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Risotto is great for experimenting with herbs

Risottos are a blank canvas for experimentation

When looking for new forms of creative cuisine to bring to a menu, professional chefs may wish to think about what kind of dishes will be popular with diners, but also give them enough scope to experiment.

Risottos could be a great option, as they are perennial favourite that can be almost completely defined by the flavours of other ingredients.

The risotto rice absorbs the flavours and this is extenuated by a relatively slow cooking process, so introducing exciting new combinations of culinary herbs could really pay off.

Here at Schwartz for Chef, we really advocate this kind of experimentation - indeed, our resident expert Chef Steve says the fact that herbs and spices lend themselves so well to trying new flavour pairings is one of his favourite characteristics of the ingredients.

In an article for the Guardian, celebrity chef Hugh Fearnley-Whittingstall recommended the use of garlic in an asparagus and mozzarella risotto.

While the inclusion of vegetables or meat is a key consideration, caterers could really bring their own take to a recipe if they use their imagination.

Related Products: Chopped Garlic in Oil, Ground Black Pepper, Sea Salt

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