I have been making zucchini risotto forever but had never thought to plop a piece of burrata on top until I saw such a dish on Principato di Lucedio’s Instagram. This historic farm in Piemonte grows fabulous Carnaroli rice—I visited years ago—so the Lucedio Instagram is a rich source of risotto ideas. The zucchini risotto was photographed at Balin a restaurant near the farm, and the chef used stracciatella, not burrata. But stracciatella is the creamy filling inside burrata, and burrata is easier to find. It’s zucchini season. It’s cherry tomato season. What are you waiting for?
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The last time I was in France, visiting Comté producers in the Jura Mountains, I thought I might find a beautiful old cheese plane in an antiques shop. But I didn’t know how to ask for a cheese plane in French, and my French host—a veteran of the cheese business—was no help. He had no clue what a cheese plane was.
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