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Entries tagged with 'Risotto'

Edamame and Radish Risotto From 'Vibrant Food'

Cook the Book Maggie Mariolis Post a comment

I'm a sucker for the bright intensity of the humble and accessible radish, which makes a hot pink appearance in the Spring Roots section of Kimberley Hasselbrink's new cookbook, Vibrant Food. After a stint in a hot pan with butter, their peppery bite is slightly mellowed, but the remaining juicy crunch, vivid color, and distinctive pungency offsets the simple, creamy risotto. More

Edamame and Radish Risotto From 'Vibrant Food'

Serious Eats Maggie Mariolis Post a comment

I'm a sucker for the bright intensity of the humble and accessible radish, which makes a hot pink appearance in the Spring Roots section of Kimberley Hasselbrink's new cookbook, Vibrant Food. After a stint in a hot pan with butter, their peppery bite is slightly mellowed, but the remaining juicy crunch, vivid color, and distinctive pungency offsets the simple, creamy risotto. More

Behind the Scenes at One of Italy's Top Risotto Rice Producers

Sheela Prakash 10 comments

Chefs all over the world are going crazy for Acquerello, a Carnaroli rice producer responsible for some of the best risotto of all time. We take a look inside the farm and factory in Northern Italy. More

Saffron and Lemon Risotto From 'One Good Dish'

Cook the Book Kate Williams 2 comments

Whether it's because of the dish's finicky reputation or else from fear of making it "wrong," risotto isn't something that most of us cook at home. But here's a dirty little secret: risotto is fairly easy to adapt to your own personal taste and it's actually quite quick and easy to cook at home. David Tanis's recipe in his new cookbook, One Good Dish, is a fine example. More

From the Archives: Mushroom Risotto

J. Kenji López-Alt 5 comments

Mushroom risotto is a fall stand-by in my household. Risotto gets a reputation for being time consuming and difficult to make, but I'm not sure where that reputation comes from. The actual process of cooking the rice takes only about 20 minutes, and while you can sit there stirring the rice with a 100-year old wooden spoon bequeathed to you by your late Italian grandmother, our process is much, much easier. More

Salted Caramel Risotto

Serious Eats Emma Kobolakis 2 comments

With a mantle of superdark caramel enrobing al dente grains, Bakeless Sweets Salted Caramel Risotto is rice pudding's sexier sister. More

Ramp Week: How To Make The Rampiest Risotto

J. Kenji López-Alt 10 comments

The great thing about ramps is that unlike, say, garlic, they can give you all that awesome sweet onion-y flavor without leaving your breath smelling like garlic. I mean, they do leave your breath smelling like ramps, but that's a much finer, rarer thing to smell like. People will literally want you to breathe into their face after eating a bowl full of this extra-ramp-y ramp risotto. More

Extra-Rampy Ramp Risotto

Serious Eats J. Kenji López-Alt 6 comments

An ultra-ramp-flavored, bright green risotto flavored with blanched ramp greens and whites, topped with herb ricotta and sautéed ramps. More

Chicken Risotto with Lemon, Asparagus and Peas

Serious Eats Yvonne Ruperti 3 comments

This creamy risotto starts with homemade chicken stock and fall off the bone tender chicken. More

Italian Easy: Risotto with Spring Peas, Ham, and Fontina

Deborah Mele Post a comment

Celebrate spring by preparing this creamy risotto dish flavored with baby spring peas, ham, and Fontina cheese. Finely chopped basil and lemon zest enhance and brighten, melding the favors together. More

Risotto with Spring Peas, Ham, and Fontina Cheese

Serious Eats Deborah Mele 1 comment

This is a simple spring risotto dish created to showcase the first spring peas I was lucky to find this year that are combined with ham and creamy Fontina cheese. More

The Vegan Experience: Green Risotto with Mushrooms

The Vegan Experience J. Kenji López-Alt 10 comments

Normally I'll finish my risotto off-heat with a bit of whipped cream to lighten it up and add some extra creaminess to the sauce. But trying to develop good vegan version had me experimenting with alternative liquids. What I discovered was that cooked vegetable purees are even better for loosening your risotto than whipped cream. Not only do they add sauciness to the dish, but they pack it with flavor as well. More

Green Risotto with Mushrooms (Vegan)

Serious Eats J. Kenji López-Alt 9 comments

Creamy risotto tinted bright green with spinach and herbs, served with pan-seared mushrooms. More

Dinner Tonight: Saffron Risotto with Shrimp and Pistachios

Dinner Tonight Nick Kindelsperger Post a comment

Could I whip up a batch of saffron stained risotto quickly and easily for a weeknight dinner, while avoiding the temptation of adding a bunch of extraneous ingredients into the pot? That was the question. More

Saffron Risotto with Shrimp and Pistachios

Serious Eats Nick Kindelsperger Post a comment

Could I whip up a batch of saffron stained risotto quickly and easily for a weeknight dinner, while avoiding the temptation to screw it up by adding a bunch of extraneous ingredients to the pot? More

Easy Sausage and Pea Orzo Risotto

Serious Eats Kerry Saretsky Post a comment

A thick, hearty orzo risotto, more foolproof than the rice variety, full of sweet Italian sausage, peas, and Parmesan. More

The Food Lab's Asparagus Week, Day 3: Asparagus and Spring Vegetable Risotto

The Food Lab J. Kenji López-Alt 11 comments

I've already gone deep into the science of risotto in the past, so there's no real need to re-tread in already-been-treaded-in waters. What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms. The two are partners in crime that could give Pinky and The Brain a run for their money in terms of sheer awesomeness, and now's the time of year to get 'em. More

Spring Vegetable Risotto With Asparagus, Zucchini, Fava Beans, Snap Peas, and Morels

Serious Eats J. Kenji López-Alt 4 comments

What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms. More

Dinner Tonight: Spring Risotto of Asparagus, Peas, and Ramps (via Food 52)

J. Kenji López-Alt Post a comment

Spring marks the beginning of my favorite food season of the year, and it's largely due to three of my favorite vegetables all coming out at once: asparagus, peas, and ramps. The best way to showcase these great vegetables is to treat them simply. This spring risotto flavored with broth and Parmesan is an ideal platform to let them shine. More

Bluestem's Risotto with Butternut Squash and Allspice

Serious Eats Caroline Russock 1 comment

This recipe has two components that are new to most home cooks: stirring in cubes of chilled butter just before serving for added creaminess and finishing the dish with freshly grated allspice to give it a burst of warmth and a hint of spice. They're simple touches but ones that go a long way, making homemade taste just a bit closer to restaurant-calibre cooking. More

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