Risotto Gets a Spring Makeover with Green Garlic Cream and Rye Berries

Hearty, homey bowls of creamy risotto helped get us through winter, but now that the weather has warmed up, we’re ready for a lighter, brighter take on the blank-canvas dish. Executive Chef Larry Feldmeier felt the same way when he created a rye berry risotto rich with verdant greens for the spring menu at The Bristol in...