italian cooking made easy

Risotto alla Milanese is apparently is very simple recipe, but don't get fooled; to prepare, it requires a little extra attention. First of all for 2 persons you need: - 2 cups vialone nano or carnaroli rice - 1/2 small white onion - 3 tbl. spoons butter - 0,1 grams saffron - 1/2 liter meat stock/broth - grated  parmesan cheese - salt / pepper Prepare the stock and keep it warm. Keep some stock in one teacup and add the saffron.  Chop onion (small pieces). Melt 2 spoons of butter and add onion.  let onions simmer over low flame/heat, don't let them get golden brown. Add rice and toast it, together with the onions for about 2 minutes. Pay attention and don't burn the onions/butter. Add about half of the stock and cook 7/8 minutes, stirring once in a while. Add the remaining stock a bit at the time, stirring contineously until the rice is cooked "all dente". Then add stock with safffron, continue cooking and stirring until all liquid has evapor...

Do you know how to cook risotto? Try with strawberry, delicious!!   My ingredients for 4 persons are: -120 grams cannarolo or vialone nano rice. (using this rice is essential) - 15 strawberries (more or less) - 1 onion - 3 tbl. sp. grated parmigiano. - vegetable stock/broth. - 1 tbl. sp. butter - 3 tbl. sp. extra virgin olive oil - salt / pepper Simmer the onion in olive oil for 3 minutes, add the strawberries (cut in pieces) simmer 3 more minutes, then add the rice. Let it simmer for 2 more minutes before adding stock. Add just enough stock to cover everything, use high flame and stir. After almost all the liquid has evaporated, add some more a little bit at the time and keep stirring, for about 10/15 minutes on a lower flame. ( the outcome will depend on the stirring, specially towards the end !) When finished add cheese and butter, a little salt and pepper, stir 2 more minutes and let it rest 3 more minutes, then serve

Level: Easy. Time:  30 min. For 2 persons you need: 2 small cups of rice 100 grms. Chicken 100 grms. Rucola Olive oil Pepper Butter Nutmeg Grated parmesan 1/2 liter stock This is the perfect risotto when you want to recycle some leftover chicken. cut the chicken and rucola very small. heat it up in olive oil. add some pepper and a little nutmeg. Stir 15 minutes, adding stock a bit at the time. after 15 min. add 2 tbl spoon parmesan and stir. then add a little butter and stir. grate some pepper and let it rest 3 minutes. Buon Appetito!

Risotto di radicchio di treviso e prosciutto crudo .         For 4 persons you need: - 2 pcs. radicchio di treviso. - 1 onion - 1 pc. garlic - 100 grams diced raw ham. ( or 100 grams saucage) - olive oil - pepper - parsley - 4 expresso cups risotto rice - vegetable stock. - 1 table spoon butter. How to prepare: Prepare1 liter vegetable stock and keep it warm. Simmer the onion, garlic, raw ham or saucage and chopped radicchio for 5 minutes in a little olive oil. don't add salt. After 5 minutes  add the rice. Mix everything and cook for 1 minute, before adding the first stock. Keep adding stock a bit at the time and stirring ( in one direction only, fx. i stir only clockwise!)  After about 20 minutes the rice should be "al dente". Always keep your eyes on the risotto, because you should add just enough stock every time to keep things boiling, but not to much, otherwise you get a soup! Keep stirring a bit more intensively toward...

Risotto con fegatini di pollo. ( Chickenliver risotto ) 4portions.   Fry 200 grs. chickenliver, garlic, salt and pepper for 10 minutes in olive oil. Add 2 teacups of rice (use rice for risotto and nothing else!) Prepare chicken bouillon before you start (available readymade in any supermarket) Add a teacup at the time and stir 20 minutes until rice is "al dente" (It's important that you keep stirring and never take your eyes off it, because you are adding just a small quantity at the time and it will quickly evaporate.) When done, add a little butter and parmesan cheese and let rest for 5 min. Add pepper when serving. This is a typical Nothern Italy/Veneto region recipe.