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.

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

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