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11 episodes with Risotto
13 episodes with Risotto
4 episodes with Risotto
2 episodes with Risotto
4 episodes with Risotto
3 episodes with Risotto
3 episodes with Risotto
3 episodes with Risotto
2 episodes with Risotto
Tear down the barricades and get ready to sit courtside with John, Bob, and Steve as they celebrate the first arc of Kelly-Sue DeConnick and David Lopez's FML, eat cupcakes while discussing the Happy Death Day horror film series, become disappointed in the Power Rangers, and much, much more! Comic Books: Gatchaman #12-18, Power Rangers #1, Incredible Hulk #1-15, The Fall of the House of Slaughter #1, FML #8, It's Jeff: Brand New Week, Fantastic Four #12, Poison Ivy #45, Harley & Ivy: Life & Crime #6 Other Stuff: Happy Death Day (movie), Happy Death Day 2U (movie), Lego Batman: Legacy of the Dark Knight (video game), Looney Tunes The Comic Book Podcast is brought to you by Talking Comics (talkingcomicbooks.wordpress.com). The podcast is hosted by Steve Seigh, Bob Reyer, Joey Braccino, Aaron Amos, John Burkle, and Bronwyn Kelly-Seigh, who weekly dissect everything comics-related, from breaking news to new releases. Our Instagram handle is @TalkingComicsPodcast, and you can email us at podcast@talkingcomicbooks.com.
Met in deze aflevering: Kunnen providers het darkweb niet sluiten? Waarom zijn dashcams niet verplicht in auto's? Wat gebeurt er als de maan er niet meer is? Waar komt de traditie van aardbeien met slagroom op Wimbledon vandaan? En hoe maak je de perfecte risotto? Wat is de beste manier om te rouwen? Waardoor gaat de tijd sneller voor je gevoel naarmate je ouder wordt? Wat is het nut van de bezuinigingen op de WIA, WW en AOW?
Con l'inverno alle porte, lo chef Michele Spagnolo ha condiviso con noi la ricetta di un piatto adatto a questa stagione: il risotto al radicchio e al gorgonzola.Seguici su Facebook e Instagram o abbonati ai nostri podcast cliccando qui.
Fünf Tage nach dem sensationellen Meistertitel des FC Thun ist Trainer Mauro Lustrinelli zu Gast in einer Spezialausgabe der «Dritten Halbzeit» – live vor rund 300 Gästen in der Thuner Stockhorn Arena. Bei einem Glas Weisswein spricht der 50-Jährige über die emotionale Meisterfeier, die Entstehung der mutigen Spielidee des FC Thun und darüber, weshalb seine Mannschaft für viele Gegner unlösbare Probleme geschaffen hat. Lustrinelli erklärt, warum Erfolg nur möglich ist, wenn der ganze Club hinter einer Philosophie steht – und weshalb Resilienz im Spitzenfussball entscheidend ist. Der frühere Schweizer Nationalspieler erzählt ausserdem von seinem Weg als Trainer, von seiner langjährigen Zusammenarbeit mit Andres Gerber und Nelson Ferreira, warum ein gutes Risotto viel mit einem funktionierenden Team gemeinsam hat – und wie er reagieren würde, wenn plötzlich Real Madrid anrufen würde. Ein ausführliches Gespräch über Führung, Teamgeist, Spielphilosophie, Mentalität und den überraschenden Meistertitel des FC Thun.Die Themen: 00:00 Intro 06:23 Die Meisterfeier in Thun 11:34 Eine Spielidee wird geboren 21:27 Lustrinelli, Gerber und Ferreira 28:18 Die Spielidee des Meisters 39:44 Ohne Mannschaft kein Erfolg 48:30 Lustrinellis Weg als Trainer 58:50 Meisterprämie und Real Madrid 01:09:48 Fragen aus dem Publikum In der Dritten Halbzeit wird über den Schweizer Fussball diskutiert. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
Elisabetta De Luca -Mit ihrem Buch „Una Tazza di Caffe“ legt die Neapolitanerin Elisabetta De Luca ein genussvolles Buch über die Faszination italienischen Kaffees vor. Zu duftenden Espressomomenten kredenzt sie Risotto al caffe.
Manuel Burque sale a la calle para preguntar a la gente si intercambiaría su casa de vacaciones mientras descubre que la invitada de la semana pasada no lo ha incluido en su crucigrama dedicado al A vivir. En el estudio nos acompañan Anna Grocci y José Carlos de Intervac Home Exchange España para charlar sobre esta curiosa práctica. Terminamos con Anna Carla Zucchini del restaurante italiano Luna Rossa, con quien probamos un suculento risotto de trigueros y gambas hecho específicamente para el programa que nuestra nutricionista Ángela Quintas ha analizado con el equipo.
Manuel Burque sale a la calle para preguntar a la gente si intercambiaría su casa de vacaciones mientras descubre que la invitada de la semana pasada no lo ha incluido en su crucigrama dedicado al A vivir. En el estudio nos acompañan Anna Grocci y José Carlos de Intervac Home Exchange España para charlar sobre esta curiosa práctica. Terminamos con Anna Carla Zucchini del restaurante italiano Luna Rossa, con quien probamos un suculento risotto de trigueros y gambas hecho específicamente para el programa que nuestra nutricionista Ángela Quintas ha analizado con el equipo.
Manuel Burque sale a la calle para preguntar a la gente si intercambiaría su casa de vacaciones mientras descubre que la invitada de la semana pasada no lo ha incluido en su crucigrama dedicado al A vivir. En el estudio nos acompañan Anna Grocci y José Carlos de Intervac Home Exchange España para charlar sobre esta curiosa práctica. Terminamos con Anna Carla Zucchini del restaurante italiano Luna Rossa, con quien probamos un suculento risotto de trigueros y gambas hecho específicamente para el programa que nuestra nutricionista Ángela Quintas ha analizado con el equipo.
In this Delirious WEST 2026 wrap-up episode, I catch up with Ben Pyman after his 100-mile adventure - and what a run he had. Ben takes us right back to the start line in Walpole, the nervous energy, the familiar faces, the late-night race briefing, and that feeling of finally being let loose into the dark. From there, we follow him through the beautiful, brutal, hilarious and slightly ridiculous journey that is Delirious WEST. There's the early buzz of running with others, meeting fellow podcast guests Warren Page and Jason, the stunning sections through Conspicuous Cliffs, Peaceful Bay and Boat Harbour, and of course - the very important aid station food reviews. Risotto, creamy chicken and potato, bacon and egg sandiches, soup, brownies… honestly, this episode may make you hungry as well as inspired. But it wasn't all smooth running. Ben talks honestly about the soft sand that absolutely smoked him, the long lonely night sections, the hallucinations, the sleepy shuffle from Lowlands to Cosy Corner, and the very real difference a pacer or crew can make when your brain has gone on holiday. One of the most powerful parts of this chat is hearing Ben describe how he came good again after a short sleep, food, rest and sunrise. After hours of dragging himself along, he suddenly found himself running freely through the windmills, feeling like it was a brand-new day - and then, somehow, finishing the final stretch with strength, emotion and a massive sense of pride. Ben finished the 100 miler in 39 hours and 37 minutes, hitting his secret sub-40 goal and coming away with a whole lot of lessons, a black toenail caused by a chair rather than the race, and a very strong suspicion that the 200 miler might be next. We talk about what worked, what he'd change, why sand training may need to become a thing, how his feet survived almost perfectly, and why Delirious WEST is about so much more than just the kilometres. This is a beautiful, funny, honest episode about community, resilience, food, fatigue, emotion, and those strange ultra moments where you wonder how on earth you're still moving - and then suddenly realise you're running better than you thought possible. Previous episodes mentioned: Jason Phillips - https://fitmindfitbody.co/episode-600-running-through-lifes-toughest-moments-jason-phillips-journey-back-to-the-start-line/ Warren Page - https://fitmindfitbody.co/episode-583-warren-page-walk-the-hills-build-the-legs-play-the-long-game/ Delirious WEST event Website – https://deliriouswest200miler.com.au/ Interested in the 2027 DW? Go join the event Facebook Group so you don't miss when the race opens for entries in June for new runners – https://www.facebook.com/groups/1428304207182387 ⸻
Nouveaux pilotes, un brin déjantés, à bord de la Libre Antenne sur RMC ! Jean-Christophe Drouet et Julien Cazarre prennent le relais. Après les grands matchs, quand la lumière reste allumée pour les vrais passionnés, place à la Libre Antenne : un espace à part, entre passion, humour et dérision, débats enflammés, franc-parler et second degré. Un rendez-vous nocturne à la Cazarre, où l'on parle foot bien sûr, mais aussi mauvaise foi, vannes, imitations et grands moments de radio imprévisibles !
Spargel ist zurzeit noch teuer – Spargelschalen gibt es aber umsonst. Ulla kocht daraus einen Fond und bereitet ein Risotto zu. Von Ulla Scholz.
If you're like Jenn and Jesse, then you mostly try to avoid the news. But, if you want to dip a toe, then doom holes might be the way. We skim over the daily AI headlines with humor and love and sometimes a bit of anxiety, but always end with ways to feel better about the state of the world. This week's segment is no different. We begin with some Bernie love, a few Napoleon Dynamite quotes and then Jesse reveals his seedy past as it relates to Playboy. Did he really serve (just) risotto to the cast members? How any of this gets us closer to finding his old film professor, Biscuits? Well, we have no idea.Send us Fan MailSupport the showSupport Curious Cat, an independent, human-made podcast!Anxious about AI? Take two minutes to contact your local politician and ask them to tap the brakes on this technology. Still worried? Contact one of the orgs below and get involved. But for today, hug your kid, cook food and really breathe in deep as it simmers, walk in nature, brush a cat, donate to the food bank, brew a cup of tea, or draw a five-minute portrait of your dog. ***Is AI the Devil? on Substack!***Hero Organizations:80,000 HoursCenter for Humane TechnologiesState of Surveillance, an organization that helps foster online privacyBuy Curious Cat Podcast a Coffee!
Esta mañana el ingreso de Hiba Abouk en el Club de Amigos y Amigas Alegres de Hoy por Hoy, liderado por Luis Alegre, nos lleva a repasar la vida de la actriz madrileña que alcanzó la máxima popularidad cuando protagonizó la serie "El príncipe" junto al actor Alex González. Además, hemos conocido su gran interés por los idiomas (habla un total de cinco) que le llevó a cursar estudios de Filología árabe; o su gran pasión por el flamenco. Con los ministros de Ciencia y Tecnología, Nuño Domínguez y Jaime García Cantero hemos repasado las últimas noticias del sector; Javier Ocaña nos lleva al cine a ver algunos estrenos como "Altas capacidades" o clásicos como "La buena estrella", mientras que Ainhoa Agrirregoitia, de viaje en Milán, nos acerca los platos más reconocibles de la gastronomía milanesa.
It's the ultimate comfort food, so Darina Allen - chef and founder of Ballymaloe Cookery School – gives Brendan a masterclass in Risotto, suggesting foods that work well with it: from crispy pork lardons to foraged nettles.
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No recipe tonight? No problem! In this episode of the Recipe of the Day podcast, I'm sharing a few things happening behind the scenes and one of my favorite ways to cook when I'm not following a recipe. I announce some upcoming livestream events, including two YouTube cooking show episodes and two Zoom calls for COOKforTWO members, and talk about how you can join in. I also share a quick pantry tip about cans of V8 juice and why they're really useful to have on hand. Then I walk you through a dish I make all the time without really following a recipe. It's my “risotto on a whim.” Creamy and tasty and exactly the thing I make when I feel like being in the kitchen in a hands-on way, but not for too too long, you know? Links to Upcoming Events: Live Cooking Shows on Sunday March 29 at 6:00pm Eastern and Monday April 27th at7:00pm EasternStir It Up! With Christine on Zoom (exclusive to COOKforTWO members): Tuesday March 24th at 7:00pm Eastern and Monday April 13th at 7:00pm Eastern Recipes Mentioned in this Episode:Scalloped PotatoesEgg Salad Email Me! CookTheStory@gmail.com Subscribe to the Podcast Join the ROTD Facebook Group, TikTok, or Instagram Websites: CookTheStory.com and TheCookful.comChristine's Newsletter
In dieser Folge von „Lass die Sau raus!“ starten wir mit einem kulinarischen Frühjahrs-Highlight: Elisabeth verrät ihr einfaches Rezept für ein cremiges Bärlauch-Risotto, während Andi wie gewohnt für die passenden Kommentare sorgt.Außerdem beantworten wir eine Frage, die uns am Patenschaftstag immer wieder gestellt wurde: Wie finanziert sich der Lebenshof Sonnenweide eigentlich? Wir geben einen offenen Einblick in unsere Zahlen und erklären, warum rund 120.000 Euro pro Jahr nötig sind, um den Hof zu betreiben – von Futter über Tierarzt bis zu Reparaturen und unserer Mitarbeiterin. Möglich wird das alles durch Patenschaften und Spenden vieler Unterstützerinnen und Unterstützer.Natürlich erzählen wir auch wieder neue Geschichten vom Hof Sonnenweide:Unsere Scheunengang rund um Hahn Peppone sorgt für Action, denn der kleine Italiener hält sich für den Boss. Deshalb testen wir eine ungewöhnliche Methode aus dem Internet: Den Hahn mehrere Stunden herumtragen, damit er seinen Rang neu überdenkt.Außerdem hatten wir wieder einmal tierische Aufregung: Ein Schafbock kämpft plötzlich mit Harnsteinen, kurz darauf sorgt auch Pferd Rokita mit einer Kolik für einen Tierarzt-Einsatz. Zum Glück geht diesmal alles gut aus. Zwischendurch kümmern wir uns auch um die Klauenpflege bei Schafen und Ziegen – inklusive Andis spezieller „Schaf-am-Schoß“-Technik.Neu am Hof ist außerdem eine Laufente namens Fini, die sich gleich gut in unsere Entengruppe integriert.Zum Schluss gibt's noch ein paar Hinweise:Die Mist-Greisslerei ist wieder geöffnet – kostenloser Hofmist für den Garten.Am 2. April findet wieder unser „vegan daheim“-Treffen am Hof statt.Und in unseren tierischen News erzählen wir von einer Studie, die zeigt: Menschen können die Emotionen von Affen erkennen und sogar unbewusst nachahmen.
Steve Carell shares details about his new comedy series ‘Rooster,' from the creators of ‘Ted Lasso' and ‘Shrinking.' Also, a closer look at how the hit show ‘Love Story' about John F. Kennedy Jr. and Carolyn Bessette-Kennedy is helping bridge the generation gap between teens and parents. Plus, Shop TODAY contributor Chassie Post shares a few products to get ready for spring, from wardrobe to home. And, chef Mario Carbone makes a vegetable spring risotto. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
Milan Italy is discussed by giving fun facts and then I give you information about risotto and polenta which are very popular in that section of Italy #Milan #Italy #polenta #risotto over 200 more episodes giving fun mind-blowing facts about different locations around the World and their cuisine can be found on your favorite Podcast platform, including Spotify, IHeartRadio, Amazon Music and many more or you can simply click this link https://learn-about-world-cuisine.simplecast.com
Die ausgebildete Meteorologin Wera Gruber ist seit vielen Jahren Teil der ORF-Wetterredaktion. Seit dem Abschied von Christa Kummer präsentiert sie ihre Wetterprognosen nun auch vor der Kamera. Bei uns serviert sie: Rote-Rüben-Risotto.
Lou und Jonas nehmen Dich mit auf eine kulinarische Reise durch die italienische Küche und zeigen, welche Weine zu klassischen Gerichten wie Pizza, Pasta oder Risotto wirklich passen. Du erfährst einfache Grundregeln fürs Pairing, welche Weine zu Tomatensauce, cremigen Saucen oder Desserts funktionieren und wie Du auch in gemischten Runden die passende Flasche wählst. Wein der Woche Wein-Genuss Orvieto Classico DOC – ein leichter, frischer Weißwein, der unkompliziert zu vielen italienischen Gerichten passt. Frage der Woche_ Ein Wein für alle – geht das bei Pizza & Pasta wirklich? „Ja, Allrounder wie Chianti oder Pinot Grigio funktionieren gut, perfekt für Gruppen, bei denen nicht jede:r dasselbe isst, aber keine Flasche zu kurz kommen soll.“ Genau das Richtige für Deine Weinprobe und zum Üben von Verkostungen: Das Cheers! Aromarad https://www.edeka.de/services/edeka-medien/cheers-podcast/index.jsp Lust auf den perfekten Weinmoment? Mit den Cheers! Weinplaylisten findest Du tolle Musik zu jeder Flasche Wein https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska Möchtest Du uns eine Frage stellen, etwas loswerden oder ein Thema vorschlagen? Dann schreib uns gerne an cheers@edeka.de. Wir freuen uns, von Dir zu hören – Cheers! Weitere Infos zu unserem Podcast findest Du unter edeka.de/cheers. Besuche uns auch gerne auf Instagram https://www.instagram.com/cheers_weinpodcast/. Altershinweis: Dieser Podcast beschäftigt sich mit Wein und hat einen Bezug zu Alkohol. Der Inhalt ist ausschließlich an Personen ab 16 Jahren gerichtet.
Ein mutmasslich durch Fussball-Fans gezündeter Feuerwerkskörper legt den Bahnverkehr um Lausanne zwei Tage lang lahm. Die Diskussion um Fan-Gewalt ist neu lanciert. Weitere Themen: · Bundesasylzentren: Es gibt harsche Kritik aus dem Tessin am geplanten Pilotprojekt zur getrennten Unterbringung auffälliger Asylsuchender in Balerna/Chiasso. Nach einem Treffen von dieser Woche mit Vertretern vom Kanton Tessin und den Gemeinden will das Staatssekretariat für Migration nun über die Bücher. Wir ordnen die Resultate ein und fragen, welche Erfahrungen aus Les Verrières im Kanton Neuenburg gezogen werden können. Dort wurde letztes Jahr ein ähnliches Projekt abgebrochen. · Konzertsaal im Tessin: Das Auditorio Stelio Molo in Lugano schliesst vorübergehend. Was bedeutet das für das Orchestra della Svizzera italiana und welche Bedeutung hat der wohl beste Konzertsaal des Tessins? · Fasnachtstraditionen: Im Tessin wird der Risotto gefeiert, im Wallis soll es eine bestimmte Fasnacht auf die UNESCO-Liste des Weltkulturerbes schaffen. Zu Gast: Eva Hirschi, freie Journalistin in Lausanne, und Gerhard Lob, freier Journalist im Tessin.
Milanese culinary history reflects the city's position as a prosperous crossroads in northern Italy, where fertile Po Valley agriculture met centuries of foreign rule, trade, and innovation. Rooted in Lombardy's rich plains, lakes, and alpine foothills, the cuisine emphasizes hearty, comforting ingredients like rice (introduced via ancient trade routes and cultivated extensively since Roman times), butter over olive oil, beef and veal from abundant cattle farming, dairy products, and slow-cooked preparations suited to cooler climates. From Celtic and Roman foundations—where Gauls and Insubrians coexisted with settlers who brought lamb and irrigation techniques—Milanese food evolved through medieval communes, Renaissance courts under the Visconti and Sforza families, and foreign dominations that layered influences: Spanish Habsburg rule from 1535 introduced spices and techniques, Austrian control in the 18th-19th centuries sparked debates over dishes like cotoletta, and broader European exchanges refined aristocratic tastes.Iconic dishes emerged from this blend of peasant practicality and bourgeois elegance. The cotoletta alla milanese—a breaded and fried veal cutlet—has ancient origins, documented as early as 1134 in records from Sant'Ambrogio Basilica listing "lombolos cum panitio" (breaded loins) served to canons. A 19th-century patriotic dispute with Austrians claiming it derived from Wiener schnitzel was settled when Marshal Radetzky, in a letter, confirmed that no such dish existed in Austria, affirming its Milanese primacy. Risotto alla milanese, the golden saffron-infused rice, carries a beloved legend from 1574: during the construction of Milan's Duomo, a Flemish glassmaker's assistant nicknamed "Zafferano" (saffron) for using the spice to tint stained glass was pranked by colleagues who added it to wedding rice as a joke—the vibrant, flavorful result became a sensation. While the tale persists, the first printed recipes appear in the early 1800s, such as in Giovanni Felice Luraschi's 1829 cookbook, solidifying its status as a refined staple often enriched with bone marrow and served as a luxurious side.Ossobuco alla milanese ("bone with a hole"), braised cross-cut veal shanks prized for their marrow, dates to the late 19th century as a winter comfort food from humble kitchens, though marrow-based braises echo medieval traditions. Traditionally paired with risotto alla milanese for a complete piatto unico (one-dish meal), it embodies rustic depth with the bright contrast of gremolata. Other hallmarks include panettone, the dome-shaped Christmas sweet bread with origins in the 15th century (legend ties it to a 15th-century baker's improvisation), cassoeula (a pork and cabbage stew), minestrone alla milanese, and mondeghili (Milanese meatballs repurposing leftovers). Butter, rice over pasta, and long-simmered stews distinguish it from southern Italian olive oil and tomato-driven fare. At the same time, influences from the Austrian (breaded meats), Spanish (saffron via trade), and French (refined techniques) periods elevated it beyond peasant roots.Milan's cuisine balances simplicity and sophistication, shaped by its role as a commercial hub and fashion/finance capital—today's trattorias preserve these traditions amid global influences, making dishes like risotto and ossobuco timeless emblems of Milanese identity.Chef Walter writes the content for this episodeMore PodcastsChef Walters Cooking SchoolProduced by SimVal MediaSubscribe Free to the FK Newsletter
Fluent Fiction - Norwegian: Lars' Risotto Revolution: A Love Story Amid Valentine's Chaos Find the full episode transcript, vocabulary words, and more:fluentfiction.com/no/episode/2026-02-03-23-34-02-no Story Transcript:No: Det var en kald vinterdag i den moderne forstaden, snøen lå som et teppe over hustakene og de små hekkene langs veiene.En: It was a cold winter day in the modern suburb, the snow lay like a blanket over the rooftops and the small hedges along the roads.No: Lars gikk med raske skritt mot den lokale matbutikken, mens han gikk i tanker om Valentinsdagen.En: Lars walked briskly towards the local grocery store, while he pondered about Valentine's Day.No: Butikken var fylt med folk som alle var på jakt etter de siste tingene de trengte til den spesielle dagen.En: The store was filled with people all looking for the last things they needed for the special day.No: Hyllene var pyntet i rosa og røde farger, med blomster og sjokolade stablet ved inngangen.En: The shelves were decorated with pink and red colors, with flowers and chocolates stacked at the entrance.No: Lars skulle handle inn til en middag for kjæresten sin, Ingrid.En: Lars was shopping for a dinner for his girlfriend, Ingrid.No: Lars var mer praktisk og innadvendt, og nå lurte han på om han kunne klare å lage noe spesielt nok for anledningen.En: Lars was more practical and introverted, and now he wondered if he could manage to make something special enough for the occasion.No: Han kjente på en viss usikkerhet.En: He felt a certain uncertainty.No: Henrik, hans venn, hadde blitt med for å gi råd, men Lars var ikke sikker på om Henriks forslag var det rette.En: Henrik, his friend, had come along to give advice, but Lars was not sure if Henrik's suggestions were the right ones.No: "Du vet, Ingrid liker jo italiensk mat," sa Henrik entusiastisk mens de vandret nedover midtgangen.En: "You know, Ingrid likes Italian food," said Henrik enthusiastically as they wandered down the aisle.No: "Du burde lage noe skikkelig fancy, noe som imponerer henne!En: "You should make something really fancy, something that impresses her!"No: "Lars nikket, men innenfor kjente han seg usikker.En: Lars nodded, but inside he felt unsure.No: Hva om han valgte feil ingredienser?En: What if he chose the wrong ingredients?No: Hva om det ble for ambisiøst og mislyktes?En: What if it was too ambitious and failed?No: Han vurderte å kjøpe en ferdigrett i stedet for å unngå katastrofe.En: He considered buying a ready-made meal instead to avoid catastrophe.No: Rundt dem pratet par ivrig om planene sine, mens de valgte kort og konfekt i stor stil.En: Around them, couples chatted eagerly about their plans while they selected cards and candy in great style.No: Ved grønnsaksseksjonen stoppet Lars opp og så på de friske tomatene.En: At the vegetable section, Lars stopped and looked at the fresh tomatoes.No: Han husket plutselig Ingrids favorittrett - tomatrisotto.En: He suddenly remembered Ingrid's favorite dish - tomato risotto.No: Han visste hvordan man gjorde det, og enda viktigere, det var laget med kjærlighet.En: He knew how to make it, and more importantly, it was made with love.No: Ingrid hadde alltid sagt at det var tanken og innsatsen som telte mest.En: Ingrid had always said that it was the thought and effort that counted most.No: "Jeg tror jeg går for risottoen," sa Lars bestemt til Henrik, som hevet et øyebryn men smilte bifallende.En: "I think I'll go for the risotto," said Lars decisively to Henrik, who raised an eyebrow but smiled approvingly.No: Så, mens han la tomater, ris og parmesan i kurven, kjente Lars en gryende selvtillit.En: So, as he put tomatoes, rice, and parmesan in the basket, Lars felt a budding confidence.No: I stedet for å stresse over perfeksjon, ville han lage noe med sin egen vri, noe som speilet hans følelser for Ingrid.En: Instead of stressing over perfection, he would make something with his own twist, something that reflected his feelings for Ingrid.No: Det var en typisk travel dag i forstadsbutikken, men Lars følte en ro.En: It was a typical busy day in the suburban store, but Lars felt a calm.No: Han hadde valgt å stole på sine egne instinkter, og det skapte en liten revolusjon i hjertet hans.En: He had chosen to trust his own instincts, and it created a little revolution in his heart.No: Da han og Henrik forlot butikken med posene fulle, virket den lykksalige latteren i luften ekstra herlig.En: As he and Henrik left the store with bags full, the blissful laughter in the air seemed extra delightful.No: Denne Valentinsdagen ville ikke bare handle om den perfekte rett, men om en oppriktig gest av kjærlighet.En: This Valentine's Day would not just be about the perfect dish, but about a sincere gesture of love.No: Lars hadde lært at det viktigste var ikke perfeksjon, men innsatsen og følelsene bak den.En: Lars had learned that the most important thing was not perfection, but the effort and the feelings behind it.No: Med det begynte en ny selvsikkerhet å blomstre i ham, mye som de første vårblomstene under snøteppet.En: With that, a new confidence began to bloom in him, much like the first spring flowers under the snow blanket. Vocabulary Words:pondered: gikk i tankerbriskly: med raske skrittsuburb: forstadenshelves: hyllenedecorated: pyntethedges: hekkeneoccasion: anledninguncertainty: usikkerhetaisle: midtgangenenthusiastically: entusiastiskimpresses: imponererambitious: ambisiøstcatastrophe: katastrofeverted: unngåhesitated: ble usikkerreflection: speiletgesture: gestconfident: selvsikkerinstincts: instinkterrevolution: revolusjonchatted: prateteagerly: ivrigbudding: gryendeblanket: teppeblissful: lykksaligecalm: rotrusted: stole påeffort: innsatsenfancy: skikkelig fancysincere: oppriktig
In deze aflevering praat Benjamin met toetsenist Pablo Rizo, bassist Mees Booden en drummer Dries Verheesen van het trio RISOTTO. Ze maken muziek die wordt omschreven als 'Synth-Funk-Bop' en brengen deze week hun debuut EP 'This Is A Synthervention' uit.
Phoebe Gates and Sophia Kianni's Phia raises $35M to ‘make shopping fun again' Also, designed to autonomously resolve help desk tickets, Risotto has raised $10 million in seed funding in a round led by Bonfire Ventures. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Jon Summers, The Motoring Historian, discusses his experience attending the Las Vegas Concours, an extravagant car show held in conjunction with other motoring events like SEMA and the Formula 1 Las Vegas Grand Prix. He shares his journey driving a half-million-mile F-250 Powerstroke pickup truck to the event and reflects on the unique aspects of the Las Vegas venue. He describes the show fields featuring high-caliber and rare cars, including supercars, hypercars, and classic models. Jon also mentions engaging with various car enthusiasts and celebrities, and highlights the convenience and appeal of having the event in a city like Las Vegas. The episode emphasizes the educational and diverse nature of the event, comparing it to other esteemed car shows such as Pebble Beach. ===== (Oo---x---oO) ===== 00:00 Las Vegas Car Culture 01:31 The Las Vegas Concours Experience 05:34 Show Fields and Car Highlights 09:12 Unique Cars and Personal Encounters 14:09 Reflections on the Event 17:58 The Drive to Vegas 20:08 Pre-Show Party and Social Interactions 26:20 Meeting Automotive Celebrities 30:34 Conclusion and Acknowledgements ==================== The Motoring Podcast Network : Years of racing, wrenching and Motorsports experience brings together a top notch collection of knowledge, stories and information. #everyonehasastory #gtmbreakfix - motoringpodcast.net More Information: Visit Our Website Become a VIP at: Patreon Online Magazine: Gran Touring Follow us on Social: Instagram Jon Summers is the Motoring Historian. He was a company car thrashing technology sales rep that turned into a fairly inept sports bike rider. On his show he gets together with various co-hosts to talk about new and old cars, driving, motorbikes, motor racing, motoring travel. Copyright Jon Summers, The Motoring Historian. This content is also available via jonsummers.net. This episode is part of the Motoring Podcast Network and has been republished with permission.
Para celebrar la victoria del Albacete contra el Real Madrid y el cumpleaños del ingeniero Montes (Francesco di Montagna), David de Jorge nos enseña cómo cocinar un delicioso arroz con ingredientes manchegos. Antes de ello, ha hablado con Miguel Ángel Sahuquillo, panadero de Villamalea (Albacete). Quien con motivo del partido contra el Real Madrid, preparó y vendió junto a su mujer un 'chorimorci' (bocadillo de chorizo y morcilla típico de la región) conmemorativo con ánimos para el equipo. Al interior de morcilla y chorizo se une la decoración exterior, con un "Aúpa Alba" y el escudo del club elaborados con cacao.
Dai nostri archivi, una ricetta primaverile di Stefano Barillà, chef viterbese del ristorante Bar Taralli di Melbourne.
Boards have become a unique discipline and culture within climbing, so we created a recurring podcast focused on the latest things happening in board climbing and what it means for our sport from industry veterans and board lovers: Michael Rosato (Director of Marketing at Tension), Benn Wheeler, and Joshua Horsley.Patreon Bonus Content (join Patreon for extended cut):Benn's Favorite Shoes for Board ClimbingMost Iconic Board Climbs (and why climbs become iconic)Everyone's Favorite and Least Favorite TB2 HoldsSHOW NOTES:StoneLine Podcast w/ Ben Moon: https://www.youtube.com/watch?v=Z2W8P-tKM40Quantum Board Session w/ Adam Ondra and Stefano Ghisolfi: https://youtu.be/j-PMLkanWCQ?si=MdNKzok20A6IBPeDBoard Lords #9: https://youtu.be/xJcj99-_UVw?si=oiUbUzWUTXvFyAOLLumo board: https://www.lumoclimbing.com/Shiny Wall: https://shinywall.com/en/standard-max-full/Join Patreon: HERE Follow us on Instagram: HERE Visit our podcast page: HERE
We finish one year and start the next with an ode to good food. Emilia Fox is an English actress and presenter. She is best known for playing Dr Nikki Alexander in the popular long-running TV series Silent Witness, a role she has been playing since 2004, when Nick was still at university and Angela was on TV with Gordon Ramsay in Hell's Kitchen. Emilia is with us to chat about the upcoming series of the show (its 29th!!) which lands on BBC One and BBC iPlayer in early 2026. But before that, we have (just enough) time to go through Emilia's likes and dislikes, which have been made into a novella with a limited print run... of three. Emilia is passionate about seasonal and Italian food, and could eat roast chicken every day, so immediately enters into Angela's good books. We begin the show by serving a perfectly chilled vodka martini with a twist. This is followed by a butternut & toasted pumpkin seed risotto, paired with a glass of Ricossa Barbera Appassimento Piemonte DOC. There's no need for rice fear as Angela guides Emilia and Nick through her risotto method and top tips. This is a heart-warming dish, recipe and guest with which to start 2026. We get Emilia's love of great food, her stories of being a (very sackable) waitress and how she deals with dead bodies on set. Plus, a few thoughts for potential New Year's resolutions. Bellissimo! You can watch full episodes of Dish on YouTube and, new for this season, on Spotify. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions Learn more about your ad choices. Visit megaphone.fm/adchoices
Ricetta Risotto al prosecco e radicchioLivello A1Primo piatto di Natale Buongiorno cari amici e amanti dell'italiano e benvenuti al nostro nuovo episodio.Continua la nostra serie dedicata al Natale e come promesso oggi vi spiego la ricetta per un buon primo piatto che potete cucinare o alla Vigilia di Natale il 24 di dicembre o anche lo stesso giorno di Natale, il 25 dicembre e vi do qui la ricetta del risotto al prosecco e radicchio.Per capire meglio la ricetta vi spiego prima le parole difficili che troveremo. Cominciamo con due abbreviazioni (Abkürzungen) Igp sta per Indicazione Geografica Protetta e significa che un prodotto ha una qualità o una caratteristica unica legata alla zona in cui è prodotto. È una certificazione europea che conferma che un particolare prodotto proviene proprio da una zona o da un territorio, per esempio il vino Barolo che viene dai vigneti della valle del Barolo oppure il formaggio Parmigiano Reggiano che viene prodotto proprio nella zona di Parma.Una seconda abbreviazione è Doc che vuol dire Denominazione di Origine Controllata. Stessa cosa come sopra, ma è usata soprattutto per i vini, certifica che un vino viene da una particolare zona, segue regole di produzione precise e rispetta regole fissate.Lo Squaquerone e la Casatella sono due formaggi morbidi. Lo Squaquerone viene dalla regione Emilia Romagna e la Casatella viene dal Veneto e particolarmente dalla zona dl Treviso. Sono tutti e due formaggi morbidi, dal sapore delicato.Il lardo è un salume ed è fatto quasi tutto di grasso. Viene dalla schiena del maiale e di solito si mangia come un prosciutto o un salame.Cartoccio è un foglio di alluminio in cui si mettono gli alimenti per cuocerli al forno. (In Folie gegart/baked in foil).Battere è l'azione di rendere più sottile un pezzo di carne o un salume con un attrezzo solitamente in legno. (Klopfen/to pound).Stufare è quello che si fa quando si cuoce il risotto. Prima si mette il riso in pentola e lo si fa cuocere fino a quando diventa trasparente (dünsten/to steam).Casseruola è un tipo di pentola con i lati alti e i manici (Kasserolle/saucepan).Trasparente è un aggettivo e descrive una cosa che non ha colore ma attraverso la quale si può vedere (durchsichtig/transparent).Tostare è un po' come stufare. È l'azione di cuocere per breve tempo una verdura o il riso fino a farla diventare trasparente (andünsten, anrösten/to roast). Mantecare è l'azione di aggiungere un grasso tipo burro o formaggio a un piatto e mescolare facendo amalgamare tutti gli ingredienti insieme (cremig rühren/to stir in butter or cheese). Va bene, ora siete pronti per ascoltare la ricetta e cominciamo con gli ingredienti: 600 g Radicchio Rosso di Treviso 420 g Riso Vialone Nano Veronese Igp 150 g Prosecco di Conegliano Valdobbiadene Doc 150 g Casatella Trevigiana Dop oppure formaggio squaquerone 100 g Cipolla bianca 80 g Lardo a fettine sottili 1,5 litri di brodo vegetale Sale Ora vediamo il procedimento: Mettete per prima cosa le foglie di radicchio lavate e asciugate su un foglio di carta da forno alternate con 60 grammi di fette di lardo, bagnate con 50 g di Prosecco, chiudete la carta formando un cartoccio. Infornate in forno cià caldo a 170° C per 25 minuti. Nel frattempo preparate il risotto: tagliate la cipolla a cubetti molto, molto fini, battete il lardo rimasto. Fate stufare cipolla e lardo in una casseruola a fuoco dolce fino a quando la cipolla diventa trasparente.Aggiungete poi il riso, tostatelo per 1 minuto, mescolando di tanto in tanto per non farlo bruciare. Aggiungete il Prosecco rimasto e lasciate evaporare l'alcol per un paio di minuti. Fate cuocere per circa 15 minuti, aggiungendo a poco a poco 1,5 litri di brodo bollente e mescolate. Aggiustate di sale.Mantecate con la casatella tagliata a pezzi o lo squaqueroneo altro formaggio morbido. Quando il risotto è cotto aggiungete il radicchio cotto e servite.Vi è piaciuta la ricetta? Io vi aspetto per il prossimo episodio e una nuova ricetta e la prossima sarà un secondo.Grazie amici per l'ascolto e a presto. Ciao, ciao da Luisa!...- The full transcript of this Episode (and excercises for many of the grammar episodes) is available via "Luisa's learn Italian Premium", Premium is no subscription and does not incur any recurring fees. You can just shop for the materials you need or want and shop per piece. Prices start at 0.20 Cent (i. e. Eurocent). - das komplette Transcript / die Show-Notes zu allen Episoden (und Übungen zu vielen der Grammatik Episoden) sind über Luisa's Podcast Premium verfügbar. Den Shop mit allen Materialien zum Podcast finden Sie unterhttps://premium.il-tedesco.itLuisa's Podcast Premium ist kein Abo - sie erhalten das jeweilige Transscript/die Shownotes sowie zu den Grammatik Episoden Übungen die Sie "pro Stück" bezahlen (ab 20ct). https://premium.il-tedesco.itMehr info unter www.il-tedesco.it bzw. https://www.il-tedesco.it/premiumMore information on www.il-tedesco.it or via my shop https://www.il-tedesco.it/premium
Due ricette strepitose con la nostra Queen del risotto, Valentina Jennarelli.Ascolta il podcast e... Buone Feste!
durée : 00:02:23 - La recette du risotto de pomme de terre de La Popote Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.
Support my small business and give a gift that truly feels personal this year. Since it's Small Business Saturday, I'm sharing the sweetest idea to surprise the home cook in your life. A full year of COOKforTWO for the cost of just ten months, only 99.99, and it even comes with an adorable carved wooden spoon so you have something to wrap and give on the day. It's thoughtful, useful, and supports a creator you love.I'm also talking about a simple Italian themed dinner that's perfect when you have people coming over. This idea actually started in an email exchange with podcast-listener Sharon, and it turned into one of those easy meals that feels warm and inviting without asking much of you in the kitchen.And then my guest today is my good friend and recipe developer extraordinaire, Jill Hough. She's sharing her Herbed Pumpkin Risotto, a dish that has become one of my go-tos at this time of year. She talks us through using a fresh pie pumpkin to make this delicious dish, and she tells us about her informative and helpful newsletter too.It is a cozy, food filled episode with gifts, good ideas, and a truly delicious recipes you'll want to make as soon as possible.Jill's Recipe: Herbed Pumpkin RisottoJill's WebsiteJill on InstagramSubscribe to Jill's NewsletterChristine's Links:COOKforTWO Gift Membership with Adorable Wooden Spoon :)15+ Ways to Use Leftover Cranberry Sauce21+ Ways to Use Leftover GravyEasy Lasagna CasseroleAmbitious Kitchen Garlic BreadMy Air Fryer Garlic BreadThe Mediterranean Dish Prosciutto and MelonRoasted Asparagus and Parmesan AppetizerEasy Pork and Beef MeatballsClassic Mulled WineEmail Me! CookTheStory@gmail.comSubscribe to the PodcastJoin the ROTD Facebook Group, TikTok, or InstagramWebsites: CookTheStory.com and TheCookful.comChristine's Newsletter
durée : 00:01:49 - Les goûts d'ici en Béarn Bigorre Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.
Von der Lehre im Service zum Hoteldirektor eines Fünf-Sterne-Ressorts in Vietnam. Die Karriere von Claudio Schibli führt steil nach oben. Seit 18 Jahren lebt der Aargauer in Asien und kennt die Hotelbranche in der asiatischen Kultur durch und durch. Claudio Schibli aus Dottiken (AG) hat sich in Vietnam seinen Traum verwirklicht. Auf der Insel Phu Quoc führt der 47-Jährige seit über sechs Jahren ein Luxushotel mit über siebenhundert Zimmern. Claudio Schibli absolvierte die Hotelfachschule Belvoirpark in Zürich und wagte 2008 den Schritt nach Asien. Seither arbeitet er in der Hotellerie und lernte, dass beruflicher Erfolg in Asien nicht nur Fachwissen ist, sondern auch kulturelles Feingefühl verlangt: «Die grösste Herausforderung war, lokale Gewohnheiten und Denkweisen zu verstehen und vor allem zu respektieren.» Risotto auf Vietnamesisch Claudio Schibli steht als Hoteldirektor an vorderster Front. Oft auch in der Küche. Dort bringt er seinen Köchen die europäische Esskultur näher: «Sie sind sehr offen, neues auszuprobieren. Ich habe zwei Köche, die sich besonders für europäische Küche interessieren.»
Thank you to everyone who tuned into my live video on Tuesday night! I had a good time making some of my favorite recipes from the “True North Cabin Cookbook Vol 2” If you missed it you can watch the video above!I'll be signing books at these locations if you want to pick up a signed copyHere are the recipes we made!Pomegranate Old Fashioned from the “True North Cabin Cookbook Vol 2”Pomegranate Old Fashioned Ingredients* 1 Tbsp Pomegranate seeds* 2 oz Pomegranate juice* ¼ teaspoon maple syrup* 2 ox Bourbon* 4 dashes orange butters* Orange slice for garnishInstructions* Muddle the pomegranate seeds with the pomegranate juice, maple syrup and orange bitters* Add bourbon and shake in a cocktail shaker to combine* Pour over rocks glass with ice and garnish with an orange sliceRoasted Brussels Sprouts:Ingredients* 3-4 Cups Brussels Sprouts, cut in half or quarters* Tbsp olive oil* Teaspoon kosher salt* 1/4 cup Fig Jam, or you can substitute Apricot Jam, Orange Marmalade, or other jam* 1 Tbsp Balsamic Vinegar or Pomegranate MolassesInstructions* Toss Brussels Sprouts in olive oil and salt and roast in a 400 degree oven for 30 minutes* Toss with the jam and the vinegar and roast for another 10 minutesInstant Pot 5 Minute RisottoGet the recipe here!Scallops With Oven-Baked RisottoIngredientsFor the Risotto* 1 1/2 cups Arborio Rice* 4 cups chicken stock* 1/2 cup diced onion* 1 large garlic cloves minced* 3 Tbsp butter diced into 6 chunks* 1 teaspoon black pepper* 1 teaspoon salt* Zest of one lemon* 3 Tbsp lemon juice* 1/3 cup Parmesan Cheese* 1 Tbsp chopped parsley* 3 Tbsp chopped DillFor the Scallops* ½ cup flour* 1 tsp paprika* ½ tsp. Lawry's seasoned salt* ½ tsp. pepper* pinch of sugar* 1/4 cup butter* 1/4 cup dry white wine* 4 Tbsp lemon juice* 16 large Day Boat Scallops patted dryInstructionsFor The Risotto* Preheat oven to 350* In a 10-inch oven safe skillet or pot with a lid, add the rice, stock, onion, garlic and butter* Cover the pot with tin foil and the lid of the pot and bake for 45 minutes* Remove the pot from the oven and start the broiler preheating for the Scallops* Add pepper, salt, lemon zest, lemon juice, and 1/3 cup parmesan cheese to the rice pot and vigorously stir for 3 minutes, combining all the ingredients and blending the risotto until creamy. If the mixture seems dry, you can add additional broth or cream a few Tbsp at a time until you get the consistency and creaminess you desire. Cover the pot and let rest until the scallops are done.* Right before serving and plating, stir fresh herbs into the riceFor The Scallops* Preheat the broiler* Mix all dry ingredients in a plastic bag.* Melt butter in a baking dish under the broiler. Add the wine and lemon juice.* Toss scallops in dry ingredients – shake until coated.* Put scallops in a buttered baking dish and spoon a teaspoon of butter over each scallop.* Broil for 4-6 minutes until no longer opaque and cooked through* Serve the scallops alongside the risotto with fresh lemon slices and the broiled butter spooned over both the scallops and drizzled over the risottoPecan Pie BarsGet the recipe hereThanks for cooking along! If you like these recipe please share and like by clicking the heart below.November 18 5-8 pM Fitgers DuluthAuthor Talk and Recipe Tasting collaborative event between The Bookstore at Fitger's, Duluth Kitchen & The Boat Club.The Boat Club, 600 E Superior Street, Duluth, MN 55802Get your ticketNovember 19, 6:30-8 PM Knife Sharpening and Book Signing Event VivrontA fall gathering for home cooks, flavor seekers, and anyone who knows the joy of a sharp knife and a good story.4948 France Ave S, Edina, MN 55410Get TicketsThanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share it. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe
Thank you to everyone who tuned into my live video on Tuesday night! I had a good time making some of my favorite recipes from the “True North Cabin Cookbook Vol 2” If you missed it you can watch the video above!I'll be signing books at these locations if you want to pick up a signed copyHere are the recipes we made!Pomegranate Old Fashioned from the “True North Cabin Cookbook Vol 2”Pomegranate Old Fashioned Ingredients* 1 Tbsp Pomegranate seeds* 2 oz Pomegranate juice* ¼ teaspoon maple syrup* 2 ox Bourbon* 4 dashes orange butters* Orange slice for garnishInstructions* Muddle the pomegranate seeds with the pomegranate juice, maple syrup and orange bitters* Add bourbon and shake in a cocktail shaker to combine* Pour over rocks glass with ice and garnish with an orange sliceRoasted Brussels Sprouts:Ingredients* 3-4 Cups Brussels Sprouts, cut in half or quarters* Tbsp olive oil* Teaspoon kosher salt* 1/4 cup Fig Jam, or you can substitute Apricot Jam, Orange Marmalade, or other jam* 1 Tbsp Balsamic Vinegar or Pomegranate MolassesInstructions* Toss Brussels Sprouts in olive oil and salt and roast in a 400 degree oven for 30 minutes* Toss with the jam and the vinegar and roast for another 10 minutesInstant Pot 5 Minute RisottoGet the recipe here!Scallops With Oven-Baked RisottoIngredientsFor the Risotto* 1 1/2 cups Arborio Rice* 4 cups chicken stock* 1/2 cup diced onion* 1 large garlic cloves minced* 3 Tbsp butter diced into 6 chunks* 1 teaspoon black pepper* 1 teaspoon salt* Zest of one lemon* 3 Tbsp lemon juice* 1/3 cup Parmesan Cheese* 1 Tbsp chopped parsley* 3 Tbsp chopped DillFor the Scallops* ½ cup flour* 1 tsp paprika* ½ tsp. Lawry's seasoned salt* ½ tsp. pepper* pinch of sugar* 1/4 cup butter* 1/4 cup dry white wine* 4 Tbsp lemon juice* 16 large Day Boat Scallops patted dryInstructionsFor The Risotto* Preheat oven to 350* In a 10-inch oven safe skillet or pot with a lid, add the rice, stock, onion, garlic and butter* Cover the pot with tin foil and the lid of the pot and bake for 45 minutes* Remove the pot from the oven and start the broiler preheating for the Scallops* Add pepper, salt, lemon zest, lemon juice, and 1/3 cup parmesan cheese to the rice pot and vigorously stir for 3 minutes, combining all the ingredients and blending the risotto until creamy. If the mixture seems dry, you can add additional broth or cream a few Tbsp at a time until you get the consistency and creaminess you desire. Cover the pot and let rest until the scallops are done.* Right before serving and plating, stir fresh herbs into the riceFor The Scallops* Preheat the broiler* Mix all dry ingredients in a plastic bag.* Melt butter in a baking dish under the broiler. Add the wine and lemon juice.* Toss scallops in dry ingredients – shake until coated.* Put scallops in a buttered baking dish and spoon a teaspoon of butter over each scallop.* Broil for 4-6 minutes until no longer opaque and cooked through* Serve the scallops alongside the risotto with fresh lemon slices and the broiled butter spooned over both the scallops and drizzled over the risottoPecan Pie BarsGet the recipe hereThanks for cooking along! If you like these recipe please share and like by clicking the heart below.November 18 5-8 pM Fitgers DuluthAuthor Talk and Recipe Tasting collaborative event between The Bookstore at Fitger's, Duluth Kitchen & The Boat Club.The Boat Club, 600 E Superior Street, Duluth, MN 55802Get your ticketNovember 19, 6:30-8 PM Knife Sharpening and Book Signing Event VivrontA fall gathering for home cooks, flavor seekers, and anyone who knows the joy of a sharp knife and a good story.4948 France Ave S, Edina, MN 55410Get TicketsThanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share it. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe
Una ricetta primaverile dello chef viterbese del Bar Taralli di North Melbourne che sfrutta "la regina delle erbe".
#acıtatlımayhoş Aylin Öney Tan, İran mutfağından İtalya ve İspanya'ya geçiyor, Milano usulü safranlı risotto ile İspanyolların geleneksel yemeği safranlı paella tariflerini anlatıyor, safran ve diğer baharatlarını, püf noktalarını sıralıyor.
Lorenzo Fiori shares a traditional Milanese recipe for "rice with saffron" (risotto alla Milanese), often served at La Scalagala dinners, describing it as delicious and creamy with parmesan cheese. He recommends pairing it with Italian wines like Barolo or Barbaresco from Piedmont. Fiori also discusses Italy's economic concerns regarding political instability in France and Germany, and the ongoing international interest in NATO events. MILAN
A cosy dish that tastes of warmer weather thanks to Kelly Gibney. Tinned cherry tomatoes are such a brilliant way to get that bright taste of summer all year round. Here they are the star of a simple risotto, along with melting chunks of fresh mozzarella and a splash of balsamic vinegar. A drizzle of extra virgin olive oil is the lovely way to garnish each bowl.
Alex Confer from Risotto joins the pod this week to discuss IT career development and what it's like to move to the world of startups. The conversation also touches on how to evaluate what AI is good for in 2025 including what's practical, what's not, and how to put things together. Hosts: Tom Bridge - @tbridge@theinternet.social Marcus Ransom - @marcusransom Selina Ali - LinkedIn Guests: Alex Confer - LinkedIn Links: The Katering Show - Hot Wet Rice https://www.youtube.com/watch?v=4yr_etbfZtQ Form follows function - https://en.wikipedia.org/wiki/Form_follows_function Alex on the Mac Admins slack - @aconfer https://tryrisotto.com/ Avoiding brainrot and keeping mental friction: https://pauljun.substack.com/p/anti-slop-and-anti-brainrot Sponsors: Kandji 1Password Nudge Security Material Security Watchman Monitoring If you're interested in sponsoring the Mac Admins Podcast, please email podcast@macadmins.org for more information. Get the latest about the Mac Admins Podcast, follow us on Twitter! We're @MacAdmPodcast! The Mac Admins Podcast has launched a Patreon Campaign! Our named patrons this month include Weldon Dodd, Damien Barrett, Justin Holt, Chad Swarthout, William Smith, Stephen Weinstein, Seb Nash, Dan McLaughlin, Joe Sfarra, Nate Cinal, Jon Brown, Dan Barker, Tim Perfitt, Ashley MacKinlay, Tobias Linder Philippe Daoust, AJ Potrebka, Adam Burg, & Hamlin Krewson
Una ricetta tratta dall'ultima stagione del programma televisivo "Luca's key ingredient" su SBS.
Scarica subito il PDF regalo della ricetta: https://bit.ly/46x59ISVuoi migliorare il tuo italiano… cucinando? In questo video ti preparo un piatto raffinato ma facile da fare: risotto allo zafferano e gamberi, cremoso, profumato e pieno di sapore.Segui la ricetta passo dopo passo, impara nuovi vocaboli di cucina e ascolta l'italiano autentico mentre prepari qualcosa di davvero speciale! È il modo perfetto per unire gusto e lingua.
As the title suggests, The Great Leader is rightly worried about Italy's risotto production... But why?! The reason might shock you! Plus, Steve invents something (he doesn't) and it looks as though somebody has finally explained 'that'.Please send your listener comments to Danny@radiox.co.ukThis week's podcast is dedicated to Matt.Thank you.
In this episode of Hey Sis, Eat This, Whitney and Courtney catch up after Whitney's European adventures, including a trip to Italy, Cannes and Copenhagen. Whitney recounts her most memorable travel moments including a panty dropper basil risotto in France with Daddy Ashley, biking in Copenhagen to the incredible Reffen food hall and a thrilling gin and tonic fueled rollercoaster ride at Tivoli Gardens. Courtney dives into the dinner party she hosted with Momma Ashley for her daughter Vivi's 6th grade graduation. Momma Ashley was determined to make her famous mustard shrimp which calls for tarragon vinegar. After visiting five grocery stores to finally find this must have ingredient, the shrimp didn't turn out as expected, leaving her wondering if the universe was telling her to skip the dish altogether. Court also recounts a recent dinner at a hot pot restaurant with her good friend Lisa Ling. With a condiment bar full of delicious options and a noodle-making performance topped off with a larger than life dancing panda bear. The episode wraps with Courtney and Whitney discussing their plans for a summer birthday celebration with a Mexican fiesta, loaded with Court's guilty pleasure of queso! What you'll hear: What we've been cookin', who we've been entertainin', and any kitchen conundrums of the week... often in our Momma's Texas accent Chatting with siblings about what it was like around their dinner table growing up, favorite family recipes and stories that celebrate moms Interviews with celebrity chefs, restaurateurs, and culinary entrepreneurs about the influence and inspiration from their moms Weekly recipes from us and our guests posted out the Hey Sis, Eat This website - Website: https://www.heysiseatthis.com - Recipes from our Us and Our Guests: https://www.heysiseatthis.com/our-recipes - Call into the Hey Sis Hotline: 1-866-4 HEY SIS or 1-866-443-9747 - Email: hello@heysiseatthis.com - Instagram: https://www.instagram.com/heysiseatthis/ - Facebook: https://www.facebook.com/heysiseatthis - YouTube: https://www.youtube.com/@heysiseatthi
The Quickfire Queens -- Gia, Nicole, and Naomi -- are BACK to talk about Top Chef Season 22. We've hit the Delta skies to head over to MILAN and become Olympic gold medalists of Risotto and Pissing Off Tom. Learn more about your ad choices. Visit megaphone.fm/adchoices
Abra Berens, cookbook author and culinary director at Granor Farm in Three Oaks, offered a risotto recipe that works as the perfect catchall for your farmers market finds this spring. After you hear her tips, find the full recipe below: Spring Risotto This risotto can absorb any random spring vegetables like asparagus or ramps even baby carrots or radish. I just slice them thinly or into a small dice and then add in place of the peas. The broth is a great way to use up old parmesan rinds, but isn’t strictly necessary. 1 onion, sliced thinly 4 cloves garlic, minced ½ cup dry white wine 1 ½ cup risotto rice 8 cups water, parmesan broth, or stock, brought to a boil 2 cups shelled peas, fresh or frozen 1 lemon, zest and juice In a large frying pan, heat a glug of olive oil over medium heat Add the onion and garlic with a hefty pinch of salt and sweat until soft but not browned Add the wine and reduce until dry Add the rice and toast for a couple of minutes Add a ladle full of hot liquid to the rice and stir continuously until the liquid is absorbed Continue with an additional ladle of liquid and stir until that is absorbed Continue adding ladle after ladle of liquid allowing to absorb fully between additions When the rice is 90% cooked, add the peas and an additional ladle of liquid Finish with the lemon zest and juice along Taste and adjust seasoning as desired To serve finish with a hefty glug of olive oil and any herbs or pea shoot over the top See omnystudio.com/listener for privacy information.
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