Here’s a guest post from one of our guest bloggers on the ‘trials and tribulations’ of making the dish infamously known as risotto:

Guest Blogger: Madigan Naylor

I always hear that Risotto is a difficult, time- consuming dish to make, and that most people don’t have the patience to make it because it’s a tricky recipe to cook. The thing is, it’s really not that difficult to make, and although it does require your full attention for about 20-25 minutes, it’s totally worth it in the end! Risotto recipes differ greatly from adding saffron to butternut squash to peas. What makes it so special? Most risottos use a certain kind of rice in order to achieve the right flavor and creamy texture of the dish. Arborio rice is most commonly used, but you can also use Canaroli rice. Arborio rice is an Italian short- grain rice that is named after the place where it is grown, the town of Arborio in Italy. Canaroli, on the other hand, is medium- grain and firmer than Arborio rice because it has a higher starch content.

Learning how to make a good risotto is like learning how to ride a bike. It takes a little practice, but once you’ve got it, you’re a pro. The first time I tried to make risotto, I found out that no matter what, you have got to keep stirring constantly. I did not stir it continuously and the starch in the rice did not break down correctly. Risotto is sensitive to timing. The unique texture of the dish has to be just right or it is not the same. The second time I tried, it turned out much better, because I kept stirring, stirring, stirring! I got so many compliments from my family, that they insisted I make it again when we ate all of the leftovers! I highly recommend you to try making a risotto, even if you already have. Practice makes perfect! The tasty minced onion and the rich olive oil flavors that risotto recipes usually call for make the dish an overall wonderful Italian dish that people at every age will love.

Glad to hear she mastered The Basic Art of a fine risotto dish!  Here’s another creamy risotto recipe to try now that you have it all figured out…

From the Gourmand World Cookbook Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions

(978-1928911-19-7)

copyright 2010 art of living,PrimaMedia,Inc/Maria Liberati

Risotto with Porcini Mushrooms & Truffles

4 cups (1 liter) vegetable broth

3 tablespoons (60 gr) olive oil

2 leeks chopped finely

1 cup (238 gr) arborio or carnaroli rice

1 tablespoon (15 gr) butter (unsalted)

pinch of salt

1 cup Santa Margherita Prosecco

1 oz. (30 gr) of dried porcini mushrooms

1-2 teaspoons (5gr -10 gr) of grated truffles or 2 (10 gr) teaspoons of truffle infused oil

2 tablespoons (30 gr) grated Parmigiana-Reggiano cheese

Place dried porcini mushrooms in bowl of warm water for 30 minutes, soak.Heat vegetable broth till boiling, then simmer. Place olive oil in large saute pan. Place in thinly sliced leeks and saute till leeks are just about golden. Place in soaked porcini mushrooms and their liquid. Place in rice and toast till rice is coated with oil and all liquid is evaporated. Add in Santa Margherita Prosecco. Stir till all liquid is evaporated. Place in ½ cup of vegetable broth and stir till all liquid is evaporated and repeat this placing in ½ cup liquid till evaporated till rice is al dente (approximately 15-18 minutes) or till desired tenderness.

Place 1 tablespoon (15 gr) of butter on top and stir till melted. Plate and serve ,top with grated parmigiana-reggiano cheese. Decorate with grated truffles or drizzle of truffle oil on top.

June 18th-See you at Davios Northern Italian Steakhouse in Philadelphia on June 18th..for info email: events@marialiberati.com

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Guest Blogger: Chris Manganaro

Food and family history often go hand-in-hand. While not every family bonds over food and not all memories revolve around it, we cannot deny that part of our past. Whether it is holidays or simply normal family dinners, food is an important part of our lives. Sometimes this fact is even influenced by family. This means that for some people, a memoir and a cookbook often go together like peanut butter and jelly.

Tony and Marc Danza would most likely suggest that they go together like ‘spaghetti and meatballs’, though. In the book that they wrote together entitled Don’t Fill Up on the Antipasto: Tony Danza’s Father-Son Cookbook, the Danza’s speak about their family as well as the recipes that have been a part of their family traditions. Tony Danza wanted to write this book, not only for the recipes, but also to give a little background about the people behind the recipes. In his case, this means showing where the love for cooking comes from: his family.

Cooking together is one of the best things about preparing a meal. The next best thing is usually eating what you have prepared and the reactions that we get from other people. This is something that the Danza’s book refers to quite often by mentioning along with the recipes, whose favorites they were or are. Knowing someone’s favorite dish is part of knowing who they are. It tells you their taste and in that, it gives a sense of the person’s personality. Some like it hot or not!

The conversational way in which the book is written is engaging, but it can also be a bit of a distraction. Due to the way it is written, with Tony literally saying things like “Back to you, Marc” when it is his sons’ turn to “talk” it takes you out of the experience. The book already makes the reader feel that way with the split up sections and recipes, it seems like an unnecessary thing to do. The book is written in a fun way which fits the tone it is going for, and as such, it gives the book its; own unique character.. The stories told hold the same charm as the voices which tell them.

The recipes which are included in this book are varied and mostly quite simple. They are family recipes like those that many people probably have themselves, but with the twist of being from the family of a celebrity. Whether or not you are a fan of Tony Danza, the book is an enjoyable read for all with recipes that are easy to recreate for the home cook

Hope to see you on

June 3rd- Italian Heritage Festival at Rose Tree Park in Media, Pa

June 2, 3rd- Great Grapes Festival, Hunt Valley. Maryland

June 18th-Celebrity Chef Dinner at Davios Northern Italian Steakhouse , Philadelphia, Pa.

For more great recipes, get your copy of the Gourmand World Award Winning Cookbook- The Basic Art of Italian Cooking:Holidays & Special Occasions-2nd edition.

If you are near Exton, Pa you can also stop by (one of my favorite stores)  Wendell-August and get your copy

Guest Blogger: Madigan Naylor

With finals just around the corner, students everywhere are buckling down into corners of the library burying their noses in textbooks. Whether you are studying for a final exam or cramming in a work project last minute, burning the midnight oil comes with the desire for caffeine… and lots of it. In America, we tend to sweeten up our coffee with milk, cream, and/or sugar. Coffee is much more important and a part of Italian culture. The first European coffeehouse was actually opened in Venice, Italy in the 17^th century! The love of this addictive, smooth-as-velvet stimulant quickly spread throughout Italy and eventually the world. There are numerous different coffees, such as French coffee, which is dark compared to Italian coffee, which is roasted to a rich brown color. I’ve been told that the flavor of coffee depends on the roasted time and the size of the roasted batch. If the beans are roasted for too long, it will spoil the flavor. We wouldn’t want that–– I love the unmistakable, perfect scent of coffee beans brewing.

In this winter months, we resort to hot cups of coffee and snuggle up in a chair and work. In the warmer months, though, we need to be cooled off as well. Nobody wants to work in an uncomfortable environment. We don’t need to run out and pay almost $5 for a delectable treat to help inspire us to keep going. One recipe that comes to mind that does the job is Maria Liberati’s delicious recipe for frullatto al caffe. It is like a milkshake or a frappucino. The amaretto adds a delicate, sweet, almond flavor to the drink. This drink recipe is perfect because it combines our love of coffee with the ability to cool us off all at once. After blending it, be sure to put it in a fun or overly- elegant chilled glass for extra enjoyment!

Frullatto al caffe (Coffee ‘frullato’ or milkshake)

From the GOurmand World Award Wining Book The Basic Art of Italian Cooking: Holidays & Special Occasions- 2nd edition

*2 cups of strong espresso coffee

*4 tblsps of sugar or sugar substitute

*2 cups of chopped ice

*1 tsp of anisette or amaretto flavoring

*1 cup milk (part skim or skim milk)

Put all ingredients in a blender and blend for 30 seconds. Serve immediately in two tall chilled glasses.

copyright 2012  Art of Living,PrimaMedia, Inc

See You on June 18th!

Event planning is one of those jobs that can be fun or complicated? Now if you find the perfect event management software your task at hand becomes almost a veritable ‘piece of cake’. From registration to creating a cohesive team that produces awesome events.

Be sure your event software company has great customer service. Although events are visual things, behind the scenes they are very technical. Just think of how much more relaxed you will be knowing that someone will be there every step of the way to help with technical difficulties. But the bonus is that you will work with someone that really knows the event business as well.

One of my favorite, out of the ordinary trips for me was my visit to Sydney Australia. Out of the ordinary because there were so many interesting sites to see, but had to figure out how to get around to all those sites quickly but on a relaxed schedule.

My trip was for only 10 days. The best solution: rental cars. After all, when I arrived at the airport, I was able to pick up the rental car and make a quick, fun and efficient plan to get me around Sydney on my own schedule. And the best part was that I did not have to miss any of the sites.

After arriving at the airport in Sydney, my first stop was going to be the hotel in Sydney. I was able to check in quickly and then be on my way to see what I had been waiting to see, live and in person-the Sydney Opera House. Then beginning to feel the effects of jet lag, I quickly returned to my hotel room, and woke up the next morning.

A (beautiful) Saturday morning it was! A perfect day to head to the beach, Bondi Beach that is. Thanks to having my own rental car, I was able to meet friends there for brunch, then take a stroll through the market and,of course, enjoy a day at the beach. Sunday brought an even more spectacular day so I drove to Manly Beach.

Since I also wanted to experience some fashion and fine dining, Monday was a drive to Darling Harbour and King Street Wharf. With not a moment to miss, I headed back to my hotel room to rest up for the next day’s trip to The Rocks. I have heard so much about this eclectic place and ended up going there 2 or 3 days to explore the dining and shopping.

I wrapped it all up with a few trips to Olympic Park and I really didn’t miss a beat on this trip. Rental cars were the optimum way to go!

Guest Post by Madigan Naylor

copyright 2012 Art of Living,PrimaMedia,Inc/Maria Liberati

My friend recently returned from a semester studying in Italy. When we were catching up, I asked her what food she enjoyed most while in Italy, and she said the cheese. “But not sweets or gelato?” I asked. She replied, “Without a doubt, the cheeses.” She continued to list at least a dozen cheeses she had tried from her time abroad. One that she mentioned was ricotta cheese. She said this one was probably the best because it could be used in dessert as well as dishes with pasta or vegetables and many more. She declared she would cook with it more often back here at home. I know that I’ve had it before, but I don’t exactly remember it being one of my favorites, in fact I hardly ever use it when I cook my everyday food. This inspired me to find out a little more about it and try to incorporate this cheese that my friend swore by!

Ricotta is not a cheese but a creamy curd. The curd is literally cooked twice hence the name “ricotta,” re-cooked. The best ricotta is made with sheep’s milk. It is basically milk whey left over from the production of cheese! It sounds kind of gross, but it is absolutely delicious! Who knew left overs would be so delicious in so many different dishes! I remember my mother used to sprinkle some sugar on top of some ricotta cheese and eat it from a tub! With only a spoon! It tasted so sweet and fluffy though, not savory at all. It’s strange though, because I usually pair ricotta cheese with pasta dishes like lasagna or giant pasta shells. It wasn’t until a few years ago that I went to an Italian restaurant in England that I was served probably the best Italian dessert I’ve had ever since I can remember. They were simple ricotta cheese stuffed cannoli with smooth, creamy dark chocolate drizzled over the top. Perfection. The shell was so light and flaky that it nearly melted in my mouth, making the cheese even fluffier and softer. I can’t wait to try some new recipes with ricotta cheese in it and see what all of the hype is about!

Here’s a recipe from The Basic Art of Pasta:

Spaghetti Infuocati (Spaghetti on Fire)

(excerpted from The Basic Art of Pasta by Maria Liberati)

1 lb of spaghetti

8 ounces of ricotta (preferably fresh )

1 ½ tblsps of butter melted

¼ tsp of finely crushed pepper flakes

Salt to taste

Cook pasta till al dente. But while pasta is cooking- place in a bowl the ricotta. Mix with a fork till it is creamy. Then sprinkle on the red pepper flakes and the melted butter.

When pasta is cooked al dente, drain. Place the pasta in the bowl with the ricotta mix and toss. Serve immediately.

April 28th and 29th-Hope to see you at the Great Grapes Festival in Reston Virginia this weekend for my book signings and cooking demos!

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Contribution by Kennith Griffin

When my twelve-year old daughter Adrian decided, at the age of ten, that she wanted to take up horseback riding, we thought it would be a temporary hobby. But she loved it and she loves horses. And she is a great rider. She took lessons and has begun showing and we could not be prouder. So it made sense for my husband and me to purchase a farm after we bought our daughter a horse. My husband grew up on a farm and loves to ride. We had actually enjoyed a few family trail rides when Adrian announced that she wanted to learn to ride. The farm we purchased is about fifty minutes outside the city, making for a long commute to work for my husband, who owns a law firm. He does not seem to mind the drive though. He does a lot of work from home, which is why it was important that we purchased in an area that was internet accessible. I searched on www.satelliteinternetbroadband.com gather info about the area in which we were looking and was pleased to know we could be connected out there. We love living out here and watching our daughter mature into her sport.

Born in 1958, Andrea Bocelli grew up on the Bocelli family farm with his mother Edi, his father Alessandro, and younger brother Alberto. During his childhood Bocelli had a love for music, starting piano lessons at six and going on to learn other instruments such as the flute, saxophone, trumpet, guitar, drums, and learning how to sing. He won his first singing competition at 14.

Bocelli always had problems with his sight since birth and doctors diagnosed him with congenital glaucoma. However, it wasn’t until a tragic football accident that he lost his sight completely at age 12.

Bocelli studied at University of Pisa, supporting himself in the evenings by singing in piano bars. Earning his law degree, he became a court-appointed lawyer but only worked a year before deciding to pursue a music career. His degree was not an online master degree; it was earned in a traditional setting. During this time he met his wife Erica in 1987.

Bocelli’s singing career had its big break when Italian rock star Zucchero auditioned tenors for a demo tape with Miserere, a song from one of his recent albums. Bocelli’s demo tape was sent to Luciano Pavarotti. After hearing it, Pavarotti was persuaded to record the song with Bocelli. The song became a smash-hit throughout Europe.

Shortly afterward, Bocelli entered a variety of music festivals and received high marks in their newcomer categories. His debut concert in the classical world was at the Teatro Romolo Valli in Reggio Emilia. His debut album, Il mare calmo della sera, immediately entered the Italian top ten upon release, going platinum in a few short weeks.

International success came with successes like the single Time to Say Goodbye (1996), a duet with Sarah Brighman, which eclipsed his previous best-selling singles. His break into the US market came when he performed at the John F. Kennedy Center for the Performing Arts and later at the White House.

Other notable albums include Romanza (1997), Sueno (1999), Tosca (2003), Cieli di Toscana (2001), Amore (2006), and Incanto (2008).

Bocelli married Erica in 1992, but divorced ten years later. They have two children together.

Even in recent years Bocelli has enjoyed touring and gaining further awards. In March of 2010, Bocelli was entered into the Walk of Fame for his contributions to live theatre. As of 2012, he played Romeo in Charles Gounod’s opera Roméo et Juliette, performing without a fee because the theatre was suffering financial difficulties.

If you would also like a degree in art, check out MFA Degree to learn more.