Scallops and crispy pancetta risotto
This risotto is simply cooked in a light garlic fish broth and scallops and folded at the end with crispy pancetta and touch of butter
"Cremini" mushrooms risotto with organic pearl tomatoes and basil
The "Cremini" mushrooms is the same family of Champignon the color is different, is lightly brown.This risotto is make with a fine vegetables mirepoix and cooked with a chicken stock, the mushrooms prevesioly sauteed they are added at the end with a touch of butter and fresh grated Parmesan cheese. Garnished with lighty stewed pearl organic tomatoes.
Griddle Artichokes with Parmesan cheese risotto
Clean the artichokes by leave the steam unpeeled . Can be peeled after boiling them in water with a touch of natural acidity like vinegar or lemon juice depend on the poorpose of your usage after.In this case I use lemon juice. Make sure that they are completely cover by the boiling water during the cooking process, you can use a napking and cover the pan with a lid. Remove them ehen they are just tender enough and let them cool off at room temperature. Peeled the stems and marinated in extra virgin olive oil with fresh bay leaves.The following day you can grilled and served with this wonderful Parmesan cheese risotto.
Sample Text before slot Tuscan
Sage and lemon fusion risotto with veal jus
The delicate light combination of this flavors, it is a elegant way to have a risotto like this one before your roasted veal main corse,and of corse a young "Sangiovese" wine it will help to upgrate your taste.
Sample Text before slot Tuscan
Seasonal vegetables "minestrone risotto"
This what you can do with the vegetable "minestrone",you can use to make a wonderful taste risotto like this one
Parmesan cheese risotto with prosciutto and cabernet wine sauce.
See recipes Here you will find nutrition fact and igridients to make this wonderful and tasty risotto
Porcini mushrooms risotto with asparagus
Try to this risotto with a water of the dry porcini mushrooms and add at the end saute fresh sliced "porcini" with thyme.
Carnaroli rice with king crab meat and roasted bell peppers in a shell fish fume sauce.
For the fish fume use the bones and the cartilagines of the crab, wash them and ligltly toasted in the oven with a vegetables brunoise and then place them into a pot covering with water and white wine letter reduce by boiling slow until reduce by half.
Red beets risotto with goat cheese fondue
Boiled the beets before and use the strained water from the beets for the risotto the result you can see it on the picture.
