Blogs about: Riso Rice
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Red wine risotto
Risotto al Vino Rosso. You need to use a good, full bodied red wine – the best you can afford. The basic rule applies. if you wouldn’t drink it, don’t cook with it I used a Primitivo… more →
Culinaria Italia - Italian Food and Cooking
Red wine risotto
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wrote 7 months ago: Risotto al Vino Rosso. You need to use a good, full bodied red wine – the best you can afford. … more →
Black cuttlefish risotto
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wrote 8 months ago: Risotto nero con le seppie. From Venice. This is quite a spectacular dish, but probably not to every … more →
Risi e bisi
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wrote 1 year ago: If you prepare this on April 25, you will be carrying on an ancient tradition that dates from the da … more →
Tiella alla Barese
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wrote 1 year ago: This is another tiella recipe from Bari. This one includes rice which my friends tell me is an essen … more →
Fennel and lemon risotto
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wrote 1 year ago: Risotto ai finocchi e limone. This is a Valentina Harris recipe. Serves 6 500 grams fennel bulbs … more →
Smoked salmon risotto
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wrote 1 year ago: Risotto alla salsa di salmone. Serves 4 1 1/2 litres vegetable stock 40 grams butter 1 … more →
Basic risotto method
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wrote 1 year ago: All risotti are prepared in pretty much the same way. This post explains the standard method. Serves … more →
Tiella of mussels and potatoes
wrote 2 years ago: This is another classic dish from Bari. A tiella is a terracotto cooking dish thought to have been i … more →
Risotto with clams
wrote 2 years ago: I had quite a few clams left over from the previous recipe, so I had a look around and came up with … more →
Radicchio risotto
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wrote 2 years ago: This is another dish from the north. I think the last time I cooked it was more than ten years ago w … more →
Artichoke risotto
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wrote 2 years ago: This recipe is apparently from Sicily. It’s unusual because it uses water instead of stock. If … more →
Sausage risotto
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wrote 2 years ago: It may be difficult to find Italian sausages outside of Italy. This needn’t be a problem as th … more →
