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Appetizers | Recipes | Risotto | Sicilian
Arancini with Smoked Mozzarella and Basil
A few weeks back I featured a Fig and Prosciutto Arancini recipe. One of the great things about Arancini is that you can take the basic recipe and change the flavors up by varying the stuffing. This slightly more traditional but no less tasty variation with smoked mozzarella and basil comes from my sister in-law, Diana. Another great thing about…
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Appetizers | Recipes | Risotto | Sicilian
Arancini with Fig, Prosciutto and Gorgonzola
Arancini, stuffed risotto balls, are a traditional street food in Sicily. The most common stuffing is meat sauce, peas and cheese. However, I wanted to try something a little different and the the inspiration for this version actually came from a pizza. We have been ordering the fig and prosciutto pizza from a local restaurant,…
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Wild Mushroom Risotto
Recipe attribution and credit can be a tricky thing. The internet is like the wild west when it comes to this, ripe with ripped off recipes and people stealing other people’s ideas without giving credit. Several times I have stumbled across my own recipes copied word for word on other sites without attribution, and I…
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Seafood Risotto
This recipe actually comes from my friend Michael who prides himself on his risotto skills. He feels the error that most people make when cooking risotto is that they go overboard on the stirring and end up with a gummy blob. Risotto is supposed to be creamy with distinct grains of rice not a mushy…
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Radicchio Risotto
From The Silver Spoon (Phaidon Press Ltd, 2005) Serves 4 About 6 1/2 cups of Vegetable Stock 6 tablespoons butter 1 onion, chopped 7 ounces radicchio, cut into strips 2 cups risotto rice 5 tablespoons white wine 2 tablespoons Parmesan cheese, freshly grated salt Bring the stock to a boil. Meanwhile, melt half the butter in another pan,…
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Risotto Milanese
A successful risotto can only be made using a particular type of Italian rice. The rice must be able to absorb lots of liquid to give it that creamy texture while still delivering an al dente firmness to the bite. The three types of rice Italians favor for risotto are arborio, vialone nano, and carnaroli….
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Butternut Squash Risotto
Butternut squash is one of my favorite fall/winter ingredients. When the season comes, I especially look forward to having two dishes: Butternut Squash Gnocchi with Butter and Sage and this Butternut Squash Risotto. Over the years I have experimented with different timings and methods of incorporating the squash into the risotto, and I found I…
