Tag Archives: Arborio rice

Avgolemono; collards – 15 May 2019

The return of winter weather – another “atmospheric river” is upon us, and it’s grey and rainy – so I said maybe we should have soup. I also wanted to make my boudin blanc pasta, and suggested I could get … 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 theĀ  1 cup arborio rice … 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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