Tag: Risotto

Recipe Parmesan risotto with duck breast – Italian Cuisine

Recipe Parmesan risotto with duck breast


  • 500 g duck breast
  • 300 g Carnaroli rice
  • 100 g Grated Parmigiano Reggiano Dop
  • 50 g pitted prunes
  • 2 shallots
  • garlic
  • thyme
  • White wine
  • butter
  • extra virgin olive oil
  • salt
  • pepper

Slit the skin of the duck breast with crossed cuts. Place it on a wire rack, on top of an aluminum lined plate, and bake it at 120 ° C for 30 minutes.
place soak the prunes, brown them with a little garlic, oil, thyme and a drop of wine.
Slice shallots, brown them in a knob of butter and then blend them to create a very smooth cream.
dry duck breast, salt, pepper and cook in a pan with a veil of oil to form the crust.
toast the rice (without sauté), blend and add the butter and shallot cream, cook the rice by pouring boiling salted water. Stir the risotto to the wave with a knob of butter and a generous grated Parmesan.

Risotto recipe with pea cream and crescenza – Italian Cuisine

Risotto recipe with pea cream and crescenza


Risotto all'onda espresso, with the pressure cooker. By accurately dosing the quantity of liquid (twice the volume of the rice) and by combining a creamy component (such as a vegetable puree) you can get rice perfectly in wave, in 1⁄3 of the time

  • 400 g Vialone nano rice
  • 250 g chicken broth
  • 200 g shelled peas
  • 80 g crescenza
  • White wine
  • 20 g toasted hazelnuts
  • Grana Padano Dop
  • 1 shallot
  • 1 organic lemon
  • butter
  • White vinegar
  • salt
  • extra virgin olive oil

Blanch for 4-5 minutes the peas in the pressure cooker with a little salted water. Drain a small part of it and keep it aside. Blend the rest finely with the cooking water.
mix 20 g of butter, soft, with 1 teaspoon of vinegar; place in the freezer.
Chop shallot and sauté in the pressure cooker. Add the rice, toast it for 2-3 minutes with a little oil and a knob of butter, then blend with 1/2 glass of wine. Add the mashed peas, the broth and the grated zest of 1/2 lemon.
close the pot and cook for 4 to 7 minutes from the whistle. Open and stir in the vinegar butter, stirring for a couple of minutes to lower the temperature.
United 30 g of grated parmesan. Complete with 2 tablespoons of crescenza cheese, a little lemon zest fillets and hazelnuts.

Risotto with castelmagno and bergamot recipe – Italian Cuisine

Risotto with castelmagno and bergamot recipe


  • 350 g Carnaroli rice
  • 130 g castelmagno cheese
  • 150 g toasted walnuts and pine nuts
  • 1 bergamot
  • butter
  • vegetable broth
  • dry white wine

toast the rice in a knob of butter for 3-4 minutes, then blend it with a splash of white wine.
Take cook by pouring the boiling broth a little at a time, about 1 liter, in 13-15 minutes. Stir in 50 g of butter and 100 g of castelmagno.
serve the risotto, completing with toasted walnuts and pine nuts, another crumbled castelmagno and a little grated bergamot zest.
To know: if you don't find bergamot, replace it with lime.

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