Category Archives: risotto

Dried chive flowers add a delicious savoury note to this delicate vegetarian saffron risotto. There are three basic ways of cooking risotto – the traditional stand-and-stir method, the bung-it-in-the-oven method and the leave-it-to-its-own-devices-on-the-stovetop method. The latter is my preferred method, … Continue reading →

The flavour of this risotto is both earthy and bright, and the textural combination of the fried eggplant with the creamy risotto is just wonderful. Definitely one for aubergine fans! This one was adapted from Ottolenghi’s recipe in the beautiful … Continue reading →

I know there are folks out there who think of risotto as “dinner porridge” or “wet rice”… I don’t claim to understand them, but I’m related to enough of them to be aware of their existence  😉  But round our … Continue reading →

These delicious rice balls are almost entirely prepared in the oven, leaving your hands free to do other things. Baking the arancini also significantly reduces the amount of oil, without compromising on flavour. They are a bit softer than fried … Continue reading →

Arancini are balls of risotto stuffed with whatever takes your fancy, then crumbed and fried. We make risotto once a week, so, instead of making a special batch with the challenge recipe, I just made a double batch of my … Continue reading →