All recipes written by Gordon Ramsay
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.
It is a fresh and light dish, which is prepared in a short time and which can be enriched with many ingredients, to become a refined and elegant first course: risotto with zucchini has a very delicate flavor, capable of meeting even the taste of the little ones, and precisely because of its delicacy, it can be made more structured with the combination of shellfish, smoked salmon, toasted bacon slices or dried fruit, such as walnuts and hazelnuts. In any case you want to prepare it, the risotto with zucchini remains a pleasant and light first course.
The presentation of a dish is like a woman's dress: if it is well done, it adds value to the content itself. For this reason, not all courgettes are suitable for preparing this dish. The best are the Ligurian zucchini, small and with a light green streaked color: cut into rounds they are not larger than a small circle, have very firm flesh and do not flake during cooking. But of course it depends on the season and the availability of your trusted gardener!
For this dish you will need 320 g of Carnaroli rice, 3 very firm zucchini, a red Tropea onion, a white onion, a carrot, a bay leaf, salt, peppercorns, 100 g grated Parmigiano Reggiano, a few leaves of fresh mint, extra virgin olive oil and butter.
Prepare vegetable broth putting in a large pot water, an onion, a carrot, a courgette, a pinch of salt, a few grains of pepper and a bay leaf and cook for 40 minutes over medium heat. Then strain and leave on the heat. Separately, fry the thinly sliced Tropea onion in a pan with a knob of butter. When it is golden, add the rice, let it toast a few minutes and then cover it with two ladles of broth, which you will continue to add as it is absorbed by the rice. Halfway through cooking, add the diced courgettes, stir and finish cooking. When the rice is al dente, turn off, add the Parmesan, stir in a knob of butter, cover for 5 minutes and then serve, completing with a few leaves of fresh mint.
The scent of shellfish, the consistency of risotto, a good glass of white wine served at the right temperature and you're done: you're not on vacation, but the seafood risotto with its aromas it will make you dream of being already in front of the sea, in full relax. This dish, which is a must of Mediterranean cuisine, is prepared in many Italian regions and different versions are known.
Risotto alla pescatora is one of those dishes that lends itself to the most risky reinterpretations. Every fish goes well with the flavors of this recipe, where it is essential that the raw material is very fresh. In the original version, as well as clams and mussels, there are squid and then prawns and scampi, which with their sweetness balance the flavor of the shellfish.
For a really tasty dish, the secret is to cook the rice not in any broth, but in the comic you will prepare by boiling the fish waste. In addition to the shrimp and prawn carapace if you have scraps of other fish, add them to water, celery, onion and carrot. Boil everything for about an hour, until the liquid has reduced by half. Then strain everything and leave to cook rice.
Get yourself 1 kg of clams (or lupins) and 1 of mussels: clean the mussels under running water, remove the byssus from the mussels, that dark filament placed between the two valves and clean the clams. Put mussels and clams in a large pan with a drizzle of oil and a clove of garlic. Cook with a lid, until the shells have opened. At this point turn off, remove the shellfish and strain the cooking liquid that you will need to add to the fish broth to make the risotto. Shell shrimp and prawns and boil them in boiling water for a few minutes. Prepare the comic with the shells and leave it aside. Take the squid, clean them, wash them and cut them into strips. In another pan, sauté a sliced onion over a low heat in a little butter: when it is golden, add the rice and toast it. Sprinkle with a glass of white wine, add the squid and then gradually add the fish stock, until the rice is cooked. Just before turning off, add salt and then add the mussels, clams, prawns and prawns to the rice. Sprinkle with chopped parsley and serve with a good glass of fresh white wine.
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