I would say a high quality short grain rice (usually Arborio), a stock made with TLC, a little wine, some aromatics and A LOT of love. For me, risotto, is one of those dishes that is so marvelous in its pure form when made correctly, I do not even attempt to enhance the flavor or texture. Any additional clutter added such as a purée or any other type of bold flavor is only detrimental.
About Joe Nilsen
Digital Jedi. Allergic to average. Fluent in English, Spanish, and Binary Code. Google Knighted and fully certified. Data analyst by day - Chef de Cuisine by night. Retired from customer obsession, but always obsessed with the future of digital sales. Utilizing data-driven brand strategy to build digital presence sky-high and maximize profit. Moving websites up and down Google since keyword stuffing was cool.