Real Risotto for Real Joy

Real Risotto for Real Joy

This post is taken from something I did last year. I have made risottto more than 300 times in my life and I believe mine is right up there with the best I have had. If you want this rice to blow your doors, follow my lead here and make it like a champion.

Recently, and likely often, I have risotto on the brain. When I began my article on the subject last week I actually intended to share some favorite tips with you and I digressed into telling a passionate college story.

Now I would like to share with you some things I do to make risotti my friends and family enjoy. I have two classes of risotto that I make: A weeknight version with commercially produced stock and a “Special Occasion Risotto” with homemade stocks and usually something like chanterelles or truffles in the mix.

Today I am explaining the basic Risotto Milanese (giallo) taught to me by my dear friend Benjamin and augmented by yours truly over the years.

Great Risotto begins and ends with the Rice:

The King of Rice [Read more...]

Corporate Cookbooks vs. Food Bloggers (Guest Post)

**The Blissful Adventurer is running about Italy at the moment so in his stead we happily endorse and support the work of the following blogger, The Passionate Culinarian. Please check out this post, leave comments for exchange with the author, and give their blog a read.**


The Passionate Culinarian believes that cooking is a form of worship and should be treated as a blessing, not a burden. Long live the Family Table! He resides in a house overrun with estrogen, and longs for the day when he can get a male dog to eliminate the hormonal imbalance he daily contends with.


The Blissful Adventurer - Michael Housewright
First: Grazie molto, fratello, per questa l’oportunita!

Now let’s get dangerous.

How many cookbooks do you have? Whether you’re a seasoned culinarian, or a newbie exploring the wonderfully strong world of food, I guarantee you have at least one cookbook. I have only 3 cookbooks that I rarely use. Most of my recipes were self-handwritten, on notebook paper, while learning to cook in Italy. I reference them when needed. As I pursue this passion of mine, the more I develop my own culinary identity. The cookbooks I have are merely guides.
[Read more...]

The Essence of the Sea (Guest Post)

**The Blissful Adventurer is running about Italy at the moment so in his stead we happily endorse and support the work of the following blogger, Molly Elmore of Paprika & Pinot. Please check out this post, leave comments for exchange with the author, and give their blog a read.**


Molly Elmore of Paprika & Pinot is an avid lover of food and wine, and is especially interested in the synergy that is created when a great meal and a wonderful wine are enjoyed together.  She loves to cook and regularly writes about the meals she prepares and how they complement (or how they clash) with the wines she pairs with her dishes.  Most of Molly’s vacations include trips to wine country she often recounts her exploits and adventures along the wine trail.


I grew up eating calamari quite often.  It was (and still is) a favorite dish of mine so my mother prepared it for me whenever I got to choose that we were having for winner.  Interestingly, I did not try deep-fried calamari, which seems to be a very popular way to enjoy this treat, until I was an adult.  While I really believe that frying can be a wonderful way to prepare some foods (like chicken) I am not a lover of fried seafood because I think that it masks the delicate flavors of the wonderful frutti de mar.

The Blissful Adventurer - Michael Housewright
[Read more...]

Blissful Adventures – Casting Call

Are You Ready For Your Closeup?

Calling all interested in sharing their Bliss! 

I am looking for a few good bloggers to guest blog on The Blissful Adventure while I  am traveling in Italy in May.

Travel Bloggers, Food Bloggers, Photographers, and Humorists to the front of the line :-) [Read more...]

Roasted 1/2 Chicken with Asparagus Risotto (Camera tools we love)

Look at the Color of this Bird

This is not going to be a recipe post friends, just some notes about good eating from the home Kitchen. I will describe what I did so if you are adept in the kitchen you may work with what I am describing. If you are not good in the kitchen you may enjoy the photos and you are welcome to dinner with us here anytime :-) [Read more...]

My Keys to Making Excellent Risotto – Recipe Included

Today I am talking Risotto (I just like this pic)

Recently, and likely often, I have risotto on the brain. When I began my article on the subject last week I actually intended to share some favorite tips with you and I digressed into telling a passionate college story.

Now I would like to share with you some things I do to make risotti my friends and family enjoy. I have two classes of risotto that I make: A weeknight version with commercially produced stock and a “Special Occasion Risotto” with homemade stocks and usually something like chanterelles or truffles in the mix. [Read more...]