In this episode of Cooking with an Italian Accent I’m sharing why I love risotto, and why I find it is a therapeutic recipe. When making risotto, let your senses guide you. Risotto is also a perfect example of the physical theory of everyday cooking, The Time-Work Continuum, shared by Mark Bittman in 2014. I’m also sharing the recipe for a seafood risotto, just to show you how all the elements are in a perfect symphony. The seafood risotto comes close to a seaside trip in terms of satisfaction and sheer happiness. You have the salt, fat, acid and umami in one dish, your seafood risotto. Recipes mentioned in this episode: - Seafood risotto https://en.julskitchen.com/first-course/rice-cereals/seafood-risotto - Roasted tomato risotto https://en.julskitchen.com/first-course/rice-cereals/roasted-tomato-risotto - Risotto with apples and smoked trout https://en.julskitchen.com/first-course/rice-cereals/risotto-with-apples-and-smoked-trout - Wild asparagus risotto https://en.julskitchen.com/first-course/rice-cereals/wild-asparagus-risotto - Butternut squash risotto https://en.julskitchen.com/first-course/rice-cereals/pumpkin-risotto - Barley risotto with fava beans https://en.julskitchen.com/first-course/rice-cereals/barley-risotto-with-fava-beans Links and books mentioned: - Elizabeth David, A book of Mediterranean food - Elizabeth David, Italian food - Samin Nosrat, Salt, Fat, Acid, Heat - Mark Bittman, When cooking, invest time. Or work. Not both. Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/ Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/ Podcast realized by https://instagram.com/tommyonweb