Category Archives: Risotti
Spinach Risotto with Sorrel Pesto
This is the second meal I made with my sorrel pesto (for the sauce, see Striped Bass with Sorrel Pesto). In addition to the pesto, I had some sauteed spinach left from the other evening’s meal. It had been sauteed … Continue reading
Dandelion and Rice Soup
Even in sunny South Florida, the occasional “under the weather” day can happen, when nothing is as comforting as homemade soup. Every weekend at the farmers’ market, I routinely buy dandelion greens, whether I have an intended use for them or not. These are grown … Continue reading
Risotto with Celery Root and Luganiga Sausage
This may not have much camera appeal, but I had to share it with you, because it’s one of the most delicious risotti you’ll ever make. Celery root is still available at my local farm stand and I love to make … Continue reading
Quinoa with Cauliflower and Kale Pesto
This nutrient-packed dish was inspired by the cauliflower that’s started to appear at my local farm stand. Cauliflower is so nutty and becomes so beautifully golden with so little effort. I’m always inclined to make it with pasta or some … Continue reading
Golden Beet Risotto
The golden beets have been so sweet and irresistable, I’ve been serving them nonstop in one form or other for the last couple of weeks. Risotto is the perfect way to showcase them. Their sweet earthiness is the perfect complement to … Continue reading
Lobster Risotto
This isn’t radically different from my other risotti, but I thought I’d share it with you for a couple of reasons. Although I’m in south Florida, fresh, local seafood has been a bit elusive for me. The best seafood vendor … Continue reading
Tuscan Kale Three Ways
I’ve been thrilled to find tuscan kale at my farmers’ market every week and I never tire of it or run out of ways to make it. As soon as I get it home, I clean it, blanch it, then figure … Continue reading
Turnip “Risotto”
This is my version of a dish that Mario developed many years ago, which makes ingenious use of turnips. The turnips are diced into tiny cubes, then sauteed and stirred while broth is gradually added. Turnips are a very sturdy … Continue reading
Risotto with Luganiga Sausage
There’s a risotto in the Veneto region of Italy that’s made with Luganiga sausage. Butchers in that region sell Luganiga loose (without the casing) precisely for making this dish. Beppi was describing it to me the other day and … Continue reading
Rice with Broccoli Pesto
For those of you who read last night’s post, you may have noticed the beautiful green color of my rice. This is a dish that vegetable lovers should try–it’s easy and GREAT–and you can even use frozen broccoli. It was my way of using … Continue reading
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