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I always and still think risotto is Italian verison of Chinese porridge, because Italian didn't learn cooking porridge in a proper way , lol no offense. Tonight I made this risotto insipred by the recipe from Masa, very tasty! I happened to have some bone stock and a small chunck of squash left from previous cooking. Besides, I added fresh shiitake mushroom and Agrocybe Aegerita (funny translation from Google). I like my risotto beyond al dente, maybe just my Chinese eating habit.
It turned out very delicious!! The onion was cooked almost melted and gave such a joyful sweet hint. The rice is creamy and smooth. I can't stop having a second serve.