The upside to having to endure a stretch of rainy weather is the promise of an abundance of fabulous fresh porcini mushrooms, at least in Italy. In most of the […]
Category Archives: Risotto
The James Beard House will celebrate the 50th anniversary of the publication of A Treasury of Great Recipes by Mary and Vincent Price. Noted chefs who have had an affiliation with or who were influenced by Vincent have been asked to cook at what will be a spectacular event. Giuliano Hazan, was asked by, Vincent’s daughter, Victoria Price, to participate. She said that late in life, when Vincent was ailing of emphysema and food wasn’t giving him that much pleasure, he greatly enjoyed a risotto Giuliano had cooked for him when he visited the family in Italy.
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.
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 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.