Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
Risotto. Don’t let the TV chefs tell you it’s hard. It’s easy, does not require constant stirring and never add extra butter at the end. It’s creamy if you don’t over-cook it.
One of my favorite ways to use leftovers is in risotto. Actually, I try to make extra just to have for risotto. It just makes risotto that much easier. And it is easy… I hate watching ‘professional’ (TV) chefs make … Continue reading…
Part of staying interested in cooking, in my opinion, is remembering to play with your food. It’s easy to get in a rut and just do the same things over and over. It’s especially easy if you like what you’re … Continue reading…
Mushrooms are always a good addition to risotto. Frying them seperately allows them to keep their own flavor a bit distinct from ‘the rest’. Cremini mushrooms are more common here than the white ‘button’ mushrooms I used in the U.S. … Continue reading…
The best thing about risotto is it’s flexibility. It can be ‘gourmet’ with seafood, truffles, asparagus, and / or other expensive ingredients. Or it can be ‘budget’ with ground beef and frozen veggies. Or it can be somewhere in-between. It’s … Continue reading…
I was always an adventurous cook. I subscribed to all the best cooking magazines and tried to cook something different every night. Yet, somehow, I managed to remain totally unfamiliar with both celeriac and fennel until we moved to this … Continue reading…
The theme for Monday posts in October…. Risotto. I’ve been making risotto for years. I first had it in Italy, where it’s served as a 2nd course, after the starter but before the main course of meat (usually). It’s normally … Continue reading…
The theme for Monday posts in October…. Risotto. I’ve been making risotto for years. I first had it in Italy, where it’s served as a 2nd course, after the starter but before the main course of meat (usually). It’s normally … Continue reading…