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‘Primi piatti: il riso’ Category

  1. RISOTTO WITH SPINACH, GORGONZOLA AND CRISPY BACON

    22 November 2015 // flaviabi

    DSC_0785

    This morning in my vegetable’s garden I found fresh spinach and I can’t resist: let’s make Risotto!
    
    
    4 people
    320 g of  rice (Vialone Nano)
    280 g of fresh spinach
    100 g sweet gorgonzola cheese
    1 shallot
    1/2 cup white wine
    1 lt vegetable’s broth
    4 slices of bacon
    1 fresh spring onion
    chilli
    extra virgin olive oil
    butter
    salt
    
    
    In a pan fry the shallots with the olive oil and add the rice and cook until crackling! In another pan, with virgin olive oil,  cook the spinach, with fresh onion cut into slices, adding a little water and a half cup of white wine, salt and pepper. After 5-6 minutes, blend up to create a cream. Go back to the toasted rice and when it takes the heat add the spinach’s cream and add vegetable broth to help to cook. In the meanwhile, fry in hot olive oil few leaves of spinach, and grill the slices of bacon ( I rolled them in a metal cone to make them stay in shape) and cut into strips the tops the fresh onion. We are ready to whisk our risotto with gorgonzola into pieces and a generous tablespoon of butter. Serve it with fried spinach leaves, bacon crispy and the onion raw

  2. RISOTTO WITH ROMAN CAULIFLOWERS

    27 February 2012 // flaviabi

    risotto cavolo 018

    In winter the cabbage family is really at its peak, and Roman cauliflowers  are also really wonderful to see not only to eat.
    250 gr. Carnaroli rice
    100 gr. Of Roman Cauliflower
    50 gr. Sausage meat
    1 red onion
    1 clove of garlic
    Half a glass of dry white wine
    thyme
    oil
    vegetable broth
    grated parmesan cheese
    salt
    chili

    Boil cabbage in salted water for 10 minutes. When you are ready, put them in a pan with oil and garlic and sausage and cook for a few minutes to flavor well. In another pan, put onion finely chopped and fry in olive oil, when golden toast rice until it sizzles. At this point, pour the white wine, add the cabbage and continue cooking with vegetable broth. Before serving, add thyme and pepper and grated Parmesan at will!


  3. VENERE AL CASTELMAGNO

    16 June 2011 // flaviabi

    venere e castelmagno 009

    Today when I saw Castelmagno cheese on the shelf of my favorite market , I could not resist! It is one of my many passions is food and not very easy to find in my town. It is a cheese from Piedmont and it is considered the “prince” between cheeses of this region. The taste varies greatly according to the time of maturation: delicate and sweet when young, becomes a gently intense, spicy and crumbly … .. in short, it is real delicacy!
    Ingredients for 4 people
    300 gr. Rice VENUS
    200 gr. Castelmagno cheese
    2 courgettes
    1 red onion
    Half lemon
    4 eggs
    Oil
    Salt
    Chilli
    Boil the rice in salted water for about 30 minutes. In meanwhile in a skillet with olive oil, chopped red onion and courgettes in sticks (without the inner pulp9 (pls keep half courgette!) Put it on the fire and cook for about 5 minutes. In a saucepan, boil the eggs for 10 minutes. Cut the half courgette kept apart in thin strips and season with olive oil, salt, lemon and chilli, and place it in serving dish. Drain the rice and sauté it 3 minutes in the pan with the courgettes, add grated Castelmagno cheese. Put the rice on top of the courgettes carpaccio, and garnish with eggs.

     


  4. RISOTTO WITH RED CHICORY

    9 June 2011 // flaviabi

    risotto

    Ingredients: (4 people)
    300 GR. RICE ARBORIO
    200 gr. Red chicory
    EXTRA VIRGIN OLIVE OIL
    1 onion
    1 clove of garlic
    1 cup white wine
    75 gr. Mascarpone cheese
    1LT. vegetable broth
    150 GR. Grated Parmesan cheese

    Salt

    Chilli

    2 leaves of basil

    In a deep pan put a little ‘oil, onion and garlic finely sliced, and let them brown. Add the chicory cut into small pieces (keep a tablespoons raw :we ‘ll need it for the final preparation of the dish) and the basil leaves and let cook for a few minutes, basting with white wine. Add salt and chilli. Put the rice and adding the hot broth, cook (about 20 minutes, stirring all the time!). When the rice is cooked add the mascarpone and let the rice stand, covered, for 10 minutes before serving. In the meanwhile in a baking dish, prepare the strips of grated Parmigiano, put the cheese in waxed paper and cook at grill until it is golden. Let them cool and serve it with the risotto, with a tablespoon of raw chicory  salad.


  5. Rice pie with zucchini and zucchini flowers

    5 May 2011 // flaviabi

    tortino-riso[1]

    this pie is impressive, but is also good and easy to make
    Ingredients (4 people):
    300 grams of rice carnaroli
    3 zucchini
    1 onion
    1 clove garlic
    Basil
    Half a glass of white wine
    8 zucchini flowers
    150 gr. Of soft cheese or cream cheese
    1 liter vegetable broth
    Extra virgin olive oil
    Sauté  chopped onion and garlic with extra virgin oilve oil. Cut the zucchini into very small pieces and add it to onion and garlic. Cook, for 10 minutes adding the white wine, salt and basil. When the zucchini are cooked and soft, put the rice and steer with the vegetable broth then add the soft cheese. Line a baking mold with the flowers open and deprived of the pistil, put the rice and cook in the oven for 5-10 minutes before serving


  6. RISOTTO CON ASPARAGI DI BOSCO E TARTUFO-RISOTTO WITH WILD ASPARAGUS AND BLACK TRUFFLE

    26 April 2011 // flaviabi

    Ingredienti : (4 persone)

    300 GR. DI RISO ARBORIO

    300 GR. DI ASPARAGI

    OLIO EXTRA VERGINE DI OLIVA

    1 CIPOLLA

    1 SPICCHIO DI AGLIO

    1 BICCHIERE DI VINO BIANCO

    UN CIUFFO DI PREZZEMOLO

    1LT. DI BRODO VEGETALE

    150 GR. DI TARTUFO

    150 GR. DI PARMIGIANO GRATTUGIATO

    Il binomio del bosco nel risotto, diventa un trionfo! Scegliamo gli asparagi tagliandoli con le mani, fino a quando sono teneri. Mettiamo a bollire i gambi scartati in una pentola con abbondante acqua e un pizzico di sale: useremo questo liquido per la cottura del risotto. In una padella con olio e uno spicchio di aglio, facciamo cuocere gli asparagi, con un bicchiere di vino bianco; aggiustiamo di sale e peperoncino. Quando sono cotti, frulliamo metà del composto.  In questa deliziosa poltiglia, grattugiamo il tartufo. A questo punto mettiamo il riso e facciamo cuocere per 20 minuti, girando continuamente e aggiungendo il liquido dei gambi degli asparagi (attenzione a non abbandonarlo neanche un minuto, perchè vince lui!!) . Quando il riso è cotto, lasciamo riposare, coperto, per 5-6 minuti. In una teglia da forno con carta antiaderente, facciamo delle strisce di parmigiano grattugiato (circa due cucchiaini) larghi 5-6 centrimenti. Passiamoli in forno a grill fino a quando non diventano una linguetta spiaccicata e dorata.Togliamoli dal forno  e lasciamoli freddare. Abbiamo creato delle deliziose guarnizioni che possiamo servire sopra al nostro risotto.

    Ingredients: (4 people)
    300 GR. RICE ARBORIO
    300 GR. WILD ASPARAGUS ( you can also use the cultivated asparagus)
    EXTRA VIRGIN OLIVE OIL
    1 onion
    1 clove garlic
    1 cup white wine
    Parsley
    1LT. water
    150 GR. BLACK TRUFFLE
    150 GR. Grated Parmesan cheese
    We choose the asparagus, cutting by hand until they are tender. Boil the stems discarded in a pot with 1 liter of water and a pinch of salt: we will use this liquid to cook the risotto. In a frying pan with oil and a clove of garlic, let cook the asparagus with a glass of white wine, add salt and pepper. When they are cooked, blended half this  mixture. In this delicious mash, grated truffles. At this point add the rice and let cook for 20 minutes, stirring constantly and adding the liquid from the stalks of asparagus (do not leave even a minute, because the rise will always win!). When the rice is cooked, let it rest, covered, for 5-6 minutes. In a baking tray with greaseproof paper, we make the strips of grated Parmesan cheese (about two teaspoons) 5-6 cm wide. Pass them in the oven grill until it become a gold golden tab squashed. Let them cool and you will have created delicious trimmings to serve above your risotto.