What's for Dinner - Paella or Risotto?

Both Paella and Risotto are very common dishes available in most restaurants here in the states. Just to clarify, Paella is Spanish and Risotto is Italian, but they surely share some similarities. The taste of all the flavors brought together by seafood, vegetables, or mushrooms really makes these dishes one of my favorites.

Saffron threads, usually come in a small jar along with a pricey tag, is the signature of Paella. According to Wikipedia, "Roughly 150 flowers yield 1 gram (0.035 oz) of dry saffron threads," and they have to be hand-picked and dried. In general, Paella has a warm orange/yellow color that is just simply irresistible. On the other hand, when people think about Risotto, they often remember the starchy and creamy texture and the richness of Parmesan Cheese on top of the dish. Yummy!

Portobello Mushroom Risotto

For Risotto, I'm adding the broth/stock several times and each with a small portion. Once the rice absorbs the liquid, then I add more into the pan. This way, it can bring out the starch and make the dish creamy. Portobello mushroom is such an exciting ingredient to work with. The texture and the earthiness add so much to this dish.

Still in the process of cooking...

Butternut Squash Paella

Let's call this Paella just for now. The thing is, I don't have any fancy saffron threads hanging around in my kitchen. Even though that's a bit disappointing, I am still just a college student (lol). For Paella, I'm adding the broth/stock all at once and turning the heat down to low. Then I just wait and let it simmer for about 30 minutes. The rice will eventually absorb all the flavors in the pan, and show a beautiful golden color.The sweetness of the butternut squash truly makes this dish so delightful. It certainly made me smile at dinner tonight.

 

Still cooking...

I'm still using my old camera [Sony T5 from 2005]

Yeah... I know, maybe I should hire a photographer for this blog.

So what's your favorite? Paella or Risotto?

Culinary Term for the Day: Al dente /ælˈdɛnteɪ/

An Italian phrase meaning "to the tooth," used to describe pasta or other food that is cooked only until it offers a slight resistance when bitten into, but which is not soft or overdone.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.