Category: Risotto & Soups (Page 3 of 4)

INGREDIENTS (4 servings)

2 pink grapefruits / 12 shrimps / 1 onion / 1 carrot / 1 celery / 1 glass of white wine / butter / basil / arborio risotto / extravirgin olive oil / salt

Peel one of the grapefruits, dice it and put it on the side. Do a bisque by peeling the shrimp and putting the heads and the remains in a pot. Add some diced onion, carrot and celery, a drop of oil and let it simmer for some minutes. Simmer with white wine, add 500 mL of hot water and let boil for 10 minutes. For the risotto, slice the onion and brown it in oil with the grated zest of the second grapefruit. Add the rice and let toast. Season with salt. Simmer with more white wine and bring the rice to cooking adding the shaved bisque little by little. Once the rice is nearly ready, add the juice of the second grapefruit and the shrimps. Remove from the heat and add the butter, the diced grapefruit and the basil.

INGREDIENTS (4 servings)

1 shallot / 12 oz arborio rice / 1 glass of white wine / 1 orange / 1 lemon / vegetable broth / 4 slices of bread / butter / thyme / 5 oz of taleggio (italian cheese) / et=xtravirgin olive oil / salt

For the thyme crumbs, mince the bread and toast it in a pan with  butter, the thyme, and the grated orange and lemon zest, till crunchy. Squeeze the orange and the lemon and keep the juice. Slice the shallot and brown it in a pan with oil, add the rice and toast it. Simmer with white wine and then with the citrus juices. Season with salt and bring to a boil with the vegetable broth.  When the rice is ready, add the diced taleggio and mix until creamy. Serve each plate with the risotto and some crumble on top.

INGREDIENTS (4 servings)

arborio rice 10 oz / taleggio (italian cheese) 2.5 pz / stracchino or crescenza or burrata 2.5 oz / 3 slices of swiss or american cheese / 3 pears / grated parmesan / 2 onions / white wine / 2 zucchini / 2 carrots / 1 celery / beef bouillon

Put 1 onion, 2 carrots, 2 zucchini and 1 celery in abundant water with the beef bouillon, bring to a boil and cook for 30 minutes. In a pan melt some butter, add the whole onion (not sliced) and let it brown. Add the rice and toast it. Simmer with white wine, then start cooking the rice by slowly adding the broth mixing continuously. When the rice is nearly ready, remove the whole onion, add the diced taleggio, the burrata, the 3 slices of cheese and mix. The risotto should remain creamy. Take off the heat and add the parmesan cheese. Serve the risotto with the sliced pears.

INGREDIENTS (4 servings)

10.5 oz of carrots / 2 oz of pre-cooked beets / 1.5 oz butter / 1.5 oz flour / vegetable broth / chives / salt / toast bread / butter

Melt the butter in a pot, add the flour and toast it. Add the sliced carrots, mix them and add the broth little by little to cover the vegetables. Season with salt and let it cook until the carrots are soft. Put the beets in the blender with some broth and blend till creamy. Remove, and blend the carrots too. For the breadsticks, spread the bread with some melted butter, spread it with the rolling pin and cut it in stripes. Put the breadsticks in a baking tray and toast them in the oven. Garnish the carrot puree with the beets cream, the chives and serve with the breadsticks.

INGREDIENTS (4 servings)

7 oz of frozen peas / 8 shrimps / 3.5 oz of ricotta / 1 shallot / vegetable broth / rye bread / mint / cinnamon / butter / extravirgin olive oil / salt and pepper

Mince the shallot and fry it in a pan with oil, then add the peas, cover them with the broth and bring to a boil. In a bowl mix the ricotta with oil, salt, pepper and mint. In another pan toast the bread with some butter, season it with cinnamon. Season the shrimps with salt and sauté them in a pan with oil for few minutes. Blend the pea soup to a puree, serve it with a ricotta quenelle, the toasted bread and the shrimps.

INGREDIENTS (4 servings)

3 oz of gorgonzola / celery / 1 potato / 1 onion / vegetable broth / 2 spoonfuls of greek yogurt / 3 slices of bread / walnuts / butter / salt and pepper

Cut the onion and celery in small pieces, peel the potato and dice it. Cook everything in a pan with butter for few minutes, then cover with the broth, bring to a boil a cook with the lid for 30 minutes. Blend three quarters of the veggies and add the cream the pan with the remaining vegetables, season with salt and pepper. Add to the soup the greek yogurt and the gorgonzola. Toast the bread and blend it in the mixer with the walnuts. Serve the soups with some crumbled remaining gorgonzola on top, and garnish with the crumble of bread and walnuts.

INGREDIENTS (2 servings)

Arborio rice / 2 bananas / 1 shallot / 1 glass of white wine / vegetable broth / grated parmesan / butter / extravirgin olive oil / pink pepper / salt and pepper

Brown the sliced shallot with some butter and oil, add the rice and toast it, then simmer with white wine.Season with salt and progressively add the broth. In the meantime smash one banana with a fork. When the rice is halfway through, add the smashed banana and continue to add the broth. When the rice is ready add the second banana, smashed, mix everything together and take off the stove. Add some butter, the grated parmesan, and mix until creamy. Season with pepper and pink pepper.

INGREDIENTS (4 servings)

0.5 lb of rice / 0.5 lb of asparagus / half a burrata / 1 shallot / extravirgin olive oil / butter / half a spoon of powdered beef broth / parmesan / salt and pepper

Boil the asparagus in salted water. Remove them and in the same cooking water pour and  the broth. In a pan fry the sliced shallot with butter and oil. Cut the stems of the asparagus and fry them with the shallot. Add the rice and let it toast. Simmer with the broth until the risotto is nearly ready, then season with salt. Add the asparagus spears and complete the cooking with more broth. Add the creamy inside of the burrata and the parmesan. Turn the fire off and mix vigorously.

INGREDIENTS (4 servings)

2 leeks / butter / 2 lettuce heads / 3 potatoes / half a glass of vermut / vegetable broth / 12 mullet filets / 3 oz of fresh cream / 1 egg yolk / parsley / toasted bread / extravirgin olive oil / salt and pepper

Slice the leeks and brown them in a pan with butter. After some minutes add the lettuce, sliced in strips, and the potatoes, cut in cubes, and season with salt. Simmer with the vermut, cover the veggies with water, add the powdered broth and let it cook for 20 minutes. In the meantime, cook the mullet filets with oil and salt, browning them on the skin side and then turning them on the other side. When the soup is ready, add the cream and the yolk, and blend. Serve the pureed soup in the dish with 2 mullet filets on top, sprinkle with parsley and pepper, and add some toasted bread cut in cubes.