"risotto" news and stories

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.

Part of the New York Time's Recipes for Health series, this risotto recipe can be made almost entirely with food found in the average American pantry: Canned tuna, chicken or vegetable stock, garlic, parsley, onion, anchovy fillets, canned tomatoes, white wine and frozen peas.

Risotto is one of my favorite weekday dinners. It's simple to make - just saute some onions and garlic, add rice, slowly stir in stock, then toss in whatever vegetables, meats or seafood float your boat. Though it is time-consuming - you have to stand over the stove stirring for about 20 minutes - I find it rather relaxing. My favorite variation involves sauteed button mushrooms and dried porcinis, but I'm going to have to try this tuna variation. I'd skip the peas (not a fan) and toss in some diced green peppers instead.

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I just couldn't resist this double-whammy today. I love recipes that have ingredient twists, and how can you go wrong with adding a little beetroot to your dinner? Now, for those of us in North America, we might not be able to get kangaroo prosciutto, but I imagine that the classic kind would work just as well. (Has anyone had kanga prosciutto? Is there much different in flavor?)

I've been meaning to get more into the world of risotto, and this recipe looks so easy that I just might start here. But I'd also love to hear from you: what twists do you use in your own risotto recipes?

I am a sucker for risotto. There's nothing like the creamy toothsomeness of cooked arborio rice to really set my heart afluttering with joy. I'm also a huge fan of butternut squash and kale. Happily, I just stumbled across a recipe that all those items into a single, hunger-inducing dish.

This recipe is over at GastroKid, so it's designed as a way for parents to help their kids eat and enjoy their veggies. However, I don't think anyone is going to get mad at me if I make it with nary a kid in sight.

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