If you like dim sum, you’ve probably had Lo Mai Gai, which is glutenous rice, chicken, mushrooms, and Chinese sausage wrapped in a lotus leaf and steamed. This recipe for the filling is easily accomplished in a few minutes if you have a pressure cooker and can find Chinese sausage at an Asian market.
Making risotto takes patience, which is part of why Guy is so good at making it. I much prefer his risotto to any I could get in a restaurant, and he often makes it for special occasions.
This risotto has soft cubes of sweet potato, dry white wine, Parmesan cheese, and fresh oregano.
“In my family the best meal of the year is Thanksgiving. My mother makes the best cornbread dressing! You will notice that there’s no sage in this dressing, it uses cumin instead. Try it! I guarrantee you will like it. None of us have ever told our kids that the outside edge of the dressing is the best!”
Mom first made this rice for Christmas one year in Colorado, when I was very little. It now defines our Thanksgiving and Christmas dinners. We could do without the turkey, but we can’t do without this rice, seasoned with allspice and nutmeg, chopped onions, and slivered almonds. In fact, we always make her do a double batch, so there are plenty of leftovers.