Tag: Risotto

Risotto with asparagus and saffron – Italian Cuisine

The asparagus and saffron risotto it is a risotto based on spring vegetables such as peas, asparagus and spring onion; it is excellent if prepared with fresh ingredients and a very light vegetable broth that does not cover its delicate taste. It's a vegetarian first course rich, with a rustic but at the same time refined look, perfect for an important family meal or a convivial dinner with friends

There Salt & Pepper recipe it is simple, it involves two phases: cooking vegetables in a pan, seasoning with cream and saffron and risotto. Only from the wise union of these two preparations is born the asparagus and saffron salt from Salt & Pepper: a vegetarian risotto, very delicate and tasty

If anyone thinks that the asparagus and saffron salt from Salt & Pepper don't be creamy, you are wrong! This is precisely the characteristic that holds the ingredients together and characterizes this risotto with a fresh and springy taste

Preparation of risotto

with asparagus and saffron

1) Clean the asparagus and deprive them of the final part of the stem, wash them and cut them into small pieces; cut into slices 2 spring onions (if they are very soft you can also use the white part). Melt 20 g of butter in a non-stick pan, add the vegetables you've prepared and let them season for a few moments. If they dry too wet with the hot broth, salt, pepper and cuocile again for 6-7 minutes; then join the peas shelled and continues cooking For others 10 minutes.

2) Put the cream in a bowl, combine the stigmas of saffron, shredding them with your hands, mixes them well. When all the vegetables are well cooked, add the cream to the saffron, mix gently and cook over high heat for a few seconds, then turn off the heat and set aside, preferably at room temperature.

3) Prepare the risotto, by frying the chopped onion with 30 g of butter in a large saucepan; add the rice, toast it for a few moments, then sprinkle it with a generous sprinkle of White wine. Allow to evaporate over high heat stirring constantly, then add a couple of ladles of broth hot. Bring to a boil, lower the heat and finish cooking by adding plenty of hot broth every time the rice tends to dry (keep in mind that it should be very creamy).

4) Finish cooking, add the remaining butter and the Parmesan, mix carefully and leave to rest with the lid for a few moments. Distribute the risotto in the dishes and add, on each portion, a few tablespoons of hot vegetables. Serve immediately risotto with asparagus and saffron and, if you like, sprinkle with freshly ground black pepper.

Risotto with rennet apples, crispy pancetta and rosemary – Italian Cuisine

The usual risotto? No thanks! With a bit of imagination we can find new and tasty combinations. Like the apple and the pancetta, an unusual and very tasty couple.

The broth slowly simmering, the grains of rice sizzling in the pot. Of course, for the risotto it takes patience, it is a dish that you start to enjoy just listening to the sounds of cooking and the scents that slowly spread in the kitchen.

And the beauty is that every seasoning is the right one, from vegetables to cheese, from meat to fruit! Passwords: fantasy and experimentation. And here is the perfect pair of apples and bacon in risotto. She, the rennet apple Melinda, is the sweet and soft part, with that consistency that blends perfectly with the soft waves of risotto. And with that bit of acidity that takes pancetta, crunchy and very tasty, by the hand.

Not forgetting that the Melinda rennet apple is a real superfood: rich in polyphenols, while we taste it in risotto, in a salad or in a cake, it helps us fight against cell aging.

How to prepare risotto with rennet apples, crispy pancetta and rosemary

Ingredients

300 g of carnaroli rice

2 small Melinda apples or 1 large Melinda apple

100 g of sweet pancetta

half a glass of white wine

a shallot

40 g of butter

some rosemary needle

vegetable broth q.b.

Salt and Pepper To Taste.

Method

Put half of the butter in a risotto dish, let it melt gently and sauté the finely chopped shallot.

Wash a rennet apple Melinda, peel it, deprive it of the core and cut it into cubes.

Once the shallot is wilted, pour the diced apple together with half of the diced bacon and a few needles of rosemary in the risotto dish: let it flavor until the pancetta becomes crispy.

Put half of the cooked apples and pancetta aside and pour the rice into the risotto dish: let it cook for a few minutes and add the white wine.

Let it evaporate and start adding the vegetable stock.

Continue cooking, stirring and gradually adding the broth.

Meanwhile cook the remaining bacon in the microwave to make it crunchy for a couple of minutes, turning it every 30 seconds (alternatively, cook it in a non-stick pan with no added fat).

Cut the second Melinda rennet apple into slices after washing it thoroughly and removing the core.

Cook the slices in the pan with the remaining butter, a few needles of rosemary, salt and pepper for a couple of minutes per side.

Once the rice is cooked, add the apples and pancetta, kept aside at the beginning of cooking, and serve with the apple slices alternating with the crispy bacon.

Perfume with fresh ground pepper and serve immediately.

Asparagus risotto: the best recipes – Italian Cuisine

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The asparagus, good for the palate and for the health of our body, they are a typically spring-like vegetable native to Asia but cultivated, today, a little everywhere, even in the countries of Northern Europe where the climate is more rigid. There are several variety of asparagus which differ not only in their properties and nutritional values, but also in their size, color and taste: quality Violet is that green with a thick stem, they have a more delicate taste than those whites or ai wild dark green in color, which are much sought after for their characteristic bitter but pleasant taste, which makes them the ideal ingredient both for flavor risotto both prepare soups or delicious omelettes to take to a picnic in the countryside!

The asparagus they are the perfect ingredient for many recipes but also a healthy ingredient: they are diuretics, low in calories, have a high satiety index and help fight water retention

boiled, to the vapor, but not only. They keep the right crunchiness if just burned on the grill and perform browned in the pan in a symphony of flavors. They are served in various ways according to local traditions: lasagna, Crepes, timbales is velvety; but, with the rice or with eggs they are probably the simplest and tastiest way to appreciate their flavor

Someone says that asparagus is a very special vegetable that you should not eat … with a fork, but with special pliers or even with your hands, taking them between your thumb and forefinger and bringing them to your mouth. In the case of very hot and very seasoned asparagus you can make an exception and use the fork, first removing the tip and then the subsequent pieces of stem in pieces

Spring has arrived and asparagus abound on market stalls? Take advantage of it to taste all the varieties of asparagus: green, purple or white! If you don't know how to clean asparagus click here, but if you are looking for ideas to enhance the unique and delicate flavor of this extraordinary vegetable, Salt and pepper can help you with this collection of recipes: try them all and choose your favorite!