Tag: Risotto

Risotto with grapes and blackberries recipe – Italian Cuisine

Risotto with grapes and blackberries recipe

  • 350 g Carnaroli rice
  • 200 g rosé grapes
  • 10 blackberries
  • 1 onion
  • PDO Parmesan Cheese
  • fresh lemon balm
  • vegetable broth
  • dry white wine
  • salt
  • extra virgin olive oil

To prepare the risotto with grapes and blackberries, chop the onion and let it dry in a small saucepan with 1 tablespoon of oil, over low heat. Wet it with 1 ladle of broth and let it stew until it is soft, for 10 minutes.
toast meanwhile, the rice in a pan, without fat. Add the onion and sprinkle it with 1/2 glass of iced wine. Add 1 ladle of broth and cook the rice in 17-18 minutes, adding the remaining broth (about 1 liter) little by little.
whisk 150 g of grapes with 4-5 blackberries, 20 g of oil and a pinch of salt.
stir rice with 25 g of oil and 4 tablespoons of parmesan.
serve with drops of sauce (you can also mix it with risotto), a few grapes cut in half, blackberries and lemon balm leaves.

Peach Risotto – Peach Risotto Recipe – Italian Cuisine

»Peach Risotto - Misya Peach Risotto Recipe

Chop the onion and let it dry in a saucepan with half the butter, then add the rice, toast it for a few minutes and add the wine.
Finally start cooking, adding the hot broth little by little.

In the meantime, peel the peaches, remove the core and cut them into very small cubes.

When the rice is halfway through cooking (after about 10 minutes), add the peaches.
Then finish cooking, season with salt and pepper and stir in the cheese and the rest of the butter.

The risotto with peaches is ready: let it rest for a few minutes and serve it.

Recipe Zucchini pesto risotto, hard sheep ricotta and cherry tomatoes – Italian Cuisine

  • 350 g 2 courgettes
  • 300 g Carnaroli rice
  • 120 g hard sheep ricotta
  • 50 g grated pecorino
  • 40 g cold butter
  • 30 g pine nuts
  • 8 cherry tomatoes or cherry tomatoes
  • 1 shallot
  • marjoram
  • dry white wine
  • extra virgin olive oil
  • salt
  • pepper

To prepare the risotto with courgette "pesto", hard sheep's ricotta and cherry tomatoes, chop the shallot, let it dry in a saucepan with a drizzle of oil, then add the rice, toast it for 1 minute, blend it with a splash of white wine and continue cooking for 15-18 minutes with lightly salted boiling water or with vegetable broth.
Private the courgettes of the central part with the seeds and blend 200 g with a little marjoram, pine nuts, 50 g of oil, salt and pepper: you will need to obtain a creamy pesto.
stir finally the risotto with half the zucchini pesto, butter and pecorino cheese; add salt if necessary.
serve with cherry tomatoes cut into wedges, the remaining pesto, ricotta shavings and marjoram leaves to taste.

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