I realize that many of you will not be making this risotto using duck confit.
I looked at a few US supermarket websites and it wasn’t listed.
Amazon, of course, carries it but it’s rather expensive – and appeared a lot fancier than the can … Continue reading.....
After the green asparagus showed itself briefly in March, then promptly disappeared, it reappeared in April.
However, even an abundance of green asparagus, which it wasn’t, does not, in the opinion of mon mari, allow it to be used in risotto.
Occasionally, if I have … Continue reading.....
It’s been such a strange spring that I barely stopped cooking pumpkin and there is already asparagus in the markets.
In between, we did manage to eat a broccoli, a cauliflower and a Savoy cabbage.
When one cooks for two, both cauliflower and cabbage require … Continue reading.....
Traditional Risotto con Fagioli would be made with Parma ham or Prosciutto.
I had baked ham so that’s what I used. That’s the best thing about risotto – anything (within reason) works.
For any of you who are new to making risotto….
Risotto should not … Continue reading.....
In one of my few deviations from winter squash I bought Brussels sprouts.
The original purpose was for the Brussels Sprouts Salad.
For some reason only known to The Powers That Be, Brussels sprouts are one of two vegetables sold pre-packaged in my supermarket. (The … Continue reading.....
I still have 1 pumpkin, 4 spaghetti squash and 5 butternut squash left.
We’ve been eating one of the three almost every night since October.
I’ve given away 4 pumpkins and 3 spaghetti squash.
They would disappear faster if they weren’t all so big. We … Continue reading.....
I have often said that risotto is a great way to use leftovers.
It’s also a great way to use up the few odd vegetables left after holiday cooking.
I added some frozen spinach to this because we just don’t eat enough spinach this time … Continue reading.....
I need to take the occasional break from winter squash.
Every time I go into the cave to get an onion or a squash they seem to have multiplied.
I’ve given a few away….
And I’ve discovered that the dogs like them raw….
But, still, … Continue reading.....
Spring and fall are seasons of firsts and lasts in our kitchen.
This is the last risotto of the season, made with the last of the green asparagus and the first of the fresh herbs.
Because the weather has been typical of May (cold rain … Continue reading.....
I have been making Farmhouse Pasta for years. I’ve made it for two and made it for 20.
It’s one of our very favorites and always a hit.
When I asked mon mari if he wanted pasta or risotto for dinner he immediately said Farmhouse … Continue reading.....