Tag Archives: risotto

Risotto al Finocchio

Tweet Risotto should always be made with a short-grain rice because it absorbs the broth without the grains loosing their bite. Carnaroli, vialone nano and arborio are the main varieties. Carnaroli is the most expensive, vialone nano is preferred by Venetians and arborio is probably the best known and most readily available. Fennel is a […]

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Risotto alla Milanese

Tweet Risotto alla Milanese is the traditional accompaniment to Osso Bucco. The Northern Italian dish gets its lovely, vibrant color from saffron. Perhaps the worlds most expensive spice, saffron is derived from the flower of an ancient member of the crocus family with Mediterranean origins. Each plant can bear up to four flowers but, there […]

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Tweet Arancine, meaning “little oranges” in Italian, is a popular Sicilian specialty. This savory snack is a saffron-scented rice ball with a meat filling, breadcrumb coating and is fried to golden perfection. This is Sicilian street food at its finest! Using extra-virgin olive oil and frying at a constant 375* is the secret to this […]

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Risi e Bisi

Risi e Bisi (Risotto with Peas)

Tweet   Making a great risotto is rather like making love, it takes a slow loving hand, a bit of skill and … timing is everything. The key to a well-made risotto is both the grain you choose and the technique. You need a short-grain variety such as Arborio because a long-grain will stay separated […]

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