Category: Risotto & Soups (Page 2 of 4)

INGREDIENTS (2 servings)

1 onion / 1 carrot / 2 spoonfuls of flour / 800 mL of strained tomato passata / 1 spoonful of tomato paste / bay leaves / granular broth / 200 mL milk / thyme / butter / olive oil

Slice the onion and carrot and brown them in a pan with butter and a drop of olive oil. After some minutes add the flour and let it toast. Add the tomato sauce and tomato paste, the bay leaves, the granular broth and season with salt. Let it cook slowly for 15 minutes. Once ready, add the milk and blend everything. Serve with some thyme.

INGREDIENTS (3 servings)

300 g rice  / 4 scallops / 30 g almonds / half a red apple / 2 shallots / 1 teaspoon of curry / half a glass of white wine / half a glass of Cognac / vegetable broth / flour / bay leaves / extravirgin olive oil / butter / salt

Toast the almonds in the oven for 5 minutes till slightly brown. Peel the shallot, dice it and brown it in a pan with butter an oil, add the almonds, the red apple (diced and with the skin). Once the shallot becomes translucent, add the rice, stir everything and let it toast. Simmer with wine, and once it is evaporated add the broth little by little, letting the rice cook. Season with salt. In another pan brown the second sliced shallot in butter and oil and add the scallops. Let them golden 2 minutes per side, simmer with Cognac, season with salt and curry, and add a spoonful of broth. Let them cook for 3 minutes then remove from the fire. Serve the risotto in the scallops shells and complete with the scallops and their sauce.

INGREDIENTS (4 servings)

600g broccoli / 100 mL coconut milk / 1 leek / 1 ripe avocado / 15-18 macadamia nuts / 3 slices of bread toast / 1 garlic clove / red pepper / extravirgin olive oil / salt

Slice the leek in rings and keep the green part. In a pan, brown the leek rings with a drop of oil, the crashed garlic and a pint of red pepper. While the leek is frying, add the broccoli and let them savor. Add water to cover them and salt. Crush the nuts, dice the bread and slice the green part of the leek. Add everything in a second pan with oil and let it toast. Keep it aside. When the broccoli are tender, add the coconut milk and the diced avocado. Puree everything and add some salt. Serve the soup with the bread and nuts crumbs.

INGREDIENTS

2 tablespoons grated ginger / 1 stalk lemon grass, minced / 2 teaspoons red curry paste / chicken broth / 3 tablespoons fish sauce / 1 tablespoon light brown sugar / 13.5 oz coconut milk / 1 pound shrimps / 2 tablespoons lime juice / fresh cilantro / salt / olive oil

Heat the oil in a pot, stir the grated ginger, minced lemongrass and curry paste for 1 minute. Slowly pour 4 cups of chicken broth, stirring. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and cook for 5 minutes. Add the shrimps, cook for 5 more minutes. Stir in the lime juice, season with salt and garnish with cilantro.

INGREDEINTS (8 servings)

butter / half a chopped onion / celery / 1 garlic clove / 2 potatoes / 2 carrots / 2 cups of chicken broth / salt / black pepper / dill weed / 16 oz fresh salmon / half a smoked salmon / 1 can milk powder / 1 can cream corn / cheddar cheese

Melt the butter in a large pot over medium heat. Sauté onion, celery and garlic until onions are tender. Stir in the diced potatoes, diced carrots and broth, salt and pepper, and dill. Bring to a boil and reduce the heat. Cover and simmer for 20 minutes.

In the meantime prepare the cream corn. In a skillet over medium heat combine corn, 1 cup of heavy cream, salt, 2 tablespoons of sugar, pepper and 2 tablespoon of butter. Wish together 1 cup of milk and 2 tablespoons of flour, and stir in the corn mixture. Cook over medium heat until thick. Remove from heat and add some parmesan cheese.

Stir in the pot the sliced salmon and the smoked salmon, evaporated milk, corn and cheese. Cook until heated through.

INGREDIENTS (2 servings)

2 grapefruits / 2 limes / half an onion / arborio rice / chicken broth / 100 g mascarpone

Peel the grapefruits and the limes, remove the pith (white part) and dice them. In a pan add some butter and the chopped onion, let it brown for 5 minutes, then add the rice. Let the rice coat with the fat, the add the broth little bi little, keeping a simmer. Season with salt. After 5 minutes add the diced citruses and keep cooking. If the citruses are juicy enough, from this point on you will need to add less broth. When the rice is ready, remove from the fire and add the mascarpone, stirring vigorously. Serve immediately.

INGREDIENTS (4 servings)

onion, celery and carrot / 1 spoonful of curry / 280g lentils / 1 spoonful of powdered vegetable broth / rosemary / 4 squids / extravirgin olive oil / salt

In a pan brown the diced onion, celery and carrot with oil and curry. Add the drained lentil, salt, let savor for some minutes then cover with water and add he broth and rosemary. Boil for 10 minutes. In the meantime separate the tentacles from the squids, cut the sacs longitudinally and grill them for some minutes per side so that they are crispy and brown. Blend the lentil soup. Serve a spoonful of soup with the squid on top.

INGREDIENTS (4 servings)

arborio rice / 200 g blueberries / speck or pancetta / a glass of red wine / 1 shallot / vegetable broth / taleggio cheese / butter

Mince the shallot and brown it in a pan with some oil an butter. Add the speck and let it color, then add the rice. Toast the rice for few minutes and simmer with white wine. Cook the rice by adding the broth little by little. Halfway thru add half of the blueberries. Then blend the remains blueberries in the mixer and add them nearly at the end. When the rice is ready, turn off the heat, add some butter and the taleggio cheese and mix until creamy.

INGREDIENTS (4 servings)

300g arborio rice / 14 strawberries / 1 glass of red wine / 1 shallot / 1L vegetable broth / grated parmesan cheese / butter / chives / extravirgin olive oil / salt / pepper

Dice 12 of the strawberries and infuse them in the red wine. Cut the shallot and brown it in a pan with some oil. Add the rice and let it toast. Drain the strawberries and use that same wine to simmer the rice. Once the wine has evaporated, start adding the broth little by little, season with salt and pepper. After 5 minutes add the diced strawberries and some more broth, then mix everything and keep turning until the rice is cooked. Take off the fire, add the parmesan cheese and butter, and mix. Serve with some chives on top.