Tag: Risotto

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Risotto with octopus and cuttlefish

Hola !!!! Are you ready for a long weekend and relax?

I can not wait for the opportunity, and I leave you the recipe of a good risotto that is right, great for a dinner with friends in this long weekend !

To you:

Risotto with octopus and cuttlefish
 
Stampa
Preparazione
Cottura
Tempo totale
 
A refined risotto with octopus and cuttlefish
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • Approximately 500 g of octopus (about half octopus)
  • 1 carrot
  • 1 potato
  • 1 celery
  • vegetable broth q.s.
  • cooking water of the octopus
  • 1 shallot
  • 320 g Carnaroli rice
  • 1 sachet of 4 g of squid ink
  • a couple of tablespoons of grated cheese
  • parsley q.s.
  • extra virgin olive oil
  • half a glass of white wine
Preparazione
  1. Cook the octopus in cold water with a carrot, celery, potato, a little oil and a dash of white wine.
  2. Add salt when it begins to boil and cook for about an hour and thirty minutes.
  3. Let it cool in its water.
  4. Now take it, peel it and cut at least about half 'into pieces as we will use it for risotto.
  5. With the other half make a salad.
  6. If the octopus is small and you want to use it all to abound in flavor.
  7. So in a pan fry the shallots finely chopped with a little oil.
  8. Add octopus, season one minute and then open the bag of squid ink.
  9. Add rice, toast it, sprinkle it with white wine.
  10. Cook the rice for 18 minutes alternating with some 'vegetable broth and a bit' of cooking broth of the octopus.
  11. Sprinkle with parsley.
  12. Stir it with the cheese and extra virgin olive oil.

N.B. In cooking times I did not include that of octopus.

I don’t tell you what a great recipe that I left for you with the surplus of this risotto…

I wish you a good evening …

risotto-polipo-nero-di-seppia-photo2

risotto-polipo-nero-di-seppia

 

Pubblicato il

Beetroot Risotto with Taleggio cheese fondue

Beetroot Risotto with Taleggio cheese fondue

And after so much pasta here risotto. To be honest I love Pasta, only pasta but I also like risotto.

This was born out of an experiment, I bought the beets for a recipe that I have in mind but I have not done yet , I usually do not like this vegetable, but I like the color from the food.

Meanwhile here risotto, it ‘s very delicate and sweet flavor of the beetroot is damped by taleggio. Voila the recipe, beetroot risotto with taleggio fondue:

Beetroot Risotto with Taleggio cheese fondue
 
Stampa
Preparazione
Cottura
Tempo totale
 
Beetroot Risotto with Taleggio cheese fondue, the sweet taste of sugar beet lightened by the intense flavor of taleggio
Autore:
Ricetta: First course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g Carnaroli rice
  • 200 g beetroot
  • 1 shallot
  • Oil as required
  • vegetable broth as needed
  • half a glass of white wine
  • 30 g of grated Parmesan cheese
For the taleggio cheese fondue:
  • 250 g taleggio
  • milk as needed
Preparazione
  1. Dice the beetroot.
  2. Brown with a little of the shallot oil, and add the beet.
  3. Cook for 10 minutes with a little 'of broth and then blend with a kitchen blender (though not' shake well and there is' some diced okay).
  4. At this point, add the rice and toast it and deglaze with white wine.
  5. Reaching the end of cooking add the broth from time to time.
  6. minutes before the end of cooking rice, dice the cheese and melt it in a saucepan with a little milk.
  7. Turn off the rice, stir in the Parmesan cheese and a bit of fondue.
  8. Leaving aside some to pour over.

 

 

According to me like even the children!

 

Good evening to all!

Beetroot Risotto with Taleggio cheese fondue Beetroot Risotto with Taleggio cheese fondue photo 3 Beetroot Risotto with Taleggio cheese fondue photo 2