About and the Mother Dish Technique
About Risotto
Let’s talk about risotto; both traditional risotto and how I’ve come to make risotto using brown rice and the oven.
Risotto Mother Dish Technique
Risotto is a mother dish. To master a mother dish means that you can take what you know and use it to make a huge variety of dishes. I make risotto a couple times a month, always leveraging ingredients that are in season, regardless of the season. This is the only risotto recipe you will ever need!
Individual Risotto Recipes
Beet Stem Risotto with Roasted Beets and Braised Beet Greens
Sometimes you get really lucky and get a bunch of beets with gorgeous roots, greens, AND stems. Beet stems are tender and flavorful, but often not substantial enough to receive special treatment. I usually just include them when I cook up the greens. But sometimes they are substantial and deserve their own treatment.
Peach Risotto with Crispy Prosciutto
Peaches are obvious choices in sweet preparations, but I love to use them to bring their tangy sweetness to savory dishes. This recipe is a great example with peaches playing with a background of aromatics, side by side with basil and Parmesan, and topped with crumbled prosciutto “chips.”
Fava Bean and Snap Pea Risotto with Chèvre and Mint
Fava beans are a spring treat. Their season is short. Enjoy them in this brown rice risotto along with sugar snap peas, chèvre and mint.
Roasted Carrot Risotto with Carrot Top Pesto
A root to leaf risotto recipe utilizing both the roots and the tops of farm or garden fresh carrots. Brown rice ups the nutrition and utilizing the oven simplifies the risotto.
Sweet Potato and Kale Risotto
This delicious and nutritious risotto uses an enameled cast iron Dutch oven and short grain brown rice, and of course, sweet potatoes and kale.