Risotto with Ink Black and Cuttlefishes

Risotto with ink black is an Italian first course easy to prepare and very tasteful. The main ingredients are obviously the rice, the cuttlefishes and ink black. I cooked this risotto using a vegetable broth and not the cooking water of the cuttlefishes because I prefer a more delicate taste instead of the more strong taste of fish. During the Christmas Eve traditionally in Italy we cook fish and to meat so from the appetizer, to the first course and also the main course are fish based dishes. For this reason Risotto with ink black and cuttlefishes could be a delicious suitable first course for the dinner of Christmas Eve.


INGREDIENTS (for 6 people):
480 g of rice
600 g of Cuttlefishes
1 Onion
1 Glass of white wine
3 Tablespoons of extra virgin olive oil
8 g of ink black
Parsley
FOR BROTH:
1 Carrot
1 Onion
Celery
1 Potato
Raw Salt

PREPARATION TIME: 20 minutes

COOKING TIME: 20 minutes

WINE: Pinot Bianco Doc (White Wine)

PREPARATION
First prepare the broth, clean and peel the carrot, potato, onion and celery. Place them in a pan with water and raw salt and let them boil until the vegetables are cooked.





Remember that you can prepare the broth also with the use of the pressure cooker if you don't have a lot of time. Clean the cuttlefishes, place them in a pan with water and let the water boil for 1-2 minutes. Drain the cuttlefishes and cut them in pieces.



When the cuttlefishes and the broth are ready you can start with the preparation of risotto.
Chop the onion, preheat the extra virgin olive oil, add the onion and let them sauté for few minutes.



Then add the cuttlefishes and the white wine. Let it evaporate and sprinkle with parsley.





Add the rice, let it roast for few minutes



and start to add time by time the broth stirring continuously.



Cook the rice for about 15-18 minutes or the time indicated in the packaging. When the rice is almost cooked let the broth reduce. 1-2 minutes before the end of the cooking add the ink black and stir.



Serve warm risotto.



BUON APPETITO!

Risotto with Castelmagno Cheese

Castelmagno cheese is a cheese that comes from a small village called Castelmagno that is located in Piedmont in north part of Italy. Castelmagno cheese is a traditional cheese from cow but it can contain also milk from sheep or goat. This Italian food is often used in Piedmont for the preparation of gnocchi of potatoes with melted Castelmagno cheese on the top. It is a delicious Italian food that you can eat alone or with honey or jam. Here I decided to prepare a delicious risotto with Castelmagno cheese to be served with golden potatoes and walnuts. The preparation is simple a little bit more long because you have to boil the potatoes that if you cut in small cubes it will be faster. Castelmagno cheese is used in this recipe at the end when the rice is ready. You have just to add Castelmagno cheese to the rice, mix well and leave on the flame 1-2 minutes more, so that the rice takes the flavor of the cheese.

INGREDIENTS FOR BROTH:
1 Carrot
1 Potato
1 Onion
1 Celery
INGREDIENTS (for 4 people):
320 g or 2 cup of Rice
100 g or 1 cup of Castelmagno cheese
50 g or half a cup of Walnuts
3 Tablespoons of extra virgin olive oil
Half white onion
2 Potatoes
Hot pepper

PREPARATION TIME: 20 minutes

COOKING TIME: 40 minutes

WINE: Nebbiolo d'Alba (Red Wine)

PREPARATION
Start preparing the vegetable broth, clean and peel the carrot, the potato, the onion, and the celery, cut them in big pieces and place them in a potful, add half a liter of water and a bit of coarse salt and let it boil for about 30-40 minutes.



If you don't have a lot of time the best thing to do in order to have the same result is to use the pressure cooker, with which you will need only 10-15 minutes.



While the broth is cooking prepare the potatoes. Clean and peel the potatoes, cut them in cubes and let them boil until they are cooked. You can check the cooking of the potatoes with a fork; if the fork enters in the potatoes they are ready.



When the vegetable broth and the potatoes are almost ready preheat the extra virgin olive oil in a casserole, chop the onion, add them to the oil and let it brown.



Then add the rice, let it toast for 2 minutes, add the white wine and let it evaporate. Now you can start adding time by time the vegetable broth and cook the rice for about 16-18 minutes stirring continuously, paying attention not to cook it too much, the rice should be firm at the end of the cooking.



In the meantime continue with the cooking of the potatoes. After draining the potatoes, preheat a pan, add in it the potatoes, sprinkle with a little bit of hot pepper and let them roast until they become golden.



Grate the Castelmagno cheese in big pieces as shown in the picture below.



When the rice is almost ready add the Castelmagno cheese and mix in order to let the Castelmagno melt.



When everything is well mix serve the risotto with the Castelmagno cheese and place on the top a bit of potatoes and the walnuts.



BUON APPETITO!

Risotto with Apple and Gorgonzola Cheese

This is another delicious Italian recipes for Risotto. There is also in this risotto the presence of fruit like in the recipes of risotto with speck and pomegranate juice that I posted few days ago. In this case the apple is matched with Gorgonzola cheese. The preparation is very simple: you just need to peel and cut the apple and have in you fridge a little bit of Gorgonzola cheese, better if the Gorgonzola is the type sweet that is usually more cream and soft than the piquant type.

INGREDIENTS (for 4 people)
320 g or 2 cups of Rice type Arborio
1 Apple
3 Tablespoons of Extra Virgin olive oil
1 / 2 Onion
1 / 2 Glass of White wine
150 g or 3/4 cup of Gorgonzola cheese
Vegetable broth

PREPARATION TIME: 15 minutes

COOKING TIME: 20 minutes

WINE: Biferno Rosso Superiore Doc (Red Wine)

PREPARATION
Start preparing the vegetable broth, clean and peel the carrot, the potato, the onion, and the celery, cut them in big pieces and place them in a potful, add half a liter of water and a bit of coarse salt



and let it boil for about 30-40 minutes.



If you don't have a lot of time the best thing to do in order to have the same result is to use the pressure cooker, with which you will need only 10-15 minutes.When the vegetable broth is almost ready preheat the extra virgin olive oil in a casserole, cut the onion in thin slices, add them to the oil and let them brown. Clean and cut the apples in small cubes as shown in the picture and add to the onion, let them cook for a few minutes



then add the rice, let it toast for 2 minutes, add the white wine and let it evaporate.



Now you can start adding time by time the vegetable broth and cook the rice for about 18 minutes stirring continuously, paying attention not to cook it too much, the rice should be firm at the end of the cooking.





When the rice is cooked add the Gorgonzola cheese and stir in order to mix all the ingredients.



Serve warm and if you like you can sprinkle risotto with Parmesan.

BUON APPETITO!

Risotto with Speck and Pomegranate Juice

This Italian recipe of risotto is typical of the autumnal or winter period. When you have in your kitchen pomegranate and speck you can simply and quickly cooked a delicious risotto. You just need to squeeze the pomegranate in order to obtain the juice and toast the rice with the speck and red wine the result will be excellent. You can obtain a better result if you can cooked yourself also the broth that is very simple and fast to prepare, you just need to boil salted water with big pieces of carrot, potato, celery and onion.

INGREDIENTS (for 4 people):
320g or 2 cups of Rice (type Arborio)
3 / 4 Onion
3 Tablespoon of extra virgin olive oil
Juice of 1 - 2 Pomegranates
100g of or 1/2 cupSpeck cut in small cubes
Half Glass of Red wine
Parmesan
Vegetable broth (1 carrot, 1 onion, 1 potato, celery, coarse salt)

PREPARATION TIME: 30 minutes (15 minutes with the pressure cooker)

COOKING TIME: 20 minutes

WINE: Bardolino Novello Doc (Red Wine)

PREPARATION
Start preparing the vegetable broth, clean and peel the carrot, the potato, the onion, and the celery, cut them in big pieces and place them in a potful, add half a liter of water and a bit of coarse salt



and let it boil for about 30-40 minutes.



If you don't have a lot of time the best thing to do in order to have the same result is to use the pressure cooker, with which you will need only 10-15 minutes. When the broth is almost ready you can start with the preparation of risotto, preheat the extra virgin olive oil in a casserole, cut the onion in thin slices, add them to the hot oil and let them brown.



You can leave the onion in the casserole, if you like them, otherwise you can even remove them. Add the small cubes of speck, let them cook for a few minutes



and then add the rice and let it roast.



Add half glass of red wine, let it evaporate and start adding the broth, little by little stirring continuously.



Let the rice cook for about 15-18 minutes,



pay attention not to over cook it. When the rice is cooked, add the juice of pomegranate, stir.





Serve warm and sprinkle with Parmesan



BUON APPETITO!

Risotto with Bluberry and Speck

To prepare this risotto you just need the two main ingredients: speck and blueberry, and then you can prepare very easly and fast a delicious italian recipes. If you don't have a lot of time you can just prepare the broth with water and stock cube vegetables but if you want to prepare the real italian recipes you should prepare broth with water, salt, and fresh vegetables like onion, carrot, potatoes and celery. The blueberries give to risotto a sweet taste that in this Itlain recipes is joined with the salted and savoury taste of speck.

INGREDIENTS (for 4 peolpe):
350 g of Rice
150 g of Blueberry
150 g of Speck in thin slices
30 g of Butter
1 / 2 Onion
3 Tablespoons of extra virgin olive oil
Water for broth
1 Stock cube-vegetables

PREPARATION TIME: 15 minutes

COOKING TIME: 18-20 minutes

WINE: Montepulciano d'Abruzzo Cerasuolo Doc (Red WIne)

PREPARATION

Start preparing the hot broth: you can easly and rapidly prepare it in a pan with water and the stock-cube vegetables, or you can boil water with carrots, celery, onion and potatoes but this take a bit more of time.

Then wash and cut in half the blueberry.

Chop the onion and put it in a pan with butter and let it cook until it comes golden.

Add the rice and let it roast for some minutes and then add spoon by spoon the hot broth.

Stir the rice time by time and let it cook for about 15 minutes, some minutes before the cooking ends, add the blueberry and stir.

Cover the bottom of a bwol with speck.

When the rice is ready pour it on the speck like show in the picture below.

In this way the speck will warm and let the rice more tasty. Serve hot.

BUON APPETITO!