It's an idealistically simple marriage of Italian and Japanese cuisines. A seemingly strange combination that came to me during an extracurricular thought session I indulged in on a Sunday night many years ago.
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Here are a few things we've eaten that might lend themselves to home cooking.
Risotto is a dish that is often portrayed as time-consuming, but chef, author and Top Chef judge Hugh Acheson thinks the classic arborio rice concoction has a bad rap.
The two elements were delicious separately, and they constituted a tried and true pairing
With this single, simple enhancement -- stirring harder and faster -- you will find your risottos gaining the perfect consistency that is too often missing, even in restaurants.
Food is nourishment.
Food is medicine.
Food is pleasure.
Drop the dogma around food. Paleo, vegan, low-carb, high-protein, gluten-free, vegetarian...
Creamy risotto isn't about cheese...
I thought about a paella but knew I'd deploy too many flavors that could mask the key ingredients. Risotto, then, seemed the way to go.
Be prepared to be pleasantly surprised.
Turning your Parmesan rinds into a rich, cheesy broth is the best way to get the most bang out of your aged, funky, Italian buck.
This is a big annual event for Jackie and me, and our first pea-season dinner is usually... peas.
This isn't clever plating; it happens automatically when some of the sauce slides over the rice. Looks great, doesn't it?
No, this risotto doesn't taste traditionally Italian -- just delicious.
From croissants to creme brûlée, these recipes are just the thing to help you build up your culinary arsenal. See, wasn't that easy?
Traditional rice dishes can hold surprises in the form of unexpected ingredients.
Chef Terhune isn't from Chicago and I wondered how she felt about being in one of the most culinary cities in the world.
This creamy risotto is nothing short of a flavor bomb!
It deep fries it to golden perfection.
This is one dish worth the wait.
I've been making risotto for decades, for much of that time using fairly rich chicken stock as my preferred cooking liquid.
This Tasmanian Devil of a person let us know what his ideal Homecoming Meal would be.
Somehow Eric Ripert made it this far without drinking a martini? We find this incredibly difficult to believe, but alas, that is what he tells his gue...
Even as I stood over my stove stirring the stuff my neighbor inquired skeptically, "Why are you going through the trouble? Your kids aren't gonna eat that, you know."
Today, we're taking you on a culinary Grand Tour. Here are nine recipes from the regions of Italy -- from Sicily to Lombardia, Tuscany to Veneto. Buon appetito!
Yes, risotto requires a bit of attention -- but we promise it's worth it.
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