Risotto is one of my favorite things to make, when I have actual time to cook. It’s perfect for a dinner party because—while it needs tended constantly—it’s an easy job to just constantly stir and drink wine, one you can hand off to a guest to help them feel useful. It’s soothing, and the end result is delicious.
But you can NOT rush risotto. It’s a bad idea. And sometimes you want something a little less hands-on, and less time-consuming. I’ll admit, I was skeptical about risotto made in the oven. But baby—I’m a believer!
This particular recipe ticks all my boxes anyway. Roasted cauliflower? Check. Cheesy risotto goodness? Check. Healthy spinach and indulgent fried sage? Check and check.
Honestly I wouldn’t go out of your way to make the fried sage if you don’t have it on hand. It’s nice, but isn’t critical to the recipe and adds cost. Also, while it’s plenty satisfying on its own, you could certainly add some meat if necessary (like chicken sausage or roasted chicken), though it certainly doesn’t need it.READ THE POST
This recipe is the perfect blend of hearty winter fare and bright spring veggies…
It’s kind of weird that I’ve never made a risotto primavera, given my love of risotto. But when I was home for Passover this year, we were trying to come up with a delicious side dish and my mom mentioned risotto. We thought about all the veggies we had, and all the fresh herbs, and I decided that it was the perfect idea.
I’ve said this a million times, but people always think risotto is so difficult. But it’s not! It just needs a little TLC…you can’t rush it, but 90% of risotto is in gently stirring. You get too rough with it, try to turn the heat way up to rush it, and that’s when things go south.
Plan for an hour. But it’s an hour of stirring, drinking wine, talking to guests—it’s the perfect dinner party dish.READ THE POST