For our monthly calendar of events we featured a Summer vegetable risotto on the chefs table. The risotto base was butter, onions, marsala wine, roasted garlic puree and chicken stock. We cooked it until al dente and for the action aspect we sautéed some yellow squash, mushrooms, and red peppers. Then added the risotto to the pan, hit it a touch of chicken stock and cream to complete the cooking then finished the dish with baby spinach. The garnish was cashew nut pesto and a crostini of caramelized onion and gorgonzola for some texture. Risotto is always a popular dish for us and a great one to execute well on the chefs' table.