Tag: Risotto

Recipe Risotto with goat cheese and salami – Italian Cuisine

Ingredients

300 g salamella
300 g Carnaroli rice
120 g goat robiola
carrot
celery
onion
Red wine
dry white wine
peeled
vegetable broth
laurel
sugar
extra virgin olive oil
salt

Duration: 50 min

Level: Easy

Dose: 4 people

For the recipe of risotto with robiola of goat and salamella, fry the salamella and brown it in a saucepan in a veil of oil for 8-10 'medium heat. Then drain the fat, add a new drizzle of oil, half a carrot, half a stalk of celery and half a onion reduced to 2 mm cubes (brunoise) and, after a few moments, a glass of red wine.
Cook for 10-12 minutes, until the sauce is almost "caramelized", then add 3 ladles of broth, a pinch of sugar, 2 tablespoons of chopped peeled tomatoes, salt to taste, if necessary, and continue cooking for more 25 '(sausage sauce). Fry half chopped onion in a saucepan with a veil of oil and a bay leaf for 2-3 minutes, then toast the rice for 1 minute, blend it with 100 g of white wine and bring it to cooking in 18-20 minutes with about 750 g of broth. When cooked, stir in the risotto with diced robiola and serve immediately with the sausage sauce.

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Risotto with turnip tops: the recipe – Italian Cuisine

The recipe for risotto with turnip tops that has made the guests of La Scuola de la Cucina Italiana go crazy

Tuesday, November 27th, at La Scuola de la Cucina Italiana, a special tasting of 8 hops Angelo Poretti Brewery, combined with the preparations of the chef Michele Abruzzese, including a special one risotto with turnip tops.

As explained during the evening by Flavio Boero, Beer Expert of the brewery, the beer 8 Luppoli Gusto Toast goes perfectly with dishes that have the same toasted hints, such as grilled red meats, aged cheeses or with chocolate and hazelnuts.

Our chef Michele Abruzzese, originally from Puglia, could only choose a typical ingredient of his land, the turnip tops, to prepare a tasty risotto, suitable for autumn and winter.

The recipe for risotto with turnip tops

Ingredients for 4 people

300 g Carnaroli rice
1,000 ml vegetable stock
60 ml White wine
30 g Pecorino
80 g Butter
30 g Shallot
10 g Anchovies
300 g Turnip greens
salt
Boiled chestnuts

Method

Wash the turnip greens and divide the leaves from the hard part of the stem. Switch to the extractor the leathery and fibrous parts, cut into pieces, to obtain an extract.
Sauté the chopped shallot with 40 g of butter in a large, low pan for three minutes and on low heat.
Add the rice and toast for about two minutes over medium heat. Add the wine and let it evaporate.
Pour several times with the vegetable stock and cook for about 14 minutes.
Meanwhile, cut the leaves and the florets in julienne. Blend the butter with the anchovy fillets.
At one minute from the end of cooking add the julienne and turnip tops.
Remove from the heat and stir in the anchovies butter and the pecorino cheese.
Distribute in 4 hot plates and finish with boiled chestnuts.

Ready to get to work?

Do not miss the chance to taste the delicacies of our chefs at the special events of La Scuola de la Cucina Italiana.

How to prepare risotto alla monzese – Italian Cuisine

In Monza the risotto is prepared differently than in Milan: white, it is enriched with the typical luganega, the exquisite local sausage. Here is the recipe and advice of a local chef

A handful of kilometers separate Monza from Milan. Yet the Monzesi have always made their own cultural identity a pride, and their differences from the metropolis a point of pride. Also in the kitchen. Thus the risotto in the city of Teodolinda is made white, without saffron and without marrow. Like all dishes of regional cuisine, the variants are not counted, and go from house to house: of course there are those who add saffron, but the hallmark is that the risotto monzese is the one with the luganega, typical sausage from Monza. Very soft, with a delicate and unmistakable taste: it is prepared with finely minced pork, parmesan and white wine. It is a generally lean sausage, since it contains only 25% of fat, but particularly lean is that which is prepared chef Fabio Silva to make his own "Rice with the lean luganega": "With my trusted butcher we managed to create a leaner pork mix, with less fat, while maintaining unaltered the typical taste of Monza's luganega," he explains.

The chef's rabbit

The chef of the Derby Grill, Hotel de la Ville restaurant in Monza who wants to prepare this risotto recommends «toast good rice before starting to wet it with the stock. In this way the sugars crystallize and, during cooking, less starch is released, keeping the grain more intact . His recipe includes the oil to brown, separately, the luganega, which in the traditional version is added to butter and onion in sautéed. Even the latter is replaced with shallots, while a touch of thyme gives a new Mediterranean scent to the dish.

Recipe for 4 people

280 g carnaroli rice "Riserva San Massimo"
30 g chopped shallot
80 g of malga butter
1 l vegetable stock
240 g luganega
60 g Parmigiano Reggiano Red Cows 24 months
white wine to fade
1 sprig of thyme
Extra virgin olive oil
salt and pepper

Remove half of the sausage from the gut, shell it and brown it quickly with a little oil in a non-stick pan. Use the same procedure for the other half, leaving it whole.

Meanwhile, fry the shallot with a knob of butter, add the rice and toast it. Sprinkle with the white wine and, once evaporated, continue cooking with the vegetable stock, adding it gradually. Halfway through cooking, add the grainy luganega and thyme. Finish cooking and stir in the risotto with the butter and Parmesan, adding salt and pepper to taste. Cut the whole sausage into pieces and use it to garnish the risotto after having it cropped.