Sometimes, lo and behold, I get a little tired of pasta, and instead get a hankering for risotto. Creamy and indulgent, short-grain Arborio rice grains soaking up wine and broth and whatever flavorings have been sautéed and toasted on the bottom of my pan. What stops me is the notion that risotto is time consuming, risotto is difficult, risotto is easily-mess-up-able. Is it more time consuming that spaghetti with garlic and olive oil? Yes. Is it difficult? Hell no. Forget about standing over the stove stirring five cups of stock slowly, oh so slowly, into your risotto. Cook’s Illustrated has a no-fuss method and we’re never going back. What better way to give it a test run than with a lovely, allium-rich late spring risotto?