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Risotto

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NEWS
February 24, 2013 | By Russ Parsons
My misadventures in the garden have been pretty well chronicled. But every once in a while, I do something right -- even if it's by accident. Take my tat soi, for example. I probably should have harvested the last of it about two or three weeks ago, but between flu, work and a dozen other things, I never got around to it. And so that lettuce did what all lettuces will do when nobody pays attention -- it bolted. When greens go to seed like that, their leaves turn tough and bitter -- not fit for a salad at all. But because I didn't feel like running to the store for Saturday night supper, I wondered whether there might be something else I could do with them.
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FOOD
April 23, 2014
Note: In the risotto chapter of his new cookbook, "A Passion for Piedmont" (Morrow, 1997), Matt Kramer stresses the simplicity of risotto, and none exemplifies this simplicity better than the Lemon Risotto, which we excerpted from his book in October. Kramer reminds us that in Italy, the risotto or rice dish is not a side dish, as are most rice dishes elsewhere in the world, but rather the focus of the meal. This risotto is cooked slowly and patiently to tease the creamy essence out of the rice itself.
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NEWS
November 13, 2012 | By Noelle Carter
This velvety risotto incorporates the deep flavor of applewood-smoked bacon with arborio rice cooked to perfectly creamy consistency. Fresh chopped chives and grated Parmigiano-Reggiano lend bright color and subtle tang, and a fresh egg yolk is nestled into each hot portion right before serving for added richness. Look no further, this is pure comfort in a bowl -- and it's dinner in less than an hour! For more quick-fix dinner ideas, check out our video recipe gallery . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
NEWS
March 20, 2013 | By Russ Parsons
There are cookbooks that you want to cook from and there are cookbooks that make you want to cook. They are not always the same. A perfect example is the twin new releases from Sime Books, translations of two fine Italian regional cookbooks. I defy anyone with a beating heart and a working kitchen to leaf through “Sicilia in Cucina” or “Venezia in Cucina” without immediately wanting to jump up and find something to cook. The dishes sound amazing and the photography is absolutely gorgeous (credited to Laurent Grandadam in Venice and Nino Bartuccio and Alessandro Saffo in Sicily)
FOOD
October 22, 1997 | BETTY ROSBOTTOM, SPECIAL TO THE TIMES
Soups made with root vegetables, stews simmered until the meat is fork tender, smothered pork chops and rich pies made with apples are some of the dishes I love to serve when entertaining in the fall. When I recently filled my shopping cart with ingredients inspired by the season--dark green acorn squash tinged with orange, a package of dried wild mushrooms and a bunch of fresh rosemary--plus some Italian Arborio rice, risotto was the result.
FOOD
January 19, 2013 | By S. Irene Virbila, Los Angeles Times
  Here's an interesting white wine from Puglia, the region that forms the "heel" of Italy's "boot. " Made from an ancient grape variety called Verdeca with a small percentage of Fiano Minutolo (don't you just love these Italian grape names?), it has a delightful nose of flowers and white peaches. It's richly fruity, but that's balanced with a tart acidity and a bit of minerality. Made by the Falvo family, who are best known for their beautiful Vino Nobile de Montepulciano and vin santo from Tuscany, Masseria Li Veli's Verdeca is a stunner for a white wine from Italy's south.
FOOD
July 20, 2005 | Barbara Hansen, Times Staff Writer
Dear SOS: My husband and I recently discovered Violet, a little neighborhood restaurant in Santa Monica that is truly outstanding. The dish that really stood out for us was seared scallops with vanilla risotto and baby artichokes. The flavors and textures were perfection. Elizabeth Buckley Santa Monica Dear Elizabeth: Chef Jared Simons of Violet varies the recipe slightly, according to the season. As we move out of artichoke season, he's been using baby zucchini. Total time: 45 minutes Servings: 4 as an appetizer 2 tablespoons unsalted butter, divided 1 vanilla bean 4 tablespoons olive oil, divided 3 tablespoons diced onion 1/2 cup arborio rice 1/4 cup dry white wine 2 cups chicken stock 4 tablespoons grated Parmesan 4 baby zucchini, thinly sliced 12 sea scallops Salt, pepper 1. Soften 1 tablespoon butter in a small bowl.
ENTERTAINMENT
May 14, 1989 | COLMAN ANDREWS
Just as Italian restaurants in America used to drown their pastas in an excess of sauce, Spanish restaurants in this country tend to overload their paellas with shellfish, vegetables, chicken and such. In the region of Valencia, where it was born, paella, in common with Italy's risotto, is a rice dish with a bit of something else for flavoring--not some sort of show-off seafood dish served on an almost accidental bed of rice. The original paella Valenciana involved no seafood at all; it was an inland dish, made with chicken, rabbit, beans and, sometimes, snails.
FOOD
February 22, 1996
Once a year, from a small family operation in Parma, Italy, comes this fragrant, extravagant Parmesanlike grana cheese flecked with white truffles. We love the way the nutty flavor of the cheese blends with the muskiness of the white truffles. But after cooking with it a bit--we tried a simple risotto--it became clear that the best way to enjoy this pricey luxury is to eat it on its own--slowly--with a good bottle of wine.
FOOD
September 2, 2009 | S. Irene Virbila
A project of Oregon's Owen Roe Winery and offshoot Corvidae winery, Mirth Chardonnay is a rare commodity -- a moderately priced Chardonnay that drinks beautifully. The 2008 vintage, from Washington grapes, is clean and crisp and not over-oaked. Notes of apple and citrus coupled with a bright acidity give this less-than-$20 Chardonnay an appealing freshness and elegance. It's a great Indian summer basic, easy drinking and perfect with pretty much anything light, from omelets and frittatas to seafood pasta or risotto dishes, seared sea scallops and fried calamari.
NEWS
February 24, 2013 | By Russ Parsons
My misadventures in the garden have been pretty well chronicled. But every once in a while, I do something right -- even if it's by accident. Take my tat soi, for example. I probably should have harvested the last of it about two or three weeks ago, but between flu, work and a dozen other things, I never got around to it. And so that lettuce did what all lettuces will do when nobody pays attention -- it bolted. When greens go to seed like that, their leaves turn tough and bitter -- not fit for a salad at all. But because I didn't feel like running to the store for Saturday night supper, I wondered whether there might be something else I could do with them.
FOOD
January 19, 2013 | By S. Irene Virbila, Los Angeles Times
  Here's an interesting white wine from Puglia, the region that forms the "heel" of Italy's "boot. " Made from an ancient grape variety called Verdeca with a small percentage of Fiano Minutolo (don't you just love these Italian grape names?), it has a delightful nose of flowers and white peaches. It's richly fruity, but that's balanced with a tart acidity and a bit of minerality. Made by the Falvo family, who are best known for their beautiful Vino Nobile de Montepulciano and vin santo from Tuscany, Masseria Li Veli's Verdeca is a stunner for a white wine from Italy's south.
NEWS
November 13, 2012 | By Noelle Carter
This velvety risotto incorporates the deep flavor of applewood-smoked bacon with arborio rice cooked to perfectly creamy consistency. Fresh chopped chives and grated Parmigiano-Reggiano lend bright color and subtle tang, and a fresh egg yolk is nestled into each hot portion right before serving for added richness. Look no further, this is pure comfort in a bowl -- and it's dinner in less than an hour! For more quick-fix dinner ideas, check out our video recipe gallery . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
NEWS
August 17, 2012 | By Russ Parsons
This is based on something I had at Dal Pescatore this summer. It is not one of Nadia Santini's recipes. In fact, after three or four tries at perfecting it, I'd say it's not even close. But it is a nice fall dinner dish and that will have to be good enough for us mortals. Using water instead of broth for some risottos is one trick I learned from the Santinis. It lets the flavor of the other ingredients shine more. You will have to add a little more salt than is normally necessary to make up what is normally absorbed from the broth.
NEWS
August 17, 2012
Total time: 1 hour, 15 minutes   Servings: 6 to 8   1 pound large shrimp, in shell   1/2 cup chopped green onion (trimmings saved)   1/2 cup diced red bell pepper (trimmings saved)2 1/2 teaspoon salt, divided   3 to 4 zucchini (4 cups sliced)   6 ears of corn (about 5 cups kernels)   1 tablespoon butter   3/4 cup diced Spanish chorizo   or other mildly spicy dried   sausage (about 2 ounces)   1/2 cup dry white wine   1/4 cup whipping cream   3 tablespoons slivered basil   1. Shell the shrimp, collecting the shells in a small deep saucepan; set the shrimp aside.
ENTERTAINMENT
June 13, 2012 | By Rene Lynch
After watching "MasterChef" on Tuesday night, some crafty Hollywood type is pitching a spinoff at this very moment. The working title? "Delusional Home Cooks. " We get down to it in a glistening, newly revamped kitchen - a culinary theater, if you will - that boast a lounge and a wing brimming with every ingredient imaginable. ("Pantry" doesn't quite capture it.) The competition gets underway with a mystery box challenge containing a duck breast and a variety of other ingredients.
FOOD
May 6, 2009 | S. Irene Virbila
Such a pretty Gewurztraminer from Alsace -- aromatic, scented with spices and flowers, it has the faintest touch of sweetness married with a lively acidity, so it's never cloying. Helfrich's 2007 Gewurztraminer excels as a match for Asian foods -- Thai, Vietnamese and spicy Chinese dishes. But it would be wonderful, too, with a fresh pea soup or risotto, or a spring minestrone and a simple roast chicken.
ENTERTAINMENT
June 13, 2012 | By Rene Lynch
After watching "MasterChef" on Tuesday night, some crafty Hollywood type is pitching a spinoff at this very moment. The working title? "Delusional Home Cooks. " We get down to it in a glistening, newly revamped kitchen - a culinary theater, if you will - that boast a lounge and a wing brimming with every ingredient imaginable. ("Pantry" doesn't quite capture it.) The competition gets underway with a mystery box challenge containing a duck breast and a variety of other ingredients.
FOOD
December 8, 2011
Pumpkin risotto Total time: 30 minutes Servings: 6 to 8 2 tablespoons butter 2 tablespoons olive oil 1 onion, cut into 1/4-inch dice 1 large garlic clove, minced 1 1/2 cups Vialone Nano or Arborio rice 1/3 cup dry white wine 1 1/2 teaspoons minced rosemary 1 cup pumpkin puree 3 1/2 to 4 cups vegetable broth Salt and pepper 1/3 cup chopped toasted walnuts Walnut oil Grated Parmigiano-Reggiano cheese...
FOOD
September 2, 2009 | S. Irene Virbila
A project of Oregon's Owen Roe Winery and offshoot Corvidae winery, Mirth Chardonnay is a rare commodity -- a moderately priced Chardonnay that drinks beautifully. The 2008 vintage, from Washington grapes, is clean and crisp and not over-oaked. Notes of apple and citrus coupled with a bright acidity give this less-than-$20 Chardonnay an appealing freshness and elegance. It's a great Indian summer basic, easy drinking and perfect with pretty much anything light, from omelets and frittatas to seafood pasta or risotto dishes, seared sea scallops and fried calamari.
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