We omitted parmesan cheese from this risotto.  We know that probably sounds like sacrilege…but the morels made us do it.  They’re so delicious – we wanted them to take center stage. Drink Pairing: Chardonnay Ingredients:                         Makes 4 Servings 4 tbsp of Unsalted Butter 1 1/2 quarts Vegetable Stock   (quantity can vary, so have a little …

Bibimbap is a Korean rice bowl served with a dizzying array of condiments and toppings that you stir together at the table.  They are a study in a torrent of very strong flavors being mixed together and somehow achieving perfect harmony. They’re very spicy, very sweet, very high in umami and very, very, very good. …

Risotto without cheese? Yes…and thanks to the garlic-y, oniony flavor of wild ramps, you will love it. Wine Pairing: Chardonnay Ingredients:                         Makes 4 Servings 4 tbsp + 3 tbsp Unsalted Butter 1 1/2 quarts Vegetable Stock   (quantity can vary, so have extra on hand) 2 cups Vialone Nano Rice (could substitute other risotto rice, modifying …

This basic (but delicious) saffron rice recipe can be served as a side dish or used to stuff poultry (we put it in Cornish game hens). Ingredients: 2 tbsp Unsalted Butter 1 tbsp Shallot, minced 2 blister-packs (1/4g) Sargol Saffron threads (or Sargol Saffron powder) 1 cup Long Grain Rice 3 1/2 +1/3 cups Chicken …

Integrale brown rice gives this salad a satisfying chew and nutty flavor that pairs well with the squash oil & caramelized wild mushrooms.  Sherry vinegar, whole grain mustard, and fresh herbs are added for a bright, light, slightly spicy grain salad. We paired it with a pan-seared grass-fed beef hanger steak, but you could serve …

There’s more to risotto rice than arborio.  Integrale rice, vialone nano rice and carnaroli rice offer varying properties that can help take you even closer to risotto nirvana, depending on your personal taste. Previously we’ve sent samples to intrepid food bloggers to see how they would compare them (blogger risotto reviews).  We’ve also written a …

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. …