I went to the market earlier and picked up a gorgeous bunch of fresh carrots with an excess of feathery green tops as well as a can of coconut milk for no good reason except that it was on sale. When I got home, I came across the lone ghost pepper I'd bought last week. While cooking dinner for the boys, I thought about risotto...Read More
I recently had an outstanding meal in Richmond, VA. My appetizers were the stars, and the flavors of the simple but perfectly executed arancini have stayed on the tip of my tongue since. Orbs of Manchego, rosemary and creamy rice were fried to a light, greaseless crisp and perched atop fig compote and adorned with pea tendrils. Each bite was breathtaking. As such, I simply had to recreate.
Because I don't love to fry at home and because I wanted more of an entree than appetizer, I decided on risotto; after all, the primary ingredient -rice- is the same.