First I went back to Marcella Hazan's book Marcella Cucina and reread her method for cooking risotto. It was then I decided I wanted to make a risotto that concentrated on cooking the rice. Something were I wasn't concerned about sauteing other ingredients or overcooking something. I thought who does simple things best and many times I think Japanese cuisine can coax great flavors out of nothing. The only thing that concerned me was the final addition of butter and cheese and then I remembered how much I liked miso butter for its parmesan characteristics. Originally I made this with dashi that was diluted with water but still found the smoke to be, for me overwhelming. I made this again using vegetable stock and found it was much more to my liking.

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