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risotto

lobster risotto

December 18, 2008

If you are looking for a dish to wow your holiday dinner guests, then this lobster risotto is it. It’s elegant, festive, and, maybe the best part, easy to make - especially if you have a few risottos under your belt.

I’ve been on somewhat of a lobster kick lately, not because I am swimming in extra cash, but the dreary economic climate has lowered the price of lobster quite a bit (apparently lobster prices usually coincide with the vibe on Wall St.), making lobster a nice indulgence.

I’m also a bit geared up to be back living in New England, so while my friends in the Bay Area are enjoying the beginning of Dungeness crab season, I’m living it up with fresh lobster that is still in season (and might be at it’s best) in November and December. It seems that on either coast the seafood choices are prime right now. [click to continue…]

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fennel & chili risotto

November 7, 2008

Now that you’ve established your risotto chops with the classic recipe, it’s time to play. Basically anything can be added to a risotto but I’ve found it’s best when limited to two or three additions (I think this holds true for pizza too). I pulled this recipe from Jamie’s Italy, a cookbook that I refer to time and time again for inspiration and it never disappoints.

To be honest, I haven’t always gravitated towards fennel. I tend not to go crazy for the licorice/anise flavor and I don’t prepare it raw too often. However, this fall I’ve been going bananas for roasted fennel, which brings out a sweetness and softens the licorice flavor. Roasted fennel can be added to salads, pizzas, pastas, and risotto, or eaten on its own. [click to continue…]

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risotto at home

November 5, 2008

Risotto is a creamy, hearty, and incredibly satisfying dish that is a perfect antidote to a chilly fall evening. It seems to me that there is a bit of mystique surrounding cooking risotto at home. Yes, it does require attention, but not constant attention. Yes, you have to stir, but not constantly stir. Yes, there is a bit of technique involved, but it’s really not that difficult. My advice: if you haven’t whipped up a delicious meal of risotto at home, it is definitely worth giving it a try.

Before you jump into your risotto-making, it is best to start with a simple recipe that will allow you to focus on technique and get the hang of things (kind of like how my mom had me learn to drive in the empty church parking lot before we took to the road). Don’t worry, this classic risotto recipe is delicious and perfect in its simplicity. If you are anxious to add ingredients we’ll be jazzing things up with another risotto recipe later this week. [click to continue…]

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