Where can I get the best risottos in S.F. or the East Bay? Don't care about cost. And if I may narrow it somewhat, the wild mushroom and/or shellfish(scallop, lobster, shrimp) offerings I prefer. And butternut squash, if anyone does that.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.