Thanks for commenting! The ricotta I purchased at the (boutiquey) supermarket was considered “the good stuff,” that is, in the fancy cheese section, sold in a slice, and from a local dairy.... I agree with you that the stuff in the plastic tubs, while good for lasagna, would be a runny mess.
It would be SO NICE to have an italian grocer near where we live. I’m pretty sure the closest one is in Portland, about 100 miles from here...
P.S. For the sake of completeness--there’s also the consideration of cross-contamination in the kitchen. In short-- it’s important to use clean pans, utensils, and maintain a separate “allergy free” area in the kitchen when preparing allergy-free foods alongside those that are not, especially when the allergy is severe. I live with this every day such that it’s become second nature, so again, many thanks to Sheila for the reminder!!
I was going to make risotto on Saturday night, but when I looked at the recipe I had, which was something along the lines of “lovingly caressing each grain before putting it into the exact-temperature olive oil after removing each little bit of onion and then adding eight teaspoons of stock (also at a precise temperature) at fifteen minute intervals all while singing a lullaby in Italian,” I decided we would have some good old unfussy orzo for dinner.
But then I found Viviana La Place’s recipe for Red Wine Risotto on Culinate, not such a production, and decided to give it a try yesterday. I didn’t make this recipe exactly (I was experimenting with garlic and red peppers), but the simplicity of it--sautee herbs/seasonings, add wine, add water, stir-- was a lot less intimidating. You do have to stir constantly, but that meant a chance to stand still.
I think risotto is my new favorite food.
Don’t overlook fruit brandies
These extraordinarily subtle sips are worth exploring.
Clams, mussels, oysters, and scallops
How to Create Local, Sustainable, and Secure Food Systems
Learning the ways of the water