Tag: Risotto

Risotto to the sparkling, the first of the great occasions – Italian Cuisine

A risotto with a bang to leave everyone speechless! Here's how to cook rice and how to make the sparkling: the "wow" effect is guaranteed!

The risotto with sparkling it is a recipe made famous by Ugo Tognazzi which, besides being a great actor, was also a cooking enthusiast and an excellent cook.
We advise you to prepare this recipe when you want to leave your guests speechless because the presentation is super scenic. This first is prepared, in fact, with the Champagne or with sparkling wine, and the funniest thing is that the bottle should be served inside the serving dish because he has to do "sparkling".
But what is this fizzed? Try to imagine.

The sparkling surprise effect

How do the foaming?
Once opened the bottle of champagne or sparkling wine it empties a little and then wraps with aluminum foil. Then he puts himself in the center of a fairly high serving dish everything is added around the hot rice.
At this point it is poured a teaspoon of sugar inside the bottle which will create a sort of chemical reaction and make the foam come out directly above the risotto.
This is the most complex phase of the froth because the foam should not make the risotto too liquid: as soon as you notice that it is too much, remove the bottle, mix everything and serve, otherwise you will make a risotto in "a champagne broth".

How to prepare risotto

Risotto is prepared with the classic recipe.
Toast a pound of Carnaroli rice or Vialone nano with oil and butter and a little chopped onion.
Then blend with cognac and, when the alcohol has evaporated, slowly add the vegetable broth.
Some people like to add fresh cream almost at the end of cooking to make the risotto softer and tastier, but it is not necessary.
Once ready, stir in the rice with butter and parmesan and then proceed to the foaming as we have explained. The rice must be very hot, so this step should be done in speed.

The risotto of great occasions

A risotto like this is the ideal dish to celebrate a great occasion with family or friends.
This is not a well known recipe, most guests generally are amazed when served at the table, both for the spectacular presentation of the dish and for the goodness of this risotto with a very particular taste.

Risotto with nettles: our VIDEO RECIPE of March – Italian Cuisine

Spring is near and there is no better way than welcoming it in the kitchen fully enhancing all its gifts: from the vegetable garden and new fragrances come to the market that we can not wait to bring to the table!
That's why we chose nettles, to make this risotto special and bring joy to your meals.

Recipe of risotto with nettles with pecorino sauce

Ingredients for 4 people

300 g of Carnaroli rice
250 g nettles
200 g milk
130 g peeled and toasted hazelnuts
120 g of percorino
Grana Padano dop
cornstarch
vegetable broth
White vinegar
extra virgin olive oil

Preparation of rice
Clean the nettles, blanch them, drain them following the steps shown below; blend them until a creamy consistency is obtained. Blend 100 g of hazelnuts with 170 g of oil. Break up the remaining hazelnuts
Toast the rice in a saucepan, without fat, for 3-4 minutes. Wet it with a ladle of boiling broth and bring it to cooking, adding more broth, little by little, in 15-18 minutes.

For the sauce
Heat the milk until it boils. Then add 1 teaspoon of cornstarch diluted in a little water and stir. Add the grated pecorino and let it melt until you get a sauce.

Stir the risotto with the cream of nettles, 3-4 tablespoons of hazelnut oil and 3 tablespoons of parmesan.
Complete with a teaspoon of white vinegar and serve with the pecorino sauce and hazelnuts.

Pumpkin risotto, 13 recipes – Italian Cuisine

Sweet, full-bodied and fragrant. The pumpkin fills our dishes with flavors and aromas from appetizers to desserts, coloring them with wine characteristic orange tones of its pulp. But if we want to prepare a simple and traditional dish that allows pumpkin pervade the palate with its sweet notes, lending itself to pleasant and always welcome contrasts, we cook a good pumpkin risotto!

After choosing the pumpkin, orient yourself on combinations that make you more curious. Zola, artichokes, sausage, mushrooms, cheese, balsamic vinegar and beans lend themselves to simple combinations, but of great effect, to be offered in a first course suitable for everyone.