Last 7 Days of Cooking #4

Welcome to the fourth episode of the Last 7 Days of Cooking series! This time there is no specific theme; the dishes, ranging from first courses to desserts, are mostly Italian with some Asian diversions.

Orecchiette with broccoli and Italian sausage

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Three of My Favorite Soups

When temperature drops and daylight gets shorter in winter, what would you like to have for dinner? The first thing that comes to my mind is a warm homemade soup, absolutely. Here are three of my favorite soups I hope they will help you to beat cold weather!

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Chickpeas soup

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Porcini Mushroom Risotto

Risotto is a classic Italian rice dish made with rice and hot stock with several different ingredients (such as mushrooms, seafood, and so on). It is particularly popular in northern Italy because that area is suitable for cultivation of rice. The best risotto should be creamy, rich, and with a just right consistency (enough cooked, but not mushy). Normally people cook risotto with special short-grain rice which contains a lot of starch and can absorb enough liquid. Those varieties include: arborio, vialone nano, carnaroli, and so on.

Porcini are one of my favorite ingredients especially for risotto because they have a unique woody flavor and aroma – though I love all mushrooms. It is easier to find dried porcini rather than fresh ones. If so, you can use not only the mushroom but also the soaking water as stock for your cooking. There is nothing to throw away. Cool, isn’t it?

Making risotto is not difficult, but it needs time. Anyway, you need to know the basic steps and some best practices. If you’ve never cooked risotto before, that’s fine. However, I suggest to read my tips and the additional links below as they will help you to better understand. Once you know how to cook risotto, you will be able to make it not only with porcini but also with other ingredients with minor modifications. Let’s see how!

Porcini and carnaroli rice

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