This discussion was created from comments split from: Yale dean once championed cultural sensitivity. Then she called people ‘white trash’ on Yelp..
I find Italian risotto, not wrong, but just an entirely different thing than “real rice”.
Now I want to check my yelp reviews for any meanness.
@greenwitch, you are exactly right that there are ways of complaining about authenticity that don’t involve name-calling!
I adore risotto. In fact, I am planning to serve it as the first course in an “Inspired by Italy” tasting dinner I am giving on Saturday for a fund raiser. I usually like to do about 6 dishes, and most of the time it is Asian Fusion, although I mix things up.
I am neither Italian nor Asian. Oh, the cultural appropriation horror!
I am trying to finalize my menu, but I’m having a hard time. Antipasti while I’m starting risotto, Polpettone di Tonno e Spinaci with a drizzle of thin lemon mayonnaise. First course lemon mascarpone risotto with saffron garnished with fresh basil. Second course, homemade ravioli filled with shredded pear, mascarpone, and gran padano, with butter and parmesan pepper sauce, courtesy of Lidia Bastianich. Third course, shrimp sauteed with fresh rosemary, garlic, and pancetta with a little chopped tomato and a wine butter pan reduction.Fourth course probably greens lightly sauteed in olive oil and garlic topped with a grilled gorgonzola polenta cake. Fifth course, some kind of veal or pork. 6th course, panna cotta with prosecco berry sauce.
Suggestions?
^^I suggest you invite us. That sounds spectacularly delicious! Culturally appropriate all you want.
Re: 38
That sounds delicious, @Consolation!
Obviously, the mochi in New Haven isn’t either. 
@Consolation -I’m happily getting fat just reading your post! I have no suggestions to add except to offer tiny portions, with extras available, so that no one fills up too soon. (wouldn’t want to miss dessert…)
I had a risotto in Umbria that was made with local Sagrantino wine (very strong), porcini mushrooms, and shaved black truffles. It was really the best dish for the whole time we were in Italy. A bit wintry though compared to your lovely spring menu.
^I wish this was the stuff they taught in hs history.
@greenwitch , I really want to do a risotto with dried porcini and wild mushrooms, but it isn’t very springlike, as you point out! Still debating. I’m now leaning in the direction of a classic saffron risotto with sauteed wild forest mushrooms, which would be lighter than dried porcini .Or maybe leeks?
I found veal stew meat at the store, so I’m leaning in the direction of veal with white wine and sage (Modena). Something that, thank doG, can be cooked in advance and gently reheated.
My problem is the progression of wines. They may end up all being white, and I know some prefer red.
First world problems!!!
I had a wild boar stew/braise in Italy a few year ago that was just delicious. Cinghiale, IIRC. Alas, this is not a meat easily available in the US, and most American pork is excessively lean nowadays.
@Consolation How about something seasonal in the risotto like asparagus, ramps, morels, or fiddle heads?
As far as a meat course, I really like a tuscan style pork arista. Find a good butcher shop near you that focuses on using locally raised animals and whole butchery. If you tell me your general location, I can probably recommend one where you can get good, yummy pig meat. 
There is wild boar available in many places. It is a big problem in the south and even my veg D is considering allowing it at her wedding because it is considered beneficial to the environment to hunt them.
I thought mochi was Japanese ice cream wrapped in rice flour dough? I like the green tea one at Trader Joe’s. I’m sure I am beneath contempt!
Mochis are rice flour balls, in different flavors and colors (white, red, green), and usually have red bean past fillings.
Hmmm, is “wild boar” a clever and expensive rebranding of “feral hog”, a disease-ridden pest?
Not sure how genetically different they are. Here are some Italian wild boars, lol.
https://heatst.com/world/rome-besieged-by-wild-boar-man-dies-in-tragedy/
Proving my ignorance, I have used the word mochi to describe the dessert served in many El Cheapo Asian restaurants in NYC and which Trader Joe’s sells. It is a ball of ice cream inside a rice ball.
second vote for asparagus risotto. Yum!
There is mochi, and there is mochi ice cream. The latter is a “fusion cuisine.”
Very bemusing that this entire thread has been hijacked by foodies
Continue with delicious food planning. My son just made two strawberry rhubarb pies with locally grown “you pick” strawberries…summer here we come!
Love strawberry rhubarb pie!
I’m making rhubarb simple syrup for summer cocktails - grapefruit, too! This week’s experimentation.
@doschicos a gin paloma is amazing (it’s made with hendrick’s gin and grapefruit juice).