"risotto" news and stories

No, that claw is not a scary Halloween trick. Look closer; it's actually a very tasty treat.

Because the price of lobster is so low right now -- almost half of what it was more than a year ago -- the bloggers over at REC(cession)IPES were able to add a little luxury to this simple, creamy risotto, made with arborio rice, olive oil, butter, onions, shallots and white wine. Plus, the lobster adds a much-needed burst of color to what can often be a very monochromatic dish.

Come to think of it, should you want to try this at home, there may actually be a little trick to achieving these picturesque results. As REC(cession)IPES points out, it's only live lobster that's so cheap right now. So unless you can bring yourself to butcher your own crustacean (think Julie Powell in "Julie & Julia"), you may have to settle for just feasting only your eyes on this lovely lobster risotto.

Photo: Sarah LeTrent.

Risotto, the preeminent comfort dish of the Milanese, gets rich red-wine depth.

Traditionally a very simple Italian dish, when risotto is coupled with top-notch red wine and beef broth, it becomes something quite dignified. Parmesan adds a delightfully salty tang to the finished product.

Despite its reputation as a "restaurant dish," it's not difficult to make a good risotto. You do have to give it constant attention -- risotto is an act of love. When cooking for one, it's calming, even therapeutic after a long day of work, to stand over the stove and stir. And the idea of enjoying a glass of the leftover wine while tending to the risotto on a cool autumn night is a way to schedule some "me time" into a busy week.

Risotto, like polenta and grits, is one of those dishes to which the maxim "patience is a virtue" is frequently applied. And this photo, taken by Elise at Simply Recipes, beautifully illustrates why. A bowl of creamy, nutty grains of perfectly cooked rice, crowned with mushrooms that have been sautéed and cooked in cognac and cream, is glorious payoff for the constant care that risotto requires. While the idea adding cup after cup of stock to a pot of slowly cooking rice may not be everyone's idea of fun, results such as this one prove -- to borrow yet another maxim -- that good things do indeed come to those who wait.

[Via Simply Recipes]

Risotto tastes more savory with freshly grated Parmigiano-Reggiano. Rice and cheese can be a rich and lusciously creamy combination. For this reason, Supplì al Telefono, fried rice balls stuffed with mozzarella, is one of my favorite Roman dishes. Its rich taste and mouthwatering texture are an intense culinary delight.

Supplì al Telefono is often made with both Parmigiano and mozzarella. I first tried it at a restaurant in Piazza del Popolo, in Rome. I was pleasantly overwhelmed with cheese and rice. I would hardly compare these balls of cheese to American mozzarella sticks. The addition of rissoto and oregano creates a totally unique aromatic milky texture. In his book Molto Italiano, Mario Batali states "These suppli' have a cult that is all their own; you will find us strutting down the streets of the Eternal City, stretching strings of mozzarella from our hands to our gluttonous mouths."

While you can find this Roman gastronomic treat at several Italian restaurants, it's easy enough to make on your own. And, you can make several different variations. Gourmet has a recipe that uses mushroom risotto. Mario Batali's recipe calls for porcini mushrooms, prosciutto, and San Marzano tomatoes. Supplì al Telefono are the perfect appetizer when entertaining. Next time, you're thinking of eating a melted cheese dish, take out your leftover risotto and concoct these stuffed rice balls.

As much as I adore my job, I tend to get the Sunday evening blues and have found as of late that labor-intensive cooking projects prove to be wonderfully soothing. It might be a bread knead, a painstakingly crimped lard crust pie, or, as it's manifested for the second week in a row, a unexpectedly soul-stirring risotto. Emphasis is on the "stirring" part, I assure you, as two times now, I've darned near sprained a forearm muscle with the non-stop drag of the wooden spoon through the ever-thickening starch. It's worth it, though -- the constant, meditative motion -- when it suddenly, palpably, audibly even, transforms the individual rice grains into a sumptuous, silken mass. It's the sort of culinary alchemy that transforms me from a solitary kitchen wretch into someone who suddenly wants to feed everyone she's ever met.

Last week's Acorn Squash Risotto from Mario Batali's Molto Italiano cookbook was a rousing success with my husband, as evidenced by this habitual leftover-snubber's willingness to dig back in on subsequent weeknights. This week's pulled pork variation, made on a whim, was a hearty treat tonight, and I've got a sneaking suspicion the flavors will meld well over the next few days.

Try for yourself. My Pulled Pork Risotto recipe is after the jump, and if you've got any soothing cooking rituals you'd like to share, I'd be more than grateful to hear about 'em.