This is one of those recipes from the old-country, dating back – literally – over a thousand years. But that doesn’t make it a relic, some phonograph gathering dust in the attic, that’s brought down once a year so that grandchildren can marvel at the sound-machines of yesteryear. This recipe is nothing more than last year’s iPod, ready to figure into the regular rotation of modern life.
This recipe has all the attributes of a modern meal. …
Risotto is one of those perfect dishes with which to experiment. From chicken broth to mushroom soup, the short-grain rice is eager to absorb whatever liquid you throw at it. At the same time, it’s creamy color and texture make colors and crunch a welcome addition. Pairings range from smoked trout and roasted butternut squash, to the ever-popular asparagus spears and mushrooms. Even cold leftovers provide a reason to rejoice, with warm suppli just around the corner!
Having recently made roasted asparagus, I decided…
Making the perfect couscous is kind of like doing laundry. It requires washing, drying, steaming, and sorting. Just boiling a pot of water is not going to cut it. The same way wrinkled sweat pants don’t quite compare with creased slacks, instant couscous has nothing on old-fashioned Moroccan-style couscous.
And just as dressing well takes effort, so does making the perfect couscous. But if you have the time, it is well worth the effort. You will need …
I wasn’t quite sure what to name this dish.
After making my three-cheese risotto, I ended up with several servings of left-over, cold risotto. Cold risotto, it turns out, is perfect for making fried risotto balls, alternately known as suppli or arancini.
Suppli is short for “Suppli al Telefono,” which translates as “telephone wires.” Traditional suppli is fried risotto that has been stuffed with mozzarella cheese. The idea, of course, is that biting into a good suppli produces a low-hanging mozzarella string, reminiscent of telephone wires.
Arancini is Italian for “little orange,” because …
Having a food blog doesn’t stop me from asking silly food questions.
On a recent trip to the grocery store, I could not find the risotto. After several minutes of scrounging around the different rice and grain shelves, I decided to solicit help. As I explained to the store clerk, I was making three-cheese risotto, and all that was left on my list was what the recipe referred to as “risotto rice.” He kindly pointed me to arborio rice.
Risotto, I learned, does not refer to an ingredient, but rather to a dish.
The key to risotto…