Risotto Celery

Preparation Time: 10 min.
Cooking Time: 28 min.

For 4 people:
450 g of rise
300 g of white celery
1 medium onion
1 glass of dry white wine
40 g grated cheese
1 l vegetable broth
oil
salt
pepper

In a saucepan heat two tablespoons of oil and let the onion dry chopped, stir. After five minutes add the chopped celery, season and add the rice.
Stir and when the beans have become diamonds wet with the wine and let evaporate, salt.
Cook the risotto by pouring a ladle of hot broth at a time. Retreat, sprinkle with grated cheese, stir, add a pinch of pepper and serve.

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.

saffron risotto

risotto allo zafferrano

30min
     8 DECILITRI BEEF BROTH

    50 GRAMMI GRANA

    2 DECILITRI VINO BIANCO

    1 CIPOLLA

    q.b. PEPE

    90 GRAMMI BURRO

    q.b. SALE

    1 CUCCHIAIO SAFFRON

    320 GRAMMI CARNAROLI RICE





1) Put the stock in a saucepan, bring it to a boil and turn off the heat; take a ladle, pour it into a cup, add the saffron pistils and leave them to brew.
2) Peel the onion and then fine tritala; melt 60 g of butter in a wide and low saucepan and, when it will be bubbling, add the onion; make it stew without taking color, stirring with a wooden spoon.

3) Add the rice and leave it to toast for a couple of minutes turning it with a spoon until it is translucent; pour it into the wine and allow it to evaporate over a high heat; wipe the rice with a ladle of broth and cook it (it will take about 18 minutes) incorporating, as it is absorbed, the remaining hot broth. Finally add the one placed in the cup with the saffron pistils.

4) Remove the risotto from the heat, add the salt (if needed) and a ground pepper, immediately incorporate the remaining butter into small pieces, 30 g of grated parmesan and mix vigorously to stir. Cover the pan and let the risotto rest for a couple of minutes so that the flavors blend together. Bring it to the table with the grana remained thinly sliced with a sliced truffle.