Risotto

This risotto has to be one of the best, if not the best risotto dish I've ever had.
My buddy Wayne made it tonight, and it rocked. Usually made with Arborio rice, tonight's risotto was made with Vialone Nano. A larger grain rice, smoother starch and the mouth feel was heavenly. Cooked with care for about 20 minutes with basic, olive oil, homemade stock, and mushrooms, I would have paid $25 for a portion of this at a restaurant. Better than any risotto I've ordered at any restaurant, hats off to Wayne. Good job dude.