Spring may be just around the corner but there’s still a bit of a chill in the air. Satisfy your cold-weather cravings with creamy bowls of risotto during Restaurant Week Boston (aka Dine Out Boston). You can hunker down over chickpea risotto at Bostonia Public House, try a beet-y version at Talulla or a crispy take on it at Dorchester’s dbar. Browse through an array of options available on menus through the end of next week.
Tallula – Beet risotto with pistachio, ricotta and percorino
Toscano Harvard Square – Risotto granchio with jumbo lump crabmeat, tomato, and shellfish stock
Assaggio – Napoli: Broccoli rabe & sausage risotto with Neapolitan rabe and house-made sweet sausage
Bostonia Public House – Chickpea risotto with fava beans, artichoke barigoule, piquillo pepper, sumac cauliflower puree, ricotta salata and lemon oil
Bricco – Risotto with Italian sausage, mushrooms and mascarpone
dbar – Arancheesy with marinara, crispy risotto arancini balls, provolone and parmesan