Tag: Risotto

the recipe for risotto with porcini mushrooms – Italian Cuisine

the recipe for risotto with porcini mushrooms


Mushroom risotto is a wonderful first course that you always like! Here is the recipe for mushroom risotto from La Cucina Italiana

  • 1 L vegetable broth
  • 4 porcini mushrooms
  • 480 g Vialone nano rice
  • a shallot
  • parsley
  • dry white wine
  • butter
  • grated parmesan cheese
  • extra virgin olive oil
  • salt
  • pepper

How to prepare mushroom risotto? This is our recipe, prepared by the editorial staff of La Cucina Italiana with the classic procedure, using fresh porcini mushrooms. If it is not a season of fresh porcini mushrooms, to make mushroom risotto, you can also use dried mushrooms. They must be rehydrated by leaving them to soak in a little hot water, which will then be suitably filtered to preserve all the flavor.

But let's move on to the preparation of our mushroom risotto: start by cleaning the mushrooms, brushing them gently or rubbing them with a damp cloth in order to eliminate the residues of earth, then cut them into cubes and sauté them 3/4 in a pan with 2 tablespoons of oil, a tuft of chopped parsley, salt and pepper for 4-5 '.
In a saucepan brown the sliced ​​shallot in 3 tablespoons of olive oil; after 2-3 minutes add the rice and toast it for just under a minute, blend with half a glass of white wine, let it evaporate, then add the broth, little by little, stirring constantly. After 12-13 'add the previously sautéed mushrooms, stir in a knob of butter and 2 tablespoons of parmesan and turn off after a minute.

Saffron risotto – Italian Cuisine


saffron risotto recipe

The recipe for saffron risotto, one of the most loved traditional Italian first courses in the world. Here are the right ingredients, the steps and the secrets of creaming to prepare a perfect, creamy and fragrant saffron risotto! To prepare the classic recipe for saffron risotto, finely chop 40 g of onion and dry it over medium-low heat in a well-cooked saucepan capacious with a knob of butter, for about 5 minutes. The onion should not be colored.

Recipe Risotto with bread broth, broad beans, pecorino cheese and sausage – Italian Cuisine

Recipe Risotto with bread broth, broad beans, pecorino cheese and sausage


  • 480 g Carnaroli rice
  • 250 g fresh shelled beans
  • 250 g luganiga sausage
  • 200 g Apulian bread crust
  • 150 g butter
  • 120 g grated pecorino cheese
  • a stalk of celery
  • a carrot
  • a small onion
  • White wine
  • salt

For the recipe for risotto with bread broth, broad beans, pecorino cheese and sausage, clean the carrot, celery and onion and cut them into pieces; also cut the crust of bread into large pieces. Put everything in a saucepan with 3 liters of water and cook for 40 '. Remove the gut, crumble and degrease the sausage in a non-stick pan for 10 minutes, crushing it occasionally with a fork.

Blanch the beans for 1 ', drain and remove the peel. Strain the broth of bread, salt it and put it back on the flame. Toast the dry rice in a saucepan for 2-3 ', blend it with 1/2 glass of wine, evaporate, add the drained sausage and mix; wet with 2 ladles of broth and continue cooking for 13-14 ', mixing and adding 1 ladle of broth from time to time.

Turn off the rice, add the beans, stir in the butter and pecorino cheese, season with salt and serve. Complete as desired with boiled asparagus tips, chopped thyme and marjoram leaves.

Proudly powered by WordPress