Tag: Risotto

Risotto with tomato peas and mozzarella – Italian Cuisine

»Risotto with tomato peas and mozzarella


Chop the onion and sauté it with a little butter, then add the rice and toast it until it starts to become transparent.

Add the puree and broth and start cooking the rice: halfway through cooking add the peas and close with a lid.

When cooked, season with salt and pepper and stir quickly with mozzarella and parmesan.

The risotto with tomatoes peas and mozzarella is ready.

Risotto with taleggio, thyme and hazelnuts and grappa – Italian Cuisine

Risotto with taleggio, thyme and hazelnuts and grappa


Risotto with taleggio, thyme and hazelnuts, the preparation

1) Peel the shallot and chop finely. Peel the pears, remove the core and cut into 1 cm cubes. Warm up the broth. Cut the taleggio in small pieces. Cut the hazelnuts into slices and toast them without fat in a non-stick pan for 2 minutes.

2) In a pot, do to melt 40 g of butter, unite the chopped shallot, half of the pears and let them dry for 2 minutes. United the rice, toast it on a high flame and, when the grains are shiny and hot, add salt, pepper and blend it with grappa. United 2 sprigs of thyme and a ladle of broth and continue cooking, adding a little broth at a time as it is absorbed.

3) Meanwhile, melt the remaining butter in a non-stick pan with brown sugar. United the remaining pears and cook for 2-3 minutes until they caramelize. When the rice is al dente, add a drizzle of broth and the Taleggio into small pieces. Remove the pot from the heat and stir stirring until the cheese is completely melted. Scented with ground pepper and a few leaves of thyme. Spread the risotto on the plates, decorate with caramelized pears, toasted hazelnuts and serve.

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Posted on 01/10/2021

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Risotto with parsley – Recipe Risotto with parsley from – Italian Cuisine

»Risotto with parsley - Recipe Risotto with parsley from Misya


Wash the parsley, dry it and chop it finely, then set a little aside to decorate the dishes and work the rest with cheese and butter, in order to obtain a crumbly but homogeneous mixture.

Finely chop the onion and sauté it in a saucepan with a little oil; add the rice and toast it in the sauce, then start adding the hot broth, 1 ladle at a time, adding only once the previous ladle has evaporated.

Bring the rice to cook, then stir in the flavored butter and season with salt and pepper.

The parsley risotto is ready: serve, decorate with the parsley set aside and serve.

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