Tag: Risotto

Recipe Parsley risotto with mussels and clams – Italian Cuisine

Ingredients

300 g Carnaroli rice
300 g clams
300 g clean mussels
150 g parsley
8 pcs pumpkin flowers
1 pc clove of garlic
dry white wine
lemon
pecorino cheese
vegetable broth
salt
pepper
extra virgin olive oil

Duration: 1 h 50 min

Level: Easy

Dose: 4 people

For the recipe of parsley risotto with mussels and clams, drain the clams in salted water for 1 hour, changing the water after 30 minutes. Open the clams and mussels together in a saucepan with a drizzle of oil, freshly ground pepper and 1 garlic woodpecker. Strain their cooking liquid into a fine sieve lined with kitchen paper. Shell the mussels and clams, keeping aside some of the most beautiful shells as a garnish.
Peel the parsley, boil the leaves in salted water for a couple of minutes, drain them, lightly squeeze them and blend them in the cream. Toast the rice in a saucepan greased with a little oil and a pinch of salt for 1 minute; blend it with half a glass of wine and cook it for 15-17 minutes, wetting it from time to time with 1 ladle of vegetable broth and, at the end, with 1 ladle of shell liquid. Stir the risotto with 3 tablespoons of oil, 1 tablespoon of grated pecorino and the parsley cream; Incorporate 4 pumpkin flowers cut into strips. Spread the rice on the plates, complete with all the mussels and clams, the petals of the remaining pumpkin flowers and grated lemon rind.

Zucchini and shrimp risotto, all the ideas – Italian Cuisine

From the happy marriage of zucchini and shrimp, the original recipe and the tasty alternatives to celebrate this great classic

Risotto with fish is one of the great classics of this season and is particularly appreciated in its most delicate version, made with shrimp and zucchini. Three basic ingredients that combine perfectly with each other and take us back to the sweetest evenings at the beach, but also to that desire for summer that you breathe at home when it is still spring. We have prepared it in a classic version (the recipe below) and we offer some variations that will make it unforgettable.

The traditional recipe

Ingredients for 4 people

320 g rice, 250 g courgette, 16 shrimp tails or 40 shrimp, a shallot, extra virgin olive oil, bay leaf, salt, pepper

Method

Shell the prawn tails, remove the black gut and preserve the shells. Wash the shallot, peel it, chop it and keep the peel. Collect the shrimp shells in a saucepan of water with the peel of the shallot, 2 bay leaves and a pinch of salt. Boil this comic while you prepare the rest. Coarsely chop the courgette, sauté the shallot in a pan with the oil for 1 ', add the courgette, after 1' add the rice, toast it for less than 1 ', then start wetting with the comic. After 2 minutes add the half of the coarsely chopped prawns and continue cooking, adding the necessary comic strip, for about another 10 minutes. Remove from heat, add the rest of the prawns and serve complete with freshly ground pepper.

Contemporary variation

To refresh this recipe we suggest adding a few mint leaves and a splash of lime. Do it in the final phase of cooking, dosing these ingredients well according to your personal taste. To avoid that the lime covers all the flavors in fact, it is good not to exceed: you will be in time, once you have tasted the risotto, for a small final addition. These ingredients then, are so scenic to give a exotic twist to this classic recipe: also enhance them in the layering, adding a few whole leaves and a slice of lime without the seeds.

The rock touch

When it comes to zucchini and shrimp it is impossible not to think of the great mixed fried of which we are so fond of. Why not enrich the risotto with this goodness? Let's prepare it in its traditional version as described above, prepare it with a leveled base and serve it by completing it with a small fry of shrimp and julienne courgettes put into flour, fried and salted.

A very good inspiration

The classic recipe of zucchini and shrimp risotto opens the way to other dishes that play with these flavors, conquering us with their simplicity. In the gallery above we have collected many other recipes prepared with rice, shrimp and zucchini that will win you over!

Tomato risotto, my grandmother's recipe – Italian Cuisine

He called it red rice and it was his easy recipe to get everyone to agree (and smile at every encore request)

My grandmother Emma was born and raised in the Venetian countryside where the ingredients were few, hunger after work in the fields so much. In her past as a girl there was a lot of polenta, eggs and soups, in his heart the tomato. An ingredient that was never lacking in his Milanese cuisine and that happened in almost all dishes, including risotto. His idea of tomato risotto was something simple, but to think of it also original. He prepared it with his eyes closed, pretending that the rice was pasta. He cooked it al dente and then seasoned it with the tomato sauce he had previously prepared with a fried onion and the peeled tomatoes which he reduced to very fine pulp with the special tool. This is the recipe I wrote, thinking back to all the half-hours spent in the kitchen waiting for it to be ready and to sprinkle with grated parmesan that completed the magic.

The recipe for tomato risotto

Ingredients

For the sauce: 500 g peeled tomatoes, half a golden onion, extra virgin olive oil, basil, salt
For the rice: 320 g Carnaroli rice, coarse salt

Method

Fry the finely chopped onion until lightly colored. At this point add the peeled tomatoes that you have reduced to sauce, their water and the basil. Stir well, add salt and cook on a low heat for 40 minutes with the lid. When it is ready, remove from the heat and let it cool. Now boil the rice in plenty of boiling salted water and drain well al dente. Mix it with the sauce in its saucepan, serve and complete with a sprinkling of grated cheese.