Creating artichoke risotto can be a bit intimidating. The artichokes need to be trimmed properly and at first the technique can be a bit daunting. No worries, just a bit of practice is needed. We like to use the small artichokes that in our stores come in packets. They are more tender than the big globe artichokes and are easier to trim.
Category Archives: Risotto
A recent letter to Marcella and her answer: Here is the recipe for squash risotto. Dear Marcella I thought of you watching Top Chef these last couple of weeks. One […]
“How about making a risotto when I come in fall?” I suggested to my Today show producer. “How about making two?” she replied. Why not? After all, if I’m lucky, […]
I often make a risotto with red and yellow peppers, tomatoes, and basil whose enticing colors and aroma make it one of my family’s favorites. The fresh and fragrant combination of flavors makes this dish a great light summer meal.
I sliced the king oyster mushrooms but just cut off the root of the others and used them whole. I sautéed them with olive oil, onions, garlic, and parsley, then cooked the risotto. It was a hit and thoroughly enjoyed by the entire family along with a Morellino di Scansano (for Lael and me, of course).
Usually truffles are eaten very simply. Either shaved over sunny side up eggs or egg pasta. They are often eaten only at special occasions like Christmas and New Year. Some people believe that truffles were the manna sent to the Israelites through Moses as they traveled through the desert for forty years.
We have come to see the Gazzani rice mill. It has been in continuous operation since 1648 and still uses the mortar and pestle method that is found in only one other place in Italy.