Vegan, gluten-free, and utterly delicious, this recipe is a prefect addition to your celebration recipes — all of your guests are sure to gobble it up with relish. For easier preparation, feel free to replace the squash with canned pumpkin purée.
In his book Practical Guide to the New American Kitchen, renowned chef Charlie Palmer offers elegant dishes, like this lobster risotto, in an approachable way, which even includes waterproof and stainproof pages.
Even though it’s an effort to prepare them, Jackie and I always buy little artichokes when they make their brief appearance in New York farmers’ markets – for us, they’re an event. Some of the ways we eat them are braised in white wine or as the main element of rice dishes such as paella and risotto. This season’s risotto differed from those of the past: At the market we’d encountered some particularly juicy, sweet and flavorful torpedo-shaped red onions (the Tropea variety), and I was using them like mad in all sorts of dishes that called for onions or shallots, including risottos. They mated well with salt-cured Italian speck, also sweet in a slightly funky way, and lightly smoked: flavors that in turn seemed a natural with artichokes (I thought back decades to breadcrumb-stuffed globe artichokes, whose filling often included minced ham or prosciutto).For risotto I prefer to use small artichokes – less than three inches long not including the stem – because of their good looks and their multiple textures: the meaty bottom and stem contrasting with the few remaining layers of leaves, which are tender but not without fibers. But I’ve found that the bottoms of big globe artichokes work very well here: They’re easier to find, and less fussy to trim once you get the hang of it (for the technique take look around YouTube).Indeed, you can forget about the artichokes altogether: Risotto of Tropea onions and speck has become a firm favorite. Just use twice the recipe quantity of onions and one and a half times the quantity of speck.
Though this is delicious even in its simplicity, I give it distinction with a sprinkling of truffle salt. Truffle butter would also take this dish over the top; use it in place of the 2 tablespoons of butter at the end. You can also use this basic technique to try all varieties of risotto in your slow cooker. Want mushroom risotto? Sauté the mushrooms with the onion and eliminate the saffron. Easy.
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Fresh green vegetables of nearly every variety add the flavor of a warm summer day to this heavenly risotto. Experiment with the three wrapper options, and you’ll have a completely different taste for the same meal each time.
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This recipe is a celebration of a unique mountain staple that uses simple and earthy ingredients to create a unique and flavorful summertime dish. If you choose to include the barley crisp, make sure to leave enough time to dry the barley overnight.
You can't go wrong with risotto, or roasted butternut squash for that matter, but to make this recipe extra special, I gave the squash a sugary treatment and fired all decadent engines with the risotto. It's not exactly diet-friendly, but boy is it good.
Cooking grains in a risotto style may seem fairly unhealthy because the texture is so creamy and luxurious. However, with the exception of a tablespoon and a half of butter, this risotto is cream-free. The texture comes from the starch of the grains, which get released slowly over time and create a self-saucing effect.
Many doctors say that it's important to get your fix of dark, leafy greens as much as possible. Well, while some of us love munching on the healthy stuff, others might need a little convincing. Embrace the triple dose of iron with this beloved risotto verde recipe. This hued dish will leave you saying, "That was healthy?" Well, not entirely, but...
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The combination of strawberries and risotto might first seem a little strange at first. But this savory dish is nothing but a flavorful and bright surprise. The sweetness of the berries cooks away and you're left with more of a tart flavor. Plus the dish is a lovely shade of pink.