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.…

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…

Arancine

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  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…
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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