Food blogging has provided me with so much inspiration to try new dishes. This tasty risotto was posted almost a year ago by CampariGirl, a long-time blogging friend. This time of the year it seems that the only local fresh … Continue reading Risotto with Savoy Cabbage and Sausage (Risotto Verza e Salsiccia)
Pasta is sometimes cooked in the way of risotto in Italian cooking, which means that it is cooked (or finished to be cooked) in stock. The pasta will take on the flavor of the stock, so this will give your … Continue reading ‘Risottoed’ Tagliatelle with Mushrooms (Tagliatelle Risottate ai Funghi)
We love risotto and make it quite often. The nice thing about this recipe for bell pepper risotto is that no flavor is lost because the bell peppers are cooked in the stock that will be used for the risotto … Continue reading Bell Pepper Risotto (Risotto ai Peperoni)
Although primavera means spring, this is also a great risotto to make in summer. Also because in March and April, certainly in this part of the world, the vegetables used for this are not in season yet. There are many … Continue reading Risotto alla Primavera
The nice thing about buying shrimp with heads and shells is that you can make a very flavorful shrimp stock using those heads and shells. Together with zucchini and tomatoes, this makes for a very nice risotto. To have a … Continue reading Risotto with Shrimp, Zucchini, and Tomato
In summer there is ample choice of fresh produce to choose from, but in winter we have to make do with what is available, especially if you want to cook with local seasonal ingredients. Fresh peas are only available in … Continue reading Split Pea Risotto with Hot Smoked Salmon
I’ve posted a recipe for beet risotto before, a risotto made with regular vegetable or chicken stock and then combined with roasted beets. When I saw a recipe on Hans’ blog Chefsopinion in which he boiled beets and then used … Continue reading Beet and Goat Cheese Risotto (Risotto alle Barbabietole e Formaggio di Capra)
When we visited Estancia Piedra for a wine tasting, our charming host Mary suggested that a risotto with tart apple, mushrooms, and goat cheese would be outstanding with the Rueda Verdejo from Estancia Piedra. Although the wine did smell of … Continue reading Risotto with Apple, Mushrooms, and Goat Cheese
Spinach and ricotta are a classic combination in Italian cuisine, probably known best as one of the most common fillings for ravioli. I’ve made spinach risotto before, but I had never thought about risotto with ricotta and spinach. Until I … Continue reading Risotto con Spinaci e Ricotta (Spinach and Ricotta Risotto)
There was a butternut squash in my pantry that needed to be used. The best Italian recipes are always the simplest, and so I decided to use the squash to make risotto with no other ingredients except the squash and … Continue reading Butternut Squash Risotto (Risotto alla Zucca)
I’ve posted a recipe for lobster risotto before, a very elegant dish with a mild lobster flavor in the risotto itself. That version requires 1 lobster (of about 650 grams or 1.5 lbs) for every two servings. If you like … Continue reading Lobster Bisque Risotto
There is something fishy about this post. See if you can find out what it is while you are reading. I’ll reveal the mystery at the end… Many Italian pasta recipes will tell you to cook the pasta for a … Continue reading Spaghetti Risottati alle Triglie (Risotto-Style Spaghetti with Red Mullet)
Doesn’t this risotto have a great color? I had some carrots, some fish stock, and some canned tomatoes I needed to use up, and thus this risotto was born. The cod was a nice addition that I bought especially for … Continue reading Risotto with Cod, Carrots and Lemon
I love it when a reader reports about having tried a recipe from this blog, and even more so when they post a picture on Stefan’s Gourmet Blog’s Facebook page. Jev Kuznetsov did something similar, as he started with my recipe … Continue reading Risotto al Polpo e Chorizo (Octopus and Chorizo Risotto)
My favorite way of blogging is to cook something, eat it, blog about it right afterwards, and then read your comments. That’s what I did today. From the kitchen to the blog in a couple of hours. Risottos always take a bit … Continue reading Risotto with Cream of Shrimp (Risotto con Crema di Gamberi)
Have you ever heard of risotto alla bolognese? I had not. Or at least I couldn’t remember, because I found it in a cookbook by Biba Caggiano that I’d had for years. It’s not a traditional combination, but it it … Continue reading Risotto alla Bolognese
Fennel develops a great flavor when it is braised slowly until it lightly caramelizes and becomes mushy, and it pairs well with fish. In this case I chose whiting, and used the heads and bones of the fish to make … Continue reading Risotto with Braised Fennel and Whiting
This post was inspired by two of my blogging friends. The idea to use riso venere, black rice, came from ChgoJohn. Black risotto can be made in two ways: by using squid ink to make ordinary risotto black, or by using … Continue reading Black Risotto with Crab and Artichoke (Riso Venere con Granchio e Carciofi)
Making risotto the traditional way, adding stock by the ladle and stirring all the time, takes me about 35 minutes from the moment I start sweating the onion to serving. We love risotto and I usually prepare it once a … Continue reading Is Pressure Cooking a Better Way to Prepare Risotto?
This somewhat eclectic dish came about when Teun and I were playing in the kitchen and decided to get some inspiration from the Plated Dishes volume of Modernist Cuisine. More and more I am getting the impression that these dishes … Continue reading Fusion Risotto with Oysters, Salsify and Avocado
We love risotto and I am always looking for new recipes. When I saw pomegranate risotto on Marina’s blog Le Ricette di Baccos, I bookmarked it on my coming soon page so I would remember to prepare it later. As pomegranates … Continue reading Pomegranate Risotto (Risotto alla Melagrana)
We love risotto and so I think of new risotto recipes on a regular basis. The basis of almost each risotto is risotto rice, onion, stock, white wine, butter, and parmigiano. The type of stock and other ingredients added determine the … Continue reading Cauliflower Risotto (Risotto al Cavolfiore)
Black autumn truffles (Tuber Uncinatum) are in season and they are not as expensive as white truffles (Tuber Magnatum Pico). They are also not as fragrant, but for fragrant truffles their freshness is more important than their color. I’ve already … Continue reading Fresh Truffle Risotto (Risotto al Tartufo)
Marinara sauce is the American-Italian term for tomato sauce, but in Italy it usually refers to a sauce prepared in the style of the seaman’s wife and is a tomato-based sauce with seafood. I really liked the risotto alla marinara … Continue reading Risotto alla Marinara (Risotto with Fish)
We love risotto and I’m always trying to come up with new recipes. This spinach risotto turned out really nice, and it was even nicer with the garnishes of pancetta and sous-vide egg-yolk. But the risotto is delicious by itself, … Continue reading Spinach Risotto (Risotto agli Spinaci)
We love risotto and so it is fitting that the 600th post on this blog is a risotto recipe. I had just finished another batch of homemade pancetta and was looking for a recipe to use it with. In one of … Continue reading Risotto with Witlof and Pancetta (Risotto con Radicchio e Pancetta)
This post is another example of how good very simple dishes can be. I had never thought of tomato risotto, and saw it for the first time on Le Ricette di Baccos. I tried it, and it was absolutely wonderful. … Continue reading Tomato Risotto (Risotto al Pomodoro)
Happy Christmas everyone!
Risotto with pear and gorgonzola is a well-known dish in Italy. I had made it before, but a post by Francesca about risotto with speck and apples reminded me that I had never blogged about it. To add some crunch, I decided to include some walnuts as well. The combination of the sweet pear, piquant gorgonzola, and crunchy walnuts works very well with the creamy rice. Continue reading “Risotto with Pear, Gorgonzola, and Walnuts”
Today it is exactly two years ago that I started this blog. This is the 486th post, there have been almost 150,000 views, and more than 5,000 comments. It has been a great ride so far and I never could have imagined I would have learned so much from it. The fun and learning is thanks to the interaction with my readers and the blogs I follow myself — so keep it coming please!
This is an appropriate moment to try something new: at the bottom of each post I will feature a ‘flashback’ to a post from two years ago, as there are some very nice recipes there that you may have missed because I didn’t have many readers in the beginning.
And now for today’s recipe. Yesterday evening was the first serata piemontese, and it was a great success. Tonight is the next installment, with the same food but mostly different wines. I will do a full report in a later post. I included two primi piatti in my Piemontese menu: agnolotti and risotto al barolo con salsiccia. Risotto is usually made with just a bit of white wine, but Piemonte has the speciality of using red wine and quite a lot of it so the main flavor of the risotto is that of the wine. The end result will thus depend on the quality of the wine used, and though it may seem like a waste of a good barolo, I strongly urge you not to use a cheap red wine for this as that would ruin the dish. Last night everyone agreed that this risotto was different, but delicious. Continue reading “Risotto al Barolo con Salsiccia”
When I saw that John had shared the recipe for one of his family’s crown jewels, the Bartolini family risotto, I knew immediately I was going to prepare it. Even though one of its main components is chicken gizzards, an ingredient I’ve never cooked with before. But I trust the culinary wisdom of John and his Zia (aunt), and it was no surprise that this risotto turned out great. First, because John’s recipes are always top notch, and second, because the idea to parcook the chicken gizzards and prepare the stock for the risotto at the same time makes a lot of culinary sense. The combination of mushrooms and chicken gizzards in the risotto works really well. We liked both the flavor as well as the texture.