One hallmark of chef Sarah Schafer's style for her squid ink risotto: layering flavors in just the right way. One of her layers of flavor? Cheese. Seafood traditionalists may cry blasphemy, but She notes that diners have been delighted. Simply add each strongly flavored ingredient slowly, and taste as you go. Wine Spectator's Catherine Sweet explains.
From the Jun 30, 2015, issue
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