Podcasts about Arborio

Send me a one-way text about this episode! I'll give you a shout out or answer your question on a future episode.Welcome to Season 21!! Today, I am chatting with seasoned homemaker and mother of 10, Elizabeth Ours, who had the most clever blog name ever back the day,  Yes, They are All Ours. Get it?

Solo 28 metri quadri, la superficie di una stanza: è così che per la prima volta dopo vent’anni, in Italia, si torna a sperimentare in campo aperto una specie agricola ingegnerizzata. Si tratta di una nuova varietà di riso Arborio in cui sono stati disattivati tre geni che lo rendono suscettibile al Brusone, una malattia causata da un fungo che rappresenta il principale patogeno del riso in tutto il mondo. È la prima sperimentazione di riso ottenuto con le cosiddette TEA - Tecniche di Evoluzione Assistita - con cui si inducono nel patrimonio genetico delle piante delle modifiche puntuali del tutto simili a quelle che si verificano spontaneamente in natura, senza l’inserimento di materiale genetico estraneo come avviene coi cosiddetti OGM, che rimangono vietati. Ce ne parla Vittoria Brambilla, professoressa di Botanica Generale presso il Dipartimento di Scienze Agrarie e Ambientali dell’Università Statale di Milano.

ON TODAY'S SHOW We discuss portraits! The Kings' Portrait, the first since his coronation And Gina Rinehart had requested the removal of an unflattering portrait of her Beechworth wines with Myles Thomson Scottie Sheffler's arrest The best two sporting jobs up for grabs in Victoria right now Great (and not so great) speeches  THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Victorian wines Fighting Gully Road Sangiovese Savaterre Frere Cadet Chardonnay BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Caro has a Book: Enter Ghost by Isabella Hammad SCREEN: Corrie has a Screen: The Taste of Things Thank you to Cobram Estate Olive Oil. Cobram Estate - Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Corrie has a recipe:     Marcus's Amazing Paella: Paella for the Travellers Golfers (easily fed 8 hungry golfers) 1kg of Arborio rice 2lt chicken stock 500ml fish stock 3 tbs smoked paprika Good squeeze of Harissa paste (to taste) Pinch of saffron threads (steep in 100mls of hot water) 10 Artichoke hearts – halved 2 red peppers blackened – deseeded and cut into strips 4 cloves garlic – crushed 4 onions – diced 1 Atlantic salmon fillet (large)- cubed 12 large green prawns - peeled 12 Calamari rings 12 mussels 4 chicken thighs – cubed 2 chorizo sausages – 1cm diced 500g frozen peas Lots of EVO Method 1.       Cover the paella pan with a thin film of EVO 2.       Brown chicken pieces and set aside 3.       Add some more EVO add garlic and onions, lightly brown 4.       Add more EVO, enough to ensure that all the rice will get coated. 5.       Add rice and stir to coat completely with oil 6.       Add chicken and fish stock 7.       Add smoked paprika, saffron and harissa paste (add to taste as is can be a bit fiery). Stir to combine 8.       Return chicken to pan 9.       From here on its all about presentation 10.  Add and arrange chorizo, artichoke hearts, red peppers, salmon, prawns and frozen peas. 11.  Leave to bubble until all the liquid has been absorbed into the rice, this usually takes around 17 minutes. The longer you cook the paella the better the Socarrat (crispy caramelised bottom) will be. Don't cook so long that you dry out the paella. 12.  Add mussels towards the end of the cook as they only need a few minutes. Notes: 1.       Use the best quality arborio rice you can find 2.       If you are not close to a fish monger the local IGA usually has great seafood. I have found the 500g bags of Boston Bay mussels blanched and ready to eat from Port Lincoln great for paella on the Road. 3.       If you are not feeding 8 golfers as per this recipe, just use 80g of rice per person (as a guide), measure the rice in a measuring cup and then double the volume of stock to rice. 4.       Paella pans come in numerous sizes: I use a 50cm pan for a paella using 1kg of rice to feed 8 people. 5.       If you are using a large pan you will need a paella or BBQ gas ring burner to achieve a good coverage on the base of the pan. They are available at Chef's Hat in South Melbourne, specialist BBQ stores and Spanish grocers. DID YOU SEE THAT? Discussion on Scottie Sheffler's arrest – and this article in the New York Post about his time behind bars SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: What nostalgic shopping trip warmed your heart last week CARO TO CORRIE: Which speech impressed you last week CORRIE TO CARO: What Saturday shopping trip opened your eyes last week CARO TO CORRIE:  Which speech least impressed you last week CORRIE TO CARO: What are the two hottest jobs going in sport right now CARO TO CORRIE: What news of a TV return caused excitement this week Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices

In Episode 232 of The Edible Valley Podcast, hosts Chef Jonathan Frazier and William Stringer embark on a culinary journey to explore the vibrant flavors of spring. From seasonal vegetables and foraged finds to spring-inspired recipes and cooking tips, they dive deep into the bounty of the Pacific Northwest. Join them as they share their passion for seasonal eating, connect with local farmers and foragers, and inspire listeners to embrace the freshness and vitality of spring in every delicious bite.   Spring-Inspired Recipes for 4 People: Asparagus and Pea Risotto: Ingredients: 1 cup Arborio rice 1 bunch asparagus spears, trimmed and cut into 1-inch pieces 1 cup fresh peas, shelled 2 shallots, finely chopped 4 cups vegetable broth 1/2 cup grated Parmesan cheese Salt and pepper to taste Instructions: Sauté shallots in olive oil until translucent. Add Arborio rice to the skillet and cook until translucent. Gradually add vegetable broth, 1/2 cup at a time, stirring frequently until rice is cooked. Blanch asparagus and peas, then fold into the risotto along with Parmesan cheese. Season with salt and pepper to taste. Serve hot. Spring Greens Salad with Strawberry Balsamic Vinaigrette: Ingredients: 8 cups mixed spring greens (spinach, arugula, lettuce) 2 cups fresh strawberries, sliced 1/2 cup toasted almonds 1/2 cup crumbled feta cheese 1/4 cup balsamic vinegar 1/4 cup extra virgin olive oil 2 tablespoons honey Instructions: Toss mixed greens with sliced strawberries, toasted almonds, and crumbled feta cheese. In a separate bowl, whisk together balsamic vinegar, olive oil, and honey to make the vinaigrette. Drizzle the vinaigrette over the salad just before serving. Rhubarb Crisp: Ingredients: 4 cups fresh rhubarb, chopped 1/2 cup granulated sugar 1/2 cup all-purpose flour 1/2 cup rolled oats 1/4 cup unsalted butter, melted 1 teaspoon ground cinnamon Instructions: Preheat oven to 375°F (190°C) and grease a baking dish. In a large bowl, combine chopped rhubarb, granulated sugar, and ground cinnamon. Transfer to the prepared baking dish. In a separate bowl, mix together flour, rolled oats, and melted butter to make the crisp topping. Sprinkle the topping over the rhubarb mixture and bake until golden and bubbly. Serve warm.   #EdibleValley, #SpringFlavors, #SeasonalEating, #PacificNorthwest, #LocalFoods, #ForagedFoods, #SpringRecipes, #CulinaryJourney, #FoodExploration, #FreshIngredients, #CookingTips, #FarmersMarketFinds, #FoodPodcast, #FoodieLife, #SeasonalProduce, #SpringInspiration, #ForagingAdventure, #FlavorfulSpring, #EatingFresh, #SpringCuisine.              

If you connect with hearth witchcraft or identify as a kitchen witch, hygge is a concept you'll eagerly welcome into your life. The Danish word hygge can be defined as a quality of coziness that comes from doing simple things such as lighting candles, baking, or spending time at home with your family (Cambridge Dictionary). Steaming cups of coffee, a crackling fire, soft blankets, cozy socks,  flickering candles, freshly baked bread, soup bubbling on the stovetop, cuddling your favorite pet, engaging conversation, time in nature, snuggling up with a good book… all of these things are hyggelig! Put on some cozy mittens, lace up your boots, and enjoy this chilly walk in the woods as we eagerly await the snow and talk about all things hearth, home, and hygge! What am I reading?Winter is the Warmest Season by Lauren StringerMy Hygge Home: How to Make Home Your Happy Place by Meik Wiking What am I listening to on repeat?There is a Light That Never goes Out by The SmithsWhat's for dinner? Mushroom RisottoIngredients:4 tablespoons butter2 tablespoons  miso paste 1-2 cups Mushroom medley 3 tablespoons olive oil2 tablespoons roughly chopped fresh thyme or parsley 6 garlic cloves minced and divided in half6 to 8 cups vegetable broth 2 large leeks or onion 1/2 teaspoon salt, plus more to tasteFreshly cracked black pepper2 cups Arborio rice2/3 cup white wine 1/4 cup parmesan cheese• Instructions: Take the butter and miso out of the fridge and place in a small bowl to soften. Once softened, use a fork to cream them together until well combined.• Add the vegetable broth to a saucepan. Once it comes to a rapid simmer, adjust the heat to keep the broth warm/hot at a gentle simmer.• Cook the mushrooms and leeks/onions in olive oil for 8 to 9 minutes, until nicely browned, stirring only occasionally.• Reduce the heat to medium. Add the chopped thyme and  garlic to the mushrooms. Season with 1/2 teaspoon kosher salt. Cook for 2 to 4 minutes, stirring frequently to prevent burning. • Add the creamed miso butter and stir into the mushrooms. Season with a pinch of salt and pepper. Set aside. • Cook the risotto. Heat a Dutch oven or heavy-bottomed deep sauté pan over medium heat.• Pour in the wine, and stir to scrape any bits stuck to the bottom of the pot, cooking until the wine is nearly evaporated.• Ladle in 1 cup warm vegetable broth and stir frequently but not constantly. Once the rice has absorbed the liquid, add the next round of broth, 1 cup at a time. • Continue this process stirring about every 30 seconds and adding more broth when most of the liquid has been absorbed.• It should take about 20 minutes from the time you add the first ladle of broth, or until the risotto is slightly firm and creamy.• Add cooked mushrooms to the risotto, and stir to warm through. • Remove from the heat, and stir in parmesan, if using. Season to taste, add fresh herbs. Enjoy!Sweet Potato Brownieshttps://www.wellplated.com/sweet-potato-brownies/#wprm-recipe-container-33710

For pictures of the risotto recipe and to continue the conversation join our facebook community Savor Facebook CommunityEphesians OutlineEpisode 2Chapters 1 and 2Paul introduces himself and calls his audience saintsWe need to keep in mind this entire letter is written to ‘saints'This word means:devout, holy one, consecrated to the service of God, godly, dedicatedNo matter what we do or how we feel, we are ‘saints' and the Apostle Paul goes on to tell us why we are saints:In Him, that is in ChristChosenAdoptedBlessedRedeemed ForgivenSealed with the Holy SpiritChapter 2Starts off reminding us of where we came fromdead in our trespassesliving in the passion of our fleshchildren of wrathBut God being rich in mercy verse 4What does that mean?To show kindness or concern for someone in serious needBefore Christ saved us, we were all in serious needHis rich mercy is shown to us in Romans 2:4 and Titus 3:5And then look at Eph 2:7Rich is an abundance of possessions exceeding the norm of a particular societyWhen used in relation to humans, it is usually in a negative connotation Such as Mark 4:19 or James 5:2But in contrast to us, God's richness only brings about mercy for usSavor Moment:Pause, Pray and PenAsk the Holy Spirit to guide you as you read chapters 1-2.As you read, underline, highlight or write down any word or phrase that stands out to you. Ask the Holy Spirit to illuminate that Truth to you.This is a long process. It takes time and focused attention to begin to grasp the Truth of these chapters. So the recipe this week, is long and takes time and attention. It is totally worth the work.Risotto Recipe4 cups chicken 3 tablespoon olive oil1 package pancetta1 ½ cups Arborio rice1 package sugar bomb tomato (cut in half)¼ teaspoon sea salt¼ teaspoon ground pepper1 shallot minced1 glove garlic mincedtwo dashes of sherry2 tablespoons unsalted butter¼ cup grated Parmesan cheese1/4 cup gorgonzola1 1/2 tablespoons of mascarpone Heat the chicken stock in a sauce pan over low heat.In a large, wide pan, over medium-high heat add the pancetta. cook until crispy about five minutesTransfer the pancetta to a bowl and set aside. Reserve the pancetta oil in the pan for the next step.Stir in the shallots, and garlic sauté one minute.Add the rice, and stir to evenly coat with the oil, about 2 minutes. When the rice is slightly golden, pour a good dash of sherry, and stir continuously until the wine is fully absorbed.Add ½ cup of the warmed broth to the rice, and stir continuously until the broth is almost all absorbed. (Make figure 8 shapes as you stir)Continue adding broth ½ cup at a time and stirring, about 20-25 minutes.Remove from heat, and stir in the mascarpone, gorgonzola and parmesan. Fold in sugar bombs and sprinkle pancetta over the top.Serve warm

Hay muchos tipos de arroz en el mundo, cada uno con características y usos culinarios distintos. Algunos de los más conocidos incluyen:Arroz jazmín: Originario de Tailandia, este arroz es famoso por su aroma a nuez y su textura ligeramente pegajosa cuando se cocina. Es un grano largo, perfecto para platos como el curry y el arroz frito.Arroz basmati: Este es un tipo de arroz de grano largo de la India y Pakistán. Es ligero y fragante, conocido por su sabor distintivo. A menudo se usa en platos de biryani, pilaf y arroz con curry.Arroz de grano largo: Es un tipo genérico de arroz cuyos granos son cuatro veces más largos que anchos. Cuando se cocina, este arroz es ligero y no se pega, lo que lo hace adecuado para ensaladas de arroz y platos de acompañamiento.Arroz de grano medio: Este tipo de arroz es más corto y más ancho que el arroz de grano largo, y tiene una textura más cremosa cuando se cocina. Se usa a menudo en platos como el risotto y el arroz al horno.Arroz de grano corto: Es un tipo de arroz que es incluso más corto y más ancho que el arroz de grano medio. Cuando se cocina, es bastante pegajoso, lo que lo hace perfecto para sushi y otros platos japoneses.Arroz salvaje: Aunque no es un verdadero arroz (es la semilla de una hierba acuática), el arroz salvaje a menudo se incluye en las discusiones sobre tipos de arroz. Tiene un sabor a nuez y una textura masticable, y a menudo se mezcla con otros tipos de arroz para añadir interés a los platos.Arroz integral: Este arroz ha sido mínimo procesado, conservando su salvado y su germen, lo que le da un sabor a nuez y una textura masticable. También es más nutritivo que el arroz blanco.Arroz Arborio: Este es un tipo de arroz de grano corto que es famoso en Italia y es la base para la mayoría de las recetas de risotto. Cuando se cocina lentamente, el arroz Arborio libera su almidón, creando una textura cremosa.Arroz glutinoso o pegajoso: Este arroz se vuelve muy pegajoso cuando se cocina debido a su alto contenido de almidón. Es muy utilizado en cocina asiática, en especial para la preparación de mochis, dumplings y otros postres.Cada tipo de arroz tiene sus propias características y usos culinarios, así que es bueno experimentar con diferentes tipos para ver cuál prefieres en diferentes platos.El arroz vaporizado, también conocido como arroz convertido o parboiled, es un tipo de arroz que ha sido precocido en la cáscara antes de molerlo. Este proceso de cocción al vapor hace que los nutrientes del salvado se "infiltren" en el endospermo, por lo que el arroz vaporizado es más nutritivo que el arroz blanco común. Además, este proceso da como resultado un grano que es menos pegajoso y más firme cuando se cocina.El procedimiento para vaporizar el arroz consta de tres pasos:Remojo: El arroz en su cascarilla (o paddy) se remoja en agua caliente, lo que permite que los nutrientes migran hacia el endospermo.Vaporizado: Luego, el arroz se somete a calor y vapor bajo presión, lo que permite que los nutrientes se infiltren aún más en el endospermo.Secado: Finalmente, el arroz se seca, lo que permite que cada grano se separe fácilmente de los demás.Después de este proceso, el arroz se descascara, se pule si es necesario (para hacer arroz blanco) y se envasa para su venta.El tipo de arroz "más saludable" puede variar dependiendo de tus necesidades dietéticas individuales. Aquí hay algunas cosas a considerar:Arroz integral: En términos de nutrición general, el arroz integral suele ser la opción más saludable. Contiene más fibra que el arroz blanco y tiene un índice glucémico más bajo, lo que significa que aumenta el azúcar en la sangre a un ritmo más lento. También es más alto en ciertos nutrientes como magnesio, fósforo y selenio.Arroz salvaje: Aunque técnicamente no es arroz, el arroz salvaje también es una opción saludable. Tiene más proteínas que el arroz integral y es muy alto en fibra. Además, tiene más antioxidantes que otros tipos de arroz.Arroz vaporizado (parboiled): Este tipo de arroz tiene un perfil nutricional similar al del arroz integral, ya que el proceso de vaporización retiene muchos nutrientes que se perderían en el arroz blanco. También tiene un índice glucémico más bajo que el arroz blanco.Es importante recordar que, aunque ciertos tipos de arroz pueden ser más nutritivos que otros, la clave para una dieta saludable es la moderación y la variedad. No importa qué tipo de arroz elijas, intenta incluir también en tu dieta muchas frutas, verduras, proteínas magras y grasas saludables.

01 Gun Dreams – The Model (Kraftwerk Cover) 02 Longital – Je dolezite 03 Floex – Miyazaki Forest 04 Tomáš Šenkyřík – Hana 05 M/Á/J – Iam (remix by Jonáš Richter) 06 DoMa Ensemble – Andromeda 07 David Kollar & Arve Henriksen – Shadows Behind Pillars 08 Michaela Antalová – Oblúk 09 Barbora Polyxena Nowak – Orel skalní (Arborio)

This week we have the most amazing recipe using one of my most favourite vegetables, asparagus. We have some popping up in the gardens at the moment, but ours are very long stalks. I've been told that you have to wait for 3 years before you start picking them.   A couple of things to note when you are cooking or looking to serve asparagus.   You don't need to peel new season asparagus, only later in the season when the asparagus starts to get woody  Always blanch and refresh your asparagus   When blanching, use heavy salted boiling water  Blanch the asparagus for 10 seconds only and then straight into iced water  Reheat quickly by sauteing, throw them onto your BBQ or serve cold in your salad.  Enjoy!  Cider risotto with broad beans, asparagus & poached chicken  Cook time: 30 minutes  Prep time: 20 minutes  Serves: 6  300ml apple cider   300 ml chicken stock   1 onion, finely chopped   4 cloves garlic, crushed   1 Tbsp grapeseed oil   250g Arborio rice   100g butter   1/2 cup finely grated fresh parmesan   1 bunch asparagus, bases removed, cut into 3cm lengths  1 cup broad beans   1/2 cup chopped fresh watercress   shaved parmesan to serve  Place the chicken breasts in a large heavy based frying pan and cover with the cider and stock.  Bring to the boil then reduce heat and simmer for 10 minutes.   Remove the chicken from the pan and rest in a dish with a little of the cider stock.   Blanch the beans and the asparagus in some lightly salted boiling water and refresh in an ice bath.   Sauté the onion and the garlic together in a large frying pan.   Add the rice and cook for two minutes while stirring. Gradually add the cider stock, a little at a time until the rice is al dente. Turn of the heat and stir in the butter and the grated parmesan. Add the blanched vegetables and the watercress and stir to combine.   Slice the poached chicken into strips and carefully mix into the risotto.   Serve with some shaved parmesan.  Mike's website – goodfromscratch.co.nz  LISTEN ABOVESee omnystudio.com/listener for privacy information.

Colpita dagli effetti del meteo, tra siccità e nubifragi, la produzione di riso italiano crolla di oltre il 30%. Sono le stime di Coldiretti proprio all'inizio della campagna di raccolta, in un momento in cui la guerra e i rincari sui costi di energia e gasolio mettono in ginocchio le aziende. Il clima ci mette del suo, soprattutto al nord dove sono maggiormente concentrate le risaie italiane: 9 su 10 sono distribuite tra la Lombardia e il Piemonte."Di fronte al clima anomalo che ha devastato le produzioni - commenta la Coldiretti - gli agricoltori si sono trovati nella drammatica situazione di dover scegliere chi far sopravvivere: una risaia piuttosto che un'altra, un campo di mais o uno di Carnaroli o Arborio".

La siccità di questo 2022 toglierà dal piatto almeno un 30% di riso Made in Italy. Le ondate di calore anomale e, soprattutto, le precipitazioni dimezzate di questi ultimi sei mesi, con la perdita di risorsa idrica drammaticamente pari al 90%, stanno prosciugando ettari su ettari di risaie al Nord, coltivate a Carnaroli, Arborio e Roma, varietà speciali per i risotti e di cui l'Italia è unico produttore al mondo. Insieme al grano, dice oggi Cia-Agricoltori Italiani, è così a rischio un'altra produzione strategica dell'agroalimentare nazionale che non può ammettere stati di emergenza tardivi, né subire l'ennesima aggressione speculativa.

Mike's website – goodfromscratch.co.nz Today I want to talk about making risotto. One of my most enjoyable dishes.  I get asked so many times what is your most favourite dish? Mushroom risotto is one of them! But it's all about the process. Super tasty mushroom risotto Mushroom risotto Prep time: 20 mins Cooking time: 25 mins 6 tbsp grapeseed oil 1 large onion, finely chopped 4 cloves garlic, peeled and crushed 3 cups Arborio rice 1/2 cup white wine 7-8 cups of mushroom stock 6-8 large flat mushrooms, peeled 2 cups finely grated good parmesan 200gm unsalted butter, diced into small cubes Sea salt and freshly cracked pepper Heat your oven to 180*c. Start by peeling off the fine skin from the top of the mushrooms and reserve the trims for the stock. Place the mushroom fins up into a roasting tray and drizzle with oil and season with salt. Roast for 15 minutes before removing and chopping up into a fine paste. Heat 2 tbsp of grapeseed oil in a large frying pan over medium heat. Add onion and garlic and cook until translucent. Add rice and turn up heat and cook for 3-4 minutes to toast off the rice. Stirring consistently. Add the white wine and stir for another minute until well absorbed. Gradually start adding the mushroom stock, stirring until absorbed after each addition. Finely add in the chopped mushrooms. Continue to taste the rice adding stock if the rice is still just under. Turn off the heat stir in the parmesan and finally the diced butter, check the seasoning with salt and cracked black pepper. Serve with rocket salad. Mushroom stock Prep time: 2 mins Cooking time: 30–40 mins trimmings from risotto vegetables (mushroom, onion and garlic) 2 bay leaves 1 cube vegetable stock 1.5 ltrs water Combine all ingredients in a large saucepan and bring to boil. Reduce heat and simmer on low heat for 30 minutes. 

Tällä kertaa Johannes Tepon vieraana on Pohjois-Savon liiton viestintäasiantuntija Jari Sihvonen. Jarin tarjoileman reseptin myötä pohjois-savolaiset, laadustaan tinkimättömät raaka-aineet päätyvät lautaselle savolaisen haukisienirisoton muodossa. Savolainen haukisienirisotto (valmistusaika: noin 30 min.) Ainesosat: 500 g jauhettua hauki- tai järvikalafileetä (lahna, säyne, hauki) Kuopion kauppahallista 100 g kylmäsavustettua kirjolohifileetä 150–200 g sieniä esim. suppilovahvero, suomalainen ruskea herkkusieni 1 iso sipuli 2–3 sellerin vartta Öljyä 4–5 dl Arborio risottoriisiä 2 dl puolikuivaa Prosecco-valkoviiniä 1–1,5 litraa kasvislientä (kuutio tai fondi) Nokare voita 1 sitruunan mehu 100 g Parmigiano-Reggiano tai Grana Padano juustoraastetta Suolaa Mustapippurirouhetta Järvikylän korianteria Järvikylän ruohosipulia Järvikylän basilikaa 1. Kuori ja hienonna sipuli kuutioiksi. Hienonna varsiselleri. Kuumenna 1–2 rkl öljyä paksupohjaisessa kattilassa, kuullota sipulit ja sellerit pehmeiksi. Siirrä seos pois kattilasta. 2. Viipaloi sienet. Kuumenna niitä alhaisella lämmöllä pienessä määrässä öljyä. 3. Lisää kattilaan sieniseoksen joukkoon riisi, sekoittele ja anna riisin kuullottua läpinäkyväksi muutama minuutti. Lisää valkoviini ja ”possauta” eli anna kiehahtaa voimakkaasti. 4. Kun viini on imeytynyt riisiin, lisää kattilaan kauhallinen kuumaa kasvislientä. Anna kiehua, kunnes neste on imeytynyt riisiin. Lisää lientä riisin joukkoon kauhallinen kerrallaan edellisen imeydyttyä. Jos laitat kerralla liikaa nestettä, risotto voi kyllästyä ja lakkaa kypsentymästä. Jatka tätä toistaen 20 minuuttia. 5. Kypsennä jauhettu kala paistinpannulla. Mausta suolalla ja mustapippurilla. Lisää kypsennyksen loppuvaiheessa mukaan paloiteltu kylmäsavulohi. Se antaa risottoon lempeän savuisen maun. 6. Sekoita lähes valmiin risoton joukkoon kypsennetty kalaseos ja sipuli-selleri-sieniseos. Jatka kypsentämistä keskilämmöllä, älä ylikypsennä. Hämmennä risottoa tiuhaan. 7. Lisää nokare voita ja raastettua parmesaania. 8. Nosta kattila liedeltä ja purista mukaan sitruunamehu. Lisää reilusti hienonnettua korianteria ja ruohosipulia ja anna tekeytyä hetki kannen alla. Tarkista maku. Lisää tarvittaessa suolaa tai kasvislientä. Risoton pitää olla kermamaista, mehevää ja hieman valuvaa, ei liian sakeaa ja tanakkaa. 9. Annostele risotto lautasille. Pyöräytä päälle mustapippuria ja ripottele juustoraastetta. Koristele annos basilikan lehdillä. 10. Tarjoa risotto heti

Italy is the largest rice production country in Europe, with a cultivation area of well over a half million acres and 1.6 million tons of total grain production. And they have been cultivating rice since the late 15th century. Count Paolo Salvadori di Wiesenhoff is an heir to and owner of one of the oldest Italian rice farms, Principato di Lucedio, which has been in existence since the 1400's. He shares the history and evolution of Italian rice production.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

Welcome to the Instant Trivia podcast episode 369, where we ask the best trivia on the Internet. Round 1. Category: If They Were Musicals... 1: The musical version of this Ibsen play might be titled "Hedda Get Your Gun!". "Hedda Gabler". 2: Forget "Cats"; the musical of this Orwell book would feature jackbooted dancing pigs. "Animal Farm". 3: His play about Mrs. Warren could become "Best Little Whorehouse in Europe". George Bernard Shaw ("Mrs. Warren's Profession"). 4: A musical of this Hardy novel might include the song "Jude, Glorious Jude". "Jude the Obscure". 5: Songs from this TV show would highlight the adaptation "Shirley and the Amazing Technicolor School Bus". The Partridge Family. Round 2. Category: "Mum"S The Word 1: This contagious viral disease can occasionally cause sterility in males. Mumps. 2: ....I said it's to utter something quietly and unclearly!. Mumble. 3: This 2-word term for confusing language may come from a Mande phrase for "ancestor wearing a pompom". Mumbo-jumbo. 4: Formerly called Bombay, it's in the top 5 cities in the world in population. Mumbai. 5: You'll see this group parading through Philly each New Year's Day. Mummers. Round 3. Category: Culinary Common Bonds 1: Fore shank,short loin,brisket. cuts of beef. 2: Snow,sugar snap,chick. peas. 3: Hake, pollack,shad. Fish. 4: Westphalian,Bayonne,prosciutto. hams. 5: Arborio,medium-grain,brown. Rice. Round 4. Category: Drink It, Dance It Or Drive It 1: Cabriolet. drive it. 2: Hambo. dance it. 3: Kirsch. drink it. 4: Trabant. drive it. 5: Huapala. drink it. Round 5. Category: Oscar Winners' Rhyme Time 1: Eastwood's subtle verbal clues. Clint's hints. 2: Witherspoon's parts. Reese's pieces. 3: Nicholson's trousers. Jack's slacks. 4: Hilary's financial institutions. Swank's banks. 5: Landau's milk boxes. Martin's cartons. Thanks for listening! Come back tomorrow for more exciting trivia!

A LONG HISTORY OF VINICULTURE. Giacomo Cattaneo Adorno is engaged in wine making and the other historical traditions of “Castello di Gabiano”

Continuing on our journey to breakdown recipes and harvest fall, we now attack the pumpkin. Not really attack it but we are cutting it up in one way or another. In this episode, we do spend some time sharing the pumpkin carving that I did with my kids but we're mostly into the cooking of pumpkins. And, yes, a pumpkin is just another variation on winter squash that originated in northeastern Mexico and the southern United States. The oldest evidence - pumpkin fragments dated between 7,000 and 5,500 BC found in Mexico. So, actually, all kinds of winter squash (especially, pumpkins) have been around for a really long time. Isn't it interesting that, for the most part, we don't know what to do with one besides make a jack o'lantern? Or buy the puree in a can? So...we are coming to the rescue! In case, you want to do more than carve it, watch it mold on your front door step, or better yet, have some errant teenager throw it as far as he/she/they can and watch it explode on the concrete. Those days are over, my friend. We are talking you through not only a Baked Stuffed Pumpkin but a soup and a risotto recipe. Since the risotto recipe is one we teach in class, it is widely available so you're getting it below. Or, you can always go to our RECIPES page on the website to find even more recipes and then class info, pictures, etc., etc. Here's the recipe...you're welcome. Pumpkin Risotto with Goat Cheese and Dried Cranberries Serves 4 4 cups vegetable stock 1 cup canned pumpkin puree 2 tablespoons unsalted butter 1 onion, minced 1 teaspoon chopped fresh thyme 1 cup Arborio rice ¼ to ½ cup white wine ½ cup grated Parmesan cheese ¼ cup chopped fresh flat-leaf parsley ½ cup crumbled goat cheese ½ cup dried cranberries or cherries In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm. Melt 2 tbsp butter in a large heavy sauté pan. Add onion and cook over medium heat until the onion is soft. Add rice stirring to coat with butter until grains are almost translucent. Add wine, cook and stir until it is completely absorbed. Begin adding stock, about 1 cup at a time, stirring constantly until it is completely absorbed then add the next cup of stock. Continue this process until the rice is tender and creamy but still slightly al dente. Remove rice from the heat, add Parmigiano, half of the parsley and dried cranberries. Season to taste with salt and pepper. Top with the remaining parsley and goat cheese. Serve immediately. If you are one of those who like to hit the high points, I've listed some for your casual listening pleasure. Of course, what we really want you to do is invest about 30 minutes of your time in the entire episode to get the full effect. And, by the way, we're back in the "proper studio". 06:55 - Eating pumpkins 08:30 - Baked Stuffed Pumpkin, the recipe breakdown 16:13 - The critical element of stuffing 20:17 - All in with @inquiringchef on Instagram 23:35 - Did you know Candace hates soup? 25:20 - Baking a pumpkin pie 26:25 - What is a silpat? 31:00 - Risotto variety Don't forget, you can find us all over the place now! Listen on your favorite podcatcher, we're probably there, even on Alexa! We're on Apple Podcasts, Spotify, Stitcher, Google Play and, of course, here, AND, you can take us on the road anytime you like!

1 onion, finely diced 4 cloves garlic, crushed 1 Tbsp oil 1 cup Arborio rice 1/2 cup white wine like a chardonnay 4 cups mushroom or vegetable stock 100g butter 1/2 cup good parmesan, grated salt and cracked pepper 6 portobello mushrooms Optional:1 tbsp truffle oilPre-heat the oven to a 180°c. Take the mushrooms and peel the outside skin off (reserved the skins to make a mushroom stock) Lay the mushroom fin side up into a roasting tray and drizzle with a tbsp of oil. Season with salt and pepper and roast for 12 minutes.Once cooked place 1/2 the mushrooms into a food processor and blitz until smooth and slice the remaining mushrooms.Prepare the risotto. Heat 2 tbsp of oil in a medium pot, (not to small) and sauté the onion and the garlic until tender. Add the rice and cook for two minutes while stirring to toast and harden the grain of the rice. Add the wine and continue to stir until fully reduced.Now start adding in the stock. Starting with 2 cups then reducing the amounts added until the risotto has absorbed all the stock. Continue to stir, taste and season with salt during this time. Cook until the rice is al dente. A little more stock might be required if it becomes too dry.Stir in the mushrooms followed by the butter and finally the grated parmesan. A good risotto should fall like molten lava.

Michele Nocentini & Mattia Ferrari of NIAMH chat with Jon about Cubase, Electric Talon Records, Ferrari cars, Arborio rice; their latest track 'Lucifer' and their latest album,. 'Lucifer' https://youtu.be/25OMp0Tqok0 'Lucifer' (live) https://youtu.be/TsZYNG1-Hdo Find out more about NIAMH at: https://twitter.com/Niamh93811374 -------------------------------------------------------------------------------------------------------------------------- Jon Harris of The Rock Metal Podcast interviews rock and metal bands to get the scoop on their latest two songs and news! Want to be on The Rock Metal Podcast? Email Jon at TheRockMetalPodcast@gmail.com Want to support The Rock Metal Podcast? Donate here: https://www.paypal.me/JonJHarris Want to be on our newsletter list? Provide your email address at https://mailchi.mp/af7a2332e334/therockmetalpodcastnewsletter

Welcome to the best month of the year - October!So many things are happening this month, not mention my birthday! But more so and exciting is the fact that we are entering into spring and all it beauty.One of those spring veggies that are booming in our gardens are broadbeans, very much like the pea but just with allot more body and I think flavour.There's a couple of things you can do with your broadbeans like a great pesto or tasty salsa but today we are using them as a key ingredient in our cider risotto.Cider risotto w broad beans, asparagus and poached chicken3 skinless chicken breasts 300ml apple cider 300 ml chicken stock 1 onion, finely chopped 2 cloves garlic, crushed 1 Tbsp oil 250g Arborio rice 100g butter 1/2 cup finely grated fresh parmesan 1 bunch asparagus, bases removed, cut into 3cm lengths 1 cup broad beans, fresh popped out of pods Place the chicken breasts in a large heavy-based frying pan and cover with the cider and stock. Bring to the boil then reduce heat and simmer for 10 minutes. Remove the chicken from the pan and rest in a dish with a little of the cider stock. Blanch the beans and the asparagus in some lightly salted boiling water and refresh in an ice bath. Sauté the onion and the garlic together in a large frying pan. Add the rice and cook for two minutes while stirring. Gradually add the cider stock, a little at a time until the rice is al dente. Stir in the butter and the grated parmesan. Add the blanched vegetables and the watercress and stir to combine. Slice the poached chicken into strips and carefully mix into the risotto. Serve with some shaved parmesan and a drizzle 

Did you know that you can apply the traditional way of making risotto to other grains? Eric and Jessie discuss how they substituted a whole grain (farro) in for the usual arborio rice and achieved similar results. They overview what the difference is between whole and refined grains and some additional steps you need to take when working with whole grains to produce the signature creaminess of risotto.

This week we bring you cooking class by Melissa, more vacation excitement from the housewives, and some brave investigative journalism with our featured podcast, The Catch and Kill Podcast. Twitter: @TYOKPodast Instagram: Thought You Oughta Know Email: TYOKPodcast@gmail.com

By the time you've listened to this episode you'll have l'acquolina in bocca - your mouth will be watering! Francesca shares a recipe for the rice dish panissa which involves beans, onion, Italian sausage and Arborio rice, and there's a question from listener Donna who is confused about the difference between the verbs potere and riuscire. There will be a total of 10 episodes in Season 1 of the Coffee Break Italian Magazine. If you'd like to benefit from lesson notes, transcripts, vocabulary lists and exercises, you can access the premium version of the Magazine on the Coffee Break Academy.Do you have a question for the team? Head over to https://radiolingua.com/cbi-magazine/ and use the voicemail link there to send us your question. You may feature in a future episode!Don't forget to follow Coffee Break Italian on Facebook where we post language activities, cultural points and review materials to help you practise your Italian. Remember - a few minutes a day can help you build your confidence in the language. Access the Coffee Break Italian Facebook page here.If you'd like to find out what goes on behind the scenes here at Coffee Break Languages, follow @coffeebreaklanguages on Instagram, and check out our videos for language learners on our YouTube channel.Find out everything you need to know about Coffee Break Italian at http://coffeebreakitalian.com See acast.com/privacy for privacy and opt-out information.

I read from arbitrary to arborio rice. The tree chair is #17: https://www.goedekers.com/blog/19-incredible-creative-furniture-designs/ The word of the episode is "arbor". dictionarypod@gmail.com https://www.facebook.com/thedictionarypod/ https://twitter.com/dictionarypod https://www.patreon.com/spejampar 917-727-5757

Cook along with this star chef in his kitchen at The Standard Grill in NYC, as he teaches you every single thing you need to know to make risotto in your own kitchen. Stir stir stir!   If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   COOK’S NOTE: Have chicken stock warm or at room temperature before you start.   Serves 4  INGREDIENTS - 3 Tablespoons butter - 3 Tablespoons good quality EVOO, extra virgin olive oil - 1 garlic clove, minced, about 1 teaspoon - 1/2 cup of diced onion, any variety - Small handful of whole fresh thyme, do not strip the leaves from the stem or chop - 1 pound Arborio rice, about 2 and 1/3 cups - Salt and pepper - 1 1/2 cups white wine, plus a few tablespoons in case you need to cut the richness at the end - About 7-9 cups chicken stock   To Finish: - 1 Tablespoon chopped truffle pieces, optional - 1-2 Tablespoons Parmigiano-Reggiano cheese - 1-2 Tablespoons truffle butter, optional- you may use regular butter - 2 Tablespoons fresh flat-leaf parsley, fine chopped - 1-2 teaspoons fresh tarragon, fine chopped - 1 Tablespoon fresh chives, finely sliced - 1 Tablespoon fresh chervil, fine chopped - Fresh truffle slices, optional   EQUIPMENT ESSENTIALS: - Large bottom/straight-sided pot, like a soup pot (NOT a skillet) - Wooden spoon or rubber spatula     For information and updates, visit www.CookTracks.com. Tag your meal on social media #CookTracks. CookTracks is a production of Beyond the Plate.

The Nimble CookBy Ronna Welsh Intro: Welcome to the Cookery by the Book podcast with Suzy Chase. She's just a home cook in New York City sitting at her dining room table talking to cookbook authors.Ronna Welsh: Hi. I'm Ronna Welsh, and my cookbook is The Nimble Cook.Suzy Chase: Your philosophy is there are three steps to making a meal. How can we be nimble in three steps?Ronna Welsh: The first is to take stock of what we have. For me, that means, when you open up your refrigerator looking for something to eat, you see the things that you would normally be blind to. That includes things that are on your refrigerator door, the things that are pushed to the back of your fridge. It also might include things in your pantry that you've just ignored because they aren't on spoiler alert. The other thing about taking stock of what you have is to think about the time, who you have to feed, how much counter space you have. All those things should drive what you do. After we take stock of what we have, we want to create what I call starting points. That's really basically saying, "What do I do with what I have?" There's a lot less pressure involved in making one small move from, let's say, a raw ingredient to a raw ingredient cut or a raw ingredient washed or a raw ingredient roasted than there is from taking said raw ingredient and turning it into a soup, a risotto, a dish for which many of us might need a recipe or at least more motivation than we might bring to the kitchen on an average Tuesday. When you have these things that are started already, so maybe it's an onion that's already chopped for you or maybe it's you pulled all the loose bags of pasta out of your cabinet to reckon with on your counter, then the next thing to do is to put things together to eat, and that's plating. That could be as simple as take the avocado you cut in half, drive a spoon into it, and then that really nice hazelnut oil that you haven't used yet because it cost more than your salary, you open to pour on top. That's the making of a meal. It's sort of this three-step process that can be carried out over the course of a week if you are a planner and you like to do things like cut an onion while you're waiting for your pizza delivery, or it's actually itself compressed into one moment, the way in which we go from, "There's nothing to eat," to, "Great, I'm sitting down for dinner."Suzy Chase: I thought it was so interesting that you mentioned your refrigerator door. You really never think of that.Ronna Welsh: It's true. The things that we have on our refrigerator door are the ... they're collections, almost memories of dinners that we've had. It's the barbecue, or the time we made Thai food and the fish sauce is there to remind us, or the jar of tamarind paste, those things that don't go bad. It's the seven jars opened of mustard. It's the jalapeno peppers, all those things that are preserved and buy us time to look elsewhere, so we do. One of my favorite recipes in the book is for something I call Refrigerator Door Relish. I take everything on my refrigerator door, which in my case being a lover of things salty, are green peppercorns, capers, anchovies, and I put them all together. I do a big dump. I pull them all off my shelves, and then I reckon with what I have to clean once I've cleared the space. Then I put them in a food processor with some oil, sometimes some red pepper flakes, sometimes some lemon, but usually just those things, and they become a relish. What's done from there is you can take that relish and then grab all that mustard that's in your door and mix it together, and then it becomes this really spicy interesting condiment. I do other things with it, but the whole point is not so much that I have bought more time, because these things weren't going bad in the first place, but I put them into this more recognizable form, more of a convenience food. Then what I do is, when I take that relish or that mustard, I don't put it back on the side of the fridge. I put it in front of me, maybe in front of the milk even so that the next time I go into the refrigerator, I see it in front of me, and it says, "Hey, over here. Maybe I can be of help." What I just proposed is nothing profound. It's simply that it's one step in a direction that sometimes we need to take in order for us to think about ingredients becoming a meal.Suzy Chase: Okay. How on Earth do we make risotto from scratch in two minutes?Ronna Welsh: Right, so this is actually something that I learned working in restaurants. The best of the Italian restaurants do actually take 20 minutes to make your risotto, so when they request that on the menu, it's no lie, but risotto from start to finish elsewhere, I learned, and certainly in my home, happens by taking each specific step and then pausing at the moment that's right for you. But then here's the key is carrying forth from that moment, and I'll give you and example in a second, carrying forth from that moment all the stuff that makes risotto risotto into the next moment. For example, let's say we are making risotto which starts with this Arborio rice, and we ... well, that's the rice that goes into it. It actually starts with shallots, let's say shallots and butter, and we're sauteing those things. Then we add to that our rice, cook that for one or two minutes, and then you add wine. This is sort of just a very classic procedure for making risotto. We let the wine cook down. Then what we do is we begin to add stock. The stock is actually added while it's hot, so you have this other pot on the burner of stock, and you add that little by little to kind of eke out the starch from the rice, and that's what makes risotto creamy. Let's say you get to the point where you're maybe 18 minutes in, right, and it's still not done. That's one of the places where I might stop. In order to stop but to still make sure that my risotto, when I pick it up a day or two later, is as good as if I was making it from scratch, I need to take all of that creamy but not quite done rice in the pot, and I need to pour it out onto a sheet pan or a cookie tray. What that does is it stops the cooking immediately. I spread it out, but I also make sure to take a rubber spatula and scrape every bit of starchy goodness from inside that pot and put it on the tray. Then, absolutely, when that is cool and ready to go into a container in my refrigerator, I scrape every bit of that delicious gooey starch into the container because if I don't do that, then all my effort is short-changed.It's about knowing how to pause, how to keep all of the essential elements that make cooking really good in place so that, when you're ready to pick it up, you just kind of resume with the same attention and forethought as you had when you were starting the risotto initially.Suzy Chase: Did you just describe the 20-minute or your 2-minute one?Ronna Welsh: Sorry. I just described the up to about 18 minutes where it's not quite done, and then you stop the cooking. Then what happens is, once everything is cooled down, and let's say you store it, you come back to it two days later. I decide that, instead of making risotto for four because, lo and behold, it's only me cooking for myself that evening, I might take a scoop out of that container of par-cooked risotto, so not fully cooked but most of the way cooked, and I'll put it in a pan. I'll kind of warm it up a little bit. Then I set in place all the other elements for making the risotto that I kind of interrupted from two days before.Suzy Chase: Okay.Ronna Welsh: I'll put the remainder of my stock on the stove. What happens is, as soon as I add that warm stock to that small single serving of risotto in the pan, the creaminess comes back instantly, and so I finish a portion of risotto in time for me to eat in two minutes, but what I've done is I've kind of preserved the care and the attention of the other 18 minutes but just pushed them forward to when I needed to eat.Suzy Chase: One thing I love about this cookbook is that most dishes are written for a single serving size. Talk a bit about that.Ronna Welsh: Yes. That was highly controversial, that is in the cookbook publishing world, but I was insistent on it, and here's why. I have a family of four. I never cook for four. There are families of five, families of three, people who cook just for themselves. For one thing, I wanted to make a cookbook that did not speak to this generic four-to-six-person dinner. The other thing is, even though I have a family for four, I'm not cooking the same thing for everyone at all times. To me, this idea of who we had as eaters really was outdated. The other thing is when you have an approach to cooking that is ingredient-driven, and that is you're focusing on what you have, using what you have given your circumstances, time, how it's best expressed rather than focused on, let's say, making a soup for which there will be leftovers if you have it feed four to six, then what you do is you can cook out of anything you have on hand. If I have one leek, I can still make something with it for me to eat rather than worry about going to the store to get four more leeks to make a recipe for soup that feeds four. The way that my starting points are set up ... The book is divided between starting points and explorations. Basically, that's just saying I have an ingredient, let's say leeks. With that ingredient, I do one thing. In this case, maybe I braise them. That just means I cook them slowly with some aromatics and wine and water, and they're delicious and soft. From that container of braised leeks, that container with those leeks which are edible just with a fork in my underwear at midnight, there's also the ability to take a small portion of those leeks, heat them in a pan, mash them up with maybe a cooked potato that I also have, and there I have soup for one that required no planning and zero waste. That's really what's behind this method is the idea that, if you use what you have, you should be able to turn small bits and pieces into plates of food. There's also one other thing that goes into this, and that is that I think we need to reckon with the fact that mealtime doesn't have to or really doesn't ever look the way it does as cookbooks suggest. We rarely have a platter as a main entrée and then a platter of vegetables and then a platter of starch and have all that food be gone by the end of the meal. Instead, sometimes I think meals need to look like the family that's eating them, so it needs to look a collection of ideas and interests and tastes. Sometimes, for me, a meal might be the potato-leek soup that I kind of sort of mocked together in those two minutes, but somebody else in my family might eat that half of an avocado with that really beautiful oil and a spoon. As long as we're sitting together and we're eating from what we have, that's the meal.Suzy Chase: Jacques Pepin said you cook the way he does: efficiently, vigilantly, skillfully, and frugally. Was this way of cooking second nature to you, or did you have to develop these skills along the way?Ronna Welsh: It wasn't second nature, although I think it's the most intuitive way to cook, but for me, no. I grew up in a household of convenience foods. I was the kid who ate the mashed potatoes out of the packet, the green beans out of the can. It wasn't until I was older, went away, and then after graduate school started to cook that I understood the skillset I was missing. Even then, though, being a new cook and then working my way through the restaurant world, there I started in Austin, Texas and then came to New York, I learned how to cook by dish. That means that whatever we were serving, whatever was on the menu, we would prep our ingredients for that particular dish. We would mise en place a dish in order to execute it perfectly well and in keeping with the rigors and the timing of the kitchen. I've always been focused, I think like most cooks, on the dish, the recipe, and then the execution of. It wasn't until I stepped out of the kitchen, which is when you had my first daughter, and then two years following my second, that I reckoned with the fact that all of my experience in the professional world did little to prepare me for cooking at home. I've always cooked at home for friends. I always loved spending days off doing really ambitious things, but making a cassoulet serves no purpose in feeding a toddler. It was feeding kids that proved to be my greatest challenge as a cook. I had to come up with a way to cook for them that was as sort of fly by the seat of my pants as parenting always is. The way for me to do that was not to stock up on chicken fingers and boxed mac and cheese. If I credit my professional background at all, it's that it made me stubborn, and it made me unwilling to make those choices of convenience and forced me to find another way.Suzy Chase: What two ingredients do you use most?Ronna Welsh: Olive oil and salt.Suzy Chase: Speaking of salts, you have a Spice, Salts and Rubs chapter. The bay salt recipe has renewed my interest in bay leaves, which I normally think are like nothing, flavorless. Talk a bit about that.Ronna Welsh: Right, so one of the things, when I started teaching, I realized is that people are wary of their spice rack. Of course, it's really easy for spices to go old. It's really for us to overlook spices that we bought for one particular dish. Also, many of us don't use spices beyond the specific instructions in a recipe. One of the problems, I think, is that we are told to check out our spices by opening a jar and then sticking our nose in the jar, but you know what? Spices all sort of smell the same. They smell dusty after a while. They smell a little bit like shoes, and so you can't actually taste a spice by smelling it, which sounds obvious, except that's what we've all been encouraged to do. Then the next step is to say, "Well, what if I just lick my finger and stick it in the jar?" because that's the way we roll in my house, and then put my finer in my mouth. Well, if you do that for cumin, which is a spice I use all the time, you'll get a sense of what it is, but you'll also then taste that it's somewhat metallic and off-putting. That doesn't open up ideas for what to do, so the key is to provide a medium through which you can taste the spice, and one of those is salt. What I tell people to do is take spices out of your spice rack and, in a little bowl, put some of that spice and salt, mix it up, and taste. Then you'll see the possibilities of that one spice. Spice salts, for me, are the key to your spice rack. Bay salt came about because I had this, I guess for over a period of months, I just kept buying bay leaves, and so I had these individual packets of bay leaves and not enough soup to make, right? We always put sort of the bay leaf in the soup for this elusive, we're not quite sure what flavor. I took them all because, for me, my choice was trash or opportunity, so I took them all, I put them in a spice grinder with some salt, and that became bay salt. The thing about bay salt is it tastes like nothing else, and it goes on absolutely everything. Whereas the bay leaf that cooks for a long time in a soup or a stew provides a kind of backbone that we can't quite describe and so we don't even know it's gone, really, if it's not there, but the bay salt then sits right on your tongue. I use it as a finishing salt. It might be that you would take chicken soup that normally, I guess, maybe you could cook with a bay leaf but, instead, I just add some bay salt to the end.Suzy Chase: Sticking with the salt subject, on Saturday, I made your recipe for Salted Roast Chicken on page 253. At first, I thought, "This is a lot of salt," and then it was so moist. It was so crispy on the outside. How does the salt contribute to the moistness of the chicken?Ronna Welsh: Well, in this case, the salt is put on the chicken as far as 24 hours in advance. The salt is different than other kinds of, let's say, spices. Salt worms its way into the meat, and so then you begin to season the meat from the inside out. The case with salt is its magic is that it's not imparting its own flavor, although it will if you use too much, but that it brings out the flavor of the thing that you've salted. The idea is that you've seasoned the meat from the inside out. The salt itself aids in the moisture of the meat, but I also think that has to do with the way it is cooked so that the skin is dried out in the fridge overnight. You cook the chicken on super high heat, crisp the skin, and then let it bathe in all of its fat at a slightly lower temperature to finish it. The other thing I like about that chicken dish is I shove the chicken in a roasting pan, a snug one, so every bit of juice and fat just collects on the bottom of the pan. That helps also to keep the chicken moist because it sits in a bath of its own making.Suzy Chase: I also made your Roasted Cucumbers With Caraway Seeds and Scallions on page 126. I have never had roasted cucumbers or even thought about roasting cucumbers. This was crazy. Describe this dish.Ronna Welsh: Sure. Roasted cucumbers is now my favorite thing. I have a couple of different recipes for them, but the idea behind the roasted cucumbers is to treat them as a vegetable in the way that we might treat a zucchini squash. They have a lot of water in them, so you have to reckon with that. One of the things I do in the roasting is allow the water from the cucumber to contribute to a sauce. It's put in a dish with butter and caraway seeds. Salt is important. Roasted so that they turn that kind of dull green. You can cut them with a fork, they're that tender, but they're rather substantial, which is something that surprised me. Then they're beautifully paired with a sour cream but even, actually, salty meats. The roasted cucumbers came about because when I was thinking about things I could make with cucumbers. My thought process goes like this, and this is what I encourage for everyone is to say, "Cucumbers. What can I do? I can bite into it raw. I can slice it. I can peel it and slice it. I can grate it. I can blend it. I can ..." Then you begin to insert other options, things that maybe you've never done before. "Can I steam it? Sure. Can I roast it? I don't know." Then if you say, "Well I want to find out," then you can even look up other recipes for roasted cucumber, if they exist, or you play around yourself. To me, that's the beginning of the process of improvisation is to ask yourself, "What do I do with what I have?" You might arrive at a really interesting pairing of ingredient and technique that you hadn't thought of before.Suzy Chase: Now for my segment called My Least Meal. What would you have for your last supper?Ronna Welsh: First, I would like to say that I would like to be able to take this back at any point in my life and offer another answer, but I think perhaps my last meal would be a huge cassoulet. It might be because I mentioned that word 20 minutes ago but, honestly, think about it. When you have a cassoulet and you break into the crust, you have days worth of labor, and it's that magic moment where you aren't sure is it going to be really good? It's such a gift to me. It's such a one-pot gift that I like to enjoy by myself. I will share it with other friends if they're on the island, but I suppose it's the category of things like, to me, cassoulet and terrine, things that require so much finesse and care and time. Those might be the kinds of things that I'd have for my last meal.Suzy Chase: Where can we find you on the web, social media, and in Brooklyn?Ronna Welsh: The name of my cooking studio in Brooklyn is Purple Kale Kitchenworks, so you will be able to find me and also a little bit more about the book at purplekale.com, purple like the color, kale like the vegetable dot com, and on social media as well would be purplekalekitchenworks.Suzy Chase: Everyone is a better cook in The Nimble Kitchen. Thanks so much for coming on Cookery by the Book podcast.Ronna Welsh: Thank you.Outro: Follow Suzy Chase on Instagram @cookerybythebook and subscribe at cookerybythebook.com or in Apple Podcasts. Thanks for listening to Cookery by the Book podcast, the only podcast devoted to cookbooks since 2015.

Welcome to... Risotto World! We've been given a mission and chosen to make it, blowing right through nap time in the process. This quickly devolves into our "sexiest" episode as we discuss scheduling adult time, building bedroom suspense and Carnaroli vs Arborio.

Join Corrie Perkin and special guests Anna from the Op Shop and journalist and publisher Geoff Slattery. We dissect the 2018 AFL Grand Final and the West Coast Eagle’s win and Geoff admits he’s more than a little grumpy about the cost and execution of the pre game entertainment. Sadly the world of footy journalism lost another champion this week – Vale Tony Peek, and we take a look at the ongoing leadership saga that continues to dog the ABC. Geoff’s ‘Crush of the Week’ for The Interchange Bench is former PM Malcolm Turnbull. Our "Crush of the Week" is thanks to The Interchange Bench - recruit the best staff with The Interchange Bench. Call 1800 i BENCH to get in touch with them today or check out their website HERE.  In BSF – Anna’s delved into a Korean family saga with “Pachinko’ by Min Jin Lee, everyone’s loving ‘Joanna Lumley’s Silk Road Adventure’ on the ABC and Slatts shares a simple risotto or pilaf recipe that does away with time consuming stirring (see recipe below). You can check out Gabriele Ferron demonstrating the recipe HERE In ‘6 Quick Questions’ we contemplate the future of Channel 9’s ‘The Footy Show’, Geoff shares survival tips for long haul flights, we touch on Brett Kavanaugh’s rocky road to the US Supreme Court and check in on the guest list for Princess Eugenie’s wedding. And no matter where you are in the country Anna’s ‘Good Local Tip’ is to take a stroll through your local Botanic Gardens.   'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.  Email the show via feedback@dontshootpod.com.au     Geoff Slattery’s Easy Risotto I onion chopped finely, I chilli chopped finely ¼ cup extra virgin olive oil 2 and ½ cups Arborio rice 5 cups of simmering stock or water Handful of fresh herbs Zests of one lime Salt 100g grated parmigiano reggiano or grana Padano cheese 25g of cold butter Small bunch of chives Juice of one lime For serving on top Tasmanian Smoked Salmon and lime quarters   Cook the onion and the chilli in the olive oil until softened Use a heavy based pot. Add the rice and toss until the grains are well covered and almost roasted through the oil Pour in the stock and then add the herbs and the lime zest. Cover the pot making sure a little steam escapes. Reduce the heat to low to medium and cook for around 12-13mins Take off the lid, add salt the parmesan, butter and lime juice. Stir Serve in a bowl and cover with the smoked salmon and lime juices on the side.   Note - The basic ration is 1 portion of rice to 2 portions of stock or water cooked using the  low heat absorption method for 12-13mins.

Nelle carceri di Torino si è svolta una missione segreta di Giovanna Arborio di Gattinara, consorte del Marchese di Pianezza, acerrimo nemico dei valdesi. Fondatrice della Propaganda Fide ed extirpandis haereticis, vuole con ogni mezzo, anche con la guerra, riportare i valdesi alla vera fede cattolica. In quel luogo oscuro la Madama ha incontrato una famosa spia.

Leave me voice mail feedback at: 971-208-5493 Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com If you liked what you heard, please consider subscribing in iTunes. You can also help out the show by leaving a positive review in the iTunes store (you know you want to)! Thank you to the folks that have left reviews for the show on iTunes (Degenator and socialskills)! Joni from Florida sent in an email and asked if I have ever heard of using bay leaves to keep bugs away from kitchen cabinets. She found a website that talked about it here: http://naturehacks.com/5-herbs-that-keep-bugs-away/. I vaguely remember something about bay leaves and flour to keep bugs away, but I've never tried it myself. If you've tried it I'd love to hear if it works for you! Risotto! Risotto is a rice dish from northern Italy that's characterized by its creamy, luxurious consistency. Interestingly risotto gets that consistency without the use of cream, cheese, or butter (though those ingredients are often added to many risotto recipes). I love risotto and when I first discovered the traditional form my wife and I were at an Italian restaurant and I ordered osso bucco served over risotto milanese. The dish instantly became a favorite and whenever I see it on a menu (which is rarely) I have to order it. The contrast of a richly braised veal shank and creamy, parmesan laced risotto is almost too perfect. It's a dish I often mimic with a wine--braised chuck roast and risotto; pure bliss. The great thing about risotto is that there are as many variations as your creativity allows. While the basic preparations will be similar, you can tweak most of the building blocks and flavorings to suit your mood. Risotto can be vegan, vegetarian, gluten free, dairy free, full of meat, loaded  with cheese, married with seafood, a starter, a main dish or side, etc. Risotto sounds like it would be quite difficult to make, but it isn't. It just requires a little attention. Basic Risotto Preparation Here is my basic risotto recipe Most risotto is made of the following base components: Oil/fat - Most typically olive oil or butter Aromatics - Onions or shallots, finely chopped (I like mine to be about the size of the rice grains). Rice - This is where it can get a little tricky, because risotto is not prepared with your typical long grain white rice. I have read blogs on the internet that swear you can use regular old white rice, but you'll have better (and more traditional) results if you use an arborio or carnaroli rice. Arborio is probably the most widely available in US supermarkets. Wine - I use white wine, like a pinot gris or sauvignon blanc. Broth or stock - Vegetable, chicken, beef, or even seafood stock would work. Your dish is going to get a ton of flavor from the broth/stock, so make sure you are using the best you can get. Start by heating the broth in a sauce pan until its simmering. Keep it at a low simmer for the duration of the cooking process. Take a heavy bottom saute pan over medium heat and start by sauteeing the onion. Add the rice and stir, making sure the grains get nicely coated with oil. This is going to help the consistency of the final dish. Add  white wine and stir frequently until the wine is absorbed by the rice. Start adding the simmering broth by ladle, and stirring and cooking until the broth is mostly absorbed before adding more. Repeat this process, stirring the rice until the rice is cooked completely, but still slightly firm to the bite (you don't want mushy risotto). Remove from the heat and finish as you wish (I usually add butter and some sort of cheese at this point). Some Risotto Ideas Here are some ideas for variations on risotto dishes. Some of these I've made, the others I just thought up. Again, you can really do anything you want! Three cheese risotto with parmesan, gruyere, and fontina cheeses Risotto Milanese (with saffron and parmesan) Shrimp risotto Risotto with pea puree Seared scallops and roasted red pepper risotto Risotto with yellow curry Red-wine braised beef over sharp white cheddar risotto Roasted butternut squash risotto Chicken risotto with rosemary Wild mushroom risotto Risotto with asparagus tips Risotto with honey roasted parsnip puree Here is the cookbook I mentioned that had that great risotto recipe for kids. If you have young children this is a great all-around cookbook. Many of the recipes are great for grown-ups too! Weelicious: 140 Fast, Fresh, and Easy Recipes

Beats & Eats Celebrity Chef Cookbook Entry II: Chef Jim Guasto, 279 Bar & Grill People often ask me, how did you get hooked up with Hell's Kitchen Chefs? The answer is pretty simple. My client and friend, Chef Jim Guasto, broke into the restaurant business, with his owning and operating the kitchen in swanky sports bar, and ultra gastro lounge, 279 Bar and Grille. Much like the John Taffers and Chef Gordon Ramsays of the world, Guasto transformed this freezer to fryer, sports bar, to what it is today; a space to chill out, in a relaxed environment, right at the bar next door....READ MORE ON GUASTO | 279 BAR SHOW NOTES: Check out the Beats & Eats Celebrity Cookbook SeriesSubscribe to Beats & Eats on iTunes | Stitcher | Download FREE Mobile APPHELP B&E - Take our Audience Survey Sign up for the B&E E-Blast & receive recipes in your inbox once/week - it's FREE Follow Chef Guasto on Facebook Follow 279 Bar & Grille on FacebookFollow Nick Gelso on Twitter | FacebookFollow Ty Ray on Twitter Recipe of the Week: Grilled Mako over Mango Risotto with Tri Colored Bell Pepper and Pineapple Salsa. (Feel free to fix as needed. Rushed but didn't wanna screw u) INGREDIENTS | DIRECTIONS: 6-8oz filet of Mako (skinless) Salt and pepper to season. After grilling or saute, little lemon, butter and veg stock to finish in oven. Mango Risotto...All our risotto is based off of a basic vegetable stock (mirepoix, bay leaves, peppercorns, salt, extra vegetable scraps, herbs). Risotto is gluten free, so I prefer to be vegan as well to suit customers. For Risotto. 2cups Arborio rice, petite dice white onion, white pepper, white wine. Make onions translucent with a little olive oil, add Arborio, slightly toast, deglaze w white wine, season and keep adding stock to achieve texture desired. For Mango Salsa. Add two labels of fresh mango juice and bring up exactly like stock. Fold in fresh cut mango. No cream. For Pineapple Salsa. One fresh pineapple, one red bell pepper, one yellow bell pepper, one green bell pepper, small amount of very petite diced red onion, fresh pineapple juice, two dashes of sherry vinegar, salt and pepper to taste. For Plating. Place mango risotto in middle of plate, Mako on top, spoon desired amount of salsa. Preferably w slotted spoon and use salsa juice as desired

Leeks are a vegetable that belongs to the same family as onions.It is widely assumed they are descendant of the wild onions that grow all over the European countryside.Leeks are a long cylinder shaped stalk of tightly packed leaf layers.They vary in both length and thickness depending on the age of the plant.The immature leek is sold as ‘Baby leek’ and is often pencil thin, while the mature plant can be as thick as a broom handle.They’re white at the base where they have been covered in soil during growth, and the top of the plant is dark green where exposed to light.The sunlight stimulates photosynthesis which produces chlorophyll in the top leaves, which results in a dark green, earthy flavored chemical which I personally think smells like old lawn clippings.For this reason, it’s usually the unexposed white base that has culinary use, whereas the top dark green section is often discarded.Leek has a sweet, mild flavour compared to regular onions. They are a great choice when seeking a more restrained flavour profile, such as soups.Leek is in abundance from autumn through to winter.They can be sautéed, stir-fried, steamed, braised and basically utilised in the same way as onions.Leek and pumpkin risotto 3 tbsp olive oil400g Arborio rice1 small leeks, finely sliced200g pumpkin, finely diced½ cup white wine1 ½ Lt vegetable or chicken stock5 tbsp parmesan, gratesalt and pepperbasil, tornHeat olive oil in a large saucepan.Fry leeks for approx 5 minutes until tender,Add the pumpkin and cook gently for approx 5 minutes.Add the rice and stir to coat, then deglaze with wine.Add the stock gradually stirring for about 20 minutes until grains are swollen and al dente.Take off the heat and stir in the parmesans cheese and season to taste.Garnish with grated parmesan, olive oil, milled black pepper and basil.

Leeks are a vegetable that belongs to the same family as onions. It is widely assumed they are descendant of the wild onions that grow all over the European countryside. Leeks are a long cylinder shaped stalk of tightly packed leaf layers. They vary in both length and thickness depending on the age of the plant. The immature leek is sold as ‘Baby leek’ and is often pencil thin, while the mature plant can be as thick as a broom handle. They’re white at the base where they have been covered in soil during growth, and the top of the plant is dark green where exposed to light. The sunlight stimulates photosynthesis which produces chlorophyll in the top leaves, which results in a dark green, earthy flavored chemical which I personally think smells like old lawn clippings. For this reason, it’s usually the unexposed white base that has culinary use, whereas the top dark green section is often discarded. Leek has a sweet, mild flavour compared to regular onions. They are a great choice when seeking a more restrained flavour profile, such as soups. Leek is in abundance from autumn through to winter. They can be sautéed, stir-fried, steamed, braised and basically utilised in the same way as onions. Leek and pumpkin risotto 3 tbsp olive oil 400g Arborio rice 1 small leeks, finely sliced 200g pumpkin, finely diced ½ cup white wine 1 ½ Lt vegetable or chicken stock 5 tbsp parmesan, grate salt and pepper basil, torn Heat olive oil in a large saucepan. Fry leeks for approx 5 minutes until tender, Add the pumpkin and cook gently for approx 5 minutes. Add the rice and stir to coat, then deglaze with wine. Add the stock gradually stirring for about 20 minutes until grains are swollen and al dente. Take off the heat and stir in the parmesans cheese and season to taste. Garnish with grated parmesan, olive oil, milled black pepper and basil.

The sizzle of onions, the clicking of toasted rice, the whoosh of wine added to a hot pan, and the viscous burble rice cooking in stock — these are the sounds of making risotto. Cookbook author Lidia Bastianich listens for these audial cues when making the creamy rice dish, and lets her five senses guide her through each step. “Cooking is about the ingredients and responding, but risotto specifically is about the technique,” said Bastianich, whose most recent cookbook, Lidia’s Commonsense Italian Cooking, is out this week. Instead of being intimidated by a long list of instructions or ingredients, the Emmy-award winning television host said that the key to mastering risotto is understanding and perfecting the basics. First, be sure to use a wide, heavy-bottomed pan to ensure even distribution of heat. Then begin building a flavor base by sauteing onions, scallions, or leeks, softening them with a little stock. Once the liquid is evaporated, toast the short-grain rice so that the kernels form a protective casing. This prevents the short-chained starches found in risotto rice (Arboria, Carneroli, and Vialone Nano) from leaking out too quickly and becoming mush. “It doesn’t get toasted like toast, that color… you just hear that clickity sound,” Bastianich said. “You’re stirring it almost like a dry stir-fry with onions and the oil.” Then splash in good white wine — the rule of thumb is to never cook with something you wouldn’t drink. “You let that sort of fizz and dehydrate and then you begin the… periodical addition of this flavored stock,” she added. The stock (or even water) should be hot so that it doesn’t impede the cooking of the rice. Risotto has a reputation for being notoriously time- and labor-intensive because the stock must be added a few cups at a time. Added all at once, the rice breaks down too quickly and becomes mush. Lidia estimated that the addition and cooking-down process should take between 8 to 10 minutes. (Photo: Lidia Bastianich/Diana DeLucia) “When the rice is done to your [liking], taste it,” advised Bastianich. “You take it off the heat and you — mantecare is the process — you whip in some room temperature butter. Whisk it in vigorously. Then you add the grated grana padano and then you whisk it again and you serve it immediately.” The heat from cooking breaks down the flavinoids in the butter and cheese, so adding those fats at the beginning of the cooking process is less effective. It may flavor the rice a little and create a delicious aroma, but the rich taste will be mostly lost. Instead, as a finishing step, mantecare maximizes the flavor, possibly even allowing you to use less butter and cheese. Once you get the hang of those steps, adding ingredients to star in your risotto is simple. Just incorporate them in depending on how long they take to cook. “Shrimp take two minutes to cook,” said Bastianich. “You add them toward the end… You like a venison risotto? You need to cook that about an hour before, make a good venison sauce, and then add it into risotto as it is cooking.” Feel free to use whatever happens to be in your pantry or refrigerator. Bastianich said the only rule might be to stay away from sweet concoctions. Otherwise, go for it. “That’s the beauty of risotto,” she said. “You can make it any flavor you want. It’s a great carrier.” Below, try a recipe for Lettuce Risotto from Lidia’s Commonsense Italian Cooking, which Bastianich wrote with her daughter, Tanya Bastianich Manuali.   LETTUCE RISOTTORisotto alla Lattuga  Risotto is always a delicious option for dinner, but for those times when you have nothing to flavor your risotto with, look in the salad bin of your refrigerator and make a great risotto with your salad greens. Lettuce is recommended in this recipe, but another great, economical version is with the tougher outer leaves of any salad green you have in the refrigerator. Use the tender, heart part of the greens to toss a green salad that you can serve alongside the risotto. You will have a balanced and delicious meal, and you will have found a use for everything, wasting nothing. I feel a great sense of accomplishment when I use every morsel of food. I hate waste. Serves 6 7 cups or more hot Chicken Stock, preferably homemade (page 55) Kosher salt ¼ cup extra- virgin olive oil 1 cup chopped onion 1 cup chopped leek, white and light- green parts only 2 cups Arborio rice 1 cup white wine 8 ounces outer lettuce leaves (romaine, Bibb, etc.), shredded 2 tablespoons unsalted butter, cut into pieces ½ cup grated Grana Padano or Parmigiano- Reggiano Bring the chicken stock to a simmer in a medium saucepan, and season with salt. Heat the olive oil in a large, shallow, straight- sided pot over medium heat. Once the oil is hot, add the onion and leek, sauté for 1 minute, then ladle in ½ cup hot stock to soften the vegetables. Cook until the vegetables are tender and stock has evaporated, about 5 minutes. Raise the heat to medium- high. Add the rice all at once, and stir continuously until the grains are toasted but not colored, about 2 minutes. Add the wine, and cook until the liquid is almost absorbed. Add the shredded lettuce, and cook until wilted, about 2 to 3 minutes. Ladle in about 2 cups of the stock, stir, and cook until almost absorbed, about 5 minutes. Ladle in 1 more cup of the stock, and again simmer until the liquid is almost absorbed. Continue cooking and adding stock in this manner until the rice is cooked al dente but still with texture, about 15 to 20 minutes in all. When the risotto is creamy, turn off the heat. Beat in the butter, stir in the cheese, season with salt if necessary, and serve. Excerpted from LIDIA’S COMMONSENSE ITALIAN COOKING by Lidia Bastianich. Copyright © 2013 by Tutti a Tavola, LLC. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.