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You are here: Home / Archives for risotto

MUSHROOM RISOTTO with Shiitake, Cremini, and dried Porcini

10/24/2016 by Filippo Trapella 1 Comment

Mushroom risotto: another classic Italian! Risotto recipes are very popular into the North Eastern Italian cuisine. Its preparation is not particularly easy, but it worth any minute of your time! There are many variations of Italian risotto: along with Milanese Risotto and Asparagus Risotto, the mushroom version is one of the most famous.  In this case, I love to add a yolk before stirring the last time my mushroom risotto, but if someone doesn’t like the taste of the egg, it is possible to substitute the yolk with one more spoon of butter.

MUSHROOM RISOTTO with shiitake, cremini, and dried porcini

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Filed Under: Faster Than 45 Mins, Gluten Free, My Authentic Italian Recipes, Paleo, Pasta, Rice & Co., Recipes, Vegetarian Tagged With: butter, cremini, italian, italy, mushrooms, parmigiano, parsley, porcini, rice, risotto, shiitake, traditional, vegetarian

RISOTTO MILANESE history and recipe (Italian saffron rice)

12/07/2015 by Filippo Trapella Leave a Comment

 

RISOTTO MILANESE recipe and history

The risotto Milanese is pillar of the Northern Italian cuisine, whose origins are lost in history and legend. The delicate flavor of saffron is combined with the sweet taste of beef marrow bone. Butter and grated Parmigiano Reggiano blend perfectly with the starch rice. The result is a creamy risotto with grains perfectly cooked, but still firm (al dente).

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Filed Under: Faster Than 45 Mins, Food Story, Gluten Free, My Authentic Italian Recipes, Pasta, Rice & Co., Recipes Tagged With: butter rice, carnaroli, creamy rice, entree, italian, italian entree, Milanese risotto, Milanese risotto recipe, rice, risotto, risotto rice, saffron, Vialone Nano

ITALIAN MILK RICE (risotto) with provolone and walnuts

04/30/2015 by Filippo Trapella Leave a Comment

In Italy rice is a serious matter. In the regions between Milan and Venice, was born one of the most classic Italian dishes, the” risotto”. The rice is cooked slowly into vegetable or meat broth, then mixed with butter, cheese and other ingredients, depending on the recipe. Today I recommend you a “risotto”cooked into milk, with Provolone cheese and walnuts. It is one of my favorite rice recipes and perhaps the first risotto that I remember to have eaten! Pay attention about the compactness of the rice when the “risotto” is ready , which must be creamy without being watery.

ITALIAN MILK RICE (risotto) with provolone and walnuts… read more! …

Filed Under: Faster Than 45 Mins, Gluten Free, My Authentic Italian Recipes, Pasta, Rice & Co., Recipes, Vegetarian Tagged With: arborio, carnaroli, cheese, creamy, entree, italian risotto, provolone, quick, recipe, rice, risotto, vegetarian, Vialone Nano, walnuts

SALMON RISOTTO with bell peppers, bacon and saffron

10/08/2014 by Filippo Trapella Leave a Comment

salmon risotto with pancetta and safran

The idea for this risotto came to me a few years ago when I was still living in Bologna. I wanted to combine the classic tradition of risotto with something different, using both meat and fish (which in Italy is not very common). The result was excellent: every time I prepare it, it is a success, both with Italians and friends from other countries. Crispy bacon goes well with the softness of the salmon and the sweetness of the pepper; saffron completes the whole and allows the risotto to become creamy.

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Filed Under: Gluten Free, Pasta, Rice & Co., Recipes Tagged With: bacon, bell peppers, italian risotto, parsely, rice, risotto, saffron, salmon, salmon risottto, salmon with bacon, shallots, white wine



























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