Beef Broth

 Preparazione:
20 min
Cottura:
180 min


Ingredients for 1 L of broth
    Beef shoulder pulp 500 g
    Beefsteak 400 g
    Beef the bones 400 g
    Celery 60 g
    carrots 100 g
    Golden onions 100 g
    Auburn tomatoes 150 g
    water 4 l
    Extra virgin olive oil 40 g
    Cloves 2
    Fine Salt
    Pepper

To prepare the meat broth, start by preparing the vegetables, washing and drying them thoroughly.

Peel the carrot and cut into chunks.

Then cut the celery also.

Divide the tomato in half and peel the onion, cutting it too in half. Toast for about 4 minutes in a non-stick pan over high heat, turning from time to time. Then add all the vegetables in a large pan and high sides with the oil.

Flavored with peppercorns in grains and cloves.

Pour into the pan the bones, the shoulder pulp and the biancostato.

Cover the meat with 3L of water and let it cook over medium-high heat for about 2 hours, until the stock is reduced by about half. Then add the remaining liter of water and cook for another hour over low heat.

During this time it will be necessary to froth the broth, or eliminate the fat and the impurities that will stabilize on the surface.

At the end of cooking, the broth will be less liquid and more restricted. You just have to filter the broth in order to separate the liquid from meat and vegetables: pour the broth back into the pan and add salt.

It is important that you go up when the stock is ready to be able to better adjust its flavor.

At this point your meat stock is ready to be used in your preparations!

Vegetable Broth

Ingredients for 1.5 l of vegetable broth

Water 2 l 

Celery 150 g 

Carrots 200 g 

Golden onions 200 g 

Auburn tomatoes150 g 

Black pepper in grains

Fine Salt

Prep time: 10 min
Cook time: 60 min
Servings: 4 people

Preparation

To prepare the vegetable stock, start by cleaning the vegetables.

Then peel the carrot, cut it and cut it into thick slices; go to celery: remove the final part and the leaves, then divide each stem into 2 or 3 parts.

Continue by cutting the tomato into two parts and finally peel the onion and cut this in half. Place it in a non-stick pan and let it braise, without adding fat, for 4-5 minutes over high heat: turn the halves from time to time, so you will avoid making it burn.

Pour all the ingredients in a large pot, add the black pepper and cover with 2 liters of cold water.

Turn on the heat and bring to a boil, then lower slightly and let simmer for an hour.

At the end of cooking, add salt and filter to collect the vegetables. 

Your vegetable broth is now ready, if you prefer you can extend it with other water or use it immediately.

Risotto with Porcini Mushrooms

 Preparazione:
15 min
Cottura:
30 min
Dosi per:
4 persone

Ingredienti
    Carnaroli rice320 g
    Porcini mushrooms 400 g
    Vegetable broth 1 l
    Small golden onions 1
    Garlic 1 clove
    Butter 30 g
    Extra virgin olive oil 2 tablespoons
    Fine salt
    black pepper


To stir and garnish
    Parmesan cheese to be grated 50 g
    Butter 30 g
    Parsley to chop 2 tablespoons

Now take care of the cleaning of porcini mushrooms: remove the base with a knife, scrape the stem to remove all the residues of earth and, finally, gently wipe with a damp cloth. If the fungus should be very earthy you can pass it briefly under a stream of running water, but be sure to dry it immediately to prevent it from absorbing the water.

Once cleaned, cut the mushrooms into slices about 7-8 mm thick, keeping the whole section intact when possible.

Heat the oil in a non-stick pan and fry a clove of crushed garlic briefly, then raise the heat and add the mushrooms. Brown the mushrooms over high heat for about 10 minutes so that they take color, then add salt and pepper and remove from the heat. The browned mushrooms will give the risotto a pleasant toasted note.

Meanwhile, chop and finely chop the onion. Melt the butter in a saucepan, add the onion and let it cook gently for 10-15 minutes, helping with a ladle of broth if necessary. When the onion has melted, add the rice and toast it for a couple of minutes.

When the rice has become almost transparent, bring it to cooking adding a ladle of broth at a time and stirring often; make sure that the boiling bubbles remain constant and that the flame is not too aggressive. When the rice is very al dente, a few minutes before it is ready, add the porcini mushrooms and finish cooking, adjusting salt and pepper if necessary.

Once cooked, stir in the risotto over a low flame, adding the butter and the grated Parmesan, and mix well. To get a perfect wave risotto you can add another ladle of broth if necessary. Finally, garnish with chopped fresh parsley and your risotto with porcini mushrooms is ready to be served!

artichokes risotto

 Preparazione:
10 min
Cottura:
30 min
Dosi per:
4 persone

Ingredients for risotto

    Carnaroli rice320 g 

    Vegetable broth 1 l 

    Grana Padano DOP to be grated 50 g 

    Extra virgin olive oil  20 g 

    Shallot 1 

    Still white wine200 g 

    Thyme 1 twig 

    Butter 30 g 

    Fine salt 

    black pepper

For artichokes

    Artichokes (about 4 heads) 400 g 

    Extra virgin olive oil 30 g 

    Garlic 1 clove 

    Shallot 1 

    Thyme 3 twigs

    Fine salt

    black pepper

To prepare the risotto with artichokes, start making vegetable stock.

Clean and cut the artichokes now but before touching them protect your hands with latex gloves or rubbing on the skin of the lemon to prevent them from becoming black.

Remove the thicker outer leaves until you get to those tender, then, with a knife, cut off the hardest tops and also remove the stem. Now peel the stems eliminating the outer part more stringy, then cut them into cubes and keep them separated from the rest in a basin filled with water and lemon so as not to make them black.

Cut the artichoke hearts in half now, remove the inner beard and cut them into quarters. Also dip these in a basin filled with water and lemon juice. Peel and finely chop the shallots separately: one will serve you for cooking the artichokes and one for the sautéed risotto.

In a non-stick pan drizzled with extra virgin olive oil, fry the garlic clove without removing the skin and, when it is browned, remove it. Add the chopped shallots to the hot oil and let it fry a few seconds.

At this point, sprinkle the onions with a ladle of vegetable stock and add the quarters of artichoke, which you cook over low heat for 10-15 minutes. If you notice that they are too dry, add a little stock. 

Once cooked, season with salt and pepper, chop the thyme and add this too. Keep the cooked artichoke hearts aside.

Start risotto now. In a pan drizzled with extra virgin olive oil fry the remaining chopped shallots and when it is browned add the rice.

Stir it a couple of minutes to toast it well and at this point blend it with white wine. Add the artichoke stalks into cubes and start adding the vegetable stock a little at a time, stirring constantly: the rice will take about 15 minutes in total and use only the amount of broth needed.

Halfway through cooking, then after about ten minutes, add the previously cooked artichokes and continue cooking by adding a little stock at a time and stirring. When the rice is cooked, turn off the heat. Stir the risotto with the grated Grana Padano cheese and butter, then add pepper and salt and finish with the coarsely chopped thyme. You can serve your risotto with artichokes: serve it now!

risotto with broccoli

 Preparazione:
15 min
Cottura:
25 min
Dosi per:
4 persone

Ingredienti

    Broccoli 700 g 

    Shallot 1 

    Extra virgin olive oil 50 g 

    White wine 50 g 

    Carnaroli rice 320 g 

    Fine salt q.b. 

    black pepper q.b. 

    Vegetable broth1 l 

to mix

    Parmesan cheese to be grated 50 g 

    Butter 50 g 

To make the risotto with the broccoli first prepare the vegetable broth that will serve to cook the risotto take care of the broccoli cleaning: cut away the florets dividing in half the too large and rinse under running water, then peel the stem to eliminate the outer part more coriaceous and cut into small pieces.

Rinse the stem into small pieces under running water and transfer it to the mixer until a well-chopped mixture is obtained.

Now clean the shallot and chop it with a knife, heat 30 g of olive oil in a pan, then add the shallots and let it simmer over a gentle flame until it is softened, it will take a couple of minutes.

Once the shallots are well stewed, pour the chopped stalks and the tops and leave to flavor for a few seconds, then turn off the heat.

Now take care of the rice: heat the remaining 20 g of oil in the pan and pour the rice, toast the rice for about 5 minutes (this procedure makes it possible to waterproof the grain and give it more cooking resistance. pan with no added fats). Once the rice is toasted, blend it with the white wine and let it evaporate.

At this point transfer the rice to the pan with the broccoli.

Continue cooking the risotto for about 20 minutes adding the vegetable stock one ladle at a time, waiting for the liquid to be well absorbed before adding more. Towards the end of cooking, salt and pepper and when the risotto is ready, turn off the heat and stir in the pieces of butter and the grated cheese.

The risotto with broccoli is ready, serve it hot.