Tag: Risotto

Risotto with bergamot, the fragrant recipe that is good for you – Italian Cuisine

It is the right time to prepare a good bergamot risotto and we are ready to explain why! Here is our fragrant recipe with beneficial properties

The bergamot it has a shape similar to that of orange, but its skin is bright yellow and its scent is very intense. In Calabria, where it finds its natural habitat, it is called "green gold". And in fact, bergamot is really precious, thanks to its properties, such as the high content of flavonoids who work on regulating the cholesterol and as potentials anticancer.

The best time to enjoy bergamot is from October up to half April, that's why we decided to prepare a recipe right now that will make it the absolute protagonist.

Risotto with bergamot: recipe

To prepare the bergamot risotto we will need its peel. For this we used bergamot from Citrus, absolutely untreated after harvest, so that it can also be eaten with the zest, rich in beneficial properties.

Ingredients

600 g Vegetable broth
240 g Arborio Superfine Rice
50 g Castelmagno
1 Untreated Bergamot
Butter
Onion
pepper
salt

Method
Chop a quarter of an onion and sauté it in a pan with a knob of butter. When the onion has taken on a transparent color, add the rice and toast it for a couple of minutes.
Sprinkle with the hot broth and add a pinch of salt. Stir until the rice has absorbed all the liquids.
At this point, keep adding broth and stirring until the rice is completely cooked. This will take approximately 18 minutes.
Remove the risotto from the heat and stir in the Castelmagno and finely grated Bergamot peel.

Citrus, the Italian Garden

Citrus is the Italian company, founded by Marianna Palella and from Paola Pappalardo, Which focuses on Italian varieties considered "minor", but which hide valuable nutritional benefits. Always fresh fruit and vegetables arrive on our tables only after a rigorous control of the supply chain.

Marianna Palella, CEO of Citrus, stated that "bergamot is one of the brand's symbolic products which, after being rediscovered 5 years ago by Citrus, has gone from being considered" niche "to being extremely appreciated and in demand at national. All this, of course, by means of an efficient and innovative ethical chain that follows all the steps, from collection to distribution. "

How to make pumpkin and gorgonzola risotto. And many other recipes – Italian Cuisine

If you love autumn, the warmth of the house and recipes that warm the body and soul, then you can't do without a good risotto. We offer you the classic and very tasty combination of pumpkin and gorgonzola. And many other recipes

Finally the pumpkin become the protagonist at the table again. Are you ready to cook it in many ways? We suggest a tasty and creamy risotto with pumpkin and gorgonzola. A traditional first course, simple and rich at the same time, perfect for evenings at home with many friends, strictly with the fireplace and a glass of red wine.

Pumpkin, blue cheese risotto in a ceramic plate

The ingredients

To prepare this risotto, you first need good rice.
We suggest the Carnaroli or Vialone nano quality, the best for this type of recipe.
Use the homemade vegetable broth with fresh vegetables and if you can avoid the nut, unless it has also been prepared at home. The raw materials and the freshness of the products are all in a simple and rustic recipe like this one.
Another protagonist of this dish in addition to pumpkin and rice is gorgonzola. Choose the quality you prefer according to your tastes, then more or less blue, with or without mascarpone, more or less sweet. Add the amount you want, but know that it takes little to give flavor and the right creaminess.

The recipe for risotto with pumpkin and gorgonzola

First of all clean the pumpkin removing the peel and seeds and cut it into small pieces. Then cook it in a pan with onion finely chopped and a drizzle of extra virgin olive oil.
Apart from toast the rice without adding anything and then transfer it to the pan with the pumpkin.
After a few minutes blend with white wine and only when the alcohol has evaporated, add thel vegetable broth, little at a time. Salt and pepper.
Almost at the end of cooking whisk everything with cubes of gorgonzola adding more broth to obtain a perfect "wave" rice.
You can complete with some chilli and a few needles of rosemary if you want to give an extra touch to your risotto. It is not necessary to add the Parmesan.

Other risotto with pumpkin

If you love pumpkin and risotto and want to experiment with other combinations, here are some ideas for you.
You will bring to the table original and very tasty first courses with all the flavors of this season.

Risotto with chestnuts and thyme recipe – Italian Cuisine

Ingredients

320 g Vialone Nano rice
160 g peeled boiled chestnuts
thyme
butter
grated cheese
extra virgin olive oil
salt

Duration: 25 min

Level: Easy

Doses: 4 people

For the recipe for risotto with chestnuts and thyme, dry the rice toast in a saucepan, then add salt and add 2 tablespoons of oil. Wet it with boiling water and cook it by adding water, a little at a time, in about 15 '. Add the chestnuts two minutes before turning off the rice.

Stir in 40 g of butter and 4 tablespoons of grated cheese. Complete the rice with plenty of thyme.

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