Tag: Risotto

Parmesan risotto, Italian goodness – Italian Cuisine

Good with baked, fried aubergines, with raw tomatoes and sauce. The basic recipe of Parmesan risotto and the most delicious variations to fall in love with it

If you love risotto and you can't resist a luscious eggplant parmigiana pan, you should probably consider this recipe. Which takes the best of these two Italian preparations and brings to the plate a rich and fragrant dish with an intense and balanced taste at the same time.
The perfect idea to create a summer version of risotto that enhances the flavor of the aubergine without sacrificing the freshness of the tomato. We prepared it with seared tomatoes and baked aubergines, but there are so many ways to enjoy a good Parmesan risotto!

Our version

With fried aubergines

If you want to make this dish even more succulent, fry the aubergines in plenty of hot oil, remove them from the heat when they are golden brown and dry them on absorbent paper. You will add them at the end of the preparation to prevent them from losing their crunchiness in contact with the risotto.

In salad

If you love rice salad, you will also like it in a Parmesan version. Prepare the rice by boiling it as usual and enrich it with aubergines cooked in the oven or fried, tomato fillets and mozzarella. Serve with a drizzle of extra virgin olive oil and fresh basil leaves well washed and dried.

In red

In the recipe above we used the blanched and deprived coppery tomatoes of their watery part. If you want to give a different twist to your recipe and enrich it with a more intense flavor, you can use a tomato sauce prepared previously that you will add to the risotto a few minutes before removing it from the heat. For a stringy effect, add the mozzarella cheese to cubes!

In the gallery above, 10 more unusual recipes with aubergines!

Risotto with cheese and pepper, between the Duomo and the Colosseum – Italian Cuisine

Inspired by the flavors of two great Italian cities, a creamy and fun dish that conquers everyone at the first taste

TO Milan the risotto it is a serious matter and a Rome, when it comes to cheese and pepper, don't mess around. But you eat. With closed eyes, to savor the cream, the balance between savory and spicy and also to feel at home. Given the importance of these two recipes, we thought of a possible marriage: the risttotto caccio e pepe. We guarantee that it will give you a tasty taste of Italy, surprise you with its creaminess and pamper you with the taste of authentic things. Preparing it is easy, here are the ingredients and the procedure.

The recipe of the cheese and pepper risotto

Ingredients for 4 people: meat or vegetable broth, 250 g Carnaroli rice, 50 g butter, 30 g onion, 150 g young pecorino romano, dry white wine, olive oil, salt

Procedure: Peel and finely chop the onion, then put it to dry in a saucepan together with two tablespoons of oil. Add the rice and toast it over a high heat then sprinkle it with half a glass of wine. As soon as it has evaporated, pour a ladle of hot broth into the saucepan. Stir and continue cooking the rice over medium heat, adding more broth from time to time, until it is used up. Season with salt and stir in butter and grated pecorino. Grind plenty of black pepper and serve hot.

The extra idea

If you want to prepare it in a gourmet version, proceed with the recipe until creamy and create a sauce with pecorino and broth separately, imitating the classic technoca of the cheese and pepper. Place the risotto in the dishes and place the spiral cheese sauce on the risotto with a teaspoon, after having enriched it with plenty of ground black pepper.

If you love crunchy

This preparation is very creamy and lends itself to a crunchy note. One of the best ingredients to do this is the classic bacon to be chosen cut very thin that we will heat in the pan before serving the risotto and we will place it on top of the plate like a wafer.

In the gallery above, 7 recipes cheese and pepper not to be missed

Luca Dessì and the extraordinary risotto of Marsica – Italian Cuisine

A daring chef, the tranquility of a small mountain village and the choice to use only seasonal ingredients. Three excellent reasons to eat risotto at the Locanda dell'Arco

Can a small village wedged in the mountains of Marsi to become a destination for risotto lovers?

The chef's challenge

The bet was won by Luca Dessì, Piedmontese from Vercelli, born "in the middle of the sea of squares (so called his childhood friend his rice, ed) from a Sardinian father and mother from Abruzzo. A few years ago he ventured into the renovation of two stables in the historic center of Rosciolo, hamlet of Magliano dei Marsi, a few kilometers from the Pescara-Roma motorway exit. For Sunday tourists and hikers, Rosciolo is one of the starting points of the "Cammino dei Briganti", viable in stages, at medium altitudes (between 800 and 1,300 meters) between the Valle del Salto and the slopes of Monte Velino .
But here, the Abruzzo mountains also preserve splendid examples of medieval art such as the church of Santa Maria in Valle Polcraneta, built around the year 1000 and linked to the mysteries of the Knights Templar.

Risotto of Dessì in Rosciolo.

The restaurant and its specialties

Familiar, welcoming, original: this is how Luca Dessì defines his Locanda dell'Arco, lost in the alleys of Rosciolo in a timeless atmosphere. "I worked for Paolo Talarico, Il Paolino, of the homonymous trattoria in Vercelli, and that's where I refined my passion for risottos," says the chef. "The most requested is absolutely the Carnaroli saffron and licorice (the Abruzzese one of Atri, Menozzi De Rosa, firm founded in 1836, ed), followed by the risotto with radicchio, sausage and sweet reduction of Montepulciano. As much as possible, I try to follow the seasonality of the products: in April, for example, I had on paper a risotto with morchelle (type of mushrooms, ed), pecorino and pepper, after which time betrayed me and voila, the morels are over and we have returned to raw materials that are easier to find. I'm not a cook who has porcini on paper all year long. "
In order not to do anyone any harm, Dessì also uses excellent Abruzzo products, such as the vegetables of Fucino, extra virgin olive oil, game, saffron, and Piedmontese, such as Acquerello rice from the Tenuta Colombara of Livorno Ferraris in the province of Vercelli, the Baldo of the rice factory King Charles of Albano Vercellese. "Both keep cooking well: medium roast for the Carnaroli, a little longer for the Baldo, which I leave al dente and which has the characteristic of excellently absorbing the condiments", explains the chef.
The recipe of the heart? "Saffron and liquorice risotto, a perfect synthesis between Abruzzo and Piedmont". The seasonal one? «Risotto with wild asparagus in egg custard, pecorino cheese and pepper. A mix that perhaps puts rice in the background. A sort of mountain carbonara .