EP44 - On risotto

In this episode of Cooking with an Italian Accent I’m sharing why I love risotto, and why I find it is a therapeutic recipe. When making risotto, let your senses guide you.
Risotto is also a perfect example of the physical theory of everyday cooking, The Time-Work Continuum, shared by Mark Bittman in 2014.
I’m also sharing the recipe for a seafood risotto, just to show you how all the elements are in a perfect symphony. The seafood risotto comes close to a seaside trip in terms of satisfaction and sheer happiness. You have the salt, fat, acid and umami in one dish, your seafood risotto.

Recipes mentioned in this episode:

• Seafood risotto https://en.julskitchen.com/first-course/rice-cereals/seafood-risotto

• Roasted tomato risotto https://en.julskitchen.com/first-course/rice-cereals/roasted-tomato-risotto

• Risotto with apples and smoked trout https://en.julskitchen.com/first-course/rice-cereals/risotto-with-apples-and-smoked-trout

• Wild asparagus risotto https://en.julskitchen.com/first-course/rice-cereals/wild-asparagus-risotto

• Butternut squash risotto https://en.julskitchen.com/first-course/rice-cereals/pumpkin-risotto

• Barley risotto with fava beans https://en.julskitchen.com/first-course/rice-cereals/barley-risotto-with-fava-beans
  
  Links and books mentioned:
  - Elizabeth David, A book of Mediterranean food
  - Elizabeth David, Italian food
  - Samin Nosrat, Salt, Fat, Acid, Heat
  - Mark Bittman, When cooking, invest time. Or work. Not both.

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Email me at juls@julskitchen.com

Podcast realized by @tommyonweb