Salmon and Courgette Risotto

I haven't posted a risotto recipe for a while, so here I am, using two ingredients that I really love: salmon and courgettes. Read the recipe below!

Ingredients

Carnaroli rice 250 gr

Fresh Salmon 150 gr.

White wine 1/3 glass

1/2 Onion

Butter

Vegetable stock

Courgettes

Extra virgin olive oil

Philadelphia 2 spoons

Salt

3 servings 
 

• Cut  the salmon and stir fry in a pan with a little bit of olive oil and onion.
• Add the rice and let cook for few minutes, until it will become translucent.
• Now, simmer with white wine until reduce.
• Add the stock gradually, it must be boiling.
• In another pan stir fry the chopped courgettes with the chopped onion and a little of olive oil.
• When the risotto is almost ready, whip the courgettes with 2 spoons of Philadelphia.
• Now switch off the burner, add the courgette cream and the risotto is ready!

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Gorgonzola and Walnut Risotto

This is really a comfort food, I mean, winter, risotto, cheese... it's perfect. The Gorgonzola and Walnut Risotto will make the sunlight shine in your kitchen. Am I clear enough about how much I like it?

 

 Ingredients

280 gr Carnaroli Rice

600 ml Vegetable Stock

20 gr Butter

1/2 a glass White Wine

1/2 Onion

150 gr Gorgonzola (Blue Cheese)

Parmesan

Walnuts

Salt

4 servings

 

• Finely chop the onion and stir with a knob of butter. 
• When it will become golden, add the rice to toast it.
• When the rice will become translucent, simmer with the white wine until reduce. 
• Add the stock gradually and let start to count the minutes necessary to cook the rice since now. It must be boiling in order not to interrupt the cooking of the rice.
• When the rice is almost ready add salt.
• Now switch off the burner and add the Gorgonzola cheese and the parmesan. Taste it to know if put enough gorgonzola or not. 
• Add some walnut to complete the dish.

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Summer Risotto with Leeks and Lemon

In Italy there are a lot of cuisine tv programmes, and I really love some of them! Yesterday I saw "Molto bene" by Benedetta Parodi, in which she cooked this risotto... I've changed something but the result has been amazing anyway!

Ingredients

Carnaroli rice 250 gr

Leeks 2

White wine 1/3 glass

Butter

Vegetable stock

Rosemary or Basil

Extra virgin olive oil

Lemon Zest and Juice 1

Salt

3 servings 
 

• Cut  the leeks stir fry with a little bit of olive oil.
• dd the rice and let cook for few minutes, until it will become translucent.
• Now, simmer with white wine until reduce.
• Add the stock gradually, it must be boiling.
• Halfway, add the minced basil leaves or the rosemary, the lemon juice and the lemon zest.
• When the risotto is almost ready, add the juice of one lemon and the salt.
• Now switch off the burner, add a little bit of butter and grated parmesan and the risotto is ready!

In the original recipe there was the rosemary instead of the basil... You can try both versions and decide which is the best!

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Champignon Mushrooms Risotto

In winter I love to eat soups and risotto, because they are a really comfort food and when you eat them you feel happier ;) I've discovered today that the risotto is creamy not just because of the butter, but because it keeps the starch, since it is not boiled and drained, but cooked with the stock.

Ingredients

Carnaroli rice 250 gr

Champignon mushrooms 250 gr

White wine 1/3 glass

Butter

Vegetable stock

Parsley

Garlic 1 clove

Extra virgin olive oil

Salt

3 servings

• Chop the mushrooms and cook them in a pan with one clove of garlic and parsley.

 

• Cut  the onion into small pieces and let stir fry with a little bit of butter in a different pot.
• Add the rice and let cook for few minutes, until it will become translucent.
• Now, simmer with the white wine until reduce. 
• Add the stock gradually and let start to count the minutes necessary to cook the rice since now.

Homemade stock

• After about 8 minutes, add the mushrooms and let cook until the rice is cooked.
• When the risotto is ready switch off the burner, add a little bit of butter and grated parmesan and your italian dish is ready. 

P.s. I have used red wine because I didn't have the white one, anyway it was great ;)

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Curry Risotto

I think that, by now, you have understood that I really love the risotto. I would like to eat it everyday! This recipe is very easy, but in some way it is original, because it is very common to cook rice with curry, but not in the risotto way! Try it out!

 

Ingredients

Carnaroli rice 250 gr

Onion 1/4

Curry

Salt

Vegetables stock

3 servings

1. Finely chop the onion and stir with a knob of butter. 
2. When it will become golden, add the rice to toast it.
3. When the rice will become translucent, add the vegetables stock. It must be boiling in order not to interrupt the cooking of the rice.
4. When the rice is almost ready add some curry again, and salt.
5. Now switch off the burner, add another knob of butter. In this way the risotto will be creamy. In Italian we use to say "mantecare".

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Red Wine and Red Peppers Risotto

Yesterday I didn't know what to cook for dinner, then I decided to prepare the risotto with red peppers, because I had all the ingredients. Then I realized that I didn't have white wine, but just the red one! Ok - I said - let's try with it! Well... the result was amazing! So the simple "Peppers Risotto" is now "Red Wine and Red Peppers Risotto" ;) Enjoy it!

Ingredients

Carnaroli rice 250 gr

Red Pepper 1

Onion 1/4

Butter

Vegetables stock

Red wine

Salt

3 servings

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Orange Risotto

In my personal top 3 of risotto, the second place goes to this one. I adore it, because it has a very delicate flavour, refined. In this recipe I give you the doses, even though I think they are a little bit useless because they depend on you. If you like to add more butter (or whatever) it is up to you and your taste.
 

Ingredients

Rice 350 gr.

Orange 1

Butter 50 gr

Onion 1

Chives 2-3 spoons

Parmesan 30 gr

White Pepper

White Wine

Vegetable stock

Salt

1) Wash very well the orange and take off the peel. Be careful not to take off the white part because it is bitter and you don't have to use it. Cut the peel into very thin stripes.
2) Finely chop the onion and stir with the butter (not all), and then add the rice to toast it.
3) When it will become translucent, add the white wine until reduce.
4) Now add the orange juice and the stock until the rice will be ready.
5) When the rice is almost ready add the orange peel stripes, the chopped chives and the white pepper.
6) Now switch off the burner, add a little bit of butter and grated parmesan. In this way the risotto will be creamy. In Italian we use to say "mantecare".

                                                                                                                                        

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Lemon and Basil Risotto

Good sunday people!

Here I am with a new recipe, one of my favourite risotto's recipe ever! This recipe is from my uncle, who loves  eating like me.. we are foodie! Maybe the union of lemon and basil may sound weird to you, but trust me, it's amazing!

Ingredients

Carnaroli rice 180 gr

Lemon 1/2

Basil 10-12 leaves

Onion or shallot 1 and 1/2

White wine 1/2 glass

Parmesan

Butter 

Vegetable stock

The method of cooking the risotto is always the same, so it's not difficult. 

1) Cut  the onion into small pieces and let stir fry with a little bit of butter.

2) Add the rice and let cook for few minutes.

3) Now, simmer with white wine until reduce.

4) Add the stock gradually.

5) Halfway, add the minced basil leaves, the lemon juice and the lemon zest.

6) When the risotto is almost ready, add the juice of one lemon and the salt.

7) Now switch off the burner, add a little bit of butter and grated parmesan and the risotto is ready!

As I've said, this is one of my favourite risotto ever, because it has a fresh taste (I don't know if I can use "fresh" in this sense in English, if you are reading let me know if you understand what I mean), thanks to the lemon. It's very tasty and delicate.

Hope you like it!   

                                                                               

                                                                                                                                        

Ps. Click here to read the recipe in Italian in my mother's blog!

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Saffron risotto

Good afternoon people!

Here we are today  with a new recipe. We are going to talk about... risotto! I love risotto in general so much, that I would eat it everyday! Moreover, the recipe is always the same, you only need to change the main ingredient.. that's cool :)

Anyway, let's see the ingredients.

Carnaroli rice

Onions

Butter

Saffron

 Stock (If you make it, it's MUCH better)

Parmesan

White wine 1/2 glass

Salt

If you know "Risotto alla Milanese", this recipe is quite similar, but there are some differences that make this version lighter.

Finely chop the onion and stir fry with butter. As regards the doses, it depends on you! You can decide by eye, depending on your habits or on how much people you have for dinner! By the way, when the onion gets gold, add the rice and toast it. After few minutes, add the white wine and let it evaporate. Then, start to add the stock; when the rice absorbs it, add more. Keep on doing this until the rice is completely cooked. During this process, add the saffron and the salt. Now you can turn off the cooker and add the butter to make the risotto creamy. So whip and add parmesan.

Now taste your delicious risotto and feel the Italian flavor!

Federica

To read this recipe in Italian click here!

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