I LOVE mushrooms. Any kind of mushrooms. Portabella, oyster, cremini, porcini, champignon, chanterelle, pioppini, lion’s mane. Any. On a pizza with prosciutto crudo, as a filling for fresh pasta, beef rolls, crepes… and more. I just recently tried the shiitake and I really, REALLY like their texture. I threw them also into this risotto, that I’ve made countless times. It’s an easy, quick-fix recipe and it’s one of our favorites, especially if made with three of four kinds of mushrooms.
Risotto alla Milanese is most likely the most famous dish of the Lombard and Milanese tradition, together with the Panettone. Kids (and grown-ups) call it “the yellow risotto” (It. “risotto giallo“) for the yellowy color given by aromatic saffron, which is the world’s most expensive spice. This risotto is widely used as side dish for ossobuco, but it’s also ridiculously AWESOME with mushrooms, sausages and shrimps. … Continue reading Milanese Saffron Risotto
This flavorful Risotto is something just mouthwatering. Its flavor is creamy (there’s mascarpone in it!) and a little smoky thanks to the delicious Speck, a lightly smoked prosciutto from Alto Adige, and some beer. It’s very, VERY easy to make! I gave my own little something to the original recipe, which comes from GialloZafferano.it, the trendiest Italian blog for cuisine tips. GROCERY SHOPPING (2 people) For the vegetable … Continue reading A Romantic Twist: Risotto with Speck, Beer and Mascarpone