Butternut Squash Risotto

6 cups chicken broth

1 tbsp. extra-virgin olive oil

1 small onion, chopped

2 tbsp. butter, divided

3 cups cubed butternut squash (from a 2 1/2-lb. squash) 

3 cloves garlic, minced

2 cups arborio rice

1/2 c. white wine

1 cup freshly grated Parmesan

2 tbsp. freshly chopped sage

1. 1. In a medium saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low.
2. 2. In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until beginning to soften, about 5 minutes. Stir in squash, 1 tablespoon butter and garlic. Cook until the squash is beginning to color around edges and then soft, about 6 minutes. Season with salt and pepper. 
3. 3. Stir in remaining tablespoon butter arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed.
4. 4. With a ladle, add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more. 
5. 5. Stir often and cook until squash is tender and risotto is al dente and creamy, not mushy, about 25 minutes. Stir in Parmesan and sage, then season with salt and pepper before serving.

Risotto Al Prosecco

- 300-450g (10-1/2 oz to 1 lb) rice for risotto, preferably Carnaroli or vialone nano

- 2-3 shallots, finely minced

- 2 glasses of Prosecco

- Vegetable or chicken broth, preferably homemade.

- Butter

- 75g (2-1/2 oz) Parmigiano-Reggiano cheese, grated

1. Melt a good knob of butter (50g or half a stick) in a large saucepan. Sauté the shallots very gently in the butter for a minute or two, taking care not to brown the butter or the shallots.

2. Turn the flame up to medium. Add the rice and let it "toast" for a couple of minutes, then add a glass of prosecco. Let it to evaporate.

3. Now add a ladleful of broth to the rice. Simmer over medium heat, stirring from time to time, until the broth has been absorbed by the rice. Add another ladleful of broth and repeat for a total of 18 minutes or so. The rice is done when it's still al dente but without any chalkiness in the center.

4. When the rice is almost done, add a second glass of prosecco and let it evaporate—only partially, like me, you like your risotto quite loose.

5. Off heat, add the Parmigiano-Reggiano and, if you like, another knob of butter to the rice. Stir vigorously for 30 seconds or so, until the cheese and butter have melted and the rice has developed a nice, creamy texture.

6. Serve immediately.

The Prosecco Risotto is good on its own, but you can treat it as a kind of culinary canvas for all sorts of garnishes, too. Shavings of Parmigiano-Reggiano for instance, or if you want to be really extravagant, white truffle. Or a sprinkling of minced chives or salmon caviar or pomegranate seeds. Or some toasted pine nuts or crumbled walnuts for a little crunch. And cooked garnishes like sautéed mushrooms or shrimp are a wonderful complement, too.

Shrimp and lemon Risotto

• 2 Tablespoons Butter
  
• 2 Tablespoons Olive Oil
• 1/2 Cup Finely Chopped Onion
• 1 1/2 Cups Arborio Rice
• 1/2 Cup Dry White Wine
• 5 Cups Vegetable Broth, Heated
• Juice From 1 Large Lemon
• 1 Tablespoon Fresh Lemon Zest
  7 Ounces /200g Cleaned Fresh Shrimp, Chopped
• 
  

  TO FINISH:

  • 2 Tablespoons Butter
  • 2 Tablespoons Finely Chopped Parsley
  • Lemon Zest

  INSTRUCTIONS

  1. Heat the butter and oil in a heavy saucepan over medium heat.
  
  
  
  2. Add the onions and cook until they are translucent, about 7
     minutes
     
  3. Add the rice and stir until it is well coated with the butter and oil and cook for 2 minutes.
  4. Add the white wine, and stir continually over medium heat until it is absorbed.
  5. Start to add 1/2 cup of hot broth, stirring as it is absorbed.
  6. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 15 minutes.
  7. Add the lemon juice, zest, and shrimp, and continue to cook, adding the broth, until the risotto is cooked, but remains slightly firm to the bite.
  8. Remove from the heat, add the butter and the parsley.
  9. Serve in individual bowls, garnished with additional lemon zest.

Spinach and sausage Risotto

- 360g (13oz) of Carnaroli rice

- 250g (9oz) of mild Italian sausage

- 1 small onion or 1 shallot

- 2 cups fresh chopped Spinach

- ½ cup (80 ml) of dry white wine

- 1 liter of vegetable stock

- 30g (1oz) of butter

- 1 tablespoon of extra virgin olive oil

- 3 tablespoons of grated parmigiano reggiano or grana 

padano

- fine salt

1. First of all remove the sausage casings then cut it in small pieces. In a large pan, brown the sausage in 1 tablespoon of extra virgin olive oil.

2. Stir and cook all sides and when ready (about 3/4min) remove the sausage with a slotted spoon and put it aside in a plate. Now finely chop the onion and let it simmer in the oil and the sausage fats for 1 minute.

3. Add it to the onion soffritto and let it cook for 2 minutes, stirring frequently.

4. Now add Carnaroli rice and let it toast for 2 minutes. Keep stirring.

5. Add the white wine and let cook on high heat till absorbed. Then add the 3 or 4 ladles of vegetable stock, until cover the rice. Cook for 15-18 minutes on medium heat, stirring occasionally and, if necessary, add a ladle or two of stock.

6. Let absorb all the stock and add salt if necessary. Don’t overcook the rice and the best way to not do it is to taste it frequently, so to be sure to add one more ladle of stock or not. When risotto is cooked al dente, turn off the heat then add grated parmigiano, spinach, the cookes sausages and butter.

7. Stir and mix. Serve with more cheese if desired.

Lobster and Champagne Risotto

 

• ¼ cup butter
  
• ¼ cup extra-virgin olive oil
• 2 medium onions, finely chopped
•            1 cup champagne
• 2 cups arborio, carnaroli or other short-grained white rice
•  Meat from 1 cooked lobster, chopped
• 2 tablespoons minced chives
• ½ cup grated Parmesan
•  Freshly ground black pepper
•  About 6 cups lobster stock

1. 1. In a medium pot, heat the stock and keep warm.
   
   
2. 2.In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed.
   
   3. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, around 17 minutes. Then add the Champagne.
3. 4. Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan.

Fennel bulb Risotto

- 4 fennel bulbs

- 2 cups (400g) of Vialone nano rice (Arborio can be used)
- 1 carrot
- 2 onions
- 1/2 cup of dry white wine
- 6 tbsp olive oil
- Butter (about 3 tbsp)
- Grana Padano or any other hard cheese
- Grilled fennel and walnuts to garnish
-Salt and pepper to taste

1 - Starting making the stock: Take all the green parts of the fennel and boil together with one big onion and one carrot on 9 cups of water. Boil for about 45 minutes.

2 - Making the risotto: Sautè one chopped onion with the olive oil for about five minutes in medium heat. Add the chopped fennel together with the white wine and let it cook for 25 minutes in medium low heat.

3- Cooking the rice: Combine the rice adding slowly the stock as it cooks. Add the salt and taste as you cook. Let it cook for about 15 minutes or until the rice is al dente. 

4- Finalizing: Turn the heat of and mix the butter with the cheese. Let it rest for about 2-5 minutes before serving.

Risotto All'Amarone

- 3 tablespoons (45g) plus 2 teaspoons butter

- 1 1/2 cups (320 grams) of Carnaroli risotto rice

- 3 cups  Amarone wine

- 3/4 cup of freshly grated Monte Veronese 

(Grana Padano or Parmigiano-Reggiano cheese)

- Vegetable (or chicken) broth (as needed)

- Salt (to taste)

1. In a medium Dutch saucepan, toast the rice in over medium-low heat in 2 teaspoons of the butter

2. In a separate pan, gently heat the wine and, as soon as it reaches a bare simmer, add it to the rice.

3. Continue cooking the rice, stirring, until the wine is absorbed, about 16 to 18 minutes. Add a bit of 

vegetable broth, as needed, towards the end of cooking. 

4. When the rice is cooked  and the liquid has reduced to a creamy sauce, remove the risotto from the heat and add the remaining 3 tablespoons butter and the grated cheese. Stir until well combined, season to taste with salt, and serve immediately.

Risotti

Fennel Bulb Risotto

Difference between Arborio and Carnaroli Risotto rice

Amarone Risotto

Asparagus, lemon and mint Risotto

Basic Risotto

Butternut Squash Risotto

Fennel Risotto

Guinness, cheddar and bacon Risotto

Lobster Risotto

Sausage and Radicchio Risotto 

Sausage and Spinach Risotto

Butternut Squash Risotto

Shrimp Risotto

Shrimp, zucchini and zaffron risotto

Squid Ink Risotto

Porcini and Mascarpone Risotto

Prosecco Risotto

Pumpkin and Porcini Risotto

Fried ravioli filled with ricotta and lemon zest served with honey

• Known in dialect as seadas (or, depending on which part of the island you may be, sebadas) were traditionally eaten around Easter or Christmas but now found year round. The main ingredients that set this pastry apart are undoubtedly the local Pecorino cheese and the local honey and their delicate balance – both important products in Sardinia region's cuisine.
  
  The cheese typically used for these pastries is a very fresh, young Pecorino – a sheep's milk cheese in its early stages when still soft and slightly acidic, rather than hard and salty. It's unsurprising, then, to know that this dish's origins are in the pastoral areas of Sardinia's fertile centre and north-west, where shephards led their grazing sheep and would bring home this fresh cheese to prepare this dish.
  
  The simple pastry is a rustic one, made with flour (or semolina) and water, with a bit of lard added to soften it to a silky smooth and quite elastic dough. Cut into rounds, the dough, like a large, round raviolo, sandwiches the cheese, which is melted down and infused with lemon zest, then cooled and cut into perfect rounds to fit the pastry. The seada is deep fried in olive oil and served piping hot with warm Sardinian honey generously drizzled over the top – the result is a honey-soaked crisp pastry, with melting, delicately lemon flavoured cheese. Quite a superb way to end a meal.
  
  If you can't get hold of a young Pecorino for this, it would be quite unorthodox, but go for a soft, young asiago or something delicately, slightly acidic. In some of the island's variations, you may find, less commonly, ricotta in place of the Pecorino, powdered sugar in place of the honey or orange zest in place of the lemon.
  
  
  
  
  
  
  4 cups (500 grams) of plain flour
  
• 1 cup (250 milliliters) cold water, or as needed
  
• 4 tablespoons (50 grams) of lard or butter
  
• 1 pinch salt
  
• 10 ounces (300 grams) of a young Pecorino cheese, cut into cubes
  
• Zest of 2 lemons
  
• Olive oil for frying
  
• 3/4 cup (250 grams) honey
  
  1. Make a dough by combining the flour and salt with some cold water bit by bit until you have a silky, elastic consistency. Add the lard (or butter) and knead until well incorporated. Let the dough rest about 30 minutes, covered.
  
  2. In the meantime, prepare the cheese by melting it in a small saucepan over gentle heat. If you find that the cheese is separating when it melts, add a tablespoon of flour to bring it back together. When melted, stir in the lemon zest then pour it out onto a baking sheet lined with baking paper and gently spread out with a soft spatula to form an even layer of cheese, about a third of an inch thick. Let cool. Cut out 12 rounds with a cookie cutter about 3 inches wide.
• 3. Roll out the dough to about 1/8 inch thickness and cut out 24 rounds with a pastry cutter (you can follow the circumference of a small bowl or tupperware container, anything that is round and is roughly 4-5 inches wide).
  
  4. Place one round of cheese in the centre of one round of dough, top with another round of dough and press the edges well with fingers or with the tines of a fork. If you go with fingers, you can also straighten the edges with a frilled pastry cutter for a traditional look.
  
  5. Fill a wide pan with olive oil until it reaches a depth of one inch. When hot, fry the seadas until golden on both sides (some prefer not to flip them but to spoon the hot oil over the top). Remove from pan and place on kitchen paper until they are all ready (keep warm).
  
  6. Gently warm the honey until liquid then pour over the seadas. This is best consumed freshly made and piping hot while the cheese is still oozing.

Italian Sausage Risotto with radicchio and walnuts

Is a winter dish in Italy, typical of the region of Veneto. (Serves 4)

- 360g (13oz) of Carnaroli rice

- 250g (9oz) of mild Italian sausage

-a hand full of walnuts

- 1 small onion or 1 shallot

- 2 treviso radicchio

- ½ cup (80 ml) of dry white wine

- 1 liter of vegetable stock made with our recipe

- 30g (1oz) of butter

- 1 tablespoon of extra virgin olive oil

- 3 tablespoons of grated parmigiano reggiano or grana 

padano

- fine salt

1. First of all remove the sausage casings then cut it in small pieces. In a large pan, brown the sausage in 1 tablespoon of extra virgin olive oil.

2. Stir and cook all sides and when ready (about 3/4min)remove the sausage with a slotted spoon and put it aside in a plate. Now finely chop the onion and let it simmer in the oil and the sausage fats for 1 minute.

3. Meanwhile cut treviso radicchio then add it to the onion soffritto and let it cook for 2 minutes, stirring frequently.

4. Now add Carnaroli rice and let it toast for 2 minutes. Keep stirring.

5. Add the white wine and let cook on high heat till absorbed. Then add the 3 or 4 ladles of vegetable stock, until cover the rice. Cook for 15-18 minutes on medium heat, stirring occasionally and, if necessary, add a ladle or two of stock.

6. Let absorb all the stock and add salt if necessary. Don’t overcook the rice and the best way to not do it is to taste it frequently, so to be sure to add one more ladle of stock or not. When risotto is cooked al dente, turn off the heat then add grated parmigiano, walnuts and butter.

7. Stir and mix then add the sausage and stir again. Serve with more cheese if desired.

Super basic Risotto

1/4 onion, chopped or finely sliced
Butter and/or oil
70-100g (1/3-1/2 cup) rice for risotto
Broth (preferably homemade)

1. Make a soffritto: Gently sauté the chopped or finely sliced onion in butter and/or or oil. (You can add a pinch of salt and a drop of water to soften the onions as they cook to make sure they don't burn.)
2. Toast the rice: Then add the rice--a bit more than a handful, or 70-100g (1/3-1/2 cup) per person, depending on how hungry you are--and let it 'toast' in the soffrito for a few minutes-- just until the grains turn a chalky white color.
3. Add wine: Then add a splash of wine--almost always white, but red is possible in a few instances and, for a very special risotto, you can use champagne—and let it evaporate.
4. Add broth ladle by ladle: Then add broth, ladle by ladle, allowing each ladleful of broth to evaporate before adding the next ladleful, stirring often. (There are some cooks who say it's only necessary to stir when adding the broth.) Repeat until the rice is 'al dente', which should take around 20 minutes.
5. 'La mantecatura': When the rice is cooked, you take the risotto off heat and, for most risotti, add a generous amount of grated parmesan cheese and, if you like, a bit of butter, mixing vigorously to create a creamy consistency. (This last step is called la mantecatura—which I might loosely translate as enrichment, the idea being that by adding cheese and butter and agitating the rice kernels and releasing their starch, you give the risotto a rich, creamy texture.)
6. Optional Rest: You should normally serve your risotto immediately. But for a slightly firmer risotto, you can cover and let it sit for a minute or two. If conversely the risotto is too stiff for your taste, stir in a bit of hot water, broth or cream to loosen it up.

There are three kinds of rice that are suitable for making risotto: Arborio, Carnaroli and Vialone Nano. Of these, Arborio is by far the easiest to find in supermarkets outside Italy, but the other two actually make superior risotto and are worth seeking out.

If you can't find any of these, use a short or medium grained rice. If all else fails, parboiled rice can be used to make a passable, if not very authentic, dish.

Crazy black lady cake (Bolo nega Maluca)

For the cake:

3 eggs
2 cups of sugar
2 cups of flour
1/2 cup of vegetable oil
1 cup of cocoa powder or chocolate drink mix
1 cup of hot water
1 tbsp of baking powder
1 pinch of salt

Topping:
1/2 cup of sugar
1 cup of cocoa powder or chocolate drink mix
5 tbsp of butter
1/2 cup of milk

Directions:

1. Preheat oven to 350 degrees. Grease a 13×9 inches pan.

2. In a mixer, mix the eggs and sugar. Add the oil, and sifted flour. Mix the chocolate and the hot water and beat well. Add the baking powder and whisk slowly.

3. Pour the batter into prepared pan. Bake for about 30 to 40 minutes, or until a tester comes out clean.

For the topping:
Mix all the ingredients in a small saucepan and cook over high heat until it boils. Pour it over the cake when is still hot.

Pumpkin Shrimp

One large, 

8-9 pounds Cinderella or Kabocha pumpkin, thoroughly washed and dried
1 1/2 large onions, minced, divided
4 cloves garlic, minced, divided
6 tablespoons olive oil, divided
Salt and freshly ground pepper, to taste
2 pounds raw medium or large shrimp, heads and tails removed, peeled and deveined
Juice of one lime
5 Roma tomatoes, chopped
2 tablespoons flour
1 cup whole milk
1/2 cup heavy cream
1/3 cup + 2 tablespoons chopped fresh parsley
1 pound 2 blocks cream cheese, softened
1/3 cup freshly grated Parmesan cheese

1. Preheat oven to 350ºF.
2. Using a sharp paring knife, carefully cut around the outline of the pumpkin stem. You will want to do a hole big enough so you can reach inside. Remove the stringy part and seeds, and discard.
3. In the food processor (or a mortar and pestle), combine 1/2 onion, 2 garlic cloves, 2 tablespoons olive oil, salt and pepper. Process until it gets to a paste-like consistency. Spread that mixture all over the insides of the pumpkin.
4. Rub the pumpkin outside with 1 tablespoon olive oil. Close with the top part and roast for 45 to 50 minutes, or until the pumpkin is starting to get soft. Remove from oven and reserve, discarding the top or reserving for decoration.
5. While the pumpkin is roasting, prepare the shrimp stew. Start by seasoning the shrimp generously with lime juice, salt and pepper.
In a large Dutch Oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the shrimp and sauté until cooked, about 2-3 minutes per side. Be careful not to overcook it! Remove (along with any release juices) and reserve.
6. Reduce heat to medium and wipe the pot if needed. Add another tablespoon of olive oil and, once hot, sauté the remaining chopped onion and garlic, until translucent, about 2-3 minutes.
Add the chopped tomatoes and cook, stirring occasionally, until soft, about 6-8 minutes. Season with salt and pepper.
7. Stir in the flour and mix until incorporated.
Add the milk and cook, stirring constantly, until thickened, about 5 minutes.
Once thickened to the desired consistency, stir in the heavy cream and 1/3 cup chopped parsley. Return the shrimp (and juices) to the pot, stirring to combine. Taste and adjust seasoning if needed. Remove from heat and reserve.
8. Wipe the inside of the pumpkin with a paper towel, to get rid of any excess liquid.
Spread the cream cheese inside the pumpkin, all over the bottom and sides. 
9. Fill the pumpkin with the shrimp stew, top with the parmesan cheese and bake for 15-20 minutes or until the pumpkin is soft and the top is bubbly and golden.
Garnish with the remaining parsley and serve, with white rice.