I like risotto slightly runny/soupy. You can adjust recipe if you like tight or runny risotto by respectively reducing or increasing liquid to your taste.
2 ounces dried porcini
1 Tbsp EVOO
1 cup 1/4 inch diced onions
1/2 tsp salt + more
1/4 tsp ground white pepper
Monzese Risotto, Risotto alla Monzese in Italian. As the word says, is typical of the city of Monza, near Milan.
This Risotto is nothing but a close relative of Milanese Risotto that beside saffron has the addition of pork sausage called Luganega.
Serves 4, Preparation time 20 mins + 2 h for...
Light and creamy, the secret to this risotto’s incredible flavour is finding the right cheese to combine with the sweet taste of the orange.
I chose goat’s cheese that retains a soft, elastic paste with an unmistakable yoghurt aftertaste and gave this risotto a rich, velvety texture that...
As some of you know we go to dinner club first Wednesday of the month. Being December we normally go a bit up market. We went to tutto bene, an Italian place. Two things came up, I ordered the lasagne. One of our friends asked why I ordered that when they know I make it. The answer simple, I...
Simple saffron risotto (risotto allo zafferano)
½ tsp saffron strands
1.3 litres hot vegetable stock, made with stock cubes
1 large onion, peeled and finely chopped
6 tbsp olive oil
400 g Arborio or Carnaroli rice
150 ml white wine
100 g salted butter
80 g Parmesan...
This tomato risotto is not a very elaborate dish – but who said that only complicated recipes can be tasty?
Serves: 4 | Preparation time: 15 mins | Cooking time: 1 h
Arborio or Carnaroli rice: 300 g
Vegetable broth: 1 l
Tomato sauce: 400 ml
Cherry tomatoes: 6-7
Celery: 1 stalk...
This is one of the recipes were making for the cookbook challenge round 2. We have the added complication of being away from home just too make life fun.
The cookbook in question is Pure and Beautiful Vegan Cooking by Kathleen Henry. It's a book we have cooked the odd recipe from in the 18...
I chose to make this recipe for The CookBook Game #1, because I rarely cook risotto and thought I could do with some practice (as some members may know, I’m not a great risotto fan). This is a lovely, simple recipe. The most difficult task is de-seeding and chopping up the pumpkin. The flavours...
Serves: 2 | Preparation time: 10 mins | Cooking time: 20 mins
Carnaroli or Arborio rice: 170 g
Parmesan, grated: 30 g
Cold Butter, unsalted: 30 g
Vegetable or beef stock: 1 l
Black garlic: 4 cloves
Spring onions or White onions, small: 1
Extra virgin olive oil (EVOO): 2 tbsp
Salt and pepper to...
Also known as risotto giallo (literally “yellow risotto”) or risotto alla Milanese, this very simple dish is one of the most famous symbols of Milan.
As it’s common for any risotto, Italians most often eat it as a piatto unico, the only and main course of a meal; it is not unusual, however, to...
Agatha Christie had a truism when it came to stories: a gun shown in the first act must be used by the third act. What she meant was that something as significant as a gun simply cannot be shown in the story if that gun is not going to eventually be used. It’s too confusing for the audience.
Garnishing a risotto with crumbled amaretti may seem a little risky. Amaretti are small almond biscuits, enjoyed for the first time in the city of Saronno, in Lombardy, and they are traditionally associated with sweet preparations; they’re the perfect dessert at the end of a meal or a great idea...
In Italy we have a famous way of saying that more or less goes like this: don’t tell the farmer how good pears and cheese are together – otherwise, he may keep them all for himself!
This recipe originated in the Lombardia region, in the North of Italy, but it's now well known throughout the...