Mushrooms and red wine create layers of savory flavor in this creamy, irresistible risotto. Mushrooms appear in various Italian and Jewish-Italian risottos, and it’s no wonder. They produce an almost meaty taste, especially with the wine and onions, and wonderful texture. It’s all deeply and warmly comforting, and satisfying enough to be a main dish. […]
Spinach Arancini
April 13, 2022 · by
Rice laced with spinach and cheese and fried—spinach arancini bring home a delightful taste of Sicily. That’s where I first tried this version of deep fried risotto balls a couple of years ago when we visited to explore some of my Sicilian roots. The treat—shaped as big as oranges, ovals, or pears in the case […]
Baby Artichoke Risotto
March 31, 2016 · by
The Venetian Jewish ghetto turned out to be a surprising cultural crossroads and culinary mixing bowl—and one of the many dishes adapted and enjoyed by Venice’s Jews was artichoke risotto. 2016 marked 500 years since the creation of the ghetto, and this mild, creamy dish seemed a fitting tribute. Below is the article I wrote […]
Smoked Gouda Risotto Balls
November 24, 2015 · by
Looking for Hanukkah ideas? Try this special version of my rice and cheese balls, which landed on the Jewish Food Experience’s “Top 10” List—the fried foods to explore after you’ve had your fill of latkes and sufganiyot. And although these Italian-inspired delicacies make a good fit for the deep-fried holiday, they are delicious anytime.
Butternut Squash Bomba di Riso (Rice Casserole)
November 2, 2015 · by
Every year I seem to find a new way to love butternut squash, and this year it’s as part of my new recipe, Butternut Squash Bomba di Riso. It’s an Italian-style risotto rice casserole that I originally developed for Sukkot but that would warm up any cool night. Below is the article I wrote for The […]
