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risotto
Risotto is a northern Italian rice dish cooked with broth. The broth can be derived from meat, fish, or vegetables and contains butter, onion, white wine, and parmesan cheese.
Risotto (, Italian: [riˈzɔtto], from riso meaning "rice") is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its signature yellow colour. Risotto in Italy is normally a first course served before the main course, but risotto alla milanese is often served with ossobuco alla milanese as a main course.
In her wonderful book The Flavour Thesaurus (a must for any keen cook), Niki Segnit suggests pairing asparagus with black truffle. Its a delightful combination. The slightly sulphurous tang of cooked asparagus works so well with the musky, earthy truffle taste. I can buy truffle butter for a...
I came across the recipe on The Guardian food website without saffron. Looking at the recipe whilst it was cooking, I felt the dish would benefit from the warming colour and fragrance of saffron and added it. I was correct.
Don't be tempted not to make the hot vinaigrette dressing. It adds a...
I prefer a slightly runny risotto, i.e. where it will spread out slightly after you place it on a plate or in a shallow bowl, so that's what this recipe will give you. If you prefer tight or runny risotto, adjust liquid as needed.
Makes 2 to 3 servings, 4 if light eaters. Recipe can be...
Risotto with Fennel, Pear, and Prosciutto
Makes 4 servings
Ingredients
1/2 cup finely chopped sweet onion
2 TB butter
1 garlic clove, minced
2 TB olive oil, divided
1 cup uncooked Arborio rice (do not rinse)
3 to 3 1/4 cups low-sodium chicken broth
1/4 cup dry white wine
1/4 cup freshly grated...
Lamb sausage, goat cheese and herb risotto balls (arancini)
Arancini - Wikipedia
Arancini derives from the Sicilian plural diminutive of aranciu ('orange'), from their shape and colour which, after cooking, is reminiscent of an orange.[3]
This is my spin on arancini, an Italian snack food that...
We always try to have something special for lunch on Sundays, if only to all sit down together and enjoy a weekly glass of wine. On Saturday, I found some beautiful artichokes in the supermarket; not gigantic monsters (because I don´t think they taste of anything), just medium-sized and shiny...
Blackberries have a sweet-sourish flavour that releases a charming non-invasive aftertaste. The savouriness of pancetta – pork belly – and the soft light cream cheese we added, balance perfectly the flavour.
Instead of making the usual vegetable broth, we simply used hot water which worked very...
Salmon & Turmeric Timbale
Serves 2-4 | Preparation & cooking time 1 hour 15 minutes
This bain-marie cooked dish is a timbale (flipped over on a plate) or an oven-baked risotto (poured on a plate or eaten straight from the oven dish). You can modify the texture by changing the amount of egg...
For when you've just had dental work and need something softer to eat but still delicious.....
Ingredients:
1 3/4 cups arborio rice
120gms goats cheese, cut/crumbled in to chunks
1 bunch asparagus, stalks chopped, tips reserved
1 handful roughly sliced basil leaves
150mls Tanqueray Gin
1...
Prosecco Wine Risotto is elegant and delicate in its simplicity, just like the fruity Prosecco wine which it is made with. This Risotto it is not at all complicated to prepare. We have used a Prosecco di Valdobbiadene labelled Dry.
Prosecco is the most well-known sparkling wine produced in Italy...
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