Risotto is an instant crowd-pleaser, but when you add a little bubbly into the mix an old favorite immediately gets a delicious makeover, as dmash demonstrates.
This dish is simple, but looks fancy and is the perfect recipe to entertain guests with.
For the full recipe, check out her blog and be sure to upload your latest food-related obsessions with us in the YumSugar Community. If you're on Instagram, then join us by tagging your pictures with the hashtag #savorysight.
Fresh Tart reminds us that the best things in life are often fried, like these enticing arancini.
Like some sort of mad fryentist, give me a pan of hot oil and I will riff on and on an on... See — Fried Cheese Curds — for what was really Part II of my latest fry tear (and a delicious one at that).
Part I began last Friday night, when my cousin Kelly and her husband Jomo came for dinner, and I spied leftover risotto in the cooler. The vision of arancini leapt into my head and while I really didn't have time to make them, I did anyhow, and gosh were we glad that I did. Risotto is lovely fried (le duh), especially with a little square of mozzarella cheese pressed into the middle (le duh), and just beautiful to snack on with a glass of prosecco.
In fact, I would happily have just that for dinner, with sliced tomatoes and a light salad to finish.
There's a reason why foodies are so fanatical about ramps; the wild leeks are the first sure sign that Spring has arrived, especially in areas home to a long Winter. But be aware of their short season: the minute ramps arrive, the window on their availability is already beginning to close.
If you're not deterred by garlicky breath, uncooked ramps have a pungency that adds punch to homemade pesto. Or, enjoy them in a mellower state, as I like to do, by sauteing their stalks and greens until translucent, and slowly melding their sweetness into a rich, creamy risotto. The recipe, when you continue reading.
In my search to find exemplary strawberry dishes, I encountered bushels of dessert recipes for tarts, shortcakes, and everything in between. Yet it was when I stumbled upon an unconventional use for the garden strawberry that I found myself most intrigued. One of the most interesting recipes, for an unorthodox risotto, takes the strawberry in a savory direction similar to that of strawberry spaghetti, calling for other ingredients such as chicken stock, parmigiano-reggiano, and pepper. Not feeling like salt with your strawberries? Well, it's impossible to forget that they make a fine addition to a sweet rice pudding as well. Make one — or both — when you read more.
A couple years ago when I was unemployed, I went through a huge risotto phase. I liked cooking the traditional Italian dish because it required so much attention. For a person who didn't have a job, I felt like I was actually doing something with all that stirring. Now, however, I rarely make risotto because I can't be bothered to stir the rice constantly for 20 minutes. That's why I was thrilled to come across this recipe for baked risotto. The entire thing is cooked in the oven, and you only have to stir once halfway through the cook time!
Grilled asparagus is tossed into the rice at the last minute, but if you prefer to use a different vegetable, go right ahead. To learn the uncomplicated technique, keep reading.
Hectic lineup of events scheduled for the week? Then stay in tonight to get organized, and stir up a batch of mushroom and chicken risotto.
This comforting Italian recipe calls for a number of items you likely already have on hand: leftover boneless, skinless chicken breasts, butter, onion, arborio rice, and Parmesan cheese. Toss in slices of mushrooms and chopped fresh parsley for an omnivore's feast.
Not only does this meal save you a shopping trip, but chopping the chicken will help keep the cooking time under one hour. For a speedy and sumptuous meal, keep reading.
I've got a penchant for risotto and Party has a debilitating weakness for chips, so we were definitely intrigued when we received a box of Risotto Chips ($3.49), a new creation released last month by New York Style (the brand behind those irresistible Bagel Crisps). They proclaimed to be all natural, gluten-free, and full of flavor. Were they all that and more? Keep reading to find out.
Vegetarians and omnivores unite and make today a meat-free Monday by serving a reassuringly creamy risotto for dinner. Traditional risotto is made with arborio rice, but if you're looking to take it up a nutritional notch, prepare the dish using leftover barley, a chewy cereal grain high in fiber and antioxidants but low in fat. Parmesan cheese and wild mushrooms don't just add in meatiness and substance — they also impart strong umami flavors. See how the quick dish comes together and read more.
Last week, I took a trip to Yosemite National Park for the kickoff session of The Ahwahnee's annual Chefs' Holidays. The event ended with a big blowout dinner, but I walked away with tons of tips. Chef Matt Bolton, who runs the kitchen at Pacific's Edge restaurant in Carmel's Highlands Inn, showed the audience how to confit a duck leg to make pâté-like rillette.
But I was most impressed with his other dish, tiny cubes of butternut squash slow-cooked in the style of risotto, and topped with foraged mushrooms. While preparing his dishes, Bolton offered a number of suggestions for cleaning, storing, and cooking with fungi. See them when you read on.
