A gluten-free lasagne using rice crepes instead of lasagne sheets.
Prepared in a couple of minutes yet it's so particularly tasty!
Following last Sunday's success with the home-made bread I gave it another try this weekend however with a different method for the dough, as suggested by my Mum, and I must say that it gave better results!
Home-made bread looking like a crab!
A simple vegetarian risotto recipe with spinach.
What type of rice do you use for risotto?
I personally use Carnaroli and Vialone nano. Both of these types of rice give me a far better result than Arborio. The best thing about Carnaroli is that it is almost impossible to overcook. The rice stops cooking as soon as you remove it from the fire. The best thing about the Vialone nano is that its extremely fast to cook. It can be ready in around 10 minutes.
From the talks and recipes I have read so far I can see that most of you use Arborio. Is it because you like it better than the other two varieties, they're more expensive or is it because it is not available in your local supermarket?
Earlier this year I attended The Rice Fair in Isola della Scala, Verona and I learnt a new technique for cooking risotto. The technique has been developed by chef Gabriele Ferron of Riseria Ferron.
I have started using this method for most of the risottos I am cooking and find it very easy and the end result is superb.
I will share the first published recipe I did below. I am also interested in what technique you use to cook risotto. So, please let me know.
After ten years of working on food projects, Dutch product designer-turned-eating designer Marije Vogelzang has developed a philosophy about food incorporating eight points: senses, nature, culture, society, technique, psychology, science, and action. She's published two books about food, and this summer opened a restaurant in Amsterdam called Proef. Learn more about Vogelzang in this interview by Gestalten.