Here are some rice recipes I posted on my previous blog from January 2010 till February 2015.
Rice with Mushrooms
Rice with Mushrooms
A successful recipe I
often repeat, especially on chilly days, is Rice with Mushrooms. You can use
dried mushrooms, which are easier, or fresh ones. I usually opt for the easiest
way, drop about 10 g of dried mushrooms in some warm water and let them soften.
I prepare the rice
(Arborio rice) in the usual way, with some olive oil and butter (about 30 g) in
a saucepan, adding half an onion finely cut and cooking it gently till
transparent. Then I add the rice (300g for four people), salt, pepper and
parsley. I drain the mushrooms and add them as well. I stir well for a few
seconds then add the stock (about one litre) little by little, letting the rice
absorb it while cooking, and stirring from time to time. When it is ready you
can serve it with parmigiano and more parsley sprinkled on top.
Rice
with celery and carrots
A few weeks ago I had no idea what to cook for a
Friday night. My children were all back
home and I wanted something new and special, but I had no time to go shopping
so I had to manage with what was in the house.
I fancied rice and had plenty of carrots and celery I had bought for a
ragù. So I had a go. This is how it turned out.
For four people you need: 300 g of Arborio rice, 1
litre of stock, a stalk of celery, a small onion, 2 carrots, 40 g of butter, 2
tbsp of olive oil, 2 tbsp of thick double cream, 2 tbsp of parmigiano, salt,
pepper, parsley and thyme.
Warm the oil and the butter in a pan, add the ground
celery, carrots and onion and fry gently for five minutes. Pour the cream and mix together. Add the rice and stir for a few minutes, then
start pouring the stock little by little, letting the rice absorb it. Season to taste with salt, pepper, parsley
and thyme. Keep stirring from time to time. When it is ready add parmigiano and serve
warm.
To be honest my family didn’t expect it to taste so
good. It was a pleasant surprise for me
and gave great satisfaction.
So have a go!
Rice
with courgettes
I tried this recipe a week ago. To be honest it wasn’t very popular because I
am the only one in the house who loves vegetables, and almost all the other
members of the family hate courgettes!
But I find the courgettes’ delicate taste complements the rice. What do you think?
For four people you need:
300 g of Arborio rice, one litre of stock, two
courgettes, half a stalk of celery, half a carrot, half an onion, 30 g of
butter, two tbsp of olive oil, parsley, salt, pepper and parmigiano.
Melt the butter in a saucepan with the olive oil,
cut the courgettes into thin circles and cook them for ten minutes. Add the celery, carrot and onion, finely
diced, and simmer for 5-10 minutes. Add
the rice, salt, pepper and parsley. Stir
while pouring in the stock little by little, letting the rice soak it up. When the rice is cooked through, but still
with a little “bite”, serve it with parmigiano sprinkled on top.
Rice
with pancetta
I must say we have pasta nine days out of ten but
from time to time we like a change and have rice instead. As my daughter Valentina loves pancetta this
is a recipe I prepared expressly for her.
For four people you need:
300 g of Arborio rice, one litre of stock, a stalk
of celery, one carrot, half an onion, 2 tbsp of olive oil, 30 g of butter, 200
g of tomato passata, 200 g of pancetta cubes, rosemary, oregano, salt, pepper
and parmigiano.
Melt the butter in a saucepan with the olive oil. Cut the celery, onion and carrot into tiny
pieces and cook them in the saucepan together with the pancetta for about five
minutes. Add the tomato passata,
oregano, rosemary, salt and pepper. Let
it simmer for 5-10 minutes. Add the rice
and stir. Gradually pour in the stock,
little by little, letting the rice soak it up.
Add salt if necessary. When the
rice is ready serve with parmigiano.
Saffron Rice
This is a traditional dish from Milan in northern
Italy. It is also called risotto alla Milanese or risotto allo zafferano, and is ideal for
cold, foggy days. The saffron gives the
rice a nice yellow colour and a delicious aroma.
For four people you need:
300 g of Arborio rice, 50 g of butter, 2 tbsp of
olive oil, a small onion, one litre of stock, 2-3 strands (0.4 g) of saffron,
five tbsp of parmigiano and salt.
Melt half of the butter with the olive oil in a big
saucepan, add the onion finely cut and cook for a few minutes. Add the rice and stir. Mix the saffron with the stock and pour it in
little by little, letting the rice cook and soak it up. Keep stirring gently.
When the rice is ready add salt, the rest of the
butter and parmigiano. Let it rest a few
minutes before serving.
Optional: add a bit of white wine and/or bone marrow
to the rice before pouring in the stock.
Hallowe'en
Dish
And here is
a delicate rice dish we traditionally make at Halloween with the flesh of the
pumpkin we empty and carve to make the Jack O’Lantern.
For four
people you need: 350 g of Arborio rice, 300 g of pumpkin flesh, 2tbsp of olive
oil, 30 g of butter, 1 litre of stock, half an onion, parsley, salt, pepper and
parmigiano.
Chop the
pumpkin flesh and the onion. Let them cook in a pot with oil and butter till
the pumpkin is soft. Add the rice and stir. Keep stirring and add the stock a
little at a time till the rice is cooked. Add salt, pepper and parsley to your
taste. Serve hot sprinkled with parmigiano.
No comments:
Post a Comment