ZUCCHINI AND LEEK RISOTTO
A lovely taste of spring, this beautifully colored, subtly flavored risotto is just the dish to brighten up dinnertime. SERVES 6 INGREDIENTS 4 tablespoons unsalted butter 2 medium leeks (white and tender green parts), cleaned and finely chopped 2 medium zucchini, shredded 1½ cups Carnaroli or Vialone Nano rice ½ cup dry white wine, such […]
WILD MUSHROOM RISOTTO
This makes a terrific starter, which pairs well with a full-bodied red wine, such as Chianti, Zinfandel, or Barolo. Choose an assortment of mushrooms for the dish. SERVES 6 INGREDIENTS 3 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 1 medium shallot, finely chopped 1 pound assorted wild or cultivated mushrooms (cremini, chanterelle, oyster, morel, […]
LEMON RISOTTO
This zesty risotto, finished with lemon rind and juice, makes a fine bed for grilled seafood or a first course before a seafood dinner. Since most supermarket lemons are treated with wax, be sure to remove the wax with a plastic scrubber. Otherwise, the wax from the rind will melt into your risotto. SERVES 6 […]
LOBSTER RISOTTO
There is something so decadent about lobster-its rich, sweet flavor balanced by its luxurious texture. Add it to risotto with a bit of brandy, and you have a dish that is truly fit for a king. Use a good-quality lobster stock to flavor this risotto, and make sure to cut the lobster into bite-size pieces […]
LUMP CRAB AND CORN RISOTTO
This risotto almost got a standing ovation from my husband. The sweet corn and luscious crabmeat make it a special-occasion dish. I like to use white corn because it is sweet, but yellow corn or a combination of white and yellow corn is fine. SERVES 6 INGREDIENTS 4 tablespoons unsalted butter 1 medium shallot, […]
SHRIMP AND ARTICHOKE RISOTTO
It’s a pleasure to bring this dish to the table. The golden saffron, light green artichoke hearts, and delicate pink shrimp make it a real showstopper. The risotto is a delightful first course for any occasion. SERVES 4 TO 6 INGREDIENTS 1 teaspoon saffron threads, crushed in the palm of your hand ⅓ cup […]
BASIL PESTO
In the summer, when fresh basil is plentiful, make extra pesto and freeze it in small containers so you can use it throughout the year. MAKES ABOUT 1&1/2 CUPS INGREDIENTS 1 cup packed fresh basil leaves ⅓ cup freshly grated Parmigiano-Reggiano cheese 2 tablespoons pine nuts 2 garlic cloves ¼ cup extra-virgin olive oil […]
PESTO RISOTTO WITH SCAMPI
Garlicky pesto and shrimp are a match made in culinary heaven. The creamy rice absorbs all their scrumptious flavors, which explode in your mouth. I love to serve this with a fruity white wine like Riesling or Chenin Blanc to balance the spicy flavor of the pesto. SERVES 4 INGREDIENTS 3 tablespoons unsalted butter […]
SUN DRIED TOMATO AND WILD MUSHROOM RISOTTO
Flecked with flavorful sun-dried tomatoes and mushrooms, this risotto makes a delicious first course before a rustic grilled entree, such as steak, whole fish, pork, or leg of lamb. Use sun-dried tomatoes packed in oil. In addition to the tomatoes, you get the benefit of the oil, which you can use to saute the vegetables, […]
PECORINO RISOTTO
The sharp flavor of this risotto comes from the Pecorino Romano, a sheep’s milk cheese from Umbria, which replaces the usual Parmigiano-Reggiano. If you can find Pecorino with peppercorns, it will enhance the flavor of this simple dish. Serve as a side dish with grilled steak or seafood, or as a first course before a […]