All recipes written by Gordon Ramsay
[ad_1]
Velvety, aromatic and fragrant, the risotto with burrata, courgettes and mint stands out as a refined and delicate proposal, ideal for surprising your guests. Using simple ingredients from the land, you will create a tasty first course which, with its quick and easy recipewill allow you to prepare a dish without too many complications and in very little time.
[ad_2]
[ad_1]
In the same pan, add a little extra virgin olive oil and fry the onion finely chopped. Add the rice and toast it for a couple of minutes. Blend with the dry white wine and let it evaporate. Add the cuttlefish ink and mix well. Start pouring in the hot broth, a ladle at a time, continuing to mix until the rice is almost cooked.
[ad_2]
[ad_1]
Risottos summer? Of course, it is not an oxymoron! Of course, it may seem like a dish far from our sunny imagination. Either because of the heat that risotto gives off fork after fork, or because we always tend to overdo it with fried ingredients and condiments, it is never at the top of our summer recipes. But that is a mistake. This simple dish allows us to play with the ingredients as if it were a blank canvas on which to draw and it is ideal for enhancing the delicate flavors of summer.
The classic risotto recipe involves the preparation of sautéed onion. But if you want to make the dish more digestible and lighten the first step, there are several alternatives. The first is that of replace it shallot or the spring onion with onion. Otherwise you can also use the leek cut very thinly and cooked slowly until almost melted with the help of a ladle of broth. If instead you want to prepare a risotto that you will then serve just warm and make sure that you do not find cold pieces of onion on the plate, proceed in a similar way to how you do with garlic. So heat the extra virgin olive oil in a pan and add plenty of sliced onion. Stir carefully, being careful not to burn it and remove it once brownedThe oil will have absorbed its aroma and will be ready to release it on the plate.
If classic carnaroli is one of the most suitable types of rice for preparing a traditional risotto, in summer we can opt for something different. As a Venere rice, red and whole wheatless suitable for stirring, but capable of giving freshness to our summer risotto.
Creaming the rice is the favorite step of those with a sweet tooth. In fact, after this step the risotto is creamier, tastier and richer. But butter and cheese add calories and a bit of heaviness to the preparation and we can think of a very light alternative for the summer. To get one really light creaming try with a spoonful of ricotta. If you are looking for a more traditional result, instead, opt for a radical choice: either butter or cheese grated. Fresh result guaranteed!
[ad_2]
By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page