Tag: Risotto

Risotto recipe with Marsala liver – Italian Cuisine

Risotto recipe with Marsala liver


  • 320 g Carnaroli rice
  • 230 g Chicken livers
  • 2 pcs Blond onions
  • 1 pc Shallot
  • Marsala wine
  • Grated Parmesan
  • Flour
  • Vegetable broth
  • Butter
  • Peanut oil
  • Extra virgin olive oil
  • Extra virgin olive oil
  • salt

Remove the fat livers (white part) and leave them under running water for 1 hour. Collect 400 g of Marsala in a saucepan and let it reduce until you get 40 g of liquid (reduction of Marsala).

Peel the onions, cut them in half and slice them so as to obtain half rounds. Flour and fry until golden brown in plenty of boiling peanut oil. Drain on kitchen paper. Finely chop the shallot and collect it in a pan with a tablespoon of extra virgin olive oil and the chicken livers; sauté for 2 minutes, then pour over a glass of Marsala, let the alcohol evaporate, add salt and cook for another 5 minutes.

Turn off and coarsely chop with the knife. Toast the rice in a saucepan without seasoning, stirring constantly; add a glass of Marsala, let it evaporate and then begin to wet with the vegetable stock; halfway through cooking, add the chopped livers and continue to wet with the broth until the rice is cooked.

Remove the rice from the heat and stir in 50 g of butter and 80 g of parmesan. Distribute the rice on the plates and complete with the reduction of Marsala and the fried onions. Serve immediately.

Pumpkin Risotto Recipe – Italian Cuisine – Italian Cuisine

Pumpkin Risotto Recipe - Italian Cuisine


  • 450 g broth (including nut)
  • 350 g pumpkin pulp
  • 300 g sausage per meter
  • 240 g rice
  • 30 g onion
  • butter
  • grated Parmesan cheese
  • dry white wine
  • olive oil
  • salt
  • pepper

To prepare the pumpkin risotto, chop the onion, sauté it in a little oil together with the peeled sausage, cut into small pieces; add the rice, toast it over a high heat, sprinkle with a finger of wine, then add the diced pumpkin pulp, a pinch of salt, pepper and all the broth. Close the pot and, at the whistle, calculate 6 ′ then let the steam out, open, stir, stir the risotto with a knob of butter, 2 tablespoons of Parmesan and serve.

How to make risotto with Barolo – Italian Cuisine

How to make risotto with Barolo


One of the symbolic wines of the Langhe: we start by sipping it and, after a slow and careful cooking of rice, we end up eating it … For a special moment!

Do you have a romantic invitation in mind and don't know what to prepare to amaze your guest? A risotto with Barolo it's the dish for you. The days that become more and more fresh, the intimate atmosphere of your home, the slow gestures and the care of the rice that cooks will be the perfect setting for an evening that starts right next to the stove, sipping a glass of that Barolo which will then flavor your risotto.

The most suitable rice

Not all rice has the same characteristics and what is indispensable for making a good risotto is that the beans slowly release the starch during cooking which they contain, remaining well separated from each other. For this the variety most indicated are the Carnaroli, from the biggest and tapered grains that keep cooking very well, theArborio, more delicate in cooking than the first, the Rome, with large, long and roundish grains and the Bold, with large, starchy grains, with a good level of absorption. Then there is the Vialone Nano, which has similar characteristics to Carnaroli, but with smaller and rounder grains.

The broth, the fundamental element

A good risotto cannot do without a good broth. To prepare one properly it is necessary to have the right cuts of meat available, which need not necessarily be the most valuable. The most suitable are those of the belly and the front of the beef, such as the whitewash or the brisket. The meat should be placed in a pot with cold water along with smells like celery, carrot and onion, including peel, which will give a warmer color to the broth. And then all that remains is to light the fire and forget the pot for hours and hours … Once ready, remove the vegetables and the meat, add salt, let it cool and then remove the fat cap that will have formed on the surface. At this point your broth is ready to be heated and used.

The recipe for Barolo risotto

Ingredients for 4 people: 320 g Carnaroli rice, 1 l meat stock, 200 g Barolo wine, 1/2 onion, 50 g butter, 1 bay leaf, Parmesan to taste.

Method: first clean and slice the onion. Meanwhile put a knob of butter in the pan and let it melt. Add the onions, lower the heat and let simmer gently for about 30 minutes. When they are ready, add the rice and let it toast for a few minutes. Pour the wine over the rice, let it evaporate for a couple of minutes and then add the stock a little at a time. Mix the rice and add the broth continuously until the rice is cooked. Add the bay leaf, let the risotto rest for a minute and then add the remaining butter and Parmesan to cream. Mix well, cover with a lid and wait three minutes before serving your risotto.

In the tutorial some more tips for a perfect risotto

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