Category Archives: Risotto

Risotto with taleggio, kale, sweet&sour parsnips, and not enough rice – 8 July 2018

D found parsnips at the farmers’ market awhile back and bought them, thinking to make this risotto (I wrote in the recipe here). We finally got to Cheese Board for taleggio on Thursday, and I bought the kale at the … Continue reading

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Leftover taleggio/kale risotto with freshly cooked parsnips on top – 28 December 2017

My notes said that the amount of parsnips called for in the La Cucina Italiana recipe for this was too small – we used it all up on our first two servings. So this time, I bought two instead of … Continue reading

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Risotto in lamb stock with mushrooms and rosemary; haricots – 4 October 2017

D made stock out of the cut-off fat, and then the cooked bones, from the lamb loin chops we had the other day, and decided a risotto made with that would be good. He cooked theย  1 cup arborio rice … Continue reading

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Risotto with mushrooms and rosemary – 11 January 2017

D knew we still had a lot of mushrooms to use up – two dinners’ worth, he said – that he had bought before he left for DC on the 31st. So tonight he made a mushroom risotto. He cooked … Continue reading

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Risotto with taleggio, kale and sweet and sour parsnips – 21 March 2014

D had this planned a long time ago – I think two weeks, when we went to The Cheese Board and bought the taleggio (raw milk version). It’s a recipe from Cucina Italiana (in Italiano) which I buy for him … Continue reading

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Risotto with celery, parsley, and Humboldt Fog – 1 February 2014

D had some Humboldt Fog, a superb goat cheese from Cypress Grove, the other day, and thought it would taste really good with celery. He decided to make a risotto, and this is it. Pre-prep included cutting up celery stalks … Continue reading

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Risotto with taleggio, kale and parsnips; avocado with olive oil and balsamic vinegar – 31 January 2014

D kept telling me he had an idea for tonight. It turned out he had a few, but settled on rerunning the risotto from La Cucina Italiana that we first cooked on New Year’s Day. [H/T to Issues, on Glen … Continue reading

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Risotto with taleggio, kale, and sweet & sour carrots – 24 January 2014

D cooked his own version of a dinner we got recently out of La Cucina Italiana (in Italiano, Dec 2013 edition). He bought taleggio at Berkeley Bowl, and used curly kale from the garden (small, easily-cooked leaves), and white carrots … Continue reading

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Risotto with taleggio, dinosaur kale, and slow-cooked parsnips – 1 January 2014

I spotted this recipe – by its photo, of course – in the 2013 Dicembre edition ofย La Cucina Italiana, which I get for D. This is the Italian version, which not only is in Italiano, but also has different recipes … Continue reading

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Risotto with mushrooms and rosemary – 13 December 2013

I needed only a cup from the Swanson’s chicken stock can for the cream of asparagus soup on the 8th, so there were 5 cups left. When tucking the can into the fridge, I mentioned to D the possibility of … Continue reading

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Risotto with mushrooms and leftover ham – 4 February 2013

D cooked a delicious risotto tonight. He cooked scallions and mushrooms in oil, then added the few remaining small slices of Kentucky Legend ham that I had defrosted last week or so (cut up!). He used the chicken stock he … Continue reading

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Risotto with asparagus, tarragon, chives, and parsley – 21 April 2012

D indulged me with Spring Risotto. It was published in the Contra Costa Times in 2003 under that title, but was originally from an article by Amanda Hesser in the New York Times. It has 1/4 cup each tarragon, parsley, … Continue reading

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Rice with chicken, black beans, and peppers; spinach – 11 April 2012

D had dinner almost done by the time I got home at quarter to eight. It smelled good ๐Ÿ™‚ He cooked basmati rice, and added canned black beans, some more of the roast chicken, and slices of piquillo peppers from … Continue reading

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Risotto with asparagus and ham – 8 April 2012

We finished our taxes today instead of paying attention to having an Easter feast. When we were walking back from the studio, where we went for a workout, D realized he should make something with ham in it (since we … Continue reading

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Risotto with asparagus and lemon zest – 9 March 2012

D got home at almost 7:30, but still cooked a wonderful and delicious risotto. He precooked a thin-sliced shallot, and then cooked a cup of riso in, eventually, about 5 cups of chicken stock from the freezer. He added asparagus, … Continue reading

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Risotto with yellow and oyster mushrooms; long beans with onions – 25 March 2011

D was going to make this risotto last night but was discouraged because he got home so late. It was worth waiting for ๐Ÿ™‚ To make the risotto, he cut up a garlic clove and a large shallot, and sauteed … Continue reading

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Risotto with mushrooms; Brussels sprouts – 7 January 2011

D made a risotto with some interesting mushrooms, but I don’t recall what they were ๐Ÿ˜ฆ Writing this 27 January, alas. He boils and then refries the Brussels sprouts, which is a good way to cook them. He chose this … Continue reading

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4 August 2010 – Risotto with mushrooms and parmaggiano; summer squash with pepper and parsley

Two risotti in one week! Must be winter ๐Ÿ˜‰ Or feel like it…. D cooking, still (though since we’re about to run out of bread, I am doing something pizzoid tomorrow…). This was a good risotto, made with few ingredients. … Continue reading

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29 July 2010 – Risotto with baby shrimp and fennel; green beans

Comfort food for D’s bad day – he found out he has a lousy location for one of his important shows, so he comforted himself with a most excellent dinner. The weather has been grey and cold, so having a … Continue reading

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2 March 2010 – Risotto with mushrooms and asparagus

D cooked a risotto – one of his specialties that I have never attempted. Clearly, it’s spring, as the asparagus was about $1.60 and also good. We have tons of stock in the freezer, and he used a turkey stock … Continue reading

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3 February 2010 – Grilled chicken thighs and lemon-herb risotto

All hail, comfort food! Especially the Italian version ๐Ÿ™‚ย  D made risotto tonight, a big favorite. This was a recipe from Patricia Wells’ Trattoria, another of her excellent cookbooks. D also dug up a packet of Costco chicken thighs from … Continue reading

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