Risotto

Lemon Risotto

Prior to the beginning of the 20th century, most lemons consumed in America were of the Italian variety and imported from Messina, Sicily, Siracusa, Sicily, and Sorrento, Campania. The Mediterranean…

Risotto al Finocchio

  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.…

Orzo with Roasted Shallots

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  This dish has three main ingredients and hardly needs a recipe, the ingredients, however, may need a bit of explanation. Orzo, is shaped like a grain of rice, is…

Risotto alla Milanese

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  Risotto alla Milanese is the traditional accompaniment to Osso Bucco. The Northern Italian dish gets its lovely, vibrant color from saffron. Perhaps the world’s most expensive spice, saffron is…

How to Grate Nutmeg

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  Nutmeg, the healthy spice that takes a back seat to your everyday spices for much of the year, comes out swinging during the holidays. This seemingly seasonal spice is…

Farro Risotto

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  First cultivated in 9000 BC, emmer wheat, called farro in Italian, was the standard ration of the Roman legions. High in fiber, low in gluten (not gluten-free), this ancient…

Farro Vegetable Salad

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  Emmer wheat, called farro in Italian, is a nutritious grain with a distinctive nutty flavor and chewy texture. Farro is low in fat, high in protein and rich in…
Risi e Bisi

Risi e Bisi (Risotto with Peas)

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  While attending a cooking class in Bergamo, Italy, I will never forget what the chef said about the making of this northern Italian dish. “Making a great risotto,” he…
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