“Risotto cake is a dish that’s usually done badly, so over the years I have grown to fear it. Making them round and calling them arancini won’t help you, either, if you don’t have a stellar base. Luckily, the Parmesan-imbued risotto at the remade Hyde Away in Waitsfield was exactly that.
But the true secret was in the sauce, a smoky blend of local tomatoes topped with even more Parmesan and mushrooms sautéed in wine.”
— Alice Levitt, Seven Days