Saving at home – Risotto with parsley

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

I don’t know about you, but I love all kinds of risotto! This is a slightly different recipe for which you need a few simple ingredients.

In a short time you will get a very fragrant risotto.

Let’s start:

RISOTTO WITH PARSLEY

Ingredients for 4 people: 300 grams of rice – 1 bunch of parsley – 60 grams of butter – 1 onion – 1 l of vegetable broth – 100 grams of grated pecorino cheese – extra virgin olive oil – salt and pepper

Preparation:

Wash the parsley, dry it and chop finely, then put a little aside to decorate the dishes and work the rest with cheese and butter, so as to obtain a paste but also homogeneous.

Finely chop the onion and let it cook in a saucepan with a little oil; add the rice and let it toast in the dressing, then begin to add even 1 l of hot broth, 1 ladle at a time waiting for the first one to be absorbed.

Bring the rice to cooking, then stir in the butter and season with salt and pepper.

Serve decorated with the chopped parsley left aside.

Enjoy your meal!

original recipe:

Saving at home – Risotto with pears and walnuts

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Today I wanted to cook something tasty and having pears in the refrigerator I thought of preparing a risotto with pears and nuts.

It was delicious!!!

Let’s start:

RISOTTO WITH PEARS AND WALNUTS

Ingredients for 4 people: 300 g Carnaroli rice (or for risotto) – 2 pears – 5 nuts – 1/2 l broth – onion

Preparation:

Start by preparing the sauté with the finely chopped onion.

Brown and as soon as the onion turns brown, pour the rice. Turn and add the broth.

Cook until the rice until still a bit crispy.

Add the pears cut into cubes.

Just before serving, add the walnut kernels.

Serve with grated Parmesan cheese.

Enjoy your meal!

original recipe:

Saving at home – Turmeric risotto

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

The turmeric risotto, which looks like saffron risotto, has a very special flavor. In the original recipe you should use the root, but I use turmeric powder, which is more practical, and is delicious the same.

We are always in the area of recipes that are good for our health, since this spice has several beneficial qualities.

Let’s start:

TURMERIC RISOTTO

Ingredients for 4 people: 300 g rice for risotto (carnaroli is the best kind) – 120 g fresh turmeric root (or 3 tablespoons if you use the powder) – 1/2 golden onion – 1 litre vegetable broth – 1/2 glass of white wine – Extra virgin olive oil q.b. – 3 tablespoons Parmesan – 1 knob of butter to stir – Fresh chives q.b. – Pepe q.b.

Preparation:

If you use the fresh root it is very important to follow the directions carefully

Put a saucepan on the stove with the vegetable broth: 1 liter of water for a classic kitchen nut, or if you prefer and have some leftover vegetables you can prepare the broth at home. In both cases, put it to heat in a small pot until it reaches boiling, then lower the flame and leave it on the fire so that it remains nice and warm.

At this point, peel the onion and chop it finely, then clean well the turmeric root and peel it with a knife.  Before doing so, wear disposable gloves: turmeric in fact tends to stain your hands a lot.

Cut the turmeric root into small pieces, then put it aside for a moment.

At this point, fry the onion in the saucepan together with a drizzle of extra virgin olive oil, then add the turmeric cubes and cook over low heat for about 10 minutes (same procedure if you use turmeric powder), adding if necessary some broth to prevent it from drying out too much.

Add the rice and toast for a few minutes: when it is almost transparent, blend with white wine (or apple vinegar) and wait for it to evaporate completely. At this point, add the vegetable broth little by little and cook your turmeric risotto for 20 minutes (or for the time indicated on the rice packaging). As the broth evaporates, add more so as to keep the rice always wet.

When your risotto is ready, turn off the heat and add a knob of butter and Parmesan cheese, in order to keep it before serving.

Enjoy your meal!

original recipe:

Saving at home – Taleggio risotto with balsamic vinegar

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Here we are with a dish that everyone will love: Taleggio risotto with balsamic vinegar.

This recipe combines two Italian excellences for a tasty and delicate first course. The rice goes well with the enveloping creaminess of the taleggio, contrasted by the acidulous note, just hinted, balsamic vinegar. The procedure is a bit different from the traditional one that requires the cooking of rice not in broth but in water:

Let’s start:

TALEGGIO RISOTTO WITH BALSAMIC VINEGAR

Ingredients for 4 people: 320 g carnaroli rice – 500 g taleggio – 1 small glass of grappa (or apple vinegar) – a knob of butter – salt – Traditional Balsamic Vinegar

Preparation:

Begin the preparation of Taleggio risotto with balsamic vinegar by cutting the cheese into cubes and boiling water in a pot. Put the rice in another saucepan and toast.

Blend with Grappa (or apple vinegar), stir and add as much boiling water as it serves to completely cover the rice.

Cook over medium heat, stirring occasionally and covering if necessary. It will take about 14 minutes from roasting. When the rice is cooked, remove the pot from the heat and add butter and cheese to stir.

Season to taste with salt if necessary then divide the risotto with taleggio in the individual dishes completing with a little balsamic vinegar.

Enjoy your meal!

original recipe: https://www.cucchiaio.it/ricetta/risotto-al-taleggio-con-aceto-balsamico/