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Risotto roz

Risotto roz

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Prepare the beet chips: Thinly slice a beet, about 2 mm, sprinkle with salt and oregano, then put in the oven for 20 minutes at 180 degrees.

The second beet is given to the rodent. Finely chop the onion and garlic and fry in olive oil for 5 minutes. Then add the beets and 400 ml of chicken broth, boil for 10 minutes, then put everything in a blender.

In another pan, heat the olive oil and add the rice, 100 ml of chicken broth, stirring constantly. Then slowly add the mixture from the blender to the rice and let it boil. In about 15 minutes the pink risotto is ready, add the spices.

Serve with parmesan cheese and beetroot chips. Great appetite!

We also boil the bones with the marrow until they leave the flavor well in the soup, and the mallow is well cooked. Season the bone broth with salt.

Peel an onion, finely chop it and fry it in a little oil. When the onion becomes translucent, add the rice and mix well with the onion for a few minutes, until it begins to penetrate easily. Add the wine and let the rice cook in the wine until the alcohol evaporates. Now we add from the bone broth so that the rice of the tooth has to boil. Season with salt and pepper, add a little butter for creaminess and a little grated Parmesan for an intense taste.

We divide the rice into three parts and make the three risotto recipes.

For the first risotto recipe we prepare a parsley pesto with dill, a little garlic and olive oil, but we taste a little Parmesan. Mix the rice with this pesto and garnish with pan-fried shrimp in butter with a little garlic.

For the second risotto recipe, add a little saffron rice and garnish with the bone marrow.

For the third risotto recipe, fry the mushrooms with a little oil, a little onion and garlic. mix them with the rice and sprinkle green parsley on top.

We will have three risotto recipes in three colors and with three different flavors.

For more details and tips from & icircndrăgitul Chef Nicolai Tand, access the video above, taken from the morning show Neatza with Răzvan and Dani.

Sophisticated: Risotto with saffron

Because we will not eat for a long time in the style of COVID, that is, in isolation, maybe someone will want to celebrate this moment. In this sense, nothing seems more appropriate than a risotto born in the area of ​​Milan, one of the most affected areas in Europe, by the sinful virus.

The key ingredient in this risotto is saffron, the most expensive spice in the world, which costs even more than gold, which will give the rice its specific yellow and which you better not buy, if you want to keep your money in your purse.

If, however, someone wants to pamper their loved ones, the saffron risotto is worth a try, and if you want to prepare it but you can't buy it, replace the expensive ingredient with turmeric, a spice with anti-inflammatory properties, which stains in yellow everything it touches, it's easy to find in any supermarket and costs very little.

The sun risotto is very easy to prepare and will brighten your table and soul just like spring in the garden, and if you like to cook rice like this, try the other options: risotto with asparagus, tomatoes and peas.

Ingredients for 2 large or 4 smaller portions:

* 1 teaspoon saffron (or 1 teaspoon grated turmeric)

* 1 cup rice with round grain

* 3/4 ​​glass of white wine

* 1 tablespoon olive oil

* 1 cube of soup (chicken or vegetables)

* 1/2 cup grated Parmesan cheese

* 1 raw egg yolk (optional)

* a little lemon juice

You still need:

1. Dissolve the cube of soup in a liter and a half of boiling water

2. Finely chop the onion and cut the garlic into thin slices

3. In a larger saucepan (if it is non-stick it is even better), put the onion and garlic to harden, in a tablespoon of olive oil, over medium heat.

4.After the vegetables have softened a little, add the wine and, after a short boil, add the rice. Mix well until all the liquid is absorbed

5.Add the saffron or turmeric, mix, then make a medium heat, to small and, with a polish, add from the soup to the rice (one polish, if large, two, if the polish is small), mix well, then put the lid and allow the liquid to be absorbed. Repeat the operation and stir often, so that the rice releases its starch, until the rice is cooked. If your soup runs out before the rice is cooked, replace it with warm water (Why hot? So as not to stop the cooking process, which would happen if the water was cold)

6. When the rice is cooked, turn off the heat and add to the composition the grated pamezan (keep the plates for a little and for garnish), the butter cube and the raw yolk. Stir until well incorporated, taste and season with salt and pepper.

9. Finish with a few drops of lemon juice (it will give a little acidity to the preparation and will intensify all the flavors)

10. Serve the risotto in deep plates, soup or in bowls, sprinkled with a little grated Parmesan.

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Pink cake

Mix the margarine, the oil, the honey and the baking soda and put them to boil on the fire, in a saucepan. After they have boiled, add the flour and the cool mixture from this dough, not too soft, and spread 3 sheets which you bake on the back of the oil-lined tray and lined with flour. # 259in & # 259.

Ask the cream:

Prepare the puddings separately, following the instructions on the envelope. Wash them and cool them, then mix them with about 100 g of butter, using the mixer and add sugar to taste. Fill the sheets with cocoa cream. Sprinkle pink cream on top and cool the cake. Cut it into rectangles the next day. E o pr & # 259jitur & # 259 aspectuoas & # 259 & # 537i delicioas & # 259!

12 por & # 539ii & rsaquo Preparation: 35 minutes & rsaquo COOKING: 45 minutes

Porcini Mushroom Risotto with Truffles

Porcini mushroom risotto is simply wonderful, especially in autumn when porcini mushrooms are fresh. AND Risotto is so simple to make and ever-so gratifying! This porcini mushroom risotto is bursting with the nutty, earthy flavor of cherished Italian porcini mushrooms and Parmigiano (Parmesan) cheese. A little bit of sage and rosemary sing through the velvety cream.

Risotto! Oh my gosh, where do I start talking about this creamy, dreamy dish? Well, it & # 8217s Italian, in fact it is a northern Italian specialty from the Venetian region. The arborio rice used and the constant stirring technique produce an extremely luscious, creamy bowl of simple comfort food.

And even if you don't use fresh porcini, this risotto is fantastic using dried porcini mushrooms as I did for this recipe. If you can & # 8217t find fresh or dried porcini mushrooms in your local market, here & # 8217s a link where they are readily available on the internet: dried porcini mushrooms. You can also substitute another meaty, fragrant mushrooms such as chanterelles or morels, although morels are extremely expensive.

What are Porcini Mushrooms?

Porcini mushrooms are prized by chefs and home cooks alike because of their delicious earthy, meaty flavor. They simply add an incredibly hearty, nutty, woodsy flavor to any recipe. Porcini mushrooms are most commonly used in Italian soups, sauces, pasta, and rice dishes, especially risotto.

In the wild, porcini mushrooms grow in autumn months and can be found in Europe (particularly Italy) and the USA. If you wish to hunt for them on your own, you & # 8217ll best find them growing in forests under beech, birch, pine, chestnut, hemlock, and spruce trees.

Selecting Good Porcini Mushrooms

Look for fresh porcini mushrooms in the fall. Fresh porcini are often tough to find, so stock up and freeze them when you find them. However, very good dried porcini are available throughout the year which I keep in my pantry to just add to recipes when I need them. Dried porcini mushrooms need to soak for 20 minutes in very hot water to rehydrate and return to their original texture before using them in your cooking.

When you find fresh porcini in your market, look for the following qualities:

  • Large, thick round caps that are brown in color
  • Light tan or cream color under the cap
  • Cream-colored stem with a wide base that narrows toward the cap
  • No holes (from worms) or black spots (indicating overripeness)

When purchasing dried porcini mushrooms, look for these qualities:

  • The mushrooms are whole and intact, not crumbled or broken
  • Caps have a brown color
  • They possess a distinctively strong, fragrant aroma that you can smell through the packaging.
  • They are packaged in an airtight bag or container

Porcini fans in Italy make special trips to country restaurants just to enjoy eating porcini close to where they grow. In the photo above, My cousin, Enrico is holding a box of porcini mushrooms in a mountain trattoria. These porcini were freshly harvested from the forests of the mountains in northern Italy surrounding the town of my ancestors, Montecreto, Emilia Romagna, Italy.

When I visit Modena, Italy in October, I love to go to the city & # 8217s famous food market, & # 8220Mercato Albinelli Modena Market & # 8221 (photo below). There were so many fresh porcini mushrooms, as well as dried, to choose from. They aren & # 8217t cheap as you can see from the prices in the photo above.

Let & # 8217s get to the kitchen and make some Porcini Mushroom Risotto, shall we?

In a medium-size pot, heat up the vegetable or chicken broth. No need to bring it to a boil, just heat it up and set on simmer to remain hot during the whole process.

Soak the dried porcini in hot water for 20 minutes. While soaking:

Melt butter in a large frying pan or another medium-sized pot

Add onions and garlic and saute & # 8217 for about 7 minutes until golden but not brown.

Add the freshly ground sage and truffle paste

By this time, the porcini mushrooms should be softened after 20 minutes. Remove them from the liquid. If desiring a stronger porcini flavor, then add this liquid to your broth / stock.

Chop the porcini mushrooms into ½ & # 8221 pieces

Add the chopped porcini to the onion-garlic-truffle mixture and gently mix them in well

Add the wine

Begin by adding and stirring in about 1 cup of rice to the mixture

Pour a large ladle, about 1 cup, of hot broth / stock into the rice-porcini mixture. Stir, stir, stir until all of the broth is absorbed into the rice.

And do it again. . . add another cup of rice and blend well

And again, add the second cup of hot broth / stock. . . stirring again until all of the liquid is absorbed by the rice

Notice above. . . this liquid was just poured in and it is certainly not absorbed. Continue to stir the broth / stock until completely absorbed.

Repeat this step a third time with the remaining rice and broth / stock

After all of the rice and broth / stock have been mixed in and all of the liquid is absorbed, add the grated Parmigiana (parmesan) cheese and mix well.

Optional, but this makes the risotto ever-so-rich and heavenly: Add cream to your level of preference. I used one cup.

Add the chopped rosemary. Add salt and pepper to taste.

What are the steps to prepare an authentic risotto?

  1. A part of rice with large grain type Arborio, Carnaroli
  2. Three parts liquid: preparation of a hot soups of vegetables or meat (beef stock, background, broth)
  3. Sofritto: onion and garlic hardened in olive oil and butter
  4. Tempering the dried rice grains in sofritto + seasoning with salt, ground pepper
  5. Extinguish with white vermouth (Martini, Cinzano) or dry white wine
  6. Gradually add the soup (not water!) Hot, polish with polish, only after completely absorbing the previous trance
  7. Continuous mixing of the risotto during the 12-15 minutes of cooking. By gentle mixing, the starch is slowly released from the rice grains and that creamy sauce is created.
  8. Buttering: extinguishing the fire and finishing the risotto with a piece of cold butter and a generous amount of quality parmesan, very fine shaved.
  9. Immediate serving of risotto in deep plates. It must be hot, fluid, creamy. Every minute of delay leads to the absorption of the surrounding liquid by the rice grains and the hardening of this wonderful risotto.

From the ingredients below we obtained 4 servings of risotto with mushrooms.

Pink cake

Mix the yolks with water for 2 minutes. Add the sugar and mix for another 5 minutes. We will get a mixture with the consistency of a foam, aerated and very fluffy.

Add flour mixed with baking powder, cocoa, salt, ground hazelnuts and mix gently, lightly. We mix the egg whites with foam. Add 2/3 in the composition and mix, then the rest and mix very lightly trying to get as little air out of the composition.

Pour into a tray lined with aluminum foil, greased with oil and sprinkled with flour on the bottom.

Bake over medium heat for 25-30 minutes (depending on the oven).

When it's cold we cut it in half horizontally.

Mix the yogurt, sugar and strawberries for 2 minutes. We hydrate the gelatin in a little cold water then we put another 50 ml of water and we dilute it on a steam bath. We add it over the mixture, we homogenize it and we pour it in a high form, with a diameter of 24 cm, lined with food foil.

When it starts to harden, we put the first countertop over it.

In two bowls we put, separately, the chocolate together with 150 ml of whipped cream.

Put on low heat and leave until the chocolate melts.

Mix the rest of the whipped cream well.

Put the gelatin in a bowl with 2-3 tablespoons of water. Let it swell then add two cups of water (150 ml each) and dilute on a steam bath.

When it is only slightly warm, add it over the chocolate (one cup in each).

In the white one we add the mint syrup.

In two bowls, put 1/2 of the whipped cream and add the chocolate mixes. (Cold!)

Stir gently, gently until smooth. Do not rush, spoil the fluffy consistency of the cream.

Take the bowl out of the fridge and add the creams, putting two tablespoons of each, alternately, starting with the middle of the cake. We will get a pleasant visual effect when cutting.

Let cool and when it hardens slightly add the second top.

Let cool for a few hours (4-5)

With a firm movement we turn over on the plate and peel off the foil.

Mix the whipped cream well and color it pink with 3 tablespoons of beetroot juice (grated beets then squeezed and strained the juice).

Pink risotto - Recipes

What I miss most about living in my house when I moved to the city and became a condo dweller are my gardens. Yesterday I received an e-mail to say that after 3 years of waiting and hoping my name came up on the list for a plot in our local community garden less than a block away. Planting tomatoes, cucumbers and zucchini are at least a month away, so, until I can grow my own kaleidescope of heirloom tomatoes roasting is the way to go.

In this in-between season tomatoes are more like ping pong balls than the visions we imagine and just as flavorless. While you’re puttering around your house this weekend, tuck a pan of store-bought tomatoes in the oven, come back several hours later, and have a peak. They will add a whole new dimension of flavor to your dishes! Not only does slow-roasting concentrate and caramelize the intense flavor of cherry tomatoes, but it also gives them a meatier, more robust texture. The roasted tomatoes become versatile ingredients, perfect for tossing into pasta or salads, layering on sandwiches, or just using as a terrific side dish for grilled or roasted meats. Of course they are perfectly served with grilled bread with some grilled brie oozing over each and every nook and cranny. This is a different type of a grilled cheese sandwich! I can't guarantee you won't have any left over so roast a double batch. They keep in the refrigerator for a week (or longer, if you can manage not to eat them all first), and you can freeze them, too. You can certainly use this method this time of year. W e need to wait just a little longer for sun-ripened tomatoes. Be patient and roast your babies instead. They will remind you of sun-kissed summer days to come, and they will have intense flavor perfect for this risotto.

Roz of La bella Vita recreated a Cooking Light risotto dish for our Italian feast for our Virtual Supper Club. It was something I just had to try. Although I love Cooking Light I had to find my own twist and came across this recipe from Rouxbe Cooking School online using roasted tomatoes and basil oil. The roasted tomatoes practically cook themselves and the basil oil keeps for weeks in the refrigerator, so, with a little forethought this dish comes together quite quickly.

Risotto is much easier to prepare than you might think, and is extraordinarily versatile. Making a good risotto is like riding a bicycle. You need to learn how to do it in the beginning and it requires a certain amount of concentration thereafter. Risotto is very sensitive to timing but with a little know how you can make this easy peasy dish perfectly over and over again. It is something that needs to be served immediately and you need to watch and stir it. It is a "labor of love" and the time that is invested in making risotto is well worth it in the end. This is one of Italy's true comfort foods and since I am adopting Italy this week (or it has adopted me) this was a perfect muse.

The ingredients chosen are very important to the outcome of your dish. Use the best that are available to you. Buying the rice to make a risotto is also very important. Choose short-grained round or semi-round rice among the best rices for making risotto are Arborio, Vialone Nano, and Carnaroli. Other short-grained rices such as Originario will also work. Long grained rice such as Patna will not, because the grains will stay separate. Nor should you use Minute Rice. wink. wink.

On a lazy day what better way to spend some quality time in the kitchen.

2 tablespoons extra-virgin olive oil
1/4 cup white wine or vermouth
1 to 2 tbsp unsalted butter or extra-virgin olive oil
Basil oil (recipe below)
Roasted tomatoes (recipe below)

Note: For the liquid, use a light chicken or vegetable stock. If your stock is very strong in flavor, you can use a combination of 1/2 water and 1/2 stock so you don't over power the flavor of the rice. Always keep in mind that more or less liquid may be needed to cook this
dish. It's always better to have too much than not enough.

Transfer to the oven and slow roast for approximately 2 hours or until the tomatoes have just started to brown, shrivel and concentrate.

You are reading this post on More Than Burnt Toast at Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Risotto with pumpkin

Pumpkin risotto & # 8211 a main course that covers the need for vitamins and minerals.

Risotto with pumpkin & # 8211 autumn flavor and appetizing appearance are not the only strengths. I will name just a few: beta-carotene, calcium, phosphorus, iron, iodine, etc.


  • 125 ml vegetable soup, (concentrated vegetable soup -
  • 200 g of rice
  • 2 tablespoons coconut oil
  • 3 onions, medium
  • 450 g pumpkin
  • 150 g mushroom mushrooms
  • ½ teaspoon thyme, dried
  • ½ teaspoon Himalayan salt, pink
  • ¼ teaspoon pepper, freshly ground (optional)
  • 1 saffron powder, (optional)
  • 2 tablespoons inactive yeast, (optional)

Steps needed to prepare

  1. The concentrated soup is poured into a medium saucepan and kept on a suitable heat until it reaches the boiling point.
  2. Reduce heat to low, keeping the soup at a constant temperature but without boiling.
  3. In parallel, heat the coconut oil in a pan over medium heat and add the finely chopped onion.
  4. After 1 minute, add the diced zucchini with a side of approximately 1 cm and the sliced ​​mushrooms.
  5. Cook for about 5 minutes.
  6. Add thyme, salt, pepper and saffron, along with the previously washed rice and some water.
  7. After 1 minute, pour half a cup of boiling concentrated soup and cook over low heat, stirring constantly until the rice absorbs the soup.
  8. Repeat the process until the rice becomes soft and creamy.
  9. You may not need the full amount of soup.

Sprinkle with fresh greens and inactive yeast, and optionally grated cheese.

Video: Πώς να μαγειρέψεις ρύζι - Απλές συνταγές με ρύζι (July 2022).


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