Today is the last recipe in the Risotto chapter of Essentials of Classic Italian Cooking. This recipe is a rice recipe, not a risotto. But what a great way to end the chapter. If you like gooey cheese and rice, … Continue reading →
I have a confession to make. This dish is my favorite breakfast. I normally only make a half batch of risotto since it is just the two of us. But when I make sausage risotto, I make a full batch, … Continue reading →
I was more confident making the risotto this week. During the pasta section, I made a double batch of Bolognese Sauce. I froze the remainder for use in today’s recipe. After the sauce was defrosted, I heated it gently in … Continue reading →
This chapter on risotto has been an exceptional experience for me. Both of the risottos that I have drawn in the recipe lotto would not have been first choices for me, but to my surprise once I made them they … Continue reading →
Thinking of the clam risotto, I am so happy because I know I can get beautiful, fresh, local clams, easily. They are actually farmed in the bay by a friend of ours and don’t need very much scrubbing at all. … Continue reading →
You’ve no doubt been reading the previous blog entries of all of the wonderful risottos my fellow comrades in Pomodori E Vino have been creating. They’ve all looked so delicious. It is now my turn for a risotto, and another … Continue reading →
We’ve left pasta behind and are visiting risotto. But before I get into the report on my first risotto dish, I have to take a moment to stand and applaud Marcella. God bless you, Marcella. You have vindicated me for … Continue reading →
Risotto is another dish I hoped to first try in Italy. Over the years I’ve watched Lidia, Mario, and Giada make risotto on television with great ease. All the same I wanted to make sure my first taste would be … Continue reading →
This was my first try at making risotto with porcinis. I don’t know why I haven’t tried it before, because we sell the dried porcinis at our store. I think I was afraid that the taste would be too heavy, … Continue reading →
I also love risotto, and make it often. Along with 00 flour and parmigiano, Arborio rice is one of the things I ALWAYS stash a couple of bags of in my extra piece of luggage. Doesn’t everyone bring an empty … Continue reading →
Are y’all ready for an essential recipe? This week’s challenge for Pomodori e Vino is Risotto with Parmigiano-Reggiano. Luckily I was able to carry some real Parmigiano -Reggiano back from Italy. FYI~you can bring back cheese that is wrapped and … Continue reading →
