risotto 4 results

Ottimo: A Slice of Italy

Italian cuisine is today di moda. Very much in vogue indeed. And by far the most popular. What with 84% foodies across the globe vouching by their pizzas and pastas! Although more synonymous with cheeses like mozzarella and parmesan, herbs like basil and desserts like tiramisu; chefs nowadays are going beyond the obvious and curating menus with distinct flavours and highly refined ingredients. Think about beluga caviar, truffle oil, blue pea tea, candied pumpkin and many more. Offering a fine ...

Ragi Risotto

The classic Italian risotto, rich and creamy with Parmesan cheese, butter and rice, slow-cooked till perfection, has attained immense popularity with the Indian palate. But with growing health-consciousness, foodies are aggressively seeking out healthier options of their favourite delights. And getting innovative with ingredients and creative with presentation is Kapil Dubey, Executive Chef at The Den Bengaluru who craftily replaces rice with the much healthier, nutrient-dense ragi, a native ...

Slo Food Co.2 – Slow & Sustainable

Bright and airy, sleek and compact. With modern seating and minimalist design. This is the feeling we get as we walk into Slo Food Co.2, the only slow food centric restaurant in Bengaluru. With a thrust on slow cooking and everything sustainable, the restaurant is turning into a haven for wellness-conscious guests on the lookout for some gourmet offerings. A concept pioneered in the 1980s by professional gourmand Carlo Petrini, who had protested against the opening of McDonald’s near Rome’s ...

The Gorgonzola Pairing

Think of Italian cheeses, and a multitude of varietals with intricate structures, textures, tastes and flavours emerge before us. Amidst this fanfare, the blue-veined gorgonzola stands out for carrying a long-standing legacy. When we say ‘blue cheese’, it’s the pale yellow hued gorgonzola, made from cow’s milk and enmeshed with blue streaks, which commands instant recall. ‘’If you want to start on with blue cheeses, it is best to start with the gorgonzola, as it is neither too ...