Tagged with risotto

Risotto with Cod, Carrots and Lemon

Risotto with Cod, Carrots and Lemon

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 the dish. The flavor combination of carrot with lemon and cod works well, although it … 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

Risotto with Braised Fennel and Whiting

Risotto with Braised Fennel and Whiting

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 a fish stock to make risotto. The fish is only just cooked through by adding … Continue reading

Fusion Risotto with Oysters, Salsify and Avocado

Fusion Risotto with Oysters, Salsify and Avocado

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 have been designed to demonstrate complicated techniques and to look amazing, than to actually taste … 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

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

Spinach Risotto (Risotto agli Spinaci)

Spinach Risotto (Risotto agli Spinaci)

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, so for a vegetarian version you could easily leave out the pancetta. However, using homemade … Continue reading

Tomato Risotto (Risotto al Pomodoro)

Tomato Risotto (Risotto al Pomodoro)

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. What a great flavor! Grazie per aver condiviso, Marina! This risotto really allows the tomato … Continue reading

Risotto with Pear, Gorgonzola, and Walnuts

Risotto with Pear, Gorgonzola, and Walnuts

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 … Continue reading

Risotto al Barolo con Salsiccia

Risotto al Barolo con Salsiccia

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 … Continue reading

Risotto alla Bartolini

Risotto alla Bartolini

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 … Continue reading

Cauliflower Risotto (Risotto al Cavolfiore)

Cauliflower Risotto (Risotto al Cavolfiore)

A few weeks ago I dined at my favorite Italian restaurant in Amsterdam: Bussia. The risotto I was served there was a cauliflower risotto and it was the inspiration for the risotto I created. This risotto is very creamy with most of the cauliflower used to make a cauliflower puree and the remainder roasted in … Continue reading

Risotto with Chard (Risotto alle Bietole)

Risotto with Chard (Risotto alle Bietole)

Risotto with Chard (snijbiet in Dutch) is a humble yet tasty risotto. I parcooked the chard in the stock that I subsequently used for the risotto to capture all of the flavor of the chard. For this risotto I used only the leaves of the chard. If you like, you could also use the stems if … Continue reading

Lobster Risotto Like No Other

Lobster Risotto Like No Other

All the recipes I could find for lobster risotto did not use the lobster shells to make lobster stock to use for the risotto. They were simply a plain risotto with a lobster served on top. And so I decided to create my own recipe for lobster risotto and it turned out spectacular! I decided … Continue reading

Risotto al Basilico

This basil risotto was inspired by a similar risotto we got at a recent dinner at restaurant Bussia in Amsterdam. Their version was lighter and greener, but this was just as delicious. The lighter and greener style may in part have been to blanching the basil leaves to set the color and lighten the taste, … Continue reading

Carrot Risotto (Risotto alle Carote)

I’ve enjoyed cooking for a long time, but since I started blogging about it I’ve been experimenting and trying new things much more often than before. One of the big drivers of this is that other bloggers inspire me. One of the blogs that I get a lot of inspiration from is 35aweek.com. She posts … Continue reading

Radishes Risotto with Monkfish and Pancetta

I liked pasta with radishes, so I thought I’d try risotto with radishes as well. The pasta with radishes seemed to need a little pancetta, and since pancetta is also good with monkfish I decided to combine the three of them. And it worked! I cooked the monkfish sous-vide, but if you don’t have sous-vide … Continue reading

Smoked Celeriac Risotto with Scallops

The inspiration for this risotto came from our wonderful dinner at De Librije, where the sea scallops with veal marrow, black garlic and a smoky jus of roasted celeriac was one of our favorite dishes. This is by no means my version of the same dish, I mainly used the idea of pairing scallops with … Continue reading

Jerusalem artichoke risotto (Risotto al topinambur)

I just made this risotto with Jerusalem artichokes (also called sunchoke, French: topinambour, Dutch: aardpeer or topinamboer) and it was so good that I wanted to blog about it straight away. Ingredients For 2 servings I used: 400 grams (0.9 lb) Jerusalem artichokes 120 grams risotto rice (arborio) 4 tbsp freshly grated parmigiano reggiano 1 … Continue reading