Tag: Risotto

Risotto recipe with «caperozoli – Italian Cuisine – Italian Cuisine

Ingredients

1 Kg «caperozoli (clams) purged
350 g rice
chopped parsley
garlic
dry white wine
extra virgin olive oil
salt
pepper

Duration: 35 min

Level: Easy

Dose: 4 people

For the recipe of risotto with «caperozoli, open the caperozoli in a pan with a drizzle of oil, covered, in about 5 minutes. Shell it and chop half of it. Strain their sauce. Fry the chopped caperozoli in a pan with a drizzle of oil, 1 clove of garlic and 1 spoonful of parsley. Add the rice and toast it for 2-3 minutes, then blend it with a splash of white wine. Cook it adding the caperozoli sauce a little at a time and, when it ends, warm water. Finally, adjust the salt. Stir the risotto with 2 tablespoons of oil and turn off. Serve the risotto with the remaining caperozoli, slipping off most of them and leaving some with the shell. Complete with pepper and parsley.

Recipe Risotto with strawberry grapes with pistachios and first salt – Italian Cuisine

Ingredients

1 L Vegetable broth
420 g Strawberry grapes
320 g Carnaroli rice
280 g First salt cheese
80 g Butter
40 g Grated grain
20 pcs Peeled pistachios
Cornstarch
White wine vinegar
salt

Duration: 1 h

Level: Easy

Dose: 4 people

Cut the grapes of strawberry grapes in half (set aside some whole for decoration), collect them in a saucepan, bring to the fire, cover and cook for 20 minutes. Blend the berries in the blender at minimum speed and then sieve to remove the pips (strawberry grape purée).

Dilute 4 g of cornstarch in a little cold water. Bring the strawberry grape puree back to the fire and, when it has reached a boil, turn off the heat, add the diluted cornstarch and stir until it is completely melted (strawberry grape juice).

Grate the first salt coarsely. Toast the rice for less than 1 'in a fat-free casserole dish, then begin to wet with vegetable stock until the risotto is cooked in 16-18 ′.

Over low heat stir in the butter, parmesan and 3/4 of the first grated salt. Complete with a dash of vinegar and season with salt if needed.

Coarsely chop the pistachios. Serve the rice with the strawberry grape juice, the berries kept aside, the rest of the first salt and the chopped pistachios.

Pineapple Risotto – Pineapple Risotto Recipe – Italian Cuisine

Clean the pineapple (remove the ends and then cut off the peel all around).
Cut into 4, remove the core and cut the pulp into cubes.

Brown the chopped onion in the oil, then add the rice and toast it.
Then start cooking, adding the stock 1 ladle at a time.
Halfway through cooking, add the marsala, almost at the end of cooking, add the pineapple.

Once cooked, stir in the yogurt and season with salt.

The pineapple risotto is ready, decorate with raw rocket and serve.