I had a few days off in the middle of the week this week, and spent them perfecting my relaxation skills. (Translation: I sat on the couch and read two and a half books while Dan played video games. And it was awesome.) However, I wanted to cook for Dan again, both because he was on his third full week out of work after eye surgery, and because I didn’t have any bright ideas for Handmade52 this week. This particular risotto recipe has been at the very top of my food obsessions list (well, food that I make, and that list also includes chili and huevos rancheros), but I haven’t made it in quite a while, and I haven’t ever made it for Dan. Dan doesn’t do cheese, period, so I had to adjust this recipe so he would eat it. (Before you ask, yes, he would be able to taste and object to even a small amount of shredded parmesan cheese baked into something.) Basically, I added a bit more wine, salt, and butter, and omitted the cheese entirely. And really? I didn’t taste the difference. And Dan went back for seconds, so I’d say this was a success.