Creamy mascarpone and seafood risotto

This is one of my favourite recipes: it is delicious, easy to make, and full of flavours!

Ingredients:

  • Arborio rice, 160g
  • White onion, 1
  • Carrot, 1
  • Courgette, 1
  • Vegetable stock, 1l
  • Mixed seafood (prawns, calamari, mussels) 200g
  • Mascarpone, 3 tablespoons
  • Olive oil
  • Salt
  • Pepper
  • White wine, half a glass

Recipe:

  1. Peel and cut the onion
  2. Put some oil in a pan and warm it
  3. Boil the vegetable stock
  4. Add the onion in the pan and let it cook until clear
  5. Add some vegetable stock
  6. Peel and grate the carrot
  7. Grate the courgette
  8. Add the grated vegetables to the pan
  9. Add the seafood and let it cook a little bit
  10. Add some vegetable stock
  11. Add the rice
  12. Add the wine and let it evaporate
  13. Add some vegetable stock
  14. Keep stirring and keep adding vegetable stock any time the rice dries out
  15. Add salt and pepper as you like
  16. When the rice is cooked, add the mascarpone and stir

Enjoy!!

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!!

Creamy risotto with mascarpone and asparagus

I love the combination of the bitter taste from the asparagus and the creaminess of the mascarpone, this risotto is simply fantastic!

Ingredients:

  • Arborio rice, 160g
  • Asparagus to clean, 400 g
  • Black pepper
  • White onion, one
  • Olive oil
  • Mascarpone, 100g
  • Vegetable stock, 1 l

Recipe:

  1. Take off the hard bits at the end of the asparagus and peel the rest of the body (not the top) until you can see the white
  2. Cut the asparagus finely
  3. Cut the onion finely
  4. Boil the stock
  5. Warm some oil in a pan and add the onions and asparagus
  6. Add some vegetable stock
  7. Leave everything to cook for 15 minutes
  8. Add the rice
  9. Stir all the time and add the stock when the rice becomes dry
  10. Let everything to cook for 20 minutes circa, taste the rice from time to time
  11. Add the pepper as you like
  12. When the rice is cooked turned the heat off and add the mascarpone
  13. Stir until creamy

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!

Risotto with pink peppercorn, spumante and mascarpone

This is a very delicate, beautiful recipe that I am sure you will love! It is also very easy and elegant, it is perfect for when you have guests 🙂

Ingredients:

  • Arborio rice, 330 g
  • White onion, 1
  • Pink peppercorn, 8 g
  • Spumante, 100 ml
  • Thyme, 1teaspoon
  • Salt
  • Vegetable stock 1 l
  • Mascarpone 220 g
  • Olive oil

Recipe:

  1. Boil the vegetable stock
  2. Put the oil in a pan and warm it
  3. Add the peppercorn
  4. Leave it for a couple of minutes
  5. Take the peppercorn off with a spoon
  6. Chop the onion very finely
  7. Put the onion in the oil, add some water and let them cook
  8. Add the rice
  9. Add the spumante
  10. Add the stock gradually, stirring all the time
  11. Add the thyme
  12. Add the salt
  13. When the rice is cooked, add the mascarpone and stir

Enjoy!!!

Risotto with vegetables

I know, you look outside and everything is gray and grim. You are counting how many days are left until spring, you are looking at the photos of your last holiday on the beach… well we can at least have some colour and fun in our dinner!

Ingredients:

  • Red pepper 1
  • Chilli 1
  • Frozen Peas one mug
  • Sweetcorn one small can
  • Sliced olives as you like
  • Rice basmati (microwaveble) 250g
  • Olive oil
  • Soy sauce
  • Salt

Recipe:

  1. Boil the peas
  2. Cut the pepper and the chillies in small squares
  3. Heat the oil
  4. Fry the pepper and the chilli
  5. Add the peas
  6. Cook the rice in the microwave
  7. Add the rice to the vegetables
  8. Add the olives
  9. Add the sweetcorn
  10. Add some salt
  11. Add some soy sauce
  12. Stir in the pan for a couple of minutes

enjoy!!