Picture this: it is a nippy day, it is raining, you are super annoyed with work, your dog chewed your favourite chair, your hair is super frizzy, basically it is a disaster. You have two choices here:
Be super grumpy and start arguing with everybody to have an even worse day tomorrow + go to bed with a super size pack of crisps and 2 chocolate bars Give yourself a treat wiht a super tasty risotto that will make you forget about everything
Option 1 looks easier and more satifsying, obviously – but trust me, sometimes option 2 is a life saver!
Even if I am the great master of grumpiness, I am sure nobody needs a recipe or instructions for that, so I will move on with the risotto recipe!
Ingredients for 5 people:
-Risotto carnaroli, 320g
-white onion, 1
-sausage meat, 150g
-beef stock, 1.5L
-olive oil, 4 tablespoons
-red wine, half a glass
-grated parmesan cheese for topping, if you like
Heat the oil in a pan at medium temperature chop the onion finely and put them in the pan, let them cook for 3/4 minutes chop the mushroooms and the aubergine add the sausage meat in the pan, let it cook for 3/4 minutes or until done add the mushrooms and aubergine, and let them cook for 3/4 minutes add the rice and the wine, and keep stirring until the wine evaporates keep stirring,and once the wine evaporated, start adding the beef stock and keep doing it any time it dries out once the rice is cooked, turn the heat off and add the mascarpone if you like it, add the parmesan on top and stir
Mushrooms and pancetta are just meant to be together! I love the combination of these flavours and it is such an easy recipe to make with pasta!
Ingredients for 4 people:
Mushrooms, 250g Pancetta, 4 slices Cream, 150 g Pasta (mezze maniche or rigatoni) 320g White onion, 1 Butter, 1 tablespoon
Peel the onion and cut it finely Melt the butter in a pan Add the onion and leave it to cook until softened but not golden Wash the mushrooms, cut in slices and add them to the pan Add some water to the pan Cut the pancetta in squares Put the pancetta in a separate Pan and Cook it in its own fat Cook the pasta Mix the pasta with the mushrooms Add the cream Add the pancetta on top
This is one of my favourite recipes, it combines so many flavours and the result is amazing! I know this is not the traditional recipe, but this the version I created after hundreds of attempts and I love it 🙂
Ingredients for 3 people:
Diced beef, 450g Chestnut mushrooms, 300g Creme fraiche 120 ml Sour cream 120 ml Paprika a table spoon Beef stock 120 ml White onion, 1 Marsala wine, half a glass Oil, one tablespoon Butter, one tablespoon Salt Pepper Parsley
Cut the onion finely Put the oil and the butter in a pan and heat it Add the onions Add just a little bit of water, so that the onions become soft and clear Wash and chop the the mushrooms Add the mushrooms to the pan Let the mushrooms and onions cook for 5-6 minutes Add salt and pepper Take the vegetables off the pan Boil the beef stock Put the beef in the pan and let it brown on all sides, for just a few minutes Add the marsala and let it evaporates Add the beef stock Add the mushrooms and let everything cook for 5 minutes Add salt and pepper if needed Turn the heat off and add the creme fraiche and sour cream Add some parsley
I always have it with rice, but according to the original recipe it should be served wih potatoes
Done!!! Love it 🙂
Who doesn’t love avocado toast? It is quick, delicious, and you can create so many versions of it! This is my favourite:
Ingredients for 2 people:
Chestnut mushrooms, 10 Avocado, 1 Rye bread, 2 slices Lemon juice just a little bit Salt Pepper Chilli flakes Garlic flakes
Clean the mushrooms and cut them in slices Put some oil on a tray Add the mushroom slices Add salt and pepper Put the tray in the oven set on grill, medium temperature, for 10 minutes Grill the rye bread as well Open the avocado and empty it with a spoon Put the avocado in a dish and mash it with a fork Add some lemon juice, salt and pepper Take the rye bread and the mushrooms an let them cool Spread the avocado on the rye bread Add the mushrooms Add some more salt and pepper Add the chilli flakes Add the garlic flakes
Enjoy your brunch!!!
Winter for me is slow cooking, lots of vegetables and a warm, nice stew!
This recipe takes quite a long time but it is absolutely manageable, you only need to stir it from time to time. I always make it when the weather is not great and I want to spend some time at home 🙂
Ingredients for 2 people:
Diced beef, 400g Frozen peas, 200g Carrot, 1 Celery, 1 stick Mushrooms, 200g White onion, 1 Oil Salt Pepper White wine, 40ml Vegetable stock 500ml
Cut the onion, carrot, celery very finely Boil the vegetable stock Heat the oil and add the meat Leave the meat a couple of minutes, turn it all the time until all sides are brown Add the wine and keep stirring until it evaporates Add the vegetables you cut in step 1 Leave them to cook for 5 minutes Add the vegetable stock Add salt and pepper as you like Leave everything to cook for at least 2 hours at a low temperature Cut the mushrooms Add the peas and mushrooms to the stew Leave it to cook for another hour When the beef is very very tender, you can turn the heat off.
Your stew is ready!
I lost count of how many times I made mushroom risotto, it is my favourite dish and I did so many experiments before reaching the absolute perfection!
My recipe is slightly different from the authentic Italian version, but I will make some notes in my steps to let you know what the proper recipe says, so that you can make your decision (spoiler alert: my version is spot on, I absolutely LOVE IT).
Ingredients for 5 people:
Mushrooms My version: Portobello mushrooms 150g Chestnut mushrooms 150g, Woodland mushrooms 150g Authentic recipe: porcini mushrooms 450g
One small white onion White wine 1/2 glass
Arborio rice 400g Parmesan Butter Olive oil Salt Pepper Vegetable stock 1litre
for my version:
Wash the mushrooms Put the vegetable stock to boil Chop the onion very finely Put the onion in a pan with oil (2-3 tablespoons) and butter (1-2 tablespoons) Cut the mushrooms When the onion becomes clear (not goldened) add the rice Add the wine and stir until it evaporates Start putting some vegetable stock with a cooking spoon. Dont “drown” the rice, add some stock any time it evaporates. Add the mushrooms Keep adding the stock until the rice is ready When it is almost done, add one tablespoon of butter and grated parmesan, as much as you like Add salt and pepper as you like
The authentic Italian recipes is completed, but for extra taste you can add these two steps:
13. Add some rosemary, 1 or 2 tablespoons as you like
14. When the rice is ready, turn the heat off and add 2-3 tablespoons of cream, even more if you prefer your risotto very very creamy!
I really hope you love it as much as I do!!!