Call it a tart, a galette, or a rustic pie, it doesn't matter. It's simple and easy, and it's just plain good! Sometimes we can do with a little less, and sometimes we don't have the time, and then again sometimes we just don't feel like a full on double crusted pie...here comes the simple grace of a beautiful tart. It's a quick single crust with about half the filling needed, making for a less complicated mess and a perfect accompaniment to the lighter side of lunch or dinner.
Basic Risotto, like pasta, is a blank palette for so many beautiful dishes. It is a great foundation for saucy plates, stews, and meatless meals, and the beginning of Arancini, or Risotto cakes and patties. Prized for it's silky sauciness, Risotto makes you think you're eating something loaded with cream or cheese. But take heart, you don't have to die of dairy bloat to enjoy it! Though this recipe calls for 1/2 cup Parmesan, it's not a deal breaker, and you can sub in cashew cream or nothing at all. A simple extra dash
Italy's tribute to the king of leftovers, the humble croquette, Arancini is made of risotto formed into balls, breaded and fried into golden globes of cheesy gooey greatness. In it's simplest form, this recipe calls for a small piece of mozzarella stuffed in the center of cooled risotto, but the possibilities are endless. Many recipes call for a meat stuffing, peas, pistachios, olives, or whatever you creative genius can come up with! How about a dessert Arancini made of sweet rice and pine nuts, stuffed with a cube of dark chocolate, fried, and served with a raspberry sauce? Woa baby, that'll have to be another blog!
Suffice to say, here is a recipe that can lead to even greater things!