Risotto seems like it would be a humble food. It’s big, fat morsels of creamy rice stewed lovingly over some cooktop with a wooden spoon. But because it has a high-fallutin’ Italian name, it strikes me (and a lot of other diners) as a bit fancier than a mere side dish … This is why restaurants can get away with serving you a big bowl of risotto (um, that would be rice) as your entree.
Well, folks, if risotto is rice dressed up for a night on the town, my husband has just stuffed a wad of cash into its pockets and told it not to return before dawn.
Yes, those tell-tale red morsels of succelent sweet meat resting in the mounds of creamy risotto are indeed lobster. And that creamy and delicious sauce is made up of cheese, and yes, booze. Beer, to be precise. And then there’s a dollop of honey — just for sweetness.
Sound rich? Sound decadent? Sound delicious? Grab your fork… there’s no curfew tonight.