As we came back from our long holiday in Italy, we had lots of time to reflect and think about those marvelous ingredients that, as an italian, you deal with in your daily routine and always take it for granted. In Puglia, we had the honor of tasting one of the best seafoood pastas we…
Category: Risotti
Risotto ai funghi (mushrooms)
Have you forgotten some mushrooms in the lower shelf of the fridge? It is time to resurrect them and make a beautiful risotto! You already know our uncofined love for this dish. However, I did not tell you my great love for mushrooms, yet. The saga started when I was probably 8 years old. I…
Risotto ai carciofi (artichokes)
In Italy, April is the month of the artichokes. During the Easter fesitivities, we religiously eat them until almost getting naused. My grandma makes the best fried artichokes you can ever imagine. In those days, they rarely make it to the dining table as we all finish them beforehand just milliseconds after they come out…
Risotto zucchini and pan seared salmon
For anyone that did not figure it out yet, we are in love with salmon, in any shape and form, beautifully soft on the inside and well seasoned and crispy on the outside! This risotto represents the perfect mix between our love for risotti (house favorites!) and the salmon filets. And, of course, zucchini just…
Risotto with leeks “porri” and taleggio cheese
I can’t help myself everytime I see fresh leeks to think about this risotto. It is my favorite. It has that sweet and delicate taste of the leaks in contrast with the incredible and strong dominance of talegggio, a cheese originally from Val Taleggio near Milan. As the risotto may be too cheesy and intense,…
Gone To The Kitchen 