Tag: broth

How to make risotto without broth – Italian Cuisine

How to make risotto without broth


The techniques for making a delicious risotto without the broth without sacrificing creaminess and taste

You can prepare a risotto without broth? According to the traditional recipe no, but contemporary cuisine admits some interesting variations. Inspired by the ideas of the great chefs, here is the technique for cooking risotto without broth (and discovering that we love it).

Water instead of broth

It seems obvious to say it, but to prepare a good risotto you can simply use water. sure it must be boiling water because you can't add cold to the risotto while cooking. It must also be salted to give flavor and flavor. The boiling water that we use if we don't have broth, can be flavored with spices or herbs based on the result we want to achieve. Remember then that the broth can be made in many ways and not only with celery, carrots and onions. You can also obtain a sort of broth by infusing herbs, or bay leaves and cloves and even broth can become brothcooking water of any vegetable.

Recipe for risotto without broth

As you do for a traditional risotto, consider two punches of rice per personplus one for the pot. Toasting rice it's the most important step, so don't underestimate it. Toast it in a sautéed onion, oil and butter for a couple of minutes and then blend with some still or sparkling white wine. Once the alcoholic part has evaporated, add with a ladle and little by little some boiling salted water, stirring constantly. After cooking, season with salt and pepper and stir in the butter and grated Parmesan. You can add it saffron to make a yellow rice, or a very tasty cheese for a super creamy risotto, but the base of the dish is more or less always the same, even replacing the broth with water.

Milk Rice

Another delicious risotto is the one that cooks in milk. The procedure is always the same and you can replace the onion with the shallot or eliminate it if you don't like it. Do not blend with the wine, but directly with the milk and continue to add it alternating it with boiling water. Almost at the end of cooking add the diced mozzarella, if you want a streamlined result, and a handful of Parmesan. It is also excellent in sweet version, obviously without the onion, but only with so much milk to be added a little at a time, a spoonful of sugar per person and plenty of cinnamon. Sweet milk rice is an excellent snack or a simple idea for a dessert.

Centrifuges and juices

If there is no broth we can replace it with juicers and vegetable and fruit juices. An example would be the Risotto With Lemon which is prepared with the juice obtained from a lemon by squeezing it or through the extractor. An elegant and colorful variant the one with the beetroot juice which makes it pink, but you can also make it green with the parsley and orange with pumpkin. It is always important to dilute these liquids with hot water to avoid giving the dish too intense a flavor.

Risotto without rice

What if you don't have broth or rice? Magic, risotto is made with chopped cauliflower and seared in a pan.
The cauliflower rice obviously has a different taste, but the appearance could fool anyone. It is a very tasty, rich and very easy to prepare dish.

U bredette: the fish broth from the Termolese area – Italian Cuisine

U bredette: the fish broth from the Termolese area


Very fresh mixed fish, tomato and peppers for a tasty soup to be prepared like the fishermen of the sea of ​​Termoli

The Brodetto alla termolese it's a fish soup that the fishermen of Termoli, marine center of the Molise, they prepared with the remnants of the caught that they could not sell: a poor but very tasty dish that "repaid" them for their hard work in the middle of the sea.

In termolese dialect it is called u ’bredette. It is prepared with mixed fish as like cicadasmullet, moorhens, scorpion fish, squid, cod and cuttlefish. The flavor of the soup is enriched with tomatoes and green peppers, garlic and parsley.

The recipe of broth alla termolese

Ingredients

To prepare the broth in the Termolese you will need: 1 kg of fresh fish of your choice, 500 g of mussels, 1 kg of clams, 500 gr of peeled tomatoes, 2 cloves of garlic, 400 g of green peppers, chopped parsley, extra virgin olive oil of olive, salt and chili pepper.

Method

The first thing to do to prepare broth in the Termolese area is clean all the fish well, remove the bones and cut it into pieces, and cleaning the shellfish. We then move on to the preparation of the sauce for the Termolese broth, browning the garlic, the chilli pepper and the parsley with oil in a pan in which the peeled tomatoes and the peppers in strips are then placed.

When the tomato juice it's retired it's time to add the previously cut fish (with the exception of mussels and clams) with a little water and salt adjustment.

After a quarter of an hour of cooking, they can be added mussels and clams and the preparation continues for another 5/6 minutes.

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Dumplings in ginger broth with prawns and vegetables – Italian Cuisine

Dumplings in ginger broth with prawns and vegetables


South Tyrolean dumplings meet a fresh ginger broth and prawns, as in Thai cuisine. And they work great together! The recipe without frontiers by chef Marco Tronconi

There Milanese Fridge Kitchen it is a restaurant, but its name is the best definition of what today's Milanese cuisine is today: a mix of tradition, local ingredients and openness to the world.
This place was born in 2014 when one of the two chefs of the Trattoria del Nuovo Macello, Marco Tronconi, moves to via Piranesi proposing the solid tradition of one of the historic restaurants in Milan, with a cosmopolitan accent, in harmony with the dynamic reality of the Refrigerators. Quality of the raw material, the zero kilometer and the rigorous seasonality are immutable must.

The Cucina dei Frigoriferi Milanesi, just for the excellent relationship between quality and low price, is a Bib Gourmand: the restaurants recommended by Michelin Guide whose account does not exceed 35 euros. With two dishes each the bill never exceeds € 28, the tasting menu comes out at € 33 and you can choose. The traditional dish, ossobuco with crispy rice, is always on the menu, from October to April, and it is not uncommon to find rustin negàa, nervetti or cassoeula. But not only that, because on the menu you experiment, gracefully, as with this recipe. To find out that speck and prawns go very well with ginger!

Dumplings in ginger broth with prawns and vegetables

Ingredients for 4 people

150 g fresh ginger
2 l water
Celery, carrot, onion
12 prawns
2 carrots
1 celery

For the dumplings
250 g bread
100 g water
100 g speck
100 g milk
50 g melted butter
2 eggs

Method

Prepare the ginger broth by boiling 2 liters of water with celery, carrot and onion and fresh ginger. Leave to simmer for about 2 hours.

Prepare the dumplings by mixing all the ingredients in a bowl excluding the eggs. Switch to the meat grinder with the fine disc. Add the eggs and mix again. Leave the dough to cool in the refrigerator for 1 hour. Remove from the fridge and portion into balls.

Clean the prawns by removing the carapace and the dark filament. Cut the carrots and celery to taste.

Use half the broth for cooking: blanch the vegetables and set them aside, let the dumplings simmer until they come to the surface and drain. In the same broth cook the prawns 1 minute.

Serve the canerderli in the soup plates in the remaining broth, add the prawns, vegetables and a drizzle of oil.

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