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.
Email me at juls@julskitchen.com
Podcast realized by @tommyonweb
EP44 - On risotto