Risotto with garden vegetables

This variety was invented quite nonchalantly while I was cleaning out the leftovers in the fridge. I just threw in the odd vegetables remaining in the fridge and it came out fabulously. It's highly flavourful, and also came in handy while I had to come up with some low-cal repartoire for my partner who has been on a diet, I reduced the amount of rice and loaded with the vegetables, the result was equally satisfying. I can only dream how this dish would taste if I had a garden of my own to pick the veggies from!!

For 2-3 people
-1 cup of carnaroli rice (if you can't find it arborio is fine, but carnaroli is the ideal type for making risotto)
-One big onion
-2 cloves of garlic
-1 large carrot
-1 large bell pepper (red or yellow)
-2 ripe tomatoes
-50g (or more if needed) butter
-1 bayleaf
-150ml red wine (or white, if you prefer)
-500ml of hot good quality broth
-freshly ground parmigiano

Chop the vegetables except tomatoes and garlic in a food processor. (Vegetable should be in small pieces, not "pureed")
In a large skillet sautè the vegetables with butter over middle heat, until the vegs soften. Add the rice and continue to cook, stirring thoroughly, until rice becomes semi-transparent.
In the meantime whip the tomatoes in the same food processor into a semi-liquid form.
Add the bayleaf and the tomatoes, raise the heat level and bring to boil.
Add the wine, continue to cook until boiling.
When the wine is almost absorbed, start adding the broth one ladleful at a time, adding another ladleful when the previous batch of broth is well absorbed (but the rice should still remain wet), stirring constantly to keep the bottom from burning.
Keep the broth hot by keeping it in a saucepan on a low heat, or microwaving from time to time.
Repeat the procesure until the rice are cooked "al dente" (firm, not crunchy not mushy)... it should take about somewhere between 20-25minutes more or less.
Serve hot with plenty of parmigiano to sprinkle upon.

Risotto al Radicchio

Radicchio is a typical italian vegetable of chicory family, its spicy, tangy taste gets milder as it is cooked with wine, onion and carrot. It makes one of the classic, most loved variation of risotto. I personally like to use the red wine, instead of white to compliment the bright red-purple colour of radicchio, also it seems to bring out the tangier, deeper flavour. You can use the ready made bouillon mix to make the broth, but when it's possible do try with the "real" broth after cooking a roast etc., you will get a risotto with decidedly better flavour and texture!

Risotto al radicchio (Veneto, + northern region in general)

For 2-3 people
-1 cup of carnaroli rice (if you can't find it arborio is fine, but carnaroli is the ideal type for making risotto)
-One big onion, finely chopped*
-One carrot, finely chopped*
(I usually put these two in a food processor)
-1 small radicchio or half of one in larger size (ideally radicchio di treviso) finely shredded
-50g (or more if needed) butter
-1 bayleaf
-100ml red wine
-500-700ml of hot good quality broth
-freshly ground parmigiano (or grana padano)

In a large skillet sautè the onion, carrot and radicchio with butter over middle heat until tender.
Add the rice and continue to cook, stirring thoroughly, until rice becomes semi-transparent.
Add the bayleaf and wine, raise the heat level and bring to boil.
When the wine is almost absorbed, start adding the broth one ladleful at a time, adding another ladleful when the previous batch of broth is well absorbed (but the rice should still remain wet), stirring constantly.
Keep the broth hot by keeping it in a saucepan on a low heat, or microwaving from time to time if necessary.
Repeat the procesure until the rice are cooked "al dente" (firm, not crunchy not mushy)... it should take about somewhere between 20-25minutes more or less.
Serve hot with plenty of parmigiano to sprinkle upon.

Creamy Pumpkin Risotto

Whenever we buy and crack a whole pumpkin this dish is a must along with cream of pumpkin, ravioli, and of course, a pie. It's a bit of a pain to dissect a pumpkin, but once done it is good for several great dishes, and steamed and mashed pumpkin can be frozen as well for future use. Hack the pumpkin in half, empty the inside (seeds & stringy stuff) and slice into wedges, about 4-5 cm at the widest, steam them in a large pot, 15-20 minutes counting from the boiling point should be enough.

Creamy Pumpkin Risotto

for 4 people
320g carnaroli rice
1 medium onion, chopped
100g speck (or English style bacon), finely julienned
30g butter
360g cooked pumpkin, roughly mashed or diced
1/2 tsp ground nutmeg
500ml boiling hot vegetable broth
100g soft-semi soft cheese, recommended: robiola for mild flavour, smoked provola (diced) for more piquant flavour
freshly grated parmigiano reggiano or grana padano

-sautè the onion and speck in butter in a medium sauce pan.
-when the onions are soft, add the rice, continue to sautè, tossing frequently, until the rice grains become partially transparent.
-Add the pumpkin pulp and nutmeg, turn up the heat and cook on the high heat, stirring frequently and thoroughly, until the pumpkin reaches the boiling point.
-start adding the broth, 1 ladle at a time. When the broth is mostly absorbed, add another ladle. Stir frequently.
-continuè to cook in this fashion for about 20 minutes, until the rice becomes al dente. the broth need to be hot, so reheat the remaining broth as you cook, as needed.
-When the rice attains the desirable texture, slightly al dente, melt the cheese into the risotto and blend it in thoroughly.

Serve immediately with generous serving of parmigiano/grana padano.

Paella Portuguese

The original recipe was taken from my favourite magazine La Cucina Italiana, it was introduced by a guest author from Portugal, it was simply called "seafood rice", however I found a striking similarity to a paella from the neighbouring Spain, so I took the liberty to call it Paella Portuguese... I use frozen prawns but if you can find a fresh batch I am sure it will be even better, in any case make sure to use a good sized plump variations, not the tiny popcorn shrimps!

1-2 onion (depending on the size), chopped
2 cloves garlic, smashed and chopped
1 med. red or yellow bell pepper, julienned
olive oil
2 tsp. powdered vegetable bouillon
1-2 bayleaves
3-4 tomatoes, peeled and diced
100g frozen green peas
200ml. dry white wine
240g basmati rice, uncooked
400g prawns (more if they are whole)
pepper, salt
Fresh coriander leaves, chopped.

Sautè the onion, garlic and bell pepper in plenty of olive oil using a large sauce pan and they are completely softened.
Add the bouillon powder, bayleaves, tomatoes and wine, bring it to boil and let it simmer for about 10 minutes.
Meanwhile quickly boil the prawns, drain, saving about a cup of cooking water, and clean off the excesses of prawns, set them aside.
Add the cooking water to the veg. mixture and continue to cook for another few minutes.
Add the frozen green peas, mix well and bring it back to boil.
Add the rice, let it simmer for about 15 minutes, stirring often and adding a little hot water as needed to give the mixture the wet consistency (but NOT swimming like "soup"), until rice attains a pleasant texture. (firm but not tough or crunchy)
Adjust the flavour with salt (optional) and pepper as needed.
At the last stage add the prawns, mix them well and heat them through.
Serve with a generous sprinkling of chopped coriander leaves.

P.S. fresh coriander adds a lovely, unique fresh flavour, however it is not shown in the above picture, our poor batch on our balcony just died, and it was made during the national holiday so all the shops were closed so we had to make do without it :-(

Nasi Goreng al Curry

This is one of my few variations of nasi goreng (fried rice) inspired by the famous Indonesian dish. I also like it with prawns in place of chicken, which I toss in directly towards the end of sautèing just until they become opaque, or vegetarian version is nice as well, in which case fried potato cubes will give an added flavour and texture. Other selections of vegetables can be added/substituted as well, such as green peas, chopped broccoli or cauliflower.
Also if you don't have all these different spices, you can just use 50/50 of galam masala and ready made curry powder.

Ingredients
300g boneless chicken breasts sliced in strips
(for marinade)
1tbsp ketjap(indonesian sweet soy sauce) or teriyaki sauce
1tbsp olive oil
1tsp freshly grated ginger
1 clove garlic, smashed

1 large onion, or 3-4 shallots, finely chopped
1 carrot, finely chopped
1 bell pepper, finely chopped
2 clove garlic, smashed
(I usually zap together these 4 ingredients in a food processor)
Olive oil
1,5 tsp coriander seeds
1,5 tsp fenugreek
*1,5 tsp bouillon base in powder, or more or less as needed
1,5 tsp galam masala
1 tsp turmeric
0,5 tsp cumin
0,5 tsp cinnamon
0,5 tsp clove
2 eggs
1 courgette, finely julienned
about 3 cups of cooked basmati rice, completely chilled
0,5 tsp cardamom powder
drizzle of sesami oil
(optional) chopped fresh coriander leaves

-marinate the chicken strips in the following 4 ingredients, let it rest for a few hours, turning occasionally.
-dry roast the coriander seeds and fenugreek in a skillet (ideally SS or cast iron), taking care not to burn them. Grind the toasted spices well in a pestle.
-Sautè the onion, carrot, bell pepper and garlic in generous amount of olive oil on high heat in a large wok or skillet, tossing vigorously. Add the bouillon powder and spices (except cardamom) halfway.
-Prepare a batch of scrumbled eggs in a separate skillet.
-When the vegetables are completely well cooked and soft, add the chicken and courgette, continue to cook until chicken strips are cooked through, still tossing regularly.
-Add the rice, scrambled eggs, dash of cardamom and drizzle of sesami oil, toss all together thoroughly, breaking any lumps of rice and blending the flavour well.

Sprinkle the coriander leaves (if desired) and serve.

Risotto agli asparagi & formaggi (asparagus & cheese)

This is a deliciously seasonal springish risotto, loaded with fresh asparagus. If you enjoy the famous combination of broccoli and cheese, this will be a surefire hit, one of my favourite way to showcase one of my favourite vegetables (and only enjoyed for too short a period!)!!

For 2 people
-1 cup of carnaroli rice (if you can't find it arborio is fine, but carnaroli is the ideal type for making

risotto)
-One onion, finely chopped
-300-400g of fresh green asparagus
-60g (or more if needed) butter
-100ml white wine
-500-700ml of hot good quality broth, not too salty
-80g maasdamer (or edam, fontina, gouda, ementhal or similar type of cheese), diced
-60g gorgonzola in chunks

Prepare the asparagus. Wash them, then break off the tough part. You can bend each asparagus
carefully and find the spot where breaks off easily, somewhere between halfway to 2/3 of the length from the tip. After this procedure, you can check the bottom stems, there maybe some parts usable by shaving off the tough outer skin with a fine knife.
Cut the asparagus into bite size pieces.

In a large skillet sautè the onion with butter over medium heat. Add the rice and continue to cook, stirring thoroughly, until rice becomes semi-transparent.
Add the wine, raise the heat level and bring to boil.
When the wine is almost absorbed, start adding the broth one ladleful at a time, adding another
ladleful when the previous batch of broth is well absorbed (but the rice should still remain wet),
stirring constantly.
Keep the broth hot by keeping it in a saucepan on a low heat, or microwaving from time to time.
Repeat the procesure until the rice are cooked "al dente" (firm, not crunchy not mushy)... it should take about somewhere between 20-25minutes more or less.

In the meanwhile, sautè the asparagus lightly (for a few minutes) in a separate skillet. Asparagus should remain bright green and pleasantly crispy.
When the rice is almost done, add the cheeses and sautèed asparagus, mix them well to blend in the cheese until they are melted and mixed in evenly.
Serve them immediately piping hot.

Licia's Sushi Salad

I got this idea from the italian style rice salad and "chirashi" type sushi. It is somewhat "safer" (requires less technique) than the classic rolls which takes some practice to make them into a "state of art" and otherwise it can easily get pretty messy. It is a bit unconventional too as I prefer using apple vinegars as opposed to the traditional rice vinegar, it gives a milder, lighter taste. It's a fresh idea for summer evenings with guests :-)

270g rice for sushi (the sticky type, medium grain)
30ml (or as needed) apple vinegar*
20g (2tbsp) sugar*
salt*
(start with this amount, taste as you mix the rice and adjust the flavour as you prefer)

200g tuna in brine, smoked salmon sliced into strips, crab flakes, or prawns, or any of combinations.
3 eggs
1 large carrots, shredded
1 avocado
2 teaspoons of white sesame seeds
3 eggs
mayonnaise
several sheets of yakinori (toasted seaweeds), julienned with scissors thinly.

-prepare the rice. Rinse the rice under running cold water, changing the water about 5 times, until the water runs clear.

-boil the rice in about twice the volume of water, covered. Let it boil on a high heat for a couple of minutes, then turn down the heat to the lowest and let it simmer for 15 minutes. Cut the heat, and let it sit for 5-10 minutes with the cover intact.

-Transfer the rice into a large bowl, sprinkle over the apple vinegar, sugar and salt while mixing vigorously.
-Cool the rice completely. Ideally the rice needs to be cooled quickly, to help the procedure, use a stainless bowl which absorbs the heat well, then immerse the bowl in an iced water. Fan the surface stirring often.

-Prepare the eggs. Making a very thin egg sheets to be shredded thinly takes a bit of practice, I employ a crepe like method, using a heated griddle and pour the beaten egg on, about the amount of 1 egg each, then quickly spread the egg with the T-bar for crepes. If you manage to spread it thin enough there will be no need to flip it, as soon as the surface dries up scoop it up carefully with a spatula. Then shred them as thinly as possible. Set it aside.

-Dry roast the sesame seeds on a stainless steel frying pan, taking care not to burn them.
-Toss the rice with the fish/seafood, carrots, diced avocado, and sesame seeds. Season with mayonnaise as desired. (I use a big hearty spoonful.)

-sprinkle the shredded egg and yakinori and serve. (or serve the eggs and yakinori on a separate bowl, and let the diners help themselves as they like)

Risotto con Shiitake Mushrooms

Mushrooms are always one of my favourite additions to make risotto. Porcini and finferli are particularly the perpetual winners, however recently we had a lot of dried shiitake on hand, while shiitake is not a traditional risotto mushrooms considering their marked unique fragrance I thought why not an experiment with risotto!? Surely enough, it came out extremely yummy!!

For 2 people
-1 cup of carnaroli rice (if you can't find it arborio is fine, but carnaroli is the ideal type for making risotto)
-One big onion, finely chopped
-6-10 dried shiitake mushrooms (depending on the size)
-60g (or more if needed) butter
-1 bayleaf
-100ml white wine*
-500-700ml of hot vegetable broth
-freshly ground parmigiano
-(optional) handful of chopped flat leave parsley

Soak the shiitake mushrooms in just enough water for one hour.
Take the mushrooms out, squeeze the liquid out (which to be saved) and roughly chop them.
In a large skillet sautè the onion with butter over middle heat. Add the rice and continue to cook, stirring thoroughly, until rice becomes semi-transparent.
Add the bayleaf, chopped mushrooms and wine, raise the heat level and bring to boil*.
When the wine is almost absorbed, add the liquid from soaking the mushrooms.

As the liquid gets absorbed as well, start adding the broth one ladleful at a time, adding another ladleful when the previous batch of broth is well absorbed (but the rice should still remain wet), stirring constantly.
Keep the broth hot by keeping it in a saucepan on a low heat, or microwaving from time to time.
Repeat the procesure until the rice are cooked "al dente" (firm, not crunchy not mushy)... it should take about somewhere between 20-25minutes more or less.
Chopped flat leaved parsley can be added towards the end of cooking the rice.
Serve hot with plenty of parmigiano to sprinkle upon.


*alternatively, you can use more water to soak the shiitake (+ you can load on extra mushrooms as well) to substitute the wine with the liquid conserved from soaking.

Trentinian Apple risotto

This is the newest and pretty exciting addition to my risotto repertoire. As versatile as they are, apples are not one of the first ingredients that come to your mind when you are making a risotto. I found this recipe in a book of regional cooking from Trentino-Alto Adige, the alpine region north of Italy where the apples are one of their most famous local products. It inspired me a lot so I gave it a try, it bursts with the interesting fusion of flavours savoury, sweet and a touch of tartness, gave a fresh and pleasant twist from the usual risotto you may be familiar with. The ideal apples for this recipes are the ones from the Trentino region, however any type of apples that have firm flesh and not too sweet but not entirely sour (Royal Gala, Stark, Fuji etc.) would be perfect!

Ingredients: to feed about 4 people
360g Carnaroli rice (if carnaroli can’t be found Arborio will do)
3 medium apples
1 lemon
200ml white wine
1 onion, finely chopped
40g butter
600-800ml steaming hot vegetable broth
½ teaspoon cinnamon
Freshly grated parmigiano or grana padano

Method:
1. Peel, core and cut the apples in small chunks. Squeeze the lemon juice over the chunks and mix very well in a bowl.
2. Sautè the chopped onion in butter in a saucepan. When onions are entirely soft, add the rice, continue to sauté stirring continuously, until the rice is semi transparent.
3. Add 100ml of white wine to the sauce pan and stir well. As soon as it start to boil, turn the heat to very low. Continue to stir to avoid sticking at the bottom.
4. When the liquid is almost absorbed (not entirely dry but very little excess liquid left) Add a ladleful of the hot broth. Stir often. As the liquid get absorbed, continue to add another ladleful of the broth. *
5. In the meanwhile, cook the apples with another 100ml of wine and about 100ml of water in a separate saucepan for about 5 minutes.
6. After 15 minutes of cooking the rice, add the apple mixture and a dash of cinnamon, mix thoroughly.
7. Continue on cooking until the rice attains the desired consistency, another 5 minutes or a little more.
8. Serve with generous serving of freshly grated parmigiano, or grana padano.

*this method of adding the liquid a little at a time and stirring continuously, may look very tedious, but is actually the secret of making a delicious risotto. This ensures the proper distribution of the flavour, coating every morsel of the rice richly with the condiments! So be patient!