Have you ever thought asparagus could be used to make risotto? To my surprise, "asparagus risotto" is a traditional first course in Italy. The green asparagus mixed with white rice, the color attracts me already. How about the flavor? I had the experience that I cooked this dish for continued three days.
"Mushroom ball" is the cute name i call this dish usually. That cute appearance also present us good taste, a very good choice as snack(side dish) when friends gathering time. Personally, i like big big mushroom, that easy to fill in the crabmeat, and give u more time to meet the requirement from your mouth and stomach.
The laichichi.com staff uses many references to ensure the most authentic execution of the classical recipes and to get inspiration for the original recipes featured on the site. This article introduces the books we use most often.
Il Cucchiaio d'Argento
One of the most common cookbooks in Italian homes. The book covers both traditional Italian recipes and Italian adaptations of international dishes common in Italy. Also available in English.
Creative spirit and particular uses, pasta present us a colorful world in vivid way. They range from tiny pasta for soup to large pasta for stuffing, all shapes and size vary in taste. They can combine and absorb type of sources very differently. How many different pasta on earth? I did not account yet.
Risotto is a popular first course in many regions of Italy. This article describes the cooking technique necessary to achieve the characteristic creaminess of the risotto while maintaining the rice grains firm and separate.
Selecting the right type of rice
The best rice types for risotto are Carnaroli, Vialone Nano and Arborio. These are all high-starch, low-amylose short grain rice. These characteristics are required to obtain a creamy risotto.