Category: Risotto
Bacon & Kale Risotto with a Fried Egg… For One
| September 5, 2011 | Filled under Risotto, Vegetarian or Vegan |
This recipe is part of my new Cooking for One series. On the first Sunday/Monday of each month, I’ll post a simple yet satisfying meal that is perfectly portioned for people cooking for themselves.
Risotto is Shawn’s favorite, but I cook it for myself from time to time as well. It may seem like a fussy dish, but if you use a pan with plenty of surface area, a single-sized portion cools up in no time.
The last few weeks have been cold and damp, and I’ve been craving comfort food. I came up with this recipe one rainy night when I hadn’t been to the grocery store and didn’t feel like leaving the house..Luckily, I know that as long as I have risotto rice in the cabinet, a satisfying meal is never far away! Read More
Let’s Talk Risotto
| November 18, 2010 | Filled under Reviews, Risotto |
If you’ve hung out around this blog for a while, you know that risotto is a staple in our house. You might even says it’s my thing. In fact, when I was asked to bring a gift that represented my blog to the Foodbuzz Festival I brought a risotto kit.
So when Marx Foods was looking for people to test and review four different kinds of risotto rice, I jumped on the opportunity. I almost always use arborio rice, both because its easy to find and affordable and because its what I know, but I was super excited to try out the rice that Marx Foods sent me: Vialone Nano, Organic Arborio, Organic Integrale (a brown rice), and Organic Carnaroli. Shawn and I did a blind tasting and ended up ranking the rice the exact same way as each other — and the results surprised us!
First, the ground rules: In order to keep the results as unbiased as possible, I identified each rice only by the pan that I cooked it in; I didn’t know which was which until the end. I prepared them all at the same time (quite the task!) using a simple recipe that would let the flavor of the rice itself shine through — just the rice, some onion, white wine, and chicken stock. I kept detailed notes as I cooked and tasted and rated each rice on appearance, creaminess, smell, and taste. When Shawn came home from work, he tasted each and ranked his favorites (again, he didn’t know which was which. He also didn’t know that I used the same recipe for each version of the risotto.)
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