Marco Soave’s Riseria Gazzani, a Video Clip!

When Culinist, Terry Frishman, went to Venento, she couldn’t help but investigate riso! That’s right, Veneto’s Po River Valley is the heart of Italian rice production. Terry created this wonderful video clip with Marco Soave at Riseria Gazzani. Brava Terry!

Risotto con Salsiccia e Fagioli Borlotti

We start eating this dish as soon as sweater season rolls around, and we don’t stop until spring flowers start popping up. It is a Marcella Hazan classic, adapted from her “Risotto with Sausages and Cranberry Beans” recipe in her book Marcella Cucina. Note that much of the preparation for this dish can be done well…

Risotto ai Funghi Porcini

This is our Gustiamo family recipe for Risotto ai Funghi Porcini. It was even featured in the New York Times! (Serves 4)

Risotto ai Funghi Porcini in the NYTimes

How does it feel to be selected as one among only 50 Best Family recipes by the NYTimes? It feels wonderful, like we won the Oscars. The recipe is Risotto ai Funghi Porcini and, even if it is not in your family, let me assure you, it is the easiest and most delicious. As the NYTimes…

Insalata di Riso – THE Summer Italian Dish

It has been ages since we made insalata di riso. In fact, the last time any of us can actually remember making this dish was in Italy which is frankly absurd since we all consider insalata di riso to be a quintessential summertime dish. In fact, while we were preparing our rice salad today at…

Ossobuco alla Milanese, the Authentic Recipe

Did anybody see the Summer, this year? I was freezing this past Friday morning, when I went to shop at my local green market. I bought $100 worth of various frozen meats, including beef shanks, from a new vendor, Sun Fed Beef. I guess it’s time to pull out our Fall recipes – I was craving for Ossobuco. Ossobuco should be made with veal shank,…

Risotto Is Not Rice, In Italian

  I can’t believe how many times friends, customers but also big chefs ask me: do you carry risotto? I am appalled at the ignorance. Here is the reality: Risotto is the cooked dish; rice is the grain that makes the risotto. I wanted to kiss David Pogue, the technology guru of the New York Times, when I read he…