Risotto alla Milanese

risotto_milanese‘Risotto alla milanese’ is a classic, you cannot get wrong with it. I like to personalize it with sun-dried tomatoes, honestly I am obsessed with them. My sweet nonna used to make them in her terrace for all summer long, every morning she waked up and turn them upside down and made sure no bugs were disturbing them, then she liked to put them in sterilized jar with olive oil for the winter.

Time: 30 min

Ingredients:  [4 person]

  • 350 gr rice for risotto
  • 1 onion
  • 1 glass of white wine
  • 2 spoon of Parmesan cheese
  • 4-5 sun dried tomatoes
  • 2 saffron bag (powder)

1. Put a little bit of butter in a pot, when it starts frying add a fine chopped onion. At the same time, fill another pot with water and brings it to boil. You can decide to use plain water (lighter and healthier choice) or to put a bullion stock.

2. After the onion sweats, put the rice, toast it and add a glass of white wine.

3. Once the wine is all dried off, start adding a scoop of boiling water.  Wait for the liquid to evaporate an keep adding water spoon by spoon till the rice becomes softer.

4.  When you see the rice is almost done, season it with pepper, Parmesan cheese, sun-dried tomatoes cut in small pieces and a spoon of water in which the saffron powder will be dissolved . This will give this wonderful bright yellow color and make the color distribution uniform. Adjust with salt and cook for other 5 minutes.

I decorated with some parsley and served hot. Buon appetito!

 

Salva

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Lentil Soup ~ Recipe

lentils_soupI cook lentils every week; they are a good resource for many nutrition components and it’s a good way to reduce the quantity of meat in our diet. When I don’t have enough time, I just put 1 carrots  and one onion inside the pot without chopping them, they release anyway all the flavor.

In Italy, it is tradition to eat them for New Year’s Eve, right before the midnight. We say that lentils bring good luck and money. We also wear red underwear for good luck, but that’s another story!

Time: prep: 8 hour soaking in cold water (better the night before for the next morning) + 1 hour cooking

Ingredients:  for  6 portions

  • 500 gr lentil (good quality one: I prefer red lentils or small ones)
  • 2 big carrots
  • 2 onions
  • 1 tbs concentrate tomatoes sauce
  • 2 laurel oak leaves
  • 1 garlic clove
  • 1 stick fresh celery
  • olive oil, pepper, salt
  • rosemary

1.Peel and wash onions and carrots and mix them in the electric chopper or cut finely with a knife.

2. Heat 1 tbs olive oil in a big pot and, when it starts frizzling, add carrots and onions. Let them fry, until they are golden.

3. Add your lentils, laurel oak leaves, rosemary, 1 tbs concentrated tomatoes, 1 stick fresh celery ( so it is easier to remove) and two big glasses of water, until the water cover all lentils. I cook them with low heat, with a lid on, for 45 minutes. Then I check them to see if they are ready. I add pepper and salt, when they are near to the end of being fully cooked.

and… Buon appetito!