Cheese for lemon-spring veggie risotto

I've recently started playing around with risottos and I decided, in honor of spring, to do a spring veggie one with lots of lemon (inspired by an asparagus one I made a while ago).

I'm trying to figure out what cheese to use. There's always the classic parm, but what else? Any thoughts/tips/experiences?


The tastiest bites delivered to your inbox!

Show 7 Comments

Talk is closed - check out our Facebook and Twitter accounts instead.