Tag: Risotto

Recipe Risotto with medlars and sea bass with citrus fruits – Italian Cuisine

Ingredients

550 g 8 medlars
320 g Carnaroli or Vialone nano rice
300 g sea bass fillet
80 g brown sugar
80 g fine salt
dry white wine
light yogurt
lime or lemon
Orange
thyme
pepper
butter
fresh ginger
sliced almonds
extra virgin olive oil

Duration: 1 h

Level: Middle

Dose: 4 people

To prepare the risotto with medlars and citrus bass, mix salt and sugar with the grated zest of 1 lime, 1 orange and 30 g of ginger, also grated; massage the sea bass fillet with this aromatic mixture; place the fish in a baking dish, cover it completely with all the mixture, sealed with plastic wrap and leave to marinate in the fridge for 8 hours.
Prepare an aromatic oil: add a nice sprig of thyme to 50 g of oil and heat it without boiling; turn off and leave to infuse for about 30 minutes.
Peel and cook the medlars in a saucepan with a drizzle of oil to remove the watery part, so as to obtain a kind of compote; do not add salt. It will take 10-15 minutes. Blend everything in puree, not too fine, and add 1-2 tablespoons of yogurt.
toast rice in a saucepan only with a pinch of salt; after about 2 minutes wet it with a splash of white wine and continue cooking by adding boiling water, until the risotto is cooked in 15-18 minutes. Turn off, stir in a drizzle of oil and a knob of butter. Season with salt, if needed, and season with a pinch of pepper.
Clean up the sea bass fillet from the marinade, cut it into very thin slices and season it with a drizzle of thyme oil.
distributed the risotto on the plates, add the medlar compote, the slices of sea bass and complete with some sliced almonds.

from risotto with millefeuille, a super versatile cheese! – Italian Cuisine

An ingredient to always keep in the refrigerator because we can prepare many recipes! Here are some examples

Cheese of soft paste of Lombard origin, lo stracchino, probably owes its name to a word from local dialect: "stracch", Which means tired and refers to cows who returned "tired" from summer pasture and produced little milk. To make stracchino, in fact, it takes very little milk and its seasoning it is very short, twenty to thirty days at most. Its flavor is delicate, and among the nutritional properties – in addition to calcium – there is also a fair amount of phosphorus.

Light but not too light

From a nutritional point of view, stracchino provides a lower calorie intake respect to cheeses seasoned and, if consumed in the right quantities, it can also be considered suitable for low-calorie diets. However, it should be noted that, given the high percentage of saturated fat in the stracchino, there are other fresh cheeses lighter like ricotta and quark.

How to use it in the kitchen

Stracchino can be used in the kitchen either alone, as table cheese or spread on bread or croutons, either in numerous recipes. Excellent paired with vegetables with a bitter taste, like radicchio, artichokes, chicory, this cheese is also perfect in combination with cold cuts or sausages with an intense flavor, such as speck.

The recipes with stracchino

Widely used for stuffing wraps and to prepare the risotto with courgettes, stracchino can be used in many dishes, even desserts. Do you want some examples? Let's start this rundown with a delicious one flat bread with stracchino, one savoury cake light made with buckwheat and delicate lasagna homemade. Or some crepes or some puff pastries. Perfect to mix with vegetables, it is the secret ingredient to prepare, for example, cabbage rolls or one friar beard pie and carrots, or even some Stuffed onions. And the sweets? A classic cheesecake, one a thousand leaves with pears full of taste and, even, i Lady's Kisses.

Discover now more curiosities about stracchino

Creamy risotto with clams recipe – Italian Cuisine

Ingredients

1 kg purged clams
350 g Vialone nano or Carnaroli rice
200 g robiola
tarragon
lemon
parsley
butter
White wine
vegetable broth
extra virgin olive oil
salt

Duration: 40 min

Level: Middle

Dose: 4 people

To prepare creamy risotto with clams, collect the clams in a saucepan with a few tablespoons of oil, 2 sprigs of parsley and 2 lemon wedges, cover and cook for 3-4 minutes, until they are open.
Shelled clams, keeping some whole for decoration. Strain their cooking base in a fine mesh strainer, lined with a double layer of kitchen paper.
toast rice in a saucepan with a knob of butter for 2-3 minutes. Pour it in with a splash of white wine, then cook it adding little less than 1 liter of broth, in 13-15 minutes.
stir in finally with another small knob of butter, the robiola cheese, 4 sprigs of tarragon peeled and cut into strips and some filtered clam water; season with salt if needed.
Complete risotto with shelled clams and a few drops of lemon; decorate it with clams kept whole and serve immediately.
serve with a still white wine, on this risotto the ideal is a fresh wine with a good flavor, preferably produced near the sea, such as Cole di Luni Vermentino Gray Label 2019 by Lunae Bosoni.

The extra idea: the cooking base of the clams is naturally savory and should be added to the risotto only at the end and little by little, tasting it gradually to avoid the flavor being too salty.