All posts filed under: Riso/Rice & Grains

Cottage cheese biscuits

Such frantic days……. Many projects about home renovations…… To take advantage of the short spare time I have, I prepared these delicious barley biscuits, with cottage cheese and leftover vegetables. Perfect either as an appetizer (cold or hot)  or as a quick meal…… They can be stored for a couple of days in the fridge…..What can I desire more ?

Risotto al Prosecco e fiori di lavanda

Con l’eplosione del caldo estivo scappiamo sempre più spesso dalla città e ci rifugiamo dove prati e colline si colorano di tinte variegate. In questi giorni le macchie di colore dei fiori, riempiono gli occhi di emozioni e l’aria di profumi inebianti. Quando la generosa brezza che arriva dalla Liguria arriva fino a casa, porta con sé fresche fragarnze di lavanda e con il persistere del profumo di questo fiore, abbiamo pensato di insporire uno splendido risotto, accompagnandolo con il tipico Prosecco di Valdobbiadene. Risotto al Prosecco e fiori di lavanda (per 4 persone) 360 gr. di riso Arborio 20 gr. di burro 4 cucchiai di olio extravergine d’oliva 1 scalogno 10 foglie di salvia 1 litro di Prosecco ½ l. di brodo vegetale 50 gr. di fiori freschi di lavanda + altri per decorare la buccia grattugiata di 1 limone non trattato sale pepe burro per mantecare Separare i fiori di lavanda dai rami e lavarli delicatamente. Tritare finemente lo scalogno e farlo rosolare in una casseruola con l’olio, le foglie di salvia ed …

Risotto with asparagus and walnuts

Risotto with asparagus and walnuts (serves 4) 1 tablespoon (15 gr.) unsalted butter 4 tablespoons extravergin olive oil 2 shallots, finely chopped 2 cups (350 gr.) Arborio Rice – for risotto 10 tablespoons (150 ml.) white wine 1.5 liters (1,5 l.) vegetable broth 7.05 ounces (200 gr.) thin asparagus, trimmed 2.1 ounces (60 gr.) chopped walnuts salt pepper grated rind from 1 lemon lemon zest to garnish Trim the asparagus and cut into pieces about 1.57- 2 inches (4cm – 5 cm.). In a large saucepan sauté the shallots with the olive oil and butter for about 2 to 3 minutes. Add the rice and stirring, toast it over medium heat. Sprinkle with wine, bring to a boil and cook until absorbed. Gradually pour in the broth, stir frequently, adding more as each previous amount is absorbed. After 10 minutes, add the asparagus, cook, pourring more broth if necessary. Add walnuts, the grated rind and season with salt and pepper. Serve and garnish with lemon zest.

Risotto with light pesto

Risotto with light pesto (serves 4) 2 generous cups (400 gr.) Carnaroli rice 4 ½ cups of broth 4 tablespoons (60 gr.) unsalted butter 1 onion 6 ounces (170 gr.) Pesto 2 tablespoons olive oil salt Reggiano Parmesan cheese a few leaves of basil for decoration For the baskets ½ cup (120 gr). Grated Reggiano parmesan cheese (aged 22 months) For the tomato concassé 7 ounces (200 gr.) Cherry tomatoes Prepare baskets. Take a frying pan with a diameter of about 4 – 4.7 inches (10 or 12 cm.), heat on the stove and when hot, sprinkle the surface with a layer of Parmesan cheese. Once melted, remove from the bottom of the pan with a scoop and place this cheese layer on a bowl turned upside down to create a basket-formed structure and let cool. Prepare the pesto (or use already prepared pesto). For the ‘Concassé’, wash and dry the cherry tomatoes, cut into 4 pieces, remove seeds and their water and let drain in a colander. For the rice, melt 3 low tablespoons …