• mcvl on June 08, 2011

  7 June 2011 Risotto from the Woods & Sea made with wheat berries, also added lots of parsley in two batches, one toward the beginning of the cooking, the other at the end, with the shrimp. Lovely flavors and textures, although I made it a little too soupy (the wheat berries were already cooked and refused to soak up any additional liquid).

Notes about Recipes in this book

• Tuna braised with tomato sauce, peas, and pancetta (Tonno ai piselli)

  • katiesue28 on October 24, 2025

    The sauce for this is delicious. Not sure if I would make this again with tuna, maybe swordfish for a bit more flavor? Be careful to not overcook your fish. I served this over orzo.

• Risotto from the woods and sea (Risotto al bosco mare)

  • lorloff on May 23, 2020

    Fantastic risotto recipe. Made this with Improvisational Cook’s Lobster stock instead of chicken stock. I added lobster meat and rock shrimp from New England. Added chives with the thyme leaves. I made it without butter and it was so rich and delicious. Used Acquerello rice the version that was not aged 7 years. I imagine with the aged version is would be over the top. Really great dish.

• Risotto with shrimp and sun-dried tomato pesto (Risotto con gamberi alle pumate)

  • katiesue28 on April 30, 2025

    This is excellent!!! Truly one of the most special dishes I’ve made in a bit. Quite simple but full of flavor. A company worthy dish!

• Sole in buttery bread crumbs (Sogliola nella mollica)

  • bktravels on January 19, 2025

    This was very fast and easy. We did not use a nonstick pan (as the recipe called for) and did have a problem witth the fresh bread crumbs falling off the sole and sticking to the pan. Maybe it wasn't hot enough? Otherwise it was a very simple and lovely dish.