Tagged with rice

Risotto with Shrimp, Zucchini, and Tomato

Risotto with Shrimp, Zucchini, and Tomato

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 fresh and light tomato flavor, I used fresh tomatoes for this risotto. The flavors blend … Continue reading

Split Pea Risotto with Hot Smoked Salmon

Split Pea Risotto with Hot Smoked Salmon

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 summer, but dried split peas are available year round. In the Netherlands they are used … Continue reading

Risotto with Apple, Mushrooms, and Goat Cheese

Risotto with Apple, Mushrooms, and Goat Cheese

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 apples, it was not a combination I would have thought of myself. And so I … Continue reading

Butternut Squash Risotto (Risotto alla Zucca)

Butternut Squash Risotto (Risotto alla Zucca)

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 the “usual suspects” for risotto: rice, stock, onion, white wine, butter, parmigiano, salt and pepper. … Continue reading

Soul Food, Part 1: Dirty Rice

Soul Food, Part 1: Dirty Rice

My co-worker Selena suggested we prepare a soul food meal together, and I thought that was a wonderful idea. I was curious to try it and what better way than together with someone who grew up with soul food?! This is Selena, preparing her family recipe corn bread. We prepared several soul food dishes, and … Continue reading

Duck Fried Rice

Duck Fried Rice

I love recipes that use all parts of an ingredient. When I saw the recipe for deconstructed duck fried rice on Simon’s blog Stranded on the Island, which uses the duck breast, skin, and fat from the skin, I decided straight away to make it as soon as possible. Using the fat rendered from the skin … Continue reading

Lobster Bisque Risotto

Lobster Bisque Risotto

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 it more decadent and with a bold lobster flavor, this lobster bisque risotto is the … Continue reading

Scampi with Orange, Cream, and Fennel

Scampi with Orange, Cream, and Fennel

Scampi (langoustines) are caught locally here, but most of them get exported. Luckily I work very close to the Albert Cuyp market, which has an excellent selection of fresh seafood. Silva Rigobello has been posting a number of scampi recipes lately, and this post was inspired by her recipe for ‘Parisian’ scampi with a cream … Continue reading

Risotto alla Bolognese

Risotto alla Bolognese

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 delicious and the texture of the risotto and the ragù work very well together. I … Continue reading

Pomegranate Risotto (Risotto alla Melagrana)

Pomegranate Risotto (Risotto alla Melagrana)

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 are back in season, this was a good time to try this recipe. I overdid … Continue reading

Cauliflower Risotto (Risotto al Cavolfiore)

Cauliflower Risotto (Risotto al Cavolfiore)

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 type of risotto. The keys to good risotto are homemade stock and taking the time … Continue reading

Fresh Truffle Risotto (Risotto al Tartufo)

Fresh Truffle Risotto (Risotto al Tartufo)

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 written about risotto with dried truffles and truffle oil, but dried truffles and truffle oil … Continue reading

Risotto alla Marinara (Risotto with Fish)

Risotto alla Marinara (Risotto with Fish)

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 I had at Ristorante Anna in the Adriatic beach town Gabicce Mare, and decided to … Continue reading

Arancine (Sicilian Rice Balls)

Arancine (Sicilian Rice Balls)

Without a doubt, the regional snacks of Sicily are arancine or arancini. These are deep-fried balls of rice, stuffed most often with a ragù (meat sauce) and peas, but also with other stuffings such as cheese. Arancini are everywhere in Sicily, and we liked them so much that we had them for lunch almost every … Continue reading

Turnip Risotto (Risotto alle Rape)

I don’t cook a lot with turnips and I was wondering what I’d do with the turnips that I had bought for variation’s sake. I decided to turn them into a risotto, and it turned out wonderful. This is not a traditional Italian dish that I know of, but just a demonstration that you can make … Continue reading

Home-made Sushi

Today calls for a special post, since I am very proud that the 100th follower has just joined this blog! As it happens we made sushi last night, and blogging about that will certainly be special as this will be the longest post yet with over 40 pictures! Making sushi together is a lot of … Continue reading

Seafood Paella (Paella de Marisco)

Paella is probably the most famous Spanish dish. There are different versions of paella, many of them containing meat such as chicken, rabbit and chorizo, as well as seafood. My version is seafood-only. Paella is traditionally made in a special paella pan, but I like to serve it on individual plates. Like many stock-based dishes, … Continue reading