Risotto is one of my ‘go to’ dishes when I don’t feel like cooking anything elaborate. That may sound odd: risotto has a reputation for being a lot of work and easy to get wrong. And yes, when done badly, risotto can be a rather goopy mess. But it is … Read More
Sartù di riso (Neapolitan Rice Timbale)
When we think of Neapolitan cooking—and southern Italian cooking in general—we think of pasta and pizza. So it may come as a surprise that one of the most emblematic dishes of Neapolitan cooking is actually a rice timbale, the sartù di riso. The word sartù, the story goes, is an Italianized … Read More
Risotto primavera (Spring Risotto)
Well, Spring is finally here! All those lovely seasonal vegetables that are just beginning to arrive in the markets, the kind that Italians call primizie—asparagus, baby artichokes, fresh peas in their pods—are beginning to make their appearance in the local markets. There are so many ways to enjoy these vegetables, … Read More
Insalata di riso con würstel (Italian Rice Salad)
Insalata di riso, or rice salad, is another staple of Italian summertime cooking. It’s quick and very easy to make, it can be made ahead—in fact, it only gets better after a day in the fridge—and it’s light on the stomach. And it lends itself to variations limited only to … Read More
Risotto alla milanese (Milanese-Style Risotto)
Risotto is one of the staples of northern Italian cooking, nowhere more so than in Lombardy. Risotto alla milanese is the dish that perhaps best typifies the cooking of Milan, the capital of Lombardy region and the economic and financial capital of Italy. This risotto follows the classic method for making … Read More
Risotto al nero di seppia (Squid Ink Risotto)
Here’s another installment from the colorful world of risotto. Last week we featured green risotto, this week it’s squid ink risotto aka ‘black risotto’, made with cuttlefish and its ink. Ingredients Serves 4-6 250g (8 oz) rice (see Notes) Broth, preferably homemade, or water, q.b. 250g (8 oz) cuttlefish or … Read More
Risotto verde (Green Risotto)
As explained in this basic recipe post, risotto is one of those infinitely versatile dishes that smart cooks live by. Once you know the basic recipe, you’ve can access an entire repertoire must by changing the flavoring ingredient, which can be meat, fish, vegetable or even fruit. One of my favorite ways … Read More
Insalata di riso con tonno (Italian Tuna Rice Salad)
Mid-August, when the temperatures climb to tropical heights, is a time when even the enthusiasm of even the most avid cook can begin to wane. Italians often turn to easily prepared dishes that need minimal or no actually cooking. Salads are an obvious choice, and rice salads are a favorite. … Read More