I have a tendency to return quickly to a well-received recipe, maybe because it's fresh on my mind, or maybe because the featured item is still on a good sale at the grocery store. Whichever is the explanation this evening, I'm already serving up a grilled tuna steak along with risotto, following the four-hour drive home from Shenandoah County this afternoon. I don't think the tuna was as good as the one from this past Sunday, but the meal still hit the spot.
Thyme, Marjoram, and Parmesan Risotto, based loosely on Emeril Lagasse's directions found in "Shrimp and Asparagus Risotto Casserole."
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