Category: Risotto & Soups (Page 4 of 4)

INGREDIENTS (4 servings)

0.2 lb of sugar / 1 spoonful of water / 4 yellow onions / vegetable broth / 1.5 oz milk / Vialone Nano rice or Arborio rice / 0.1 lb gorgonzola / butter / 0.2 lb toasted hazelnuts / extravirgin olive oil /salt

In a saucepan gently cook the sugar with the water. In the meantime slice the onions thin and let them cook in a pan adding some broth to soften them. Blend the onions in a mixer, add the milk, then put them again on the pan and bring to a boil. When the caramel in the saucepan will be brown, add the onions and milk and mix with energy. The caramelized onions are ready. Let the rice toast in a pot then start adding the hot broth. After 5 minutes add half of the caramelized onions and continue cooking. When the rice will be “al dente” add the remaining onions, a pinch of salt, the gorgonzola, the butter and mix until creamy. Let the risotto rest for 4 minutes. Place the risotto in the dish and sprinkle it  with the grated hazelnuts.

INGREDIENTS (4 servings)

1 lb of clams / 1 shallots / 4-5 zucchini / vegetable broth / thyme / garlic / parsley / 1 glass of white wine / 1.5 oz of milk / extravirgin olive oil / salt

Clean the clams for at least 30 minutes in a bowl with salted water. Slice the shallots and brown it in an oiled pan. Add the zucchini, cut in small cubes. Pour the broth to cover the zucchini, add the thyme and let it cook. In a second hot pan, let the clams open with oil, garlic and parsley, then simmer with white wine. Once the zucchini are soft, add the milk, and blend everything with a mixer. Add salt and a bit of the cooking juice of the clams to season the soup. Serve the zucchini soup with the sauté clams.