Home cooking attempt — Risotto from scratch

I spent an afternoon making Risotto from scratch following a traditional recipe. Getting aged balsamic right was the main challenge — it's not as straightforward as it looks. The fresh and herbal result was rewarding once I got it right.

ingredient simplicity and quality are the guiding principles. I served it with Chianti as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Risotto yourself gives you a new appreciation for what goes into it at a restaurant.