Tag: Risotto

Green Food Week: pink risotto (also) arrives in Milan – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


Eating healthy starts from a very young age: it also starts from here Green Food Weekthe week dedicated to sustainability in the kitchen created by the association Foodinsider and dedicated to school, university and company meals. Having just begun, and always eagerly awaited, it is an opportunity to reflect on the impact of the food we eat, to which the Municipality of Milan and Milan Catering they participate punctually with great enthusiasm. This year – within the framework of the project Horizon 2020 School Food 4 Change – they (also) thought of a particularly inviting way to involve the very little ones on February 8th.

Green Food Week in Milan schools

February 8 will in fact be the day dedicated to Green Food Week schools, with new menus in primary schools in all the cities that have joined. The symbolic dish created by the Municipality of Milan and Milano Ristorazione is abarbarisotto”. A fun and intriguing name for beetroot risotto: a healthy and low impact dish made with local and seasonal ingredients to show the little ones how much it can be tasty and fun to eat foods that are good for us and the environmentand also how important it is to know what you eat.

In fact, the initiative will not be limited to lunch: educators and teachers, with many useful ideas provided by Foodinsider, the Municipality and Milano Ristorazione, will show the students how food is born, where it comes from, why it is important to choose ingredients that come from places as close as possible and that they are as vegetal as possible. The rice used for risotto, for example, is grown in the Cascina Battivaccoin the Barona district, a stone’s throw from the city center, while the yogurt comes from Cascina Campazzo, in the Ticinello park. Children will be able to bring all this back home and relive the experience with their parents also thanks to other useful and practical advice made available for adults on foodpolicymilano.org. There are also recipes, very easy. To try, at the bottom of this article, you will find the recipe for barbarisotto.

The commitment of the Municipality of Milan to sustainable nutrition

«This year too we are joining the Green Food Week with special attention to describing the care for food and the environment that characterizes the choices in our canteens: we do it in a healthy and fun way, coloring the greenest menu of the year pink” he explains Anna Scavuzzo, deputy mayor with responsibility for Food Policy and Education of the Municipality of Milan. «Each of the dishes offered he continues, «tells the commitment to plan, cook, distribute, administer and evaluate meals for girls and boys in the city. Starting from the choice of raw materials that are attentive to the environment and health: organic, short supply chain and km0 products are now a permanent presence on the menu and this has made it possible to reduce CO emissions2and by over 34% in a few years, between 2015 and 2022. All these actions can become even more effective if they become common heritage, starting from those who experience schools every day”.

The menu for February 8th, for Green Food Week

The menu for February 8 is exemplary: the children will eat organic apples for the mid-morning snackfor lunch – after the beetroot risotto – meatballs with organic soy and organic carrots as a side dish, other fresh fruit and 0 km bread with organic flour. Finally, for a snack, natural yoghurt with short supply chain and Km 0 in paper jar. A good, healthy, environmentally friendly menu: the overall impact of the school menu on Green Food Week is 140 TonCO2and against an average of 222 TonCO2and the ordinary menu.

It is worth underlining a trend: Milano Ristorazione has developed a change in the purchasing of raw materials which has led, in the period 2015 – 2022, to a decrease in 34% of CO emissions2 equivalent. A theme on which the Municipality of Milan has been working for some time: it joins the initiative Cool Food Pledge, promoted by the international research center World Resources Institute, which involves the public and private sector in monitoring the environmental impact of collective catering menus. For this reason, together with other cities such as Copenhagen, New York and Toronto, the Municipality evaluates the results of the gradual changes made to the menus from 2015 to today, in particular regarding the promotion of proteins of plant origin, through the introduction of more vegetables and legumes.

The recipe for “barbarisotto”

Ingredients for 4 people

Method

  1. Rinse the rice in a bowl of fresh water, drain and leave to rest.
  2. Wash the fresh celery, peel the carrots and onions for the preparation of the broth, add the vegetable stock cube.
  3. Cut the beets into pieces, blend them, adding the liquid if present and a part of the broth.
  4. Prepare the sauté with the quarter of chopped onion and add the rice, toast it and then add the broth, adding it when necessary during cooking.
  5. Halfway through cooking, add the beetroot smoothie and continue to cook, stirring occasionally.
  6. Leave the rice al dente and stir in Parmigiano Reggiano.

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4 Restaurants: the best restaurant in Monza, which is the chicest? – Italian cuisine reinvented by Gordon Ramsay

4 Restaurants: the best restaurant in Monza, which is the chicest?


From theater de The Betrothed home to the Autodromo Nazionale, Italian motorsport excellence, Monza is also one of the most productive areas in Europe. This is where 4 Ristorante stopped for the penultimate time. Last night, chef Alessandro Borghese’s van stopped in the heart of Brianzain the city of a thousand souls, full of green spaces and notable historical monuments such as the Cathedral and the Royal Palace.

Alessandro Borghese went in search of the best chic restaurant in Monza. Not a simple undertaking, because among traditional places that offer Luganega risottos, cassoeule and village cakesand cutting-edge restaurants that look to innovation, the proposal is broad and of a high standard.

The Monza risotto challenge

Four restaurateurs each invited the three competitors and Alessandro Borghese to lunch: if the chef also takes care of the inspection of the kitchens, each of the guests (including him) assigns a score from 0 to 10 for the location, the menu, the service and the bill, and also to a particular dish – which differs in each episode – typical of the area and proposed by all the restaurants competing. This time the challenge was played on Monza style risotto, prepared with luganega, a typical Lombard sausage that is added in small pieces. There are, however, different versions of the traditional recipe, which every restaurateur jealously guards.

The venues competing

In Monza, the four locals competing were Mamíe restaurant by Maria Rosaria, Silk Monza by Giorgio, The nun’s cellar by Giordano e Brown bear by Matteo, who won first place. In the gallery we get to know the restaurateurs and their proposals better.

Meanwhile, the gastronomic journey of Alessandro Borghese 4 Ristoranti, which has already explored the gastronomic proposals of the French Riviera, the Oltrepò Pavese, Lisbon, the historic center of Ravenna, Ogliastra in Sardinia, Gorizia and Lucca, is preparing tolast stop, which will be Mantua.

Risotto with cuttlefish ink – Italian cuisine reinvented by Gordon Ramsay

Risotto with cuttlefish ink



With the unmistakable flavor of sea and dill, the risotto with cuttlefish ink it is a delicious dish typical of the Italian tradition.
Like every dish that today we attribute to one or another region, this risotto also has its origins outside the Italian border and more precisely on the coasts of Croatia. It was born, in fact, in the Balkan state (then called Dalmatia) in the period of Venetian domination and subsequently spread first to northern Italy/Europe where rice is one of the most used foods in the preparation of elaborate dishes (becoming a famous dish also in Catalonia) and subsequently in the rest of the boot.
The cuttlefish ink risotto is a first course of creamy and tasty fishexcellent to be enjoyed accompanied by a good glass of white wine, a winning combination for Sunday lunches in view of the arrival of the beautiful days.

The preparation of this dish follows the basic instructions for making risotto which involves a short toasting of the cereal and a slow cooking based on broth (vegetable or animal, depending on the dish).
With this step by step recipe let’s see how to bring a r. to the tableperfect and creamy cuttlefish ink isottoin a short time and in a simple way.

If it has not been previously done by the fishmonger, proceed with cleaning the cuttlefish and set aside the bag with the ink. Use the fins and tentacles to make the broth by pouring them into a pan with cold water and leave to cook for about 30 minutes. Cut the rest of the cuttlefish into cubes and cook in a pan over high heat with chopped spring onion until golden brown.
In a saucepan, toast the rice with a drizzle of oil, add the salt and pepper and, once toasted, add the broth little by little. Halfway through cooking, add the cuttlefish cubes sautéed in the pan, setting aside a few handfuls which will be used for plating. When the rice is al dente, remove from the heat and add the black pepper and 50 grams of mascarpone and stir until it reaches a creamy consistency.
Serve the risotto hot and steaming and garnish with other cuttlefish cubes and a sprinkling of dill to taste.

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