Risotto agli Scampi (Langoustine Risotto)

Langoustines, also known as Dublin Bay prawns, are a much prized delicacy with a delicious sweet flavour that many connoisseurs prefer to lobster.  These particular langoustines were fished in  Scotland and purchased at Nice’s fabled Libération outdoor market.  Risotto is the prefect way to eat langoustines because a little meat goes a long way and

Risotto alle Zucchine (Courgette Risotto)

This is a variation of a classic risotto, in which half of the courgettes are cooked in the rice and the other half are shallow fried until golden and crispy to provide an interesting extra flavour to the final dish. If you can make your own vegetable stock by gently boiling carrots, onions, celery, salt

Arroz de Tamboril (Portuguese Monkfish Rice)

This week’s recipe comes from Portugal, combing rice, tomatoes and Atlantic monkfish into a dish that is sometimes compared with neighbouring Spain’s Paella despite being quite a different dish.  It is normally made with Portuguese Carolino rice, but  this isn’t always easy to find, and  any starchy short grain rice such as Spanish Bomba or

Risotto al Radicchio

This is anther risotto dish from Northern Italy, originating in the city of Treviso which is 30 kms north of Venice.  In fact the type of radicchio that is shaped like a small Romaine lettuce (as opposed to a small Iceberg lettuce shape) is actually called “treviso” in Italian.  It is a bitter leaf vegetable

Risotto all’Amarone (Red Wine Risotto)

I first ate this amazing dish at its origin in the northern Italian city of Verona in the province of Veneto.  Home town of (fictional!)  Romeo and Juliet, Verona is well worth visiting, and its city centre  boasts a remarkably well preserved Roman amphitheatre, used in the summer for world class open air opera productions. 

Risotto Cacio e Pepe (Parmigiano Cheese and Black Pepper Risotto)

This is the risotto version of Spaghetti Cacio e Pepe, one of the  cornerstones of classic Roman cuisine.  The pasta version is usually made with aged Pecorino Romano but parmigiano works better in a risotto.  It was made famous by Chef Massimo Bottura following the devastating 2012 Emilia-Romagna earthquake.  Bottura (owner of Modena’s 3 Michelin

Risotto alla Primavera (Spring Risotto)

This famous Venetian recipe is said  to have been created by Giuseppe Cipriani, founder of Harry’s Bar in Venice, and inventor of such other delights  as beef carpaccio and the Bellini cocktail. Rice has been grown in northern Italy since the 15th century when cultivars of short grain and high starch riz japonica  were introduced

Seared Scallops with Beurre Blanc Sauce

This is a classic French bistro recipe, taking the freshest scallops, searing them so they are caramelised on the outside and rare in the middle and serving them with delicious beurre blanc sauce.     Beurre blanc is one of the classic French sauces, and has a natural affinity with seafood.  If it seems too

Arroz Negro con Calamares y Gambas (Black Paella with Squid and Prawns)

This is a delicious variation of the traditional Paella Valenciana recipe, using squid ink instead of the onion, capsicum, tomato and saffron  based sofrito that gives paella its colour and flavour. Strictly speaking only the latter can be called paella, but high end Spanish restaurants translate Arroz Negro (literally black rice) as black paella, so who

Arroz con Calamares (Rice with squid and peppers)

This is another Spanish rice dish in the tradition of Paella and Arroz Verde.  Rice was introduced to Spain in the 8th  century by the Arab Moors, from North Africa.  Like Italian risotto rice, it is a short grain relative of Riz Japonica and this dish is popular in coastal areas where squid is plentiful