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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?