22 November 2015 // flaviabi
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
Category Primi piatti: il riso | Tags: BACON,cheese,gorgonzola,pancetta,RISOTTO,SPINACH,spinaci | No Comments
27 February 2012 // flaviabi
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!
Category Primi piatti: il riso | Tags: CAVOLO ROMANO,cipolla,ONION,RISOTTO,ROMAN CAULIFLOWERS,THYME,timo | No Comments
20 February 2012 // flaviabi
Mom is always THE MOTHER and mine, Emiliana, has turned 90 years and we (here’s the kitchen staff!) 
celebrated all together like this:
Vegetable strudel with melted cheese and hot sauce
Tomatoes, anchovies and capers
colorful salad
Risotto with Taleggio cheese and orange
Gnocchi with turnip tops
knuckle of pork
shallots with balsamic vinegar
Emiliana’s birthday cake - sponge cake stuffed with cream and cream
amaretto parfait
orange and dark chocolate cake
Category Eventi | Tags: COMPLEANNO,dolci,GNOCCHI,INSALATA COLORATA,pomodorini,RISOTTO,STINCO,TALEGGIO | 6 Comments
11 October 2011 // flaviabi
This wonderful group of friends (Ann, James, Jon, Eileen, Chris and Laurie) decided to travel to Europe and they stopped in Umbria! And together we celebrate birthday of “funny Laurie”!
Melon and ham – Pecorino cheese and figs
Risotto with zucchini and gorgonzola cheese
Chicken bites with black olives and lemon
Chocolate cake
Category Eventi | Tags: Ann,Chris,Eileen,James,Jon,Laurie,RISOTTO,torta al cioccolato | No Comments
20 September 2011 // flaviabi
Ingredients for 4 people:
300 g arborio rice
150 g mushrooms
50 gr. mascarpone
50 g Gorgonzola
1 onion
1 clove of garlic
3 tablespoons of vodka
thyme
4-5 basil leaves
chive
Extra virgin olive oil
500 ml vegetable broth
salt
chili
Chop garlic and onion very thin and brown in a skillet with olive oil. Pour vodka, add the mushrooms (carefully cleaned ), a pinch of salt and pepper and cook for 10 minutes. In a small pot, boil the vegetable stock. Remove two tablespoons of mushrooms and mix in a mixer, and add it back to the mushrooms. Add chopped herbs to the mushrooms and the rice and cook, stirring constantly, stretching with the vegetable broth as needed. A few minutes before you finish cooking add the mascarpone and gorgonzola and stir the risotto.
Category gli altri primi | Tags: FINFERLI,gorgonzola,mascarpone,MUSHROOMS,RISOTTO,vodka | No Comments
