Mace

One trick is to make the risotto in advance, allow it to cool, and then store it in the fridge. When ready to serve, gently reheat it on the stovetop while adding small amounts of warm broth to help bring it back to its original texture. It's not quite the same as freshly made risotto, but it can work well if done carefully.
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Hi Kristen,
I am Indian cook and make hundreds of recipes using mace. It is a strong Indian spice with strong flavour. I usually use it in this http://www.rachnas-kitchen.com/hyderabadi-chicken-biryani-recipe/
You can get info there.
Thanks

OK, good to know!

as you''ve already bought it, keep using the powdered mace. But fir those who don't have it, or don't love it, nutmeg makes a fine substitute.

Ok, well, a nutmeg nut is covered by threads of red mace. Your Indian-inspired cauliflower and potatoes with mace (and who knows what else) sounds lovely, and I hope you'll post the recipe here on at Food52.

P.S. I didn't actually know that mace was the thread that covers nutmeg!

Thanks! Here's the recipe: http://www.vegrecipesofindia.com/aloo-gobi-curry-recipe/

I really don't know this blog, but I got have a cauliflower and some potatoes from the CSA to contend with, and a yen for an Indian preparation. Based on the ingredient list it looked to me like it should be good.

By the way, Kristen W., what are you making?

I would estimate about 1/8 teaspoon. The threads of mace that cover a nutmeg aren't all that substantial. Too, mace is very bitter, so a little bit goes a long way.