Autumn risotto

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:

  1. 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
  2. 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

-mushrooms, 150g

-aubergine, 1

-olive oil, 4 tablespoons

-red wine, half a glass

-mascarpone, 150g

-grated parmesan cheese for topping, if you like


  1. Heat the oil in a pan at medium temperature
  2. chop the onion finely and put them in the pan, let them cook for 3/4 minutes
  3. chop the mushroooms and the aubergine
  4. add the sausage meat in the pan, let it cook for 3/4 minutes or until done
  5. add the mushrooms and aubergine, and let them cook for 3/4 minutes
  6. add the rice and the wine, and keep stirring until the wine evaporates
  7. keep stirring,and once the wine evaporated, start adding the beef stock and keep doing it any time it dries out
  8. once the rice is cooked, turn the heat off and add the mascarpone
  9. if you like it, add the parmesan on top and stir

Your new favourite risotto

Here we go again: you open the fridge and you have that sad little courgette, that will probably end up in the bin unless you find a glorious way to use it. Glory is always in a risotto, everything in a risotto looks, sounds and tastes better especially “boring” veggies!

Ingredients for 3 people:

-arborio rice, 250g

-courgette, 1

-frozen peas, 150g

-vegetable stock,1l

-white onion, 1

-smoked pancetta cubes, one pack

-white wine, half a glass

-butter, 2 tablespoons

-olive oil, 4 tablespoons

-mascarpone, 70g


  1. Chop the onion finely
  2. melt the butter in a pan, add 2 tablespoons of olive oil and the onion
  3. let it cook 3-4 minutes at medium temperature, and add 3 tablespoons of stock
  4. grate the courgette and add it to the onion, add 3 tablespoons of stock
  5. leave it to cook for 3 -4 minutes ad add the rice
  6. add the wine and let it evaporate
  7. add the frozen peas
  8. keep adding the vegetable stock any time the rice becomes dry, and keep stirring all the time
  9. in the meantime, take another pan and warm up 2 tablespoons of oil
  10. add the pancetta and let it cook until golden and crispy
  11. when the rice is done, mix the mascarpone and stir until spread evenly in the risotto
  12. serve it in the plates and top with the pancetta

Creamy mascarpone and seafood risotto

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

Ingredients for 2 people:

  • 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


  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


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- for 3 people:

  • Artichokes, 3
  • 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


  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


Risotto with courgettes and pancetta

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

Ingredients for 2 people:

  • 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


  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 for 2 people :

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


  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


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 for 4 people:

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


  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


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 for 4 people:

  • 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


  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


My mushroom risotto

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

Additional, for my version:

  • Double cream
  • Rosemary


  1. Wash the mushrooms
  2. Put the vegetable stock to boil
  3. Chop the onion very finely
  4. Put the onion in a pan with oil (2-3 tablespoons) and butter (1-2 tablespoons)
  5. Cut the mushrooms
  6. When the onion becomes clear (not goldened) add the rice
  7. Add the wine and stir until it evaporates
  8. Start putting some vegetable stock with a cooking spoon. Dont “drown” the rice, add some stock any time it evaporates.
  9. Add the mushrooms
  10. Keep adding the stock until the rice is ready
  11. When it is almost done, add one tablespoon of butter and grated parmesan, as much as you like
  12. 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!!!