We've made risottos Tex-Mex style, French onion-style, and “fill in Asian cuisine name here”-style, we thought we'd pause our globe-trotting ways and go back to the country of its origin, risotto's birth country, its home… Italy. All the classic bruschetta flavors combine naturally: the shrimp, herbaceous basil, acidic tomato, and, just because it's delicious, garlic. Going home has never felt so good. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.