Almost every foodie knows that you should use risotto rice to make risotto…other varieties usually won’t work.  For most people “risotto rice” is synonymous with Arborio rice (preferably Italian)…but did you know that Italy produces multiple kinds of risotto rice beyond Arborio, and that these other varieties can actually make your risotto even better? Here’s our …

As decadent as food gets, this risotto showcases the complex flavors of parmigiano reggiano cheese and incredible earthy white alba truffles (some of the finest truffles in the world). Whipped heavy cream adds richness while making the finished risotto luxuriously thick.  Let’s just say that when this came off the stove we took a break …

What is the Pilaf Method? When professional chefs cook rice, they often do it using specific methods that may help the home chef achieve better tasting and better looking results. Perhaps the most well known; the risotto method, results in a soft, delightfully oozing and rich rice dish called a risotto.  The texture of the …

Here’s the nuts and bolts of making risotto. This is not a risotto recipe per se, but rather a general tutorial that will allow you to improvise and tailor to your own tastes. Part one below, lays out the five general steps. Then, below is a list of embellishments that you might want to consider. …

While the phrase “rice cakes” may conjure up images of plastic wrapped puffed-rice pucks, restaurant-made rice cakes have more in common with crab cakes in terms of their moist consistency.  Using this technique gives your rice an interesting shape on the plate, a nice browned color, and a delightfully crunchy crust.  These beautiful green rice …

Make your risotto more robust and complex with wild porcini mushrooms! Ingredients:  (makes 8 servings) 2 oz Dried Porcini Mushrooms, reconstituted & thinly sliced 4 tbsp Olive Oil 1 small Onion, minced 2 cups Carnaroli Rice (could substitute Vialone Nano Rice or Arborio Rice) ½ cup White Wine Strained Mushroom Rehydrating Liquid + enough Chicken or …

What’s better than risotto?  “Nothing!” we hear you scream. Not so fast.  We think we’ve managed to find a way to make it even tastier, even more decadent (although perhaps not as decadent as our white alba truffle risotto recipe), and give it a crispy crust: stuff it in a squash blossom and fry it! …

Nettle Risotto with Sheep’s Cheese and Preserved Lemon Melted sheep’s milk feta and whipped cream make this risotto exceptionally creamy and luxurious, with the brightness of the preserved lemon and fresh green flavor of the nettles providing balance.  If you don’t have nettles handy, you could substitute other cooking greens like kale or spinach (although the …

Sweet, savory & earthy, but still light and filled with bright colors, this salad would be delicious with teriyaki chicken or fish. Ingredients:  (Makes 8 side servings) 1 oz Dried Shitake Mushrooms 3 cups cooked Basmati Rice ½ cup finely chopped Scallions 1 cup Green Peas (frozen or fresh) ¾ cup diced Roasted Red Bell Pepper ¾ …

Brian from A Thought For Food won our 2010 Morel Recipe Challenge and is back with a victory lap and guest post.    ———– Ever since I learned that I’d be receiving 2lbs of fresh morel mushrooms, I’ve spent a lot of time thinking about what I’d do with all of them.  I’ve thought of just about everything, …