Easy, Italian, and delicious - three great tastes that taste great together.

Real home-made risotto is a lot of work. Making the stock. Stirring. Adding the stock in small lots. Stirring. It’s worth it, but not all the time. Sometimes you just want some comfort food without all the work. When that time comes, here’s a recipe to try.

Souped-up Store Bought Risotto [Professor Bainbridge on Wine]