My first meal at Via Carota was vegetarian, and it was so satisfying I could not wait to return. I eyed the seafood and meat dishes being served around me, taking note of what to order next time. On my second visit, my meal was equally as exciting in that every course titillated my palate, including the salt shrimp and fried rabbit. And while all the vegetable plates are absolutely delicious, on both occasions I was completely won over by the lemon risotto. When I asked Rita Sodi, co-owner and chef (with Jody Williams), what the secret was, she replied, “It’s so simple. It’s so simple, the ingredients speak for themselves.” As she puts it, it’s just carnaroli rice, Meyer lemon zest and juice, Parmesan cheese and olive oil. What she forgot to mention, of course, is her magic touch.