This risotto is a Venetian classic and is a stunning dish to behold. It owes its identity to the good old squid, or specifically, to the squid ink itself. I hate to sound like my father in law, but in the (good?) old days, it was ink from the cuttlefish that was used for this […]
Reshteh Polo | رشته پل (Persian Rice with Noodles, a Nowruz Recipe)
Reshteh polo is a Persian dish of rice and noodles that is customarily eaten during Nowruz, the Persian New Year. Some families have it on the eve and others, for dinner on the day itself. Similar noodle and rice dishes, as well as couscous and rice, are to be found all over the region, like […]
Sweet Vanilla Risotto with Calvados and Caramelised Apples
This Sweet Vanilla Risotto is something I’ve been wanting to blog about for quite a few years now! And I’m finally getting around to it! If you are a long time reader of LinsFood and have been following the Risotto Masterclass here, you will know that not only do I love rice puddings but that […]
Seafood Risotto from Scratch (Risotto ai Frutti di Mare)
Seafood Risotto is one of my favourite risotti! And in this post, I’m going to show you how to cook it like a boss! We’re going to cook seafood risotto from scratch. No shop bought fish stock. No precooked seafood (that’s just gross, anyway). If you’re looking for a quickie, just keep on reading, I […]
Mushroom Risotto with Truffle Oil (Risotto ai Funghi all’Olio di Tartufo)
Mushroom risotto is one of those risotti that is a favourite with so many. It is certainly the one that most of the students look forward to, in our risotto classes. Before we go any further, I suggest you head on over to the Basic Risotto article here on LinsFood. It’s full of everything you […]
Basic Risotto Recipe, Risotto Bianco (a Risotto Masterclass)
The Basic Risotto recipe is what the Italians will call Risotto Bianco, or white risotto. It’s made simply with just minimal ingredients that include, butter, olive oil, stock, parmesan and the rice of course. I’ve just launched a Risotto Masterclass, an 8-week long course, and am also filming it for Udemy. As usual, you, my blog […]
