Cooking
So here's another reason to hate frying. What a mess! To make delectably crispy and golden risotto cakes I had to dip sticky cold risotto in flour, then in beaten egg and finally in panko, a kind of Japanese crumb. Delicious? Sure. But what a bother! I know some people get stuck with leftover risotto but I never do. Maybe it's due to practice, I can eyeball exactly how much I need to make. I've been making it ever since I learned how in Italy almost twenty years ago. I love it. Not as much as pasta, but I do love it.
Risotto should be served fresh, it should be "al dente" not nearly as soft as regular steamed rice and it should be saucy. It should ooze. It's the perfect palette for seafood or vegetables. I've made it with everything from spring peas to mushrooms to winter beets. There is even a recipe for making it with strawberries.
If you do have leftover risotto, frying it up is probably the best solution short of tossing it out. Plain, oniony or mushroom risotto all work well. But I'm warning you now, it will be messy.
- Asparagus Risotto Recipe
One day it's pouring rain and the next it's sunny and bright. Trees are already blooming with cherry blossoms, the delicate pink petals sometimes getting washed away in a sudden downpour. The hills all around the Bay Area are green and...
- Roasted Beet Risotto:recipe
I love watching cooking shows on TV. Seeing someone cook is just a great way to learn. But even better is watching firsthand. I was very lucky to live with a family in Florence and learn to cook many classic Italian dishes by watching every move in the...
- Fried Rice Cakes
I still remember the risotto cake. I ordered it 12 years ago while having lunch with a friend. A golden brown, perfectly shaped hockey puck of warm risotto arrived at our table, resting on a bed of greens. The outside was crunchy and just thick enough;...
- Imbb 4: California Risotto
Pim's suggestion of a rice dish for "Is My Blog Burning?"'s fourth incarnation coincided nicely with the latest issue of Art Culinaire. Among their many scrumptious recipes, they have an idea for risotto wrapped in prosciutto. Yum. Risotto...
- Dining With The Bloggers - March 23rd.
I can't begin to fathom the amount of new food blogs popping up here and there and everywhere! It really is amazing and I'm very impressed with the love and care put into each and every one of them. Cheers to you and keep up the good work! The...
Cooking
More Fear of Frying
So here's another reason to hate frying. What a mess! To make delectably crispy and golden risotto cakes I had to dip sticky cold risotto in flour, then in beaten egg and finally in panko, a kind of Japanese crumb. Delicious? Sure. But what a bother! I know some people get stuck with leftover risotto but I never do. Maybe it's due to practice, I can eyeball exactly how much I need to make. I've been making it ever since I learned how in Italy almost twenty years ago. I love it. Not as much as pasta, but I do love it.
Risotto should be served fresh, it should be "al dente" not nearly as soft as regular steamed rice and it should be saucy. It should ooze. It's the perfect palette for seafood or vegetables. I've made it with everything from spring peas to mushrooms to winter beets. There is even a recipe for making it with strawberries.
If you do have leftover risotto, frying it up is probably the best solution short of tossing it out. Plain, oniony or mushroom risotto all work well. But I'm warning you now, it will be messy.
- Asparagus Risotto Recipe
One day it's pouring rain and the next it's sunny and bright. Trees are already blooming with cherry blossoms, the delicate pink petals sometimes getting washed away in a sudden downpour. The hills all around the Bay Area are green and...
- Roasted Beet Risotto:recipe
I love watching cooking shows on TV. Seeing someone cook is just a great way to learn. But even better is watching firsthand. I was very lucky to live with a family in Florence and learn to cook many classic Italian dishes by watching every move in the...
- Fried Rice Cakes
I still remember the risotto cake. I ordered it 12 years ago while having lunch with a friend. A golden brown, perfectly shaped hockey puck of warm risotto arrived at our table, resting on a bed of greens. The outside was crunchy and just thick enough;...
- Imbb 4: California Risotto
Pim's suggestion of a rice dish for "Is My Blog Burning?"'s fourth incarnation coincided nicely with the latest issue of Art Culinaire. Among their many scrumptious recipes, they have an idea for risotto wrapped in prosciutto. Yum. Risotto...
- Dining With The Bloggers - March 23rd.
I can't begin to fathom the amount of new food blogs popping up here and there and everywhere! It really is amazing and I'm very impressed with the love and care put into each and every one of them. Cheers to you and keep up the good work! The...