Risotto

The Akron Beacon Journal nailed Todd down on his food and cooking likes to discover his love or risotto.

"Once you get into cooking risotto, it's simple. I live some of the year in San Francisco and this is my speciality recipe. Get yourself a crab - with nice firm meat, like a Dungeness type-crab - and clean the shell, 'cos you want to use it for stock. Simmer it with white wine for about an hour. Use arborio rice and toast it over a hob with garlic and onions before adding the stock, with a little cream to help it emulsify. Add the crab, and a small tin of crushed pineapple, and finish with a healthy squirt of Sriracha - a hot Indonesian/Thai sauce. This is great the next day too, when it has an especially thick texture."