Tag: Risotto

Vermouth risotto with scallops, lemon and vanilla flavored pistachios – Italian Cuisine

Ingredients for 4 people

1) Finely chop it shallot and let it dry in a pan with 20 g of butter and a pinch of salt. Join the rice and toast it a few moments, then wet with the Vermouth and let it evaporate a little.

2) Complete cooking the rice, combining little broth boiling at a time and stirring often. Separately, melt another 20 g of butter in a pan and brown them scallops with a few leaves of tarragon one or two minutes per side.

3) With the tip of a small knife, take from the pod the vanilla and dilute it in a little broth. Remove the risotto from the heat and perfume it with the vanilla diluted; also add the last 20 g of butter and a few drops of lemon juice, mix well and leave to stir for a minute with the pan covered. Distribute the risotto on the plates and complete with the scallops, the chopped pistachios just heated in a pan and a pinch of chopped chives.

Parmigiana risotto with Ponti Truffle DolceAgro – Italian Cuisine

Ponti's High Density line combines Balsamic Vinegar of Modena IGP HD with the range of premium DolceAgro condiments, all soft and harmonious, to give your recipes a gourmet touch

The Christmas recipes they ask for fine ingredients and that extra aroma that makes even the simplest dishes special. For gourmet occasions, Ponti proposes the High Density line, a range of premium condiments, with a creamy texture and a soft, harmonious and persistent flavor.

High Density Balsamic Vinegar of Modena PGI, with cooked must and fine Ponti wine vinegar, is enhanced by aging in small oak barrels and will make even the fastest recipe unique.
DolceAgro di Mele High Density, based on apple vinegar and 100% Italian apple juice refined with fine wood, is ideal with cheeses and meats and can become the secret ingredient of a pre-dinner cocktail.
DolceAgro di Ciliegie High Density is a condiment made with aromatic musts, precious Ponti apple vinegar and fragrant concentrated cherry juice; delicious with ice cream and panna cotta, it is original on meat.
DolceAgro with High Density Truffle, produced with cooked must and black truffle juice, is sublime with eggs, creamy cheeses and first courses.

Secular wisdom

There High Density line of Bridges was developed thanks to the know-how of a company linked to the production of quality vinegar since 1787. Over nine generations, the Ponti family has gained an unparalleled experience and sensitivity in the selection and processing of the best raw materials: only the most suitable wines begin their journey to become a Ponti vinegar and, to guarantee the seriousness of the company and the protection of consumers, all production is fully traceable: for each bottle of Ponti vinegar it is possible to trace the name of the individual wine supplier.

The recipe: Risotto alla Parmigiana

Ingredients for 4 people
1.5 liters of meat broth
320 g Carnaroli rice
80 g grated Parmigiano Reggiano PDO
50 g butter
35 g DolceAgro with Ponti Truffle (alternatively Ponti High Density Balsamic Vinegar of Modena)
30 g white wine
20 g shallot
salt

Chop the shallot and fry it in a saucepan with a knob of butter for 3 minutes over low heat. Add the rice and toast it for 4 minutes, being careful not to burn the shallot; blend with the white wine at room temperature, let it evaporate and pour in the boiling broth to cover the rice. Season with salt and cook, adding the broth several times and stirring frequently. Remove the risotto from the heat, cover the saucepan with a lid and let it rest for 1 minute, then stir first with the butter and then with the Parmesan, leaving the rice creamy (if necessary, add a small amount of broth to better emulsify the preparation ). Spread the risotto on hot dishes, season with Ponti DolceAgro with Truffle or Ponti High Density Balsamic Vinegar of Modena, garnish with a few small sage leaves and serve.

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Risotto with cauliflower – Recipe Risotto with cauliflower from – Italian Cuisine

First of all, clean the cauliflower, divide it into florets and wash it.
Fry the garlic, oil and chilli in a saucepan, add the cauliflower and 1 glass of water and let it simmer for about 20 minutes or until the florets are tender.

In the meantime, remove the casing from the sausages, crumble them in a non-stick pan with a little oil and cook them for a few minutes over medium-high heat, until they are golden brown.

Mash the cauliflower with a fork, then add the sausage.

Chop the onion and sauté it in a saucepan with a little oil, add the rice and toast it, then add the broth to start cooking, after a few minutes add the cauliflower and sausage mixture.

When cooked, add the cheese to cream and season with salt and pepper.

The cauliflower risotto is ready.