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Posts Tagged ‘risotto’

Meatless Monday: Creamy Baked Pumpkin Risotto

pumpkin risotto

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

If you want risotto for dinner you either have to go to an Italian restaurant or commit to spending at least a half hour standing at the stove, stirring and stirring the rice with broth until the starches in the rice break down and become creamy. But Aida Mollenkamp came up with a technique that replaces the stand-and-stir method with a time-freeing bake-and-walk-away recipe. You just bake arborio rice with canned pumpkin puree and diced butternut squash and finish it with Parmesan and mascarpone cheeses. The result is a rich, creamy risotto that you don’t have to slave over.

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Risotto: A Rice Story

Risotto Jamie’s Grilled Musrhoom Risotto makes an easy and elegant Valentine’s Day dish, especially when made with carnaroli rice.

Stirring, ladling, stirring, ladling, tasting, stirring, second-guessing, ladling. . . Making the perfect risotto is a labor of love best undertaken with backup – your sweetheart, a friend or even an unsuspecting dinner guest with a strong arm will do. Because no matter what happens, if the salad needs mixing, the fish needs roasting, the cat’s tail catches fire, that risotto must be stirred and observed, with ladleful after ladleful of stock gradually added to the rice, for 17 to 30 minutes. This makes it both a bother and the most amazingly social, make-together dish imaginable, perfect for an intimate dinner for two (for Valentine’s Day!) or a small, friends-in-the-kitchen dinner party.

The magic of risotto is the alluring creaminess that emerges from the combination of just rice, broth and a little (okay, a lot of) stirring. I consulted Made In Italy: Food & Stories, by Giorgio Locatelli, and it turns out the starches are key to risotto’s unique texture. The rice contains two contrasting types of starch: soft amylopectin on the surface, which rubs off and gets reabsorbed by the rice, making risotto creamy, and firmer amylase inside the rice grains, which maintains the shape and keeps the cooked rice al dente, or firm to the bite.

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Untrapped: The Anti-Tourist’s Guide to Venice with Jamie Oliver

Even though it's his first trip to Venice, Jamie Oliver seeks out what the locals eat.

The canals, the singing gondoliers, the crowds of pigeons and tourists in Piazza San Marco. These are the iconic images of Venice that you’ll see on all the postcards. But if you, like Jamie Oliver, center your trips around culinary exploration, the highlights of this romantic Italian city include spaghetti alle vongole, cuttlefish, fresh peach bellinis and tiramisu.

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Sifted: Father’s Day Watch 2010

Seafood Risotto -- Wrightfood

Saffron Seafood Risotto -- Wrightfood

Linkage we’re liking:

What do you have in the works for your dad?

Need a menu? David Rocco’s Bistecca Fiorentina Steak Dinner

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