Tag: Rice

Marinara rice recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Often talking about risotto marinara Risotto with fish comes to mind, which has held a place of honor in seafood restaurants for many years. Our marinara risotto, however, is different. It is that of good memories, made with a few genuine ingredients present in the pantry. A simple and tasty dish, perfect when you want comfort food without too many frills.

Fresh tomato pulp and lots of aromatic herbs, with a pinch of chilli which gives it character. Nothing more is needed.

Which tomato to choose for marinara risotto?

In a dish as simple as marinara rice, the ingredients have – even more than usual – a certain importance. Which tomato to choose for marinara risotto? It is best to choose a tomato that is not too acidic: it can be a datterino, if you love the unique sweetness of this variety, or a rib if you prefer a more neutral flavour.

Any advice for a perfect risotto? You can find it in this video

Cantonese rice | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

Contrary to what one might believe, Cantonese rice does not originate from the Chinese city of Canton, but from Yangzhou, in the province of Jiangsu. The Chinese name of this dish, in fact, can be literally translated as “Yangzhou fried rice”.

Vegetarian rice sartu – Recipe by – Italian cuisine reinvented by Gordon Ramsay

First of all, clean the aubergines and courgettes, cut them into thin slices and fry them in plenty of seed oil, then leave them to dry and cool on kitchen paper.
Once lukewarm, if necessary, pat them dry with more kitchen paper to remove all excess oil.

Meanwhile, finely chop the parsley and prepare the peas.

Let the chopped onion sauté with olive oil in a saucepan, add the rice and let it toast in the sauce, then add the peas, leave to flavor quickly and then add the wine.
Add the hot broth 1 ladle at a time and cook until just over half cooked, then remove from the heat, transfer the rice into a low, large container and leave to cool.

Grease the mold and sprinkle it with breadcrumbs, then line it with slices of fried aubergines and courgettes, alternating them and overlapping them slightly, so as not to leave spaces.
Let them hang out over the edges.

Cut the mozzarella into cubes and add it to the rice, together with the parsley and parmesan.

Pour the rice into the mold, being careful not to let the aubergine and courgette slices fall, then compact it slightly, level the surface well, fold the edges of the vegetables over the rice and cook for about 15-20 minutes at 180°C, in a convection oven already hot.
Leave to cool before turning out and inverting onto a serving plate.

The vegetarian rice sartù is ready, all you have to do is serve it.