I've come to love risotto and to think of it as an easy, one-pot -- OK, technically two -- weeknight dinner. I'm not entirely sure how this happened and I know that many will disagree with me. But hear me out, yes, it's more labor intensive than salad, but there is a similarity for me. Lots of chopping to start and a concern that quantities come together correctly. As Julia Sherman said, "For a dish to be a legitimate salad, the total must be greater than the sum of its parts. Meaning, by virtue of presenting an intentional group of disparate ingredients together (yes, most often in the presence of some unifying dressing), they should create a new and unique flavor/texture experience, one that re-frames and enhances the ingredients themselves." I would argue, the same principle is true for a risotto.