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!

Neapolitan ragù

Ragù Is not just a sauce, it is the perfect representation of the love and care that Italians have for food: it takes several hours to make it and it needs stirring regularly, but the result will pay everything off, I promise!

Ingredients:

  • Beef ribs, 700g
  • Pork ribs, 350g
  • Pork sausage, 350g
  • White onion, 1
  • Olive oil
  • Salt
  • Pepper
  • Red wine half a glass
  • Tomato sauce 700g

Recipe:

  1. Peel and cut the onion
  2. Warm some oil in a pan and add the onion
  3. When the onion is clear turn the heat off
  4. Cut the beef and remove the fatty bits
  5. Cut the beef, the pork and the sausage in pieces and add them to the pan
  6. Turn the heat on and let the meat cook for 10 minutes at low temperature
  7. Add the wine and let it evaporate
  8. Add the tomato sauce
  9. Add 2 glasses of water
  10. Add salt and pepper
  11. Let everything cook for 5 hours at very low temperature
  12. If you want (this is not part of the traditional recipe but I love it) after 4 hours add some frozen peas, they give some colour and their sweetness matches well with these flavours

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!