Since I really liked the flavor profile of a Portuguese dish I made of rice with lobster and clams (Arroz de lagosta), I thought it would be nice to turn it into a risotto. The Portugese arroz is much more … Continue reading Risotto Astice e Vongole (Lobster and Clam Risotto)
I got the idea to combine a lemon risotto with clams from our dinner at Taverna Estia, where the dish was more elaborate and also included raw shrimp and pistachios. I had never prepared a lemon risotto before, which I … Continue reading Lemon Risotto with Clams (Risotto al Limon con Vongole)
The first lunch of the wine trip to Lombardia last October featured a risotto with radicchio, scamorza, and Bonarda (red wine). I really liked it and recreated it at home. An important ingredient is the brodo di carne, a mixed … Continue reading Risotto al Radicchio, Scamorza e Bonarda (Risotto With Chicory, Smoked Cheese, and Red Wine)
Last fall we had a wonderful evening with Bea at Antica Trattoria Galleria in Milano, where we enjoyed a risotto that was listed on the menu as Risotto all Longobarda. It contained porcini mushrooms, taleggio cheese, and saffron. Here is … Continue reading Risotto alla Longobarda (Risotto with Dried Porcini Mushrooms, Taleggio, and Saffron)
We love vongole and we love risotto, so risotto alle vongole hits all the right buttons. I opted to prepare it in bianco, without tomato, to allow the vongole to shine. The clams come with their own built-in stock, which … Continue reading Risotto alle Vongole
Two of the questions that people ask me most frequently are “Why don’t you start a restaurant?” and “How can you stay so slim with all the food you eat?” The answer to the second question is very easy: portion … Continue reading Chicken, Broccoli, and Rice (Post-Workout Meal)
Arroz de marisco is a Portuguese seafood dish of rice with seafood that is like a soupy version of risotto. Click here for the regular recipe. For a more luxurious version, you can also make it with lobster, and then … Continue reading Portuguese Lobster Rice (Arroz de Lagosta)
White asparagus are in season, and so it’s time to post a recipe that I cooked and photographed last year at the end of the asparagus season. White asparagus are the norm in Northern Europe. Although green asparagus are more … Continue reading White Asparagus Risotto (Risotti agli Asparagi Bianchi)
As we were traveling along the coast of Portugal, arroz de marisco was on the menu of almost every restaurant. It is much more wet than Spanish paella or Italian risotto, more like a seafood soup with rice in it. … Continue reading Arroz de Marisco (Portuguese Seafood Rice)
The first time I prepared this risotto it was very much an improvisation because I had some zucchini that needed to be used up, and I regretted not taking photos for the blog. But it was a good excuse to … Continue reading Risotto with Zucchini, Pine Kernels and Basil
There are so many recipes on this blog, that I do not know by heart everything that’s on it. And so I only recently noticed that I had never posted a recipe for risotto ai funghi, because every time I … Continue reading Mushroom Risotto (Risotto ai Funghi)
Thanks to the recipe that was included with the jar of XO sauce I had bought for another dish, I have now discovered another great way of making fried rice next to my usual recipe. The blend of flavors is … Continue reading Ground Beef and XO Fried Rice
The Mexican feast I was preparing should also include refried beans and rice, as they are staples in Mexican cuisine. For the rice I based my preparation on Irene’s recipe on her Slice of Mexico. Mexican rice is enriched with … Continue reading Mexican Style Rice
This is not really an Italian dish, as there are too many components and most Italians do not even know what a parsnip is. But it sure is delicious. The combination of flavors and textures is great: sweet plump shrimp … Continue reading Risotto with Bacon-Wrapped Shrimp and Parsnip
The season for asparagus has started, and so it is time for a nice risotto. The delicate taste of asparagus calls for a recipe with few ingredients, which does not even include pepper. Parmigiano reggiano should be used with restraint. … Continue reading Asparagus Risotto (Risotto agli Asparagi)
To my surprise I had not yet blogged my recipe for risotto ai frutti di mare. That needed to be rectified as soon as possible, and it is certainly no punishment to have to eat this. There are two important … Continue reading Risotto ai Frutti di Mare (Seafood Risotto)
In Taiwan we had a lot of fried rice. Every restaurant makes it in a slightly different way. Constant factors seemed to be green onions (scallions) and eggs. Often tiny dried salted shrimp were added. Sometimes diced ham or slivers … Continue reading Fried Rice
Food blogging has provided me with so much inspiration to try new dishes. This tasty risotto was posted almost a year ago by CampariGirl, a long-time blogging friend. This time of the year it seems that the only local fresh … Continue reading Risotto with Savoy Cabbage and Sausage (Risotto Verza e Salsiccia)
We love risotto and make it quite often. The nice thing about this recipe for bell pepper risotto is that no flavor is lost because the bell peppers are cooked in the stock that will be used for the risotto … Continue reading Bell Pepper Risotto (Risotto ai Peperoni)
Paella is one of the best known dishes from Spain, although it is really from the Spanish city of Valencia on the Mediterranean coast. The name “paella” simply means “pan” in Valencian, although a paella pan is called a “paellera” … Continue reading Paella Mixta
Although primavera means spring, this is also a great risotto to make in summer. Also because in March and April, certainly in this part of the world, the vegetables used for this are not in season yet. There are many … Continue reading Risotto alla Primavera
The nice thing about buying shrimp with heads and shells is that you can make a very flavorful shrimp stock using those heads and shells. Together with zucchini and tomatoes, this makes for a very nice risotto. To have a … Continue reading Risotto with Shrimp, Zucchini, and Tomato
In summer there is ample choice of fresh produce to choose from, but in winter we have to make do with what is available, especially if you want to cook with local seasonal ingredients. Fresh peas are only available in … Continue reading Split Pea Risotto with Hot Smoked Salmon
I’ve posted a recipe for beet risotto before, a risotto made with regular vegetable or chicken stock and then combined with roasted beets. When I saw a recipe on Hans’ blog Chefsopinion in which he boiled beets and then used … Continue reading Beet and Goat Cheese Risotto (Risotto alle Barbabietole e Formaggio di Capra)
When we visited Estancia Piedra for a wine tasting, our charming host Mary suggested that a risotto with tart apple, mushrooms, and goat cheese would be outstanding with the Rueda Verdejo from Estancia Piedra. Although the wine did smell of … Continue reading Risotto with Apple, Mushrooms, and Goat Cheese
Spinach and ricotta are a classic combination in Italian cuisine, probably known best as one of the most common fillings for ravioli. I’ve made spinach risotto before, but I had never thought about risotto with ricotta and spinach. Until I … Continue reading Risotto con Spinaci e Ricotta (Spinach and Ricotta Risotto)
There was a butternut squash in my pantry that needed to be used. The best Italian recipes are always the simplest, and so I decided to use the squash to make risotto with no other ingredients except the squash and … Continue reading Butternut Squash Risotto (Risotto alla Zucca)
My co-worker Selena suggested we prepare a soul food meal together, and I thought that was a wonderful idea. I was curious to try it and what better way than together with someone who grew up with soul food?! This … Continue reading Soul Food, Part 1: Dirty Rice
I love recipes that use all parts of an ingredient. When I saw the recipe for deconstructed duck fried rice on Simon’s blog Stranded on the Island, which uses the duck breast, skin, and fat from the skin, I decided straight … Continue reading Duck Fried Rice
I’ve posted a recipe for lobster risotto before, a very elegant dish with a mild lobster flavor in the risotto itself. That version requires 1 lobster (of about 650 grams or 1.5 lbs) for every two servings. If you like … Continue reading Lobster Bisque Risotto
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