Tag: Risotto

Risotto with castelmagno and bergamot recipe – Italian Cuisine

Risotto with castelmagno and bergamot recipe


  • 350 g Carnaroli rice
  • 130 g castelmagno cheese
  • 150 g toasted walnuts and pine nuts
  • 1 bergamot
  • butter
  • vegetable broth
  • dry white wine

toast the rice in a knob of butter for 3-4 minutes, then blend it with a splash of white wine.
Take cook by pouring the boiling broth a little at a time, about 1 liter, in 13-15 minutes. Stir in 50 g of butter and 100 g of castelmagno.
serve the risotto, completing with toasted walnuts and pine nuts, another crumbled castelmagno and a little grated bergamot zest.
To know: if you don't find bergamot, replace it with lime.

Risotto with Brussels sprouts – Italian Cuisine

»Risotto with Brussels sprouts


First of all, clean the sprouts by removing the torso at the base and the outermost and damaged leaves.
Cut them in half, put them in a bowl with a lid suitable for the microwave and cook them for 4 minutes at 800 W (alternatively, cook them for 4-5 minutes in the steam: they must be almost cooked, but not completely).

In the meantime, finely chop the onion and brown it in a saucepan with the oil.
Add the rice and toast it, then blend with the wine and add the sprouts.

Start cooking by adding the broth a little at a time and adding more as it is absorbed.
Within about 15 minutes the rice will be cooked: turn off the heat, season with salt, add brie to chunks and Parmesan and mix.

The Brussels sprout risotto is ready, you just have to serve it.

Creamy almond risotto recipe – Italian Cuisine

Creamy almond risotto recipe


  • 350 g Vialone nano rice
  • 100 g whole peeled almonds
  • 80 g clean rocket
  • 25 g sliced ​​almonds
  • 1 shallot
  • vegetable broth
  • Orange
  • dry white wine
  • extra virgin olive oil
  • salt
  • pepper

toast gently peeled whole almonds in a pan for 4-5 minutes with a pinch of salt: they should not darken but become slightly golden; add 300 g of water, continue cooking for 1 minute, then blend everything to obtain a cream; let it cool.
Blanch rocket in salted water for 5 minutes, keeping some of the most beautiful leaves aside as a garnish; drain, cool immediately in ice water and blend with 30 g of oil.
Peel shallot, mince and brown it in a saucepan with 1 tablespoon of oil for a couple of minutes; add the rice, stir, blend with 1 glass of white wine and season with salt; cook the rice for 15 minutes, sprinkling it occasionally with a ladle of broth, to be added as soon as it begins to dry.
toast gently slice the almonds for a couple of minutes.

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