Episode 44 – On risotto

In this episode of Cooking with an Italian Accent I’m sharing why I love risotto, and why I find it is a therapeutic recipe. When making risotto, let your senses guide you.

Risotto is also a perfect example of the physical theory of everyday cooking, The Time-Work Continuum, shared by Mark Bittman in 2014.

I’m also sharing the recipe for a seafood risotto, just to show you how all the elements are in a perfect symphony. The seafood risotto comes close to a seaside trip in terms of satisfaction and sheer happiness. You have the salt, fat, acid and umami in one dish, your seafood risotto.

Links and books mentioned:

• Elizabeth David, A book of Mediterranean food
• Elizabeth David, Italian food
• Samin Nosrat, Salt, Fat, Acid, Heat
• Mark Bittman, When cooking, invest time. Or work. Not both.

Rate and review the show. It will help us to be found on line and build up an appetite for Italian food. Share with your friends, too!