Tag: Risotto

Fall Rice, Grains and Beans

Farro Risotto With Tomatoes

Since our first trip to Italy I have been a big fan of farro. Farro is made from Emmer Wheat, not spelt. The first time I had it was in a ribollita at La Bottega, a little restaurant in Volpaia,

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Spring Rice, Grains and Beans

Ramp & Sausage Risotto

Ramps (also known as wild leeks), can be found either in the wild, if you know where to look, or at the Farmer’s Market in the spring.  They are really, really tasty and something I hunt for in the spring!  Figuratively speaking

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Barley Risotto With Vegetables

Known as orzotto in Italy, this is a delicious change from regular risotto. The orzotto would be great made in the early fall as well, when we can still get local zucchini. I have substituted leeks & peas for the

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Barley Risotto

There’s something so yummy & comforting about barley no matter how it’s cooked! A couple of months ago at a restaurant in London, I had a “rice” pudding made with barley instead of rice. It was wonderful! I could eat

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Farro Risotto With Red Wine

This is an excellent “risotto” made using farro. It is terrific in the winter or fall as a first course, perhaps followed by a roasted bird or meat of your choice. Makes 3 – 4 First Course Servings 2 Tbsp.

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Milanese Rice

I like to make this rice, a baked “risotto” to accompany Osso Bucco. It’s not the usual cooked on top of the stove, stirring almost constantly, so it does make things a little easier for the cook. However, feel free

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Fall Rice, Grains and Beans

Yellow And Red Pepper Risotto

Not only is the colour of this risotto gorgeous, it is absolutely delicious.  With the addition of zucchini this is the perfect summer risotto, especially if your garden is overrun with them.  My favourite is Romanesco zucchini if you can find

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Barley Risotto With Leeks and Peas

Quite simply, I love barley whether in soups or a casserole or in my version of barley risotto. It is creamy and dare I say it, “good for you”. Makes 4 – 6 Servings 1 cup pearl barley, placed in a

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