Italian Food Recipes

I like to call this Italian recipe Red Risotto: it is a simple risotto prepared with fresh tomatoes cut in cubes and seasoned with some dry or fresh basil. When you want to cook something with rice easy but delicious this is the ideal Italian recipe. The best result is obtain if you prepare this risotto using: a vegetables broth obtained boiling the vegetables in salted water, sweet cherry tomatoes or san marzano tomatoes typically used to prepare tomato sauce and the type of rice called Arborio that is ideal for excellent risotto.

INGREDIENTS (for 4 people):
320 g of Rice Arborio
1 Onion
1 Carrot
1 Celery
1 Potato
150 g of Tomatoes in cubes
Some basil
3 Tablespoons of extra virgin olive oil
Salt
Some Parmesan

PREPARATION TIME: 20 minutes

COOKING TIME: 20 minutes

WINE: Barbera Doc (Red Wine)

PREPARATION
Start with preparing the broth: place in a pan the water, the big pieces of half onion, the celery, the carrot, the potato, salt and let the water boils for about 10 minutes.

Now prepare the risotto: cut in slices the other half of onion, place them in a pan with the extra virgin olive oil and let them golden for 5 minutes

then add the tomato and cook for other 5 minutes.

Place in the pan the rice and let it roast for 3 – 4 minutes,

add the white wine and when it is evaporated begin to add one ladle of hot broth stirring until it is absorbed;

continue in this way, adding ladles of hot broth, for about 15 - 18 minutes. During the preparation of risotto continue to let boil the broth. When the rice result slightly firm to the teeth means that it is ready, serve hot sprinkled with some Parmesan.
This is the result:

BUON APPETITO!

In this delicious Italian dish I combine the bitter taste of Radicchio of Chioggia with the sweet taste of pear. This Italian recipe is ideal if you want to prepare a tasty and light first course in few times and in a simple way. If you want to obtain a good result you should prepare broth with fresh vegetables in particular carrot, celery, onion and potato. Then use fresh Radicchio of Chioggia and pear type Abate that is particularly juicy and sweet, and it produces a sort of caramel when you sauté it with some butter. In the end to finish the preparation of the dish sprinkle with some good Parmesan that join the taste of pear and Radicchio.

INGREDIENTS (for 4 people):
320 g of Rice
250 g of Radicchio
1 Pear
3 Tablespoons of extra virgin olive oil
40 g of Butter
20 g of Parmesan
1 / 4 of Onion chopped
1 / 2 Glass of White wine
500 ml of water
1 / 2 of Onion cut in big pieces for broth
1 Carrot cut in big pieces for broth
1 Celery cut in big pieces for broth
1 Potato cut in big pieces for broth
Salt

PREPARATION TIME: 30 minutes

COOKING TIME: 30 minutes

WINE: Nebbiolo d’Alba (Red Wine)

PREPARATION
Start with preparing the broth: place in a pan the water, big pieces of onion, celery, carrot, potato and salt and let the water boil until the vegetable are cooked.

Then begin to prepare the risotto. Clean radicchio

and cut it in thin stripes. Place in a pan the extra virgin olive oil, the butter and the chopped onion and let it golden

then add radicchio and let it cook for about 5 minutes until it wilts.

Now add the rice and make it roast for some minute, add the wine and let it evaporate.

Start to add 1 ladle of hot broth stirring until it is absorbed; continue in this way, adding ladles of hot broth, for about 15 - 18 minutes.

In the meantime prepare the pear, peel and cut it in cubes, place the cubes of pear in a pan with 20 g of butter and let it golden for about 3 – 5 minutes.

When the rice is ready add the pear and the Parmesan and mix all together.

At the end of the cooking the rice must be slightly firm to the teeth. Serve hot. This is the result:

BUON APPETITO!

This Italian recipe is ideal for all vegetarians that love Italian cooking. The recipe presented below is made of zucchini, pepper and aubergine and if you use seasonally vegetables this recipe is ideal for each season. One important thing is that the broth must be prepared with fresh vegetables in order to obtain the best result and taste. Try it and let me know if you like it!


INGREDIENTS (for 4 people):
320 g of Rice
1 Aubergine
1 Zucchini
1 / 2 Red pepper
1 / 2 Yellow pepper
1 / 2 Onion
1 / 2 Glass of Wine
3 Tablespoons of Extra virgin olive oil
30 g of Butter
Parmesan
FOR VEGETABLE STOCK:
1 Potato
1 Carrot
1 Celery
1 / 2 Onion chopped
1 L of water

PREPARATION TIME: 20 minutes

COOKING TIME: 20 minutes


WINE: Custoza (White Wine)

PREPARATION
Start preparing a good vegetables stock with fresh vegetables. Clean and peel the carrot, the potato, the celery and the onion. Place them in a pan with water and bring to boil for about 10 – 15 minutes.

In the meantime prepare the vegetables for the rice. Clean and peel the zucchini, the aubergine and the peppers, then cut them in small pieces with shape as a match.


When all is ready preheat the extra virgin olive oil and the butter in pan, add the chopped onion and let them brown;

then add the vegetables and cook them until they wilt.

Now add the rice and make it roast, add the wine and let it evaporated.

Start to add 1 ladle of hot broth stirring until it is absorbed; continue in this way, adding ladles of hot broth, for about 15 - 18 minutes. At the end of the cooking the rice must be slightly firm to the teeth.

Serve hot and if you like you can sprinkle the risotto with some Parmesan.
This is the result:
BUON APPETITO!

This is the delicious recipe of risotto made with artichokes and Robiola. Robiola is an Italian cheese of the Stracchino family that comes from Lombardy; it has the consistency of cream and a tangy taste. With these two ingredients, Robiola and sweet artichokes, you can prepare a risotto with delicate taste!








INGREDIENTS (for 4 people):
320 g of Rice
2 Artichokes
100 g of Robiola (Italian cheese)
30 g of Parmesan
15 g of Butter
3 Tablespoons of extra virgin olive oil
1 / 2 Chopped onion
30 ml of White wine
1 Lemon
Water foe broth
1 Stock-cube vegetable

PREPARATION TIME: 15 minutes

COOKING TIME: 15 – 20 minutes

WINE: Alto Adige Sauvignon Doc (White Wine)

PREPARATION
Prepare the broth boiling water and 1 stock-cube vegetable in a pot.
Clean the artichokes, remove the outer leafs leaving only the hearts of artichokes and cut it in thin slice. Place the slice of artichokes in a bowl with water and the juice of lemon.

Put in a pan the extra virgin olive oil, the butter and the chopped onion and let them brown.

Add the rice, make it roast,

then add the white wine and the artichokes and cook for about 5 in order to let the rice flavour.

Now start to add 1 ladle of hot broth stirring until it is absorbed, continue in this way, adding ladles of hot broth, for about 15-18 minutes.

5 minutes before the cooking end add the robiola and the Parmesan and mix all together.



Serve hot.
This is the result:

BUON APPETITO!

This risotto is a typical Italian recipe of the winter period. It is made of Taleggio and Radicchio. Taleggio is an Italian kind of soft fatty cheese typical of Lombardia in particular of Bergamo, Brescia, Como, Cremona, Lodi, Milan, Pavia, Treviso and Novara. Radicchio is a red intense kind of salad typical of the geographic area between Treviso and Venezia. With this recipe I'll show you how to prepare a simple and delicious main course with this two ingredients!


INGREDIENTS (for 4 people)
320 g of Rice
2 Vegetable stocks-cube
1/2 of Onion
150 g of Taleggio
200 g of Radicchio
1 Glass of Red wine
3-4 Tablespoons of Extra virgin olive oil
10 g of Butter

PREPARATION TIME: 10 minutes

COOKING TIME: 20 minutes

WINE: Oltrepò Pavese Pinot Nero (Red Wine)

PREPARATION
Prepare broth with water and 2 stocks-cube vegetable in a pot.
Take the skin of 1/2 onion off and chop it. Heat the extra virgin olive oil with the butter in a pan, then put in it the onion and let it brown.

In the meantime clean, wash and dry the radicchio and cut it into pieces. Then add the radicchio in the pan and wait until it wilts.

Now add the rice and make it roast. Then add the wine and let it evaporate.

Start to add 1 ladle of hot broth and stir until it is absorbed, continue in this way, adding ladles of hot broth, for about 15-18 minutes.

When the rice is ready add the pieces of taleggio and stir in order to melt them.

At the end of the cooking the rice must be slightly firm to the teeth.
Serve hot and if you desire you can sprinkle with some parmesan.
This is the result:

BUON APPETITO!

The combination of saffron and mushrooms is very delicious! Try it with this first course!









INGREDIENTS (for 2 people)

160 g of Rice
1/2 Vegetable stock-cube
1/4 of Onion
3-4 Tablesppons of Extra virgin olive oil
25 g of Dried mushrooms
15 g of Saffron
5 g of Butter
3-4 Leafs of sage
Parmesan

PREPARATION TIME: 10 minutes

COOKING TIME: 20 minutes

DIFFICULTY: medium

WINE: Montepulciano d'Abruzzo Cerasuolo (Red wine)

PREPARATION
Prepare broth with water and 1/2 stock-cube vegetable in a pot.
Put the dried mushrooms in a bowl with some water for 10 minutes.

Take the skin of 1/4 onion off and chop it. Heat the extra virgin olive oil in a pan, put in it onion and the butter and wait until they get brown. Add rice and make it roast.

Then chop the mushrooms and add them to the rice and cook for 2-3 minutes.

Start to add 1 ladle of hot broth stirring until it is absorbed, continue in this way, adding ladles of hot broth, for about 15-18 minutes.

5 minutes before the cooking end add saffron and mix
At the end of the cooking the rice must be slightly firm to the teeth.
Serve hot together with some Parmesan and some leafs of sage, if desired.
This is the result:

BUON APPETITO!

This recipe is for a first course made of rice, Scamorza (Italian cheese) and speck. This dish is typical of the winter period.


INGREDIENTS (for 2 people)

160 g of Rice
1/2 Vegetable stock-cube
1/4 of Onion
Extra virgin olive oil
100 g of Speck
100 g of Scamorza (Italian Cheese)
Parmesan

PREPARATION TIME: 10 min

COOKING TIME: 15-18 minutes

DIFFICULTY: medium

WINE: Alto Adige Schiava (Red wine)

PREPARATION
Prepare broth with water and ½ stock-cube vegetable in a pot.
Peel and chop the onion and cut the speck into cubes.
Heat extra virgin olive oil, put in it the chopped onion and the cubes of speck and wait until they get brown. Add rice and make it roast.

Start to add 1 ladle of hot broth stirring until it is absorbed continue in this way, adding ladles of hot broth, for about 15-20 minutes.

At the end of the cooking the rice must be slightly firm to the teeth.
In the meantime cut Scamorza (Italian cheese) into thin slices and make a layer on the bottom of a platter.

When rice is cooked add it to scamorza. Serve hot together with some Parmesan if desired.
This is the result:

BUON APPETITO!