Tag: Risotto

Risotto with carnations recipe – Italian Cuisine – Italian Cuisine

Ingredients

320 g Vialone nano rice
130 g butter
100 g white wine plus a little
50 g apple cider vinegar
40 g soft cheese
2 shallots
carnation flowers
rosemary
vegetable broth
grated Parmesan
salt

Duration: 1 h 40 min

Level: Middle

Dose: 4 people

For the recipe for risotto with carnations, chop the shallots and collect them in a small saucepan with apple cider vinegar, white wine, a sprig of rosemary, a pinch of salt and the petals of 1-2 carnations. Bring on the heat and boil for 5-6 '. Remove the rosemary, whisk in cream, pour into a bowl and add the flaky butter, stirring until it reaches room temperature.

Put the butter in the refrigerator; stir it every so often while it cools down so that the fatty part and the watery part do not separate: you will obtain a pink butter with carnation and shallot. Toast the fat-free rice in the casserole for less than 1 ', blend with half a glass of white wine and let the alcoholic part evaporate. Add the petals of 2-3 carnations and cook the risotto in about 18 minutes, gradually adding the boiling broth.

Remove the risotto from the heat and stir in half the carnation butter, 2 tablespoons of grated parmesan, the stracchino and serve by decorating as desired with carnation petals.

Carbonara Risotto – Carbonara Risotto Recipe – Italian Cuisine

In a small bowl, mix the egg yolks well with cream, cheese, salt and pepper.

Brown the bacon with the oil in a pan, then lift it with a slotted spoon and place it on kitchen paper.
Toast the rice in the oil left in the pan.

Deglaze with the wine, then start cooking by adding the hot broth one ladle at a time, stirring occasionally.
When the rice is cooked, turn off the heat and stir in the yolks, mixing well, then add the bacon too.

Mix well and season with salt and pepper if necessary.

The carbonara risotto is ready, you just have to serve it immediately.

Risotto with broccoli – Recipe Risotto with broccoli from – Italian Cuisine

Clean the broccoli by removing the stalks and more leathery leaves, then rinse them repeatedly under running water.
Fry garlic and hot pepper in a pan with a little oil, then add the broccoli and a little salt.
Cook for about 15 minutes with the lid, then remove the garlic and chili pepper.

Aside, brown the chopped onion with a little oil, then add the rice and toast it for a couple of minutes.
Start cooking by adding the hot broth a little at a time.

Halfway through cooking (after about 7 minutes) add the slightly chopped broccoli.
When the rice is cooked, stir in butter and pecorino cheese and season with salt if necessary.

The risotto with friarielli is ready, serve and serve immediately.