Mediterranean Risotto ~ You know it and I know it –– it’s here(!) –– so we might as well embrace the incoming fall season. For some, it can be a bit all too overwhelming as the holidays start to stack-up and the pressures that go along with them begin to flicker into sight. For others, it can be the most wonderful time of the year filled with sing-song-y goodness and fun. I happen to adore fall –– the change of produce at the markets, the cozier nights and not to mention the start of (the fabulous) boot season. We don’t get all of the changing leaves and the frosty mornings as they do in other parts of the country but it does stay darker longer and the temperatures do begin to cool down –– can I get a yee-haw! With the impending seasonal change, I start to crave more comfort foods and heartier fare, sure it’s still in the upper 80’s but it’s nothing that a big batch of tender risotto laced with some end-of-the-season zucchini and tomatoes topped with salty Kalamata olives can’t help prepare us for. So my friends, let’s celebrate the end of the long and hot summer days and welcome in the darker, cool-ish nights with this Mediterranean Risotto.