When deciding what to cook for Valentine’s Day (or, really, any special occasion), it seems like a lot of the time and effort goes into the entrees and the desserts. Of course, you need a perfectly-grilled steak, lobster tail and ooey, gooey chocolate lava cake for a romantic dinner at home. But when it comes to what to serve alongside…
Fall Risotto Is Creamy and Satisfying
For every season, there is a risotto. Rich red wine and mushroom risotto in winter, fresh peas nestled in the toothsome rice in spring. At the height of summer, red ripe tomatoes can sub in for risotto’s broth. In the fall, I make a pale, shimmery green, risotto sporting fresh broccoli and sweet shallots for…
Lemon Risotto
Bright, creamy, and flavorful, this lemon risotto is all about showing off the citrus. Risotto takes a bit of time to make, but really it is a sensational dish and one that is always impressive to serve. It’s one of those classic recipes that turns simple, mundane ingredients, like rice and lemons, into an elegant…
Put a Little Primavera in Your Step
Spring is here, and it’s time to celebrate by adding a little freshness and lightness to your favorite year-round dishes, such as risottos and pasta. Primavera means springtime in Italian, but pasta primavera, while Italian in name, has American roots. It was created in the 1970s in the famous New York restaurant Le Cirque, and…
The 3 Italian Techniques You Need to Know to Make the Perfect Risotto
Risotto is one of the most classic, comforting, and recognizable recipes of the Italian culinary tradition. It finds its home in Italy’s northern regions, such as Piedmont, Lombardy, and Veneto, traditionally dedicated to growing rice. Risotto is one of those dishes that is usually considered part of a Sunday meal, a rich and celebratory food….
Radicchio Risotto
Use this recipe as a blueprint for any vegetable-based risotto. The best way to preserve the freshness of the vegetables is to cook them separately and add them halfway through the cooking of the risotto. For hardier vegetables such as radicchio, mushrooms, artichokes, or asparagus, briefly sauté them, just enough to wilt or soften them,…
Risotto al Nero (Squid Ink Risotto)
This seafood risotto is striking in appearance: pitch black thanks to squid ink, which also lends a distinctive briny flavor. The use of squid ink is common throughout the Mediterranean, from Venice to the coast of Tuscany to Spain, with its traditional arroz negro. In Italy, we commonly don’t associate fish with cheese—with a few…
Orzotto ai Funghi (Mushroom Barley Risotto)
Although rice is the grain of choice for risotto, you can also find recipes that use farro or barley, called orzo in Italian (not to be confused with orzo pasta). Orzotto, made with pearl barley, is common in Trentino Alto Adige, a region in the North of Italy. It’s especially creamy, while at the same…
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