebrates pantry staples – dried mushrooms – elevated with fresh vegetables and Marlborough lamb racks. The secret? Cook it when everyone is ready to gather. For us, risotto becomes theatre: Hans at the stove, friends around the kitchen bench with a glass of Arneis, laughter and anticipation building until the first creamy spoonful is served.
