Yellow pumpkin risotto

The yellow pumpkin risotto is all we need to bring the best seasonal ingredients to the table: find out how to prepare it

Ingredients for 4 people
250 g rice (carnaroli type)
250 g yellow pumpkin
80 g onion
butter
olive oil
Grana Padano
vegetable broth
salt

Method
The yellow pumpkin risotto is all we need to bring the best seasonal ingredients to the table: find out how to prepare it
For the recipe for risotto with yellow pumpkin, cut the pumpkin into pieces, depriving it of its peel and seeds. Pass it for 5 ′ in the microwave (at maximum power, covered) to soften it. Peel the onion, chop it, then let it dry in a saucepan with 2 tablespoons of oil and a knob of butter. Add the already softened pumpkin and let it cook for 2 minutes.

Add the rice and toast it for half a minute. Add about 600 g of boiling broth to ladles, stirring clockwise. Cook the risotto as usual. Cream it with a large knob of butter and three tablespoons of grated parmesan and, if necessary, season with salt. Serve the hot pumpkin risotto immediately.

TAGLIATELLE OF BLACK RICE VENUS WITH PRAWNS ON ZUCCHINE CREAM

A fresh and delicious recipe these black rice noodles with shrimp on zucchini cream.

Ingredients for 4 people:

250 grams of Nero Venere rice noodles

2 zucchini

200 gr of shelled prawns

10 basil leaves

Italian extra virgin olive oil q.b.

2 peeled garlic cloves

1 golden onion

1 glass of dry white wine

Salt and Pepper To Taste.




METHOD

Wash and clean the zucchini, cutting them into slices. Fry the finely chopped onion in a pan with two tablespoons of oil and add the zucchini, simmer for 15 minutes over medium heat with a little water and season with salt.
Wash and dry the basil and place it in a blender with the courgettes and four tablespoons of oil, until you get a smooth cream.
Fry the garlic in a pan with a tablespoon of oil, sauté the prawns and sprinkle with white wine, adding salt and pepper.
Boil the Venere rice noodles in a separate pan for 3-4 minutes in plenty of salted water. Sauté the pasta in a pan with the prawns. In the serving dish prepare a bottom with the cream of zucchini and basil, then arrange the pasta and finally the prawns, decorating with a few leaves of basil.

RISOTTO WITH THYME, SCAMPI AND TOMATO

Ingredients for 4 people

320 g rice
12 prawns
4 tomatoes
shallot
olive oil
dry white wine
Granular fish broth
thyme

PREPARATION

Peel and chop the shallots. Do it dry in a heavy saucepan with 3 tablespoons olive oil. Join the rice and toast for a couple of minutes. Sprinkle with a third glass of wine and let it evaporate over high heat.

Begin cooking the risotto, adding ladles in about a quart of broth, prepared with boiling water and the granular fish.

Shell, while the tails of escape, merge them into pieces and mix them halfway through cooking.

Also prepared the tomatoes, peeled, seeded and diced. Add to the cooked rice arrived in moist but well, "all'onda", filling all with the chopped thyme.

The THYME RISOTTO WITH, AND TOMATO contains about SCAMPI Kcal 383 (KJ 1608) per serving

RISOTTO ALLA MILANESE

The risotto is not famous like spaghetti but many traditional Italian recipes using rice.
The rice is grown in almost all of the Po Valley in northern Italy.
Many traditional recipes of Italian cuisine are made of rice as risotto alla Milanese, the panissa, or arancini.
The risotto alla Milanese is a simple recipe but very tasty. The saffron  gives to the risotto the typical color bright yellow.

Risotto alla Milanese:

INGREDIENTS:
- Carnaroli rice 2 punches per person
- A sachet saffron
- vegetables Soup (celery, carrots and onions)

PROCEDURE:

Prepare the broth: Put in cold water half an onion, a carrot and a celery stalk all clean and cut into large cubes. Add bay leaves and nut possibly plant.

Gently fry the onion previously chopped. Toast the rice and cook for about 16 \ 18 minutes bathing regularly with the broth. When cooked, add the saffron to obtain the classic yellow color.

In the original recipe should add the butter and Parmesan cheese. The butter of course for those with high blood cholesterol and triglycerides in the blood can not be used.
As for the grated Parmesan, but you can make an exception to the rule, even with small amounts because the taste changes dramatically.
Then add a sprinkling of Parmesan on  risotto to complete the recipe before serving.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

ITALIAN SOUP

Italian soup is rich in protein, it is a classic italian recipe often combined with the cold days of winter but in summer is great eaten cold.

INGREDIENTS FOR 6 PEOPLE

- 350 g peeled potatoes
- 200 g CARROTS
- 150 g ZUCCHINI
- CLIPPED BEANS 100 g
- FRESH BEANS BORLOTTI 150 gr
- 200 g ripe tomatoes
- 1 large onion n
- 100 g CELERY
- EXTRA VIRGIN OLIVE OIL
- Garlic cloves 1 n
- PARSLEY
- BASIL
- RICE 200 g
- SALT

PROCEDURE:
Cut the skin of the tomatoes and blanch them in water. Drain, peel and chop coarsely. Chop the onion and celery and sauté in a pan with oil. Combine diced vegetables, beans and 2 liters of water. Boil, cover with a lid and cook for about 1 hour and 30 minutes.
Boil the rice in boiling salted water for 12 15 minutes. drain and let cool.
Finely chop the parsley, garlic and basil.
Add the rice and herbs to the soup, stir, add salt and pour into a bowl.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

ARTICHOKE RISOTTO

The bitter taste of the artichoke in the risotto with artichokes is  well balanced by white wine and parmesan cheese. The artichoke risotto is a tipical recipe of italian cuisine.

INGREDIENTS FOR 4 PEOPLE:

- RICE 400 g
- Artichokes 400 gr
- SOUP 1 lt
- Onion n 1
- OLIVE OIL
- Grated parmesan cheese
- Butter 50 gr
- DRY WHITE WINE


PROCEDURE:
Prepare the broth.
Clean the artichokes by removing the tough outer leaves, thorns and cutting them in half the beard of the heart. Cut the artichokes into thin slices. Chop the onion and fry, add the artichokes, let them cook for about ten minutes with a little dipping broth. When they are dry, add the rice and soak it with bleach white wine.


Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

RISOTTO RADICCHIO AND GORGONZOLA

The recipe for risotto with radicchio and gorgonzola is based on the contrast between the bitter taste of radicchio and sweet gorgonzola. A typical autumn risotto.

INGREDIENTS FOR 4 PEOPLE:

Rice 350 gr.
1 onion
1 head radicchio
broth 1 lt.
gorgonzola dolce 100 gr.
butter 30 gr
dry white wine
salt

PROCEDURE:
Prepare the broth and let cook for at least half an hour.

Chop the onion and fry in a pan add the rice and bleaching. Sprinkle with white wine and let it evaporate, add the radicchio, previously cut it in julien .
Cook the rice with the broth bathing regularly.

After about 15 minutes add the diced gorgonzola and stir in the butter.

Other recipes for risotto on http://italy-recipes.blogspot.com/:


- RISOTTO WITH PEAS
- RISOTTO WITH EGGS

RISOTTO WITH EGGS

I present a recipe that can be safely used as a main dish.

INGREDIENTS FOR 4 PEOPLE:

- 350 g rice
- 50 grams dried mushrooms (or fresh mushrooms 150 gr)
- 1 l broth
- 1 2 onion
- 1 clove garlic
- Parsley
- 1 egg per person
- Parmigiano Reggiano
- Dry white wine
- A knob of butter

PROCEDURE:

If using dried mushrooms by soaking in boiling water at least 1 hour before.

Prepare the broth with cold water, 1 onion, 1 carrot and 1 stalk of celery and salt and boil for a couple of hours.

Chop the onion and fry in a pan with the clove of garlic. Vesare leave the rice toast over low heat. Remove the garlic and sprinkle with white wine. When the wine has evaporated, pour the drained mushrooms and chopped.

Moisten with broth. It 's important not to throw the water you used to soften the mushrooms but pass it through a sieve and pour in the rice during cooking along with the broth.

After fifteen minutes, add the grated parmesan and a knob of butter.

Meanwhile, cook the eggs in another pan, heat the oil well, then pour over the egg white, even after a few seconds pour the yolk.

Place the egg in a dish next to the mushroom risotto.

Other recipes for risotto on http://italy-recipes.blogspot.com/:


- RISOTTO WITH PEAS

RISOTTO WITH PEAS

The rice and peas are a italian cuisine recipe of traditional Venetian cuisine.

Ingredients for 4 people:

- broth 1 lt
- 250 g arborio rice
- Onion 1
- PEAS 1 kg 
- WHITE WINE
- OIL
- PARMESAN
- Butter 20 gr
- Bacon 30 gr

PROCEDURE:

Prepare the broth and boil for at least 30 minutes.

If peas are fresh, cook in boiling salted water for 1 hour, if you use frozen peas added them directly to about half cooked together with rice.

Chop the onion and bacon and brown them in a pan, pour the rice and whiten it to keep it cooking. Sprinkle with white wine and let it evaporate completely.

Cook the rice for 15 minutes bathing regularly with the broth. When half cooked add the peas. When cooked, add  the Parmesan and butter and stir well.