Cool Plates features dishes from across the country to help inspire chefs' creativity. Mezze executive chef and partner Micah Wexler uses the typical ingredients of hashweh — a Lebanese rice pilaf made with burnt onions, spices, lamb and almonds or pine nuts — to make risotto. He starts by making a typical risotto with Carnaroli rice, rather than Arborio, and finishes the dish with the hashweh ingredients. Those include finely diced onions that he fries in vegetable oil in a ...
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