Tag: Risotto

Green Risotto Recipe – Italian Cuisine – Italian Cuisine

Green Risotto Recipe - Italian Cuisine

  • 350 g Carnaroli rice
  • 100 g shelled peas
  • 60 g parsley
  • 60 g grated cheese
  • 4 slices of raw ham
  • 2 courgettes
  • a clove of garlic
  • a shallot
  • vegetable broth
  • dry white wine
  • salt
  • extra virgin olive oil

For the green risotto recipe, wave the courgettes, cut them into slices and dip them in boiling salted water for 10 seconds. Also blanch the peas in salted water for a couple of minutes. Peel the parsley and blanch the leaves in salted water for 10 seconds, leaving a tablespoon aside; drain them, dip them in water and ice, then squeeze them well and blend them with 60 g of oil and a pinch of salt.
Peel the garlic clove and cut it into very thin slices. Heat a pan with a thin layer of oil and cook the slices of ham for about 4-5 and cut it into very thin slices. Heat a pan with a thin layer of oil and cook the slices of ham for about 3 minutes, until they are brown. Brown the parsley leaves kept aside in another pan with a drizzle of oil to make them crisp (it will take about a minute).
For the risotto: chop the shallot and fry it in a pan with a veil of oil for 2 minutes, add a spoonful of broth, stir and stew for a minute. Dry toast the rice in a saucepan, until it is heated, blend with a glass of very cold white wine, then add the shallot and cover everything with vegetable broth. Cook for 12-13 minutes, adding a little broth from time to time.
Stir in the risotto with the pureed parsley and grated cheese; add the courgettes and peas, mix well and turn off the heat.

Risotto with cheese and pears – Italian Cuisine

»Risotto with cheese and pears

First, prepare the pecorino cream by mixing the grated cheese with pepper and enough cold water to create a thick cream.

Peel the pears and cut 1 into cubes.
Cut the other into thin slices and brown it in a non-stick pan with a knob of butter: you will use it to decorate the dish.

Brown the chopped shallot with a drizzle of oil, then add the rice and toast it lightly.
Add the diced pears and cook everything together for a few minutes, then blend with the wine.

Once the wine has evaporated, start cooking with the broth, adding it little by little.
When cooked, stir in the pecorino cream

The risotto with cheese and pears is ready: serve, decorate with the slices of caramelized pear (and, if desired, with some toasted hazelnuts) and serve.

Risotto with bergamot, the fragrant recipe that is good for you – Italian Cuisine

It is the right time to prepare a good bergamot risotto and we are ready to explain why! Here is our fragrant recipe with beneficial properties

The bergamot it has a shape similar to that of orange, but its skin is bright yellow and its scent is very intense. In Calabria, where it finds its natural habitat, it is called "green gold". And in fact, bergamot is really precious, thanks to its properties, such as the high content of flavonoids who work on regulating the cholesterol and as potentials anticancer.

The best time to enjoy bergamot is from October up to half April, that's why we decided to prepare a recipe right now that will make it the absolute protagonist.

Risotto with bergamot: recipe

To prepare the bergamot risotto we will need its peel. For this we used bergamot from Citrus, absolutely untreated after harvest, so that it can also be eaten with the zest, rich in beneficial properties.


600 g Vegetable broth
240 g Arborio Superfine Rice
50 g Castelmagno
1 Untreated Bergamot

Chop a quarter of an onion and sauté it in a pan with a knob of butter. When the onion has taken on a transparent color, add the rice and toast it for a couple of minutes.
Sprinkle with the hot broth and add a pinch of salt. Stir until the rice has absorbed all the liquids.
At this point, keep adding broth and stirring until the rice is completely cooked. This will take approximately 18 minutes.
Remove the risotto from the heat and stir in the Castelmagno and finely grated Bergamot peel.

Citrus, the Italian Garden

Citrus is the Italian company, founded by Marianna Palella and from Paola Pappalardo, Which focuses on Italian varieties considered "minor", but which hide valuable nutritional benefits. Always fresh fruit and vegetables arrive on our tables only after a rigorous control of the supply chain.

Marianna Palella, CEO of Citrus, stated that "bergamot is one of the brand's symbolic products which, after being rediscovered 5 years ago by Citrus, has gone from being considered" niche "to being extremely appreciated and in demand at national. All this, of course, by means of an efficient and innovative ethical chain that follows all the steps, from collection to distribution. "

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