Most of us would not consider risotto to be an “easy” recipe. It requires constant observation and stirring.

But Dole created this recipe as a multi-cooker risotto. The rice practically makes itself!

And the bright holiday colors have great eye appeal in what is often a “beige” dish.

The recipe follows below, but first:

> The history of risotto.

> The history of rice.

> The different types of rice: a photo glossary.

There are links to more risotto recipes below.

> There is no Risotto Day, but September is National Rice Month.
 
 
WHAT TYPES OF RICE ARE USED FOR RISOTTO?

A bit of history: The first evidence of rice cultivation in Italy dates to 1468 in Florence. In the late 1400s rice cultivation spread to northern Italy, to Lombardy and Piedmont.

An advantage there was the Po Valley, a flat and fertile plain that is watered by the Po River and its tributaries. Frequent flooding of the Po River enabled the rice to be grown in paddies. The Po Valley is an ideal environment for rice cultivation [source].

From those beginnings, many types of rice were bred and cultivated.

On to risotto.

To create the signature creaminess of risotto, the type of rice used must contain a just-right amount of starch to create its creamy texture and sauce.

The creaminess is the result of slowly coaxing the starch out of the rice as it is cooked and stirred every 30 seconds or so for 20 to 30 minutes.

The rices tend to be Japonica cultivars, from the same genus that produces the other “sticky rices,” including mochi, sushi, and sweet rice varieties.

Italy grows four main varieties of superfino rice (the highest grade of Italian rice) for risotto: Arborio, Baldo, Carnaroli, and Vialone Nano.

These differ in length and vary slightly in starch content and texture. Usually chefs have a particular preference, and there are regional preferences as well, e.g. for a drier versus a soupier risotto. You can experiment to see which type you like best.

The following four rice varieties are grown in Northern Italy’s Po Valley, which stretches across several regions including Emilia-Romagna, Lombardy, Piedmont, and Veneto.
 
Arborio rice is a medium-length, round-grained rice. It is named for the town of Arborio, where it was first cultivated in the 19th century, primarily for use in risotto [source]. The grains have a more tan color with a characteristic white dot at the center of the grain.

Arborio rice develops a creamy texture around a chewy center and has exceptional ability to absorb flavors.

Arborio is more widely available and less expensive, but it’s not as starchy as Baldo, Carnaroli, or Vialone Nano and thus absorbs the broth liquid—which provides the creaminess—a little less well.

Still, its availability and price make it the most popular rice for making risotto. It produces a relatively creamy risotto with a hearty texture.
 
Baldo rice is the newest, and least well known, risotto rice, introduced in 1977. It’s a hybrid of Aborio and a variety known Stirpe 136.

Baldo has medium-sized grains that are slightly longer and more slender than those of Arborio rice. The grains are not as round as Vialone Nano and maintain their texture during cooking

The rice has a rich flavor and typically requires a shorter cooking time compared to some other rice varieties.
 
Carnaroli rice dates to about 1945, and is a cross between Vialone and Lencino varieties. It is superior to both of these ancestors, due to its higher amylose content (the crystallizable form of starch).

The variety was named after Professor Emiliano Carnaroli, President of the Ente Nazionale Risi (National Rice Body) at that time.

Carnaroli is a plumper, larger grain of rice that’s preferred by many chefs for producing a very creamy risotto with a nice bite.

Highly prized, it is the most widely used rice in overall Italian cuisine [source].
 
Vialone Nano rice is a short-grain rice introduced in 1937. It’s a cross between Vialone and Nano rice varieties.

The grains are thick and stubby in comparison to other types of superfino rice, with a wide central core known as the “pearl.” The variety is named “Nano” because of its small size.

It’s widely considered the archetype of the Italian risotto rice [source].

It’s the risotto rice of choice in the Veneto region of Northern Italy, particularly around Verona.

Vialone Nano absorbs liquid well and is commonly used for soupy-style risottos, especially those with added seafood.

Compared to other three varieties, it’s considered to absorb flavors more effectively while retaining a firm, al dente, texture. It cooks relatively quickly while still releasing enough starch to create a creamy dish [source].
 
 
RECIPE: ASPARAGUS RISOTTO WITH SPINACH-BROCCOLI PESTO

Prep time is 20 Minutes, cook time is 10 minutes.
 
Ingredients For 6 Servings

[1] A festive risotto with the red and green colors of Christmas (photos # 1, #3, and #4 © Dole).

[2] Arborio, the most popular rice for risotto (photo © Lundberg Family Farms).

[3] Grab a head of broccoli…

[4] A bag of spinach….

[5] Some red bell peppers… (photo © Girl On The Range).

[6] And some pine nuts (photo © Good Eggs).

[7] Don’t forget the garlic (photo © Wesual Click | Public Domain.

[8] Parmesan cheese is an ingredient and a garnish (photo © London Deposit | Panther Media).

[1] Holiday SPAM Musubi (photos © Hormel Foods).

[2] Classic SPAM.

[3] Figgy Pudding SPAM for the holidays.

[4] A spiced Dutch Baby pancake with Figgy Pudding SPAM and cranberry butter. Here’s the recipe.

Fans of SPAM will get a kick out of this holiday SPAM® Musubi recipe.

For the uninitiated: What is SPAM?

It’s brand of luncheon meat from Hormel Foods, a combination of ground pork and ham mixed with water, salt, sugar, and sodium nitrite (for the pink color).

During the Great Depression (1929-1939), SPAM helped to fill the need for inexpensive meat products, which added protein to the diet (and yes, fat, salt, and sugar).

Today, SPAM is often used in place of bacon or ham in everything from breakfast meat, sandwiches, and stir-fries to tacos and quesadillas. Search online for “SPAM recipes” and you’ll find mac and cheese with SPAM, spaghetti and meatballs (the latter made from puréed SPAM), loaded baked potatoes, and international dishes like pad Thai.

For the holidays, SPAM enthusiasts will relish the following recipe: SPAM glazed in cranberry sauce and served in a bed of leftover stuffing wrapped in nori.

You may want to double or triple the recipe. One slice per person is hardly enough (so say we).

There are more SPAM holiday recipes below.
 
 
RECIPE: HOLIDAY SPAM MUSUBI

You can make this recipe with leftover cranberry sauce and stuffing, or start anew.
Prep time is 10 minutes, and cook time is 20 minutes.
 
Ingredients For 8 Servings

 
Preparation

1. COOK the SPAM slices in a large skillet over medium-high heat, for 3 to 5 minutes or until browned.

2. ADD the cranberry sauce and cook 1 to 2 minutes, frequently basting with cranberry sauce, until the slices are glazed. Remove from the skillet.

3. PLACE 1/3 cup stuffing into a musubi press or plastic lined SPAM can on top of nori strip; press down. Place a glazed SPAM slice on top of the stuffing. Remove from the press or can.

4. PRESS a sheet nori around each slice. Moisten one end slightly to fasten together.
 
Optional Dipping Sauce

While not part of SPAM’s recipe, we created a dipping sauce from the extra cranberry sauce.

Simply mix cranberry sauce with Greek yogurt, mayonnaise, or sour cream, to taste.
 
 
MORE ABOUT SPAM

> July 31st is National SPAM Day.

> August 8th is National SPAM Musubi Day.

> The history of SPAM Musubi.

> The history of SPAM and SPAM trivia.

> The original SPAM Musubi recipe.

> 25 more SPAM Musubi recipes.
 
 
MORE SPAM HOLIDAY RECIPES

These recipes are made with limited edition flavor SPAM Figgy Pudding (photo #3).

One of our favorite year-round snacks has two irresistible holiday flavors:

 
For your own home, for stocking stuffers, party favors, to bring on visits…we simply love them, and so will all recipients.

And, you can save a whopping 30% on these two flavors through December 18th, with a portion of sales going to the Ryan Seacrest Foundation*. Just use the code Jingle 30 at checkout.

Head to CookiePopCandyPop.com.
 
 
YEAR-ROUND FLAVORS

Beyond the limited editions for the holidays, the current year-round selection includes:
 
 
COOKIE POP

 
CANDY POP

 
CEREAL POP

 
 
What are you waiting for?
 
 
> The history of popcorn.

> Popcorn trivia.

> Pairing wine and popcorn.

> October is National Popcorn Poppin’ Month.
 
 
________________
 
*The Ryan Seacrest Foundation is a nonprofit organization dedicated to inspiring today’s youth through entertainment and education.

[1] Gingerbread Cookie Pop and Hot Peppermint Chocolate Candy Pop are limited editions for the holidays (all photos © SNAX-Sational Brands).

[2] Twix Candy Pop.

[3] Nutter Butter Cookie Pop.

[1] Luscious cranberry pound cake (photo by Tina Rupp and food styling by Cyd McDowell © Harper Celebrate).

[2] Measure a cup of cranberries, plus more for garnish (photo © Ocean Spray).

[3] Bring four eggs to room temperature (photo © Nida | Pexels).

[4] Add white granulated sugar (photo © Equator Design).

[5] Measure the flour, no sifting required (photo © Blue Dot Living).

[6] You’ll use butter in both the cake and the frosting (photo © Go Bold With Butter | Facebook).

[7] The Fresh Eggs Daily Cookbook. Buy it at your local bookseller or on Amazon (photo © Harper Celebrate).

Lisa Steele of the Fresh Eggs Daily Blog traded a Wall Street life for a small Maine farm, where she’s been raising chickens and cooking up feasts with their eggs.

She’s compiled her recipes in The Fresh Eggs Daily Cookbook: Over 100 Fabulous Recipes to Use Eggs in Unexpected Ways.

A pound cake recipe may not be unexpected, but this Cranberry Pound Cake is a memorable addition to holiday fare.

It has cream cheese frosting, a white chocolate glaze, and a garnish of sugared whole cranberries and fresh rosemary sprigs.

The book is all about the magic of eggs, and it begs the question:

Are fresh eggs really better? Is it worth getting up at the crack of dawn to brave the elements and collect eggs from broody chickens, for example?

Says Lisa:

“I can verify firsthand that it’s all worth it, and I highly recommend always cooking with and eating the freshest eggs possible. It does make a difference.

“After your first bite of egg from a happy, healthy backyard chicken who fills up on weeds and grasses, bugs, and edible flowers and herbs, you’ll immediately understand the difference.”

But that doesn’t mean you need chickens of your own. The book gives you tips to finding the freshest eggs, wherever you are.
 
 
WHAT IS A HALF POUND CAKE?

Lisa calls her recipe a half-pound cake, not a pound cake.

The original pound cake recipe required a pound of flour, a pound of sugar, a pound of butter, and a pound of eggs. It weighed four pounds and was baked in a much larger loaf pan than the 6 cups of batter held in the 8-1/2″ x 4-1/2″ loaf pan used here.

The 6 cups of batter will create a cake that weighs just under two pounds*. Thus, it’s a tongue-in-cheek “half pound” cake.

Here’s an original pound cake recipe from 1700s England.

“If you want to make a full pound cake, double the ingredients and bake it in a Bundt or tube pan,” says Lisa.

“This festive half-pound loaf cake is one of my standard holiday recipes. It’s quick and easy to make, and the presentation enhances any holiday dessert table.”

Follow Lisa on Instagram @fresheggsdaily.

> The history of pound cake.

> The history of cake.

> The different types of cake: a photo glossary.

> The history of cranberries.
 
 
RECIPE: HOLIDAY CRANBERRY HALF-POUND LOAF CAKE

This recipe is made in a 8-1/2 x 4-1/2 inch loaf pan.

If you like over-the-top desserts, add a scoop of vanilla ice cream.

Check the footnote† for tips on keeping leftover pound cake.
 
Ingredients For 1 Loaf

 
For The Cream Cheese Frosting

 
For The Sugared Cranberries

 
For The White Chocolate Glaze

 
Additional Garnishes

 
Preparation

1. BAKE the cake. Preheat the oven to 350°F. Grease an 8-1/2 x 4-1/2 inch loaf pan with butter, then dust with flour.

2. TOSS the cranberries with the tablespoon of flour in a small bowl.

3. BEAT the butter and sugar using a stand mixer with a paddle attachment on medium, about 2 minutes, until light lemon-yellow and fluffy.

4. ADD 1 egg at a time to the mixture and beat until incorporated before adding the next. Scrape down the sides of the bowl as needed.

5. ADD the vanilla bean paste and scrape down the sides of the bowl one last time.

6. WHISK to combine the 1-3/4 cups of flour and the salt. With the mixer set to low, gradually add the flour mixture to the batter. Beat until blended, then use a wooden spoon or rubber spatula to fold in the cranberries.

7. USE a rubber spatula to scrape the batter into the prepared pan and spread it evenly.

8. BAKE for 55 to 60 minutes, until the cake is golden brown and a toothpick inserted in the center of the loaf comes out clean. Cool the loaf in the pan on a wire rack for 15 minutes, then invert the pan and remove the loaf.

9. SET the loaf on the rack to cool, about 1 hour, while you make the frosting and glaze. If you want to break the recipe into two parts, wrap the cake and refrigerate it overnight; then make the frosting the following day.

10. MAKE the frosting. Use a stand mixer with a paddle attachment to beat the butter, cream cheese, and vanilla bean paste on medium about 2 minutes, until smooth. Reduce the speed to low and slowly add the confectioners’ sugar. Beat until fluffy, about 2 minutes.

11. SPREAD the frosting on the cooled loaf, then refrigerate for at least 30 minutes to set the frosting.

12. MAKE the sugared cranberries. In a small bowl whisk 1 egg white with 1 tablespoon of water. Sprinkle a small plate with sugar. For as many sugared cranberries as desired, dip the cranberries in the egg wash, roll them in the sugar, and dry them on parchment paper.

13. MAKE the glaze. Melt the chocolate with the oil in a small saucepan over a double boiler, stirring until smooth. Add more oil if necessary until the glaze is a drizzling consistency.

14. SLICE the cake and arrange on individual plates. Use a pastry bag or spoon to drizzle the glaze over the slices.

15. GARNISH with the sugared cranberries and rosemary sprigs, and dust with confectioners’ sugar, if desired.

†Pound cake will keep at room temperature for 3 to 4 days. You can keep it in the fridge for up to 7 days, or freeze it for several months. To freeze, slice and wrap individual slices so you can defrost and eat it a slice at a time.
 

With all the racing around during holiday season, Walker’s Cranberry & Clementine Shortbread is a welcome treat.

We sit down with a cup of tea, a couple of cookies, and some calming music. It’s not a staycation, but it is a nice rest. (Perhaps it’s a couch-cation?)

Deliciously buttery with cranberry chunks and zesty clementine, all-natural Walker’s shortbread is baked in Scotland.

The plaid can (reusable!) with snowflakes is a lovely small gift for $16.99.

It’s a limited edition for the holidays. Buy it here.

> The history of shortbread.

> The history of cookies.

> The 11 categories of cookies.

> The different types of cookies: a tasty photo glossary.

Walker’s Cranberry Clementine Shortbread, a holiday treat (photo © Walker’s Shortbread).