The barest hint of white truffle oil adds a wonderful earthy fragrance and richness that enhance the mushroomy flavors of this dish. For complete decadence, replace the truffle oil with a shaving of ...

First, roast a lot of garlic. (The NOLA.com/The Times-Picayune archive) For a different take, try these risotto cakes. Garlic Risotto Cakes Makes 6 servings 14 whole ...

Dear SOS: Could you please get the recipe for a starter of shaved baby artichokes piled on a cake of risotto at Napa Valley Grille? It is the flavors of the artichoke that are delicious. Dear Tami: ...

1. The day before serving, make the risotto for the cakes. Heat the broth-water mixture over medium-low heat. Keep warm. 2. Heat 1 tablespoon olive oil in a heavy 3-½-quart pot over medium heat. Add ...

I’m proud to say I’ve eaten a lot of Italian food in my day. Growing up in New Jersey, if we ever went out to eat, it was likely Italian. It’s a rich, expansive cuisine that’s full of adored classics ...

Preheat the oven to 375 degrees. Toss the garlic cloves with the olive oil in a small baking dish. Cover with aluminum foil and bake until the garlic is tender, about 30 minutes. Uncover and bake ...

Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 ...