Just as most of us are about to freeze our tootsies off during the holidays, I thought I’d rub it in by bringing you back to a recent trip I took, in the toasty climes of Grenada, where I was researching a story. Part of my, um, responsibilities included a visit to the popular wharf-side restaurant, BB’s Crabback Caribbean Restaurant.
The chef, Brian Benjamin (BB), leads hands-on cooking classes (above). For $100, you get schooled in all of the island’s tropical indigenous ingredients while cooking in the restaurant’s wee kitchen. “It’s an opportunity for people to cook with foods they’ve never seen,” explains the cheerful chef, who launched the classes when “the yacht people” wanted to get to know the local food a little better.
We cooked up callaloo (a dark leafy green, like spinach), breadfruit (the texture is akin to a chestnut), shadow benny (a wild herb that tastes like cilantro) and dasheen (a starchy tuber). We made salt fish souse and fry bread, fresh fried red snapper and BB’s most popular appetizer, crabback (local land crabs stuffed and fried to creamy deliciousness). BB honed our techniques, too. “You’ve got to be more ruthless with it,” he said to one of our student kitchen troops who kneaded the fry-bread dough too gingerly.
After a couple of shvitzy hours of cooking and laughing, we sat down to eat all of our Grenadian dishes and drink the afternoon away as a tropical rain shower swept through the open-air dining room. “Try it with some of my homemade hot sauce,” BB said with a smile as wide as the islands’ sandy white beaches. “It makes it more lively.”
4 tbsp butter
1 large onion, finely chopped
2 large garlic cloves, crushed
450 g callaloo (or substitute two 325 g bags of spinach), chopped and washed but don’t shake off the water
5-6 okra, finely chopped, with coarse tops removed
2 oz. coconut cream
3-4 sprigs fresh thyme
1 tsp sugar
1 cup water
Salt and black pepper to taste
Step 1: Heat the butter in a large pot and add the onion. Sauté until soft, then add the garlic and cook until softened but not browned.
Step 2: Add the callaloo (or spinach) and okra, coconut cream, thyme and sugar. Cover with a tightly fitting lid and allow to cook for about 30 minutes or until soft.
Step 3: Remove the thyme and blend in processor, blender or immersion blender.
Step 4: Return soup to pan, add 1 cup water and cook for another 10 minutes. Season to taste with salt and pepper and serve hot.
If you like hot Caribbean dishes, try one of our spicy recipes.
Tempering chocolate determines its final gloss and hardness — that professional hard shell coating on a perfect truffle or bonbon. When you melt chocolate, the molecules of fat separate. Putting them back together is to “temper” it. The most common way to do this is over a hot water bath, slowly melting and stirring until the chocolate reaches the magic 88 to 90°F sweet spot (31-32°C). At this point, some of the chocolate is usually poured onto a cold marble slab and spread around with a spatula so that it partially cools, before blending it together with the rest of the warm chocolate still in the bowl.
In short, this is something that I never, ever planned to do. I’d leave that to the pros. But then I met pastry chef and chocolatier Derrick Tu Tan Pho, who is the director of the Barry Callebaut Chocolate Academy in St. Hyacinthe, Quebec. He was in Toronto to spread the word about Cacao Barry, the new one-kilo boxes of professional style chocolate couvertures. But these easily measured, high-quality chocolate buttons are beside the point if you don’t know how to use them properly.
So, here’s the chef’s foolproof method for tempering chocolate (in the microwave!) using about one kilo of chocolate.
1. Pour chocolate couvertures, or other high quality chocolate chopped into equal pieces, in a microwave-proof bowl.
2. Microwave for 30 seconds on high (all temps on high).
3. Give a quick stir, and microwave for another 30 seconds.
4. Give another quick stir, then microwave for another 30 seconds. This time, mix well for one minute.
5. Then microwave for 10 seconds. Stir. Microwave for 10 seconds more. Stir. Then five seconds. Stir. Then a final five seconds. This adds up to 4 x 30 seconds. And in the end, after a good final stirring, your chocolate should be glossy and perfect. Using a thermometer, check that it hits the above mentioned 88-90°F.
Don’t feel up to tempering chocolate at all? Well then, try out this great Cacao Barry recipe for Chocolate Macarons.
(makes 60 macarons)
7 egg whites
1/3 cup powdered sugar, plus 3 cups
1 tsp lemon juice
2 cups almond powder
6 tbsp Cacao Barry Extra Brute Cocoa Powder
Dark Chocolate Ganache
1 cup 35% cream
1-1/2 cup Cacao Barry Saint-Domingue Dark Chocolate Couverture
2 tbsp unsalted butter
Step 1: Preheat oven to 300°F.
Step 2: In a bowl, beat the egg whites, 1/3 cup powdered sugar, and lemon juice until firm.
Step 3: Sift the 3 cups powdered sugar, almond powder and cocoa powder over the whipped egg whites.
Step 4: Mix with a spatula until malleable and shiny.
Step 5: Using a pastry bag and tip, form small balls on a silicone baking mat placed on a baking sheet.
Step 6: Set aside 20 minutes, and then cook at 300°F for 12 minutes in a convection oven or 15 minutes in a conventional oven.
Dark Chocolate Ganache
Step 1: Put the chocolate in a bowl and set aside.
Step 2: In a pot, heat the cream until just simmering. Pour over the chocolate.
Step 3: Using a whisk, incorporate the butter, at room temperature, until the ganache is very smooth.
Step 4: Once the ganache and macarons are cooled, pipe the ganache between two macarons and chill for 24 hours before serving.
2. Cacao Barry
Carrot cake, brownies, chocolate chip cookies, apple pie: I think we can all agree that these are classic, timeless desserts. But what makes them so?
Baked Explorations: Classic American Desserts Reinvented (2010 Stewart, Tabori & Chang) is a new cookbook based on recipes from Baked, a Brooklyn bakery opened by Matt Lewis and Renato Poliafito, who left their day jobs in corporate advertising to pursue their dream of opening a bakery. An out-of-the-gate success, they have since opened another Baked in Charleston, South Carolina, and their gooey goodies can now be found in stores like Whole Foods. The bakers and cookbook authors have been featured on the Today show, the Food Network, and The Martha Stewart Show. Their sweet and salty brownie is Oprah’s favourite. Their success is largely based on the popularity of the type of nostalgia-inducing treats (brownies, blondies and the like) that they sell at their shops, so I asked Baked’s Matt Lewis, why it is that some desserts achieve cult status while others fizzle in the baking pan.
“Generally speaking, I think baked goods that are highly adaptable (in terms of flavours, design, etc…) have the most ease in transitioning into an omnipresent bakery item,” explains Lewis. “Cupcakes, whoopie pies, and macaroons are examples of baked goods that have many variations — you can swap fillings and frostings with ease, and people adjust them to their preferred palette or regional sourcing (seasonal local fruits, chocolate, caramel, etc....).”
On the other hand, he says there are some fantastic regional cult desserts that might not spread across the country (or internationally) simply because they don’t lend themselves to interpretations (after all, there’s not much you can do with an NYC Black & White Cookie), or the main ingredient is hard to source (read: Cloudberry Pie).
Luckily, the whoopie pie is both adaptable and its key ingredients are easy to find. Here’s a recipe for this timeless classic from Baked Explorations.
(makes 10-12 large or 15-17 small pies)*
* I am hesitant to place a typical yield amount on this recipe. I encountered so many large, sandwich-size whoopie pies during my travels that mini whoopies seem disingenuous. Still, the final recipe is written for smaller whoopies. If you aim for the larger version, you will need to increase the cooking time by a few minutes.
3-1/2 cups all-purpose flour
1/4 tsp salt
1-1/4 tsp baking powder
1-1/4 tsp baking soda
3/4 cup dark unsweetened cocoa powder (like Valrhona)
2 tsp instant espresso powder
1/2 cup hot coffee
2 cups firmly packed light brown sugar
3/4 cup canola oil
1 large egg
1 tsp pure vanilla extract
1/2 cup buttermilk, shaken
Swiss Vanilla Filling
5 large egg whites
1-1/2 cups sugar
2 cups (4 sticks) unsalted butter, cut into 1/2” cubes, cool but not cold
1/4 tsp salt
1 tsp pure vanilla extract
Step 1: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 2: In a large bowl, whisk together the flour, salt, baking powder and baking soda, and set aside.
Step 3: In another large bowl, whisk together the cocoa powder and espresso powder. Add the hot coffee and 1/2 cup hot water and whisk until both powders are completely dissolved.
Step 4: In a medium bowl, stir the brown sugar and oil together. Add this to the cocoa mixture and whisk until combined. Add the egg, vanilla and buttermilk and whisk until smooth.
Step 5: Use a rubber spatula to gently fold the dry ingredients into the wet ingredients. Make sure to scrape down the sides and bottom of the bowl as you fold.
Step 6: Use a small ice cream scoop with a release mechanism to drop heaping tablespoons of the dough onto the prepared baking sheets about 1” apart. Bake for 10-15 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the centre of a cookie comes out clean. Let the cookies cool completely on the pan while you make the Swiss Vanilla Filling.
Swiss Vanilla Filling
Step 1: In a medium bowl, whisk the egg whites and sugar together (remember to substitute the sugar for the optional peanut butter filling**).
Step 2: Set the bowl over a pan of simmering water but do not let the water touch the bottom of the bowl. Heat the mixture until the sugar is completely dissolved and the colour is a milky white, about 2-3 minutes.
Step 3: Transfer the egg mixture to the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed (start slowly at first) until smooth and fluffy, about 5 minutes.
Step 4: Remove the whisk attachment and replace with the paddle attachment. Add the cubed butter and beat on medium-high speed (start slowly at first) until smooth and fluffy, about 5 minutes. If the buttercream looks like it is breaking, don’t worry, it will eventually come together.
Step 5: Add the salt and vanilla and beat for 5 seconds to combine.
Step 6: To assemble the pies, turn half of the cooled cookies upside down (flat side facing up). Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.
The whoopie pies will keep for up to 3 days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator. Bring the whoopies to room temperature before serving.
** Variation: Replace the sugar with 1 cup granulated sugar and 1/2 cup light brown sugar (packed tightly). Fold in 1/4 cup unsalted smooth peanut butter after adding the vanilla extract.
Click here for more delicious dessert recipes.
1-3. Baked Explorations: Classic American Desserts Reinvented (2010 Stewart, Tabori & Chang), photography by Tina Rupp
Make some noise, Canada! And by “make some noise”, I really mean, eat some SunChips.
What am I talking about? I’ll let the good folks at Frito Lay explain: “The new SunChips compostable bag has caused quite a lot of noise for being noisy,” says Tony Matta, Frito Lay Canada's vice president of marketing. “We’ve had a record number of calls and emails to our office since we launched in February 2010, and despite what you may have heard, SunChips is and always was keeping the bag here in Canada. We believe that trading off a little noise in order to help shrink our footprint on the planet is worth it.”
The Americans didn’t feel the same and yanked the earth-friendly bags from store shelves due to complaints about the crinkle-crinkle noises.
So why are the new compostable bags so noisy? They get their loudness from a plant-based material called polylactic acid (PLA), a material that is more than 90-percent renewable. The sound is distinct from a traditional chips bag because the materials are not as soft at room temperature. That said, they will completely break down in a hot, active compost pile in about 14 weeks. And I think that’s a fair trade-off for a bit of tinny-sounding annoyance.
To get the word out, Frito Lay Canada sent some bags of tasty Harvest Cheddar whole grain SunChips to the House & Home office, along with earplugs (nice touch), so that we could judge the noisy bags for ourselves. The chips were as cheesy and satisfying as ever, but here’s our take on the infamous bags:
Photo editor Leslie Williams (above): “My roommate is the kind of crazy that storms out of the room and slams the door at the sound of people eating chips. That being said, the sound of the loudest, most metallic sounding chip bag in the universe, in combination with the crunch of tasty chips, did not go over well in our house. There was yelling.... the SunChips are now banned.”
Katie Gougeon, assistant editor: “Well, I certainly wouldn’t bring it to a movie theatre or a room full of newborns, but I think the eco benefits far outweigh the noise factor — more chip companies should do it!”
Deanna Wong, assistant editor: “Yes, the bags are loud, but who cares? Those chips are delicious and I’ll probably buy them more because of the bag! I still can’t believe they discontinued the bag in the U.S. due to complaints about the noise.”
As for my take on the compostable bags — are they really that loud? Actually, yes. The sound is not unlike crumpling extra-thin aluminum foil while wearing gloves made from steel wool. But you know what? Open the bag, pour them into a bowl and munch away. Problem solved.
Most European children have their first taste of alcohol while sitting on their parents’ laps at the dinner table while sipping wine. (That’s how I picture things over there, anyway.) This wasn’t the case growing up in my Toronto household.
My parents have never been big drinkers, so the basement bar of my childhood home (it was the late 1970s/early ’80s) was usually only visited during weekend parties. Listening in from the top of the staircase while dressed in my PJs, I remember my brothers and I hearing the happy buzz of cocktail guests and clinking glasses grow louder as the parties wore on.
At the time I was deathly afraid of adults, so I would hide in the shadows, wondering when I would be old enough to have that much fun after dark. But every now and then, to my horror, we’d be spotted from the landing and would be waved down by tipsy family friends. And that’s when I would get to have my favourite childhood treat: Baileys Irish Cream on the rocks. (Not my own glass, but the last sips of party-goers’.)
Seriously, could this stuff be any more delicious? All creamy and sweet with hints of chocolate, vanilla and caramel, it was the intriguing back burn that my six-year-old self couldn’t quite pinpoint yet especially loved. (I now realize it was the whiskey talking.)
Today, in an era that has seen the rebirth of field-to-table, nose-to-tail, the home-curing and canning movements, it only goes to reason that a great little recipe has been circulating around the Internet for a homespun take on Baileys. I’ve given the famous Irish Cream a tiny twist by making it Canadian via local spirits (in lieu of Irish whiskey).
So here it is, the secret to making the most delicious holiday tipple known to man. This recipe serves four, but take my advice and double it. After all, you never know how many children will be hanging out at the top of the staircase.
1/2 cup heavy cream
1/2 cup 2% milk
1 14-oz. can sweetened, condensed milk
1-2/3 cups Canadian whiskey (such as Gibson’s Canadian Club, Crown Royal, Wiser’s)
1 tsp instant espresso granules (or instant coffee powder)
2 tbsp chocolate syrup
1 tsp pure vanilla extract
1/2 tsp almond extract (sounds weird, but it works)
Step 1: Whisk everything together in a large mixing bowl until frothy, then pour into a sealable bottle and store in the refrigerator for up to two months.
Don’t feel like making your own? Stick with the original Baileys and try out this winter warm-up:
10 oz. of milk
25 g of dark chocolate
1-1/2 oz. of Baileys Irish Cream
Step 1: Boil milk.
Step 2: Pour half the milk into a jug with dark chocolate.
Step 3: Leave to soften and whisk until smooth.
Step 4: Add Baileys and the rest of the milk. Whisk again. Pour in to two heatproof glasses and top with whipped cream and chocolate curls (optional).
For another Baileys cocktail recipe, try a Baileys Espresso Martini.
Sparkling water and “seltzer” can be used interchangeably. Originally seltzer was a German brand of sparkling water, but has now become a generic trademark to mean sparkling water, just like Kleenex is to tissue. Basically, all you really need to know is that both are bubbly.
The soda kits are fun and good-looking, too. And I like the idea of cutting down on plastic water bottles while turning boring old tap water into palate-pleasing fizzy water. I especially enjoy making my own soda pop when the feeling strikes, including old standbys like cola and ginger ale, plus new-fangled faves like diet pink grapefruit, green tea pomegranate peach and the Karim Mix of elderberry blueberry.
It's on-trend, too. Restaurants like Le Café at Ottawa’s National Arts Centre, Victoria’s Spinnakers, Toronto’s Mildred’s Temple Kitchen and Charcut Roast House at the new Hôtel Le Germain Calgary (above) are all serving up environmentally friendly, reusable glass bottles of house-filtered bubbly water.
The bottom line: it’s tasty, chic and we love the make-your-own aspect of this refreshing new trend.
Speaking of which, the Grocery Innovations Canada trade show recently wrapped up in Toronto, and the following products won bragging rights as the 10 innovations for 2011, SodaStream being one of them. These products were judged on most unique, most buzzworthy and best consumer response.
1. P.U.C. Pretty Unique Cheese
2. The Bean Ladies’ Roasted Soy Beans
3. McNairn Packaging’s Cupcake and Muffin Baking Cups
4. Juan Valdez Premium Colombian Coffee
5. Cantrell Industries Inc.’s Power Soak System
6. Caledon Farms’ Liver Sprinkles
7. Deep Blue’s Fishcakes
8. In Cuisin’s Mashed Potatoes
9. Vins Culinaires Culinary Wines
Put your soda to the test in one of these delicious drink recipes — just in time for holiday entertaining!
What’s in season now? Cauliflower! Snowy white, almost sculptural, in looks, I think cauliflower is one of the most overlooked vegetables in Canada.
To wit: Last week I attended an amazing feast at Toronto’s Beast restaurant, whereby a group of meat-loving Ontario chefs collaborated on a six-course all-vegetarian menu. One of my favourite courses, created by Geoff Hopgood, the chef at Toronto’s Hoof Café, was an incredibly creative take on cauliflower. He used the vegetable as he would an animal, taking advantage of every last part of it. He torched the outer leaves and ground them into sea salt to create a deliciously earthy finishing salt, wrapped the cauliflower cores in hay and roasted them, deep fried mini florets, made a silky creamy purée, a finely sliced raw salad, and more.
Inspired, I went home, and instead of roasting off my florets then tossing them in a lemony tahini dressing like I usually do, I tried something equally simple but new.
Cauliflower: Try it again for the first time.
(serves 4 to 6)
1 medium head cauliflower (about 5 cups worth)
4-5 oz. gorgonzola cheese
Salt and pepper
2 tbsp butter
2 tbsp chopped walnuts
2 tbsp breadcrumbs
Step 1: Cut the core out of the cauliflower and discard green parts (or torch them and grind the ash with Maldon sea salt to make a smoky finishing salt à la chef Geoff Hopgood), then cut the cauliflower into medium florets.
Step 2: Steam in a large pot with about a cup of water for 10 minutes, or until tender. Drain water from pot.
Step 3: Mash cooked cauliflower in a pot with crumbled cheese, and season with salt and pepper to taste.
Step 4: To a small frying pan, add butter, walnuts and breadcrumbs until it comes together as a toasty topping, about 1-2 minutes.
Step 5: Pour mashed cauliflower into a baking dish, scatter crumb topping on top, and broil in the oven until lightly browned.
Try more delicious cauliflower side dishes and curries.
The next wave of communal dining has hit Toronto’s Drake Hotel like a fun, family-style tsunami. Large platters of food are set down to share, along with crisp nori (seaweed) sheets and sundry sauces for making your own hand rolls. From the fresh sashimi slices to the panko-fried shrimp and more (and more and even more), here are some temaki tips:
1. It’s all about sharing, creating unique flavours with each roll, and bringing out your inner sushi chef.
2. While temaki is very popular at Japanese house parties and picnics, the concept is just popping up at the commercial level in this country. Served à la carte in virtually every Japanese restaurant in Canada, the make-your-own variety is new. Think of it as a modern take on Taco Tuesdays.
3. The Drake uses the choicest fish (in both raw and cooked forms), seasonal raw veggies, and even lobster on their pretty platters, but just about any food can be added to give temaki your own unique spin.
4. Use the highest grade nori for the wrappers. Delicately seasoned sushi rice is also a must for that perfect balance of sweetness, tanginess and texture.
5. Like they do it at The Drake, serve your temaki with at least three sauces: savoury (such as soy), spicy (wasabi mayo), and sweet (mirin-based or sweet mustard).
At The Drake the temaki is meant to serve two to three people or be shared as an appetizer for groups. But if they had let me have my way, I would have eaten the whole damn thing by myself.
Click here for more Japanese recipes, including a Hot & Sour Soup, Sushi Rice Salad and Edamame Salad.
1-3. Connie Tsang for The Drake Hotel
We’ve all heard their horrific tales:
The chef who loses part of his tongue — and taste — to cancer.
The brain surgeon who gets a tumor.
The TV film critic who loses his voice.
But while most of these stories don’t have altogether happy endings, they are uplifting nonetheless, as our protagonists fight back, emerging victorious and changed on the other side, having found new ways to live, communicate and cope.
Roger Ebert is one such man. America’s most famous thumb-wagging film critic hasn’t spoken a peep since 2006, when, following an operation for jaw cancer, complications led to a tracheotomy and a total loss of speech.
That didn’t stop the prolific writer from communicating. He took to Twitter and the Internet, where he blogs regularly on his wildly popular website. He’s still the Chicago Sun-Times film critic (has been since 1967!), but perhaps most impressive for someone who can no longer eat, he has just released his first cookbook, The Pot and How to Use It (2010 Andrews McMeel Publishing).
I’ll be frank; it’s not a great cookbook. It’s thin and wan with no photos and not a ton of recipes either. Plus, you need to cook everything in a rice cooker, Ebert’s favourite countertop appliance and the raison d’etre for the book, which is great if you have a rice cooker, but lousy if you don’t.
That said, the book does have a lot of good stuff going for it, including the author’s inimitable voice. Also, Ebert was an enthusiastic follower of the Pritikin program; he got healthy and lost a lot of weight just before he got sick. So he passes along some healthy lessons learned; the importance of soup, cutting back on sodium, boosting foods with herbs and spices, and getting some protein in there, too.
Almost half of the book is composed of email correspondences Ebert has had with likewise rice cooker fanatics, and most of the recipes come from friends like them, including this easy rice pudding recipe. Give it a try.
(serves 4 to 6)
By Ina New-Jones on November 15, 2008
2 cups rice
3 cups water
1/2 stick unsalted butter
1 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp grated nutmeg
1/2 cup evaporated milk
3/4 cup brown or granulated sugar
Step 1: Combine all the ingredients in the rice cooker. The cooker will turn off when done.
Step 2: Heat the oven to 350°F.
Step 3: Pour the cooked rice into a greased baking dish; cook in the oven for 30 or 40 minutes.
Browse our website for more easy rice dishes, like Barley Leek Risotto and Moroccan Quinoa.
Lately, one of my favourite pastimes is patting myself on the back for a job well done, and here I go again with the creation of the world’s healthiest (and tastiest) risotto.
This culinary discovery happened like most of my recipe innovations: an overindulgent weekend leads to a remorseful Monday, and I buy way too many vegetables. Then, terrified by the prospect of having them go bad before their time, I marry them together and cook them up in myriad ways.
This week’s victims? Sweet potatoes and broccoli.
What do to with them? A colourful, autumnal risotto.
Phew — dodged that bullet!
Here’s my recipe.
1 bunch fresh broccoli, cleaned, dried; the stem cut into rounds, the florets cut bite-sized
1 tbsp olive oil
Salt and pepper
1 medium sweet potato
2 tbsp unsalted butter
1 tsp olive oil
1 cooking onion, chopped
1-1/2 cups Arborio rice
1/4 cup vermouth or dry white wine
4 cups hot vegetable or chicken stock
1/4 cup grated or shaved Parmesan cheese
Step 1: Preheat oven to 400°F.
Step 2: On a cookie sheet, toss prepped broccoli in olive oil, salt and pepper. Roast in the preheated oven for 15-20 minutes, or until lightly browned.
Step 3: Scrub the sweet potato clean, poke a few times with a fork, then microwave for about 5 minutes, or until fully cooked and soft. Remove from peel, mash innards in a small bowl and set aside.
Step 4: In a heavy pot, heat butter and oil together. Add chopped onion and cook on medium heat for 5 minutes, then stir in rice, coating with butter mixture. Deglaze with vermouth.
Step 5: Have stock simmering on the stove for easy access. Add a cup of warm stock to the rice, stir, bring to a boil and let it absorb. Stir in the sweet potato. Keep adding about a 1/2 cup of stock at a time, letting the liquid evaporate each time, until the four cups of stock have been used. Stir, stir, stir! From start to finish this process will take about 22-25 minutes.
Step 6: Keeping the risotto on low, stir in the cheese and the cooked stalk rounds of the broccoli. Dish it out and top with a few of the roasted florets. Season with pepper and maybe a little extra Parmesan.
Click here for more easy risotto recipes.
1-2. Amy Rosen