Tag: Risotto

Risotto with broccoli – 's risotto with broccoli recipe – Italian Cuisine

First, peel the broccoli, wash and divide them into florets, then blanch them for 15-20 minutes (depending on the size of the florets and how soft you want them) in lightly salted water.
Once cooked, drain them, but keep all the cooking water.

Sauté the chopped onion with 40 grams of butter, then add the rice and toast it, then blend with the wine.

Start cooking the rice by gradually adding the water from the broccoli.
Halfway through cooking, add the broccoli, finally stir in the gorgonzola, parmesan and the remaining butter.

The broccoli risotto is ready, let it rest for 5 minutes and serve immediately.

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Recipe Risotto with sparkling wine with lemon and rosemary – Italian Cuisine

Ingredients

320 g Vialone nano rice
60 g Grana Padano Dop
60 g butter
rosemary
lemon
flour
sparkling wine

Duration: 25 min

Level: Easy

Doses: 4 people

For the sparkling wine risotto with lemon and rosemary recipe, Toast the rice dry in a saucepan for 1-2 minutes; then add 2 tablespoons of extra virgin olive oil, season with salt and mix; blend with
1/2 glass of sparkling wine and cook the rice for 15-17 minutes, wetting it from time to time with a ladle of lightly salted boiling water. Turn off the rice, let it rest for 30-40 seconds, then stir it with 1/2 glass of sparkling wine, the butter and the grated parmesan. Wash 4-5 sprigs of rosemary well, flour them and fry them in a finger of seed oil for 30-40 seconds. Spread the risotto on the plates, garnish with fried rosemary, a little grated lemon zest and a generous grind of pink pepper. Serve immediately.

Risotto with cream of potatoes and octopus – Italian Cuisine

First clean the octopus, put it in a large pot, cover it with plenty of water, add celery, carrot and onion cleaned, bring to a boil and cook for about 30 minutes.

In the meantime, peel the potatoes, wash them and cut them into cubes, then cover them with water and boil them for about 25-30 minutes (depending on the size of the cubes).

Once cooked, drain any extra water (they must not be too dry, so that it does not become too thick) and blend them with a blender.

Drain the octopus with a fork and let it cool.
Keep the cooking water and filter it: you will use it to cook the rice.

Cut it into pieces and brown it in a pan with plenty of oil.

In the meantime, toast the rice with a little butter, then blend with the wine, finally add the octopus cooking water a little at a time, until the rice is cooked.
stir in the potato cream and season with salt and pepper.

Finally add the octopus and chopped parsley, keeping some aside for decoration.

The potato and octopus cream risotto is ready: serve, decorate the dishes with the octopus and parsley set aside and serve.