Artichoke risotto

Spring means artichokes! This recipe is very easy and simple, you can also add to your risotto anything you like: pancetta, shrimps, olives, etc…

Ingredients for the vegan option:

  • Artichokes, 4
  • Rice, 240g
  • White wine, half a glass
  • Vegetable stock, 1 litre
  • lemon, 1
  • White onion, 1
  • Salt
  • Pepper

If you don’t want the vegan option add the following:

  • Butter, 2 tablespoons
  • Grated parmesan cheese, 3 tablespoons
  • Double cream, 3 tablespoons

Recipe:

  1. Prepare the artichokes: remove the external leaves, remove the top and the base
  2. Cut the artichokes in 4 pieces and place them in a bowl with water and lemon juice – leave them for 30 minutes
  3. Peel and cut the onion
  4. Warm some oil in a pan and add the onion
  5. Rinse the artichokes and put them in the pan, let them cook for 15 minutes
  6. Boil the vegetale stock
  7. Optional: If you want, add the butter
  8. Add the rice
  9. Add the wine and let it evaporate
  10. Add some stock and keep stirring until the stock doesn’t get absorbed
  11. Add stock any time the rice becomes dry and keep stirring all the time
  12. Add salt and pepper as you like
  13. Optional: when the rice is almost done, add the parmesan cheese and the cream

Enjoy!

Risotto with courgettes and pancetta

This is a lovely combination of flavours that makes everybody happy: it is delicate, crunchy, colorful, delicious!

Ingredients:

  • Courgette, 1
  • White onion, 1
  • Smoked pancetta slices, 6
  • Rice arborio, 160g
  • Grated parmesan cheese, 4 tablespoons
  • Butter
  • Vegetable stock, 1litre
  • Olive oil
  • Salt
  • Pepper

Recipe:

  1. Cut the onion finely
  2. Warm some oil in a pan and add the onion
  3. Add some tablespoons of stock
  4. Using a grater, cut the courgette “julienne”
  5. Add the courgette to the pan and add some stock
  6. Let it cook for 10-13 minutes
  7. In the meantime cook the pancetta: no oil, let it cook in its own fat
  8. Add the rice in the pan with the onion and the courgette
  9. When the pancetta is crunchy add it to the pan- save some to put it on top of the risotto
  10. Add the stock to the risotto from time to time until cooked
  11. When it is almost done, add a tablespoon of butter, the parmesan cheese, salt and pepper
  12. Serve it and put some of the crunchy pancetta on top
  13. Enjoy!!

Wine scented risotto with taleggio cheese and walnuts

This is a delicious recipe, with very powerful flavours that are not for everyone!

But if you like wine and very strong cheese this is the risotto for you!

Ingredients:

  • Rice, 320g
  • Taleggio cheese, 200g
  • White onion, 1
  • Butter, 60g
  • Vegetable or beef stock, 1 litre
  • Walnuts, 5
  • Red wine, one glass

Recipe:

  1. Peel and cut finely the onion
  2. Boil the stock
  3. Add the butter in a pan, warm it and add the onion
  4. When the onion is clear add the rice and stir all the time
  5. Add some stock with a ladle
  6. Add the wine and let it evaporate
  7. Keep adding some stock anytime the rice becomes dry
  8. Cut the taleggio in squares and add it
  9. Leave the rice to cook for 15-20 minutes and taste it from time to time
  10. In the meantime crush the walnuts roughly
  11. When the rice is ready, put it in a plate and add the walnuts

Enjoy!