Pumpkin Risotto

Looks like we are going to be monitored again this falll. We may as well move to the kitchen and start cooking again. With the new wave of contagions even private gatherings should be limited to 6 persons. So I have still hope for Thanksgiving dinner. We can still carve a pumpkin 🎃 to put […]

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In Italian “Mushrooms “ = “Porcini”

Boletus edulis: “A fungus that grows in deciduous and coniferous forests and tree plantations.” But we prefer to call it Porcino. It seems less intellectual and more edible! Porcino is a prized ingredient in various culinary dishes, it is held in high regard in Italian cuisine mostly in the northern area, where Porcini are found […]

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Asparagus and its Relatives

Green, White, or Wild they are all good for risotto! GREEN ASPARAGUS Green asparagus is eaten worldwide, though the availability of imports throughout the year has made it less of a delicacy than it once was. In Europe, however, due to the short growing season and demand for local produce, asparagus commands a premium price. […]

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Valentine Red Risotto

Radicchio Time It is radicchio time, and Treviso red chicory risotto is a great way to savor a delicious variety. Characterized by elongated leaves of a beautiful carmine red with white veins, the radicchio is particularly suitable to revive the salads (see Winter Roses for Salad), thanks to its bitter taste and crunchiness. Red Risotto […]

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