Charred Risotto with Calabrian Chili

Method

1. Build a hot grill and oil the grates well.

2. Season the risotto with olive oil and let it come up toward room temperature.

3. Grill over direct heat, turning once, until nicely charred and cooked to your liking.

4. Brush with garlic cloves in the last minutes so it glazes without burning.

5. Rest a few minutes, then finish with ricotta and a squeeze of acidity.