Risotto with Golden Delicious Apples
Rice strawberry grapes
Ingredients for 4 persons:
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450 g of Grape Strawberry
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60 g of butter
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vegetable broth (as needed)
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1 leek
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840 g of grated parmesan cheese
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320 g Carnaroli rice
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200 ml of white wine fruity
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salt and white pepper (as needed)
Proceedings:
To make the risotto strawberry grapes first remove the grapes in grapes and rinse thoroughly under running water and past the berries to the blender, making sure to take some aside for garnishing the plate, then sift the mixture into a sieve and you'll get in this way a thick juice. Cut the leeks into thin slices, then into a pan, melt 40g of butter over moderate heat and then add the leek previously cut, and sauté a few minutes then add the rice and toast a few minutes, stirring constantly, pour the glass of red wine and let it evaporate. Continue cooking, adding when necessary a ladle of broth. United now the pureed grapes, stir well until absorbed, always a gentle heat, and continue cooking your risotto strawberry grapes adding a ladle of broth, whenever we needed it until completely cooked, there will take about 20 minutes. Once cooked, season with salt, remove the pan from the heat and stir the risotto with the remaining butter and grated Parmesan cheese; Your grapes strawberry risotto is ready, serve hot garnished with some grape berries strawberry.
Ingredients for 6 persons:
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400 g Carnaroli rice
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1 Shallot
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20 gr. herbs (sage, thyme, parsley, rosemary, mint)
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1 generous glass of wine
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Abundant vegetable broth
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40 gr. of butter
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2 Golden Delicious apples
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Salt and pepper
Proceedings:
Peel and cut into slices a shallot, and fry gently in plenty of butter. Add the rice and let it toast. Damp the rice wine and leave on the heat, stirring with a wooden spoon until the wine has evaporated. Add to the rice a ladle of hot broth and continue cooking, stirring occasionally, and combining a ladle of broth when the previous one has been absorbed. Meanwhile, wash the herbs and tritiamo finely, peel the apples and cut into cubes. After about 10 minutes of cooking the rice, combine everything.Damp with the broth, add salt and bring to cooking, leaving the rice is al dente (20 minutes total cooking). Once you reach the desired cooking sprinkle with some butter and grated cheese like Parmesan.
Ingredients for 6 persons:
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300 rice
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100 g of white grape berries
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80 g of Hazelnuts, shelled
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1 onion
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20 g of butter
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1 liter of vegetable stock
Proceedings:
Cut the grapes in half lengthwise, and remove the seeds. Toast the hazelnuts in a frying pan without added fat, or in the oven at 200 ° C when they feel the aroma. Peel the onion, slice it and sauté for about 8 minutes in a saucepan with the butter over low heat, stirring often to prevent browns. Add the rice, after 1 minute, turn up the heat and pour a little boiling broth, bring to cooking the rice, adding more hot broth only when the previous one is completely evaporated. When cooked, turn off the heat, add the raisins and nuts, mix well and serve.
Ingredients for 4 persons:
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240 g of noodles
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10 mushrooms
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2 cloves of shallot
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salt and pepper
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Parmesan
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2 cloves of garlic
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parsley
Proceedings:
Saute garlic and shallots with olive oil. Add the mushrooms cut in pieces, starting with stems that are the hardest, after a few minutes add the rest and cook a few minutes. Add the grapes cut in half, then deglaze with the white wine. Add salt and pepper to taste. Bring to a boil then add the parsley. Cook the noodles and add them into the sauce, adding if you need a little 'cooking water. Mix with parmesan and possibly with a knob of butter.
Risotto with grapes and hazelnuts
Tagliatelle with mushrooms and grapes
First Courses
Following you will find our tasty recipes with fruits and vegetables:
Tagliatelle with radish
Risotto with grapes, walnuts and gorgonzole
Ingredients for 4 persons:
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2.5 dl Meat And Vegetable Broth
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Butter
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2 n Onion
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Parmesan
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Cream Kitchen
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350 g Egg Pasta
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Truffle Pasta
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Pepper
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2 mz Red Chicory
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Salt
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Red wine
Proceedings:
Peel the salad removing leaves more wasted and the core, then cut into strips, wash well and dry: keep aside 4 tbsp. Peel and slice the onions and let them wilt veil m a pan with 20g of butter. Unite the salad, let it cook for few minutes, then pour a glass of wine to evaporate. Then seasoned with a generous grinding of pepper and add the broth. Cover, lower the heat and continue cooking for a further 20 minutes. Add salt and pass the mixture to a blender with 2 tablespoons of cream, grated parmesan and 3 cm 3 of pasta with truffles Keep the sauce warm and, in the meantime, boil the noodles in salted water. Drain the pasta and toss with the cream of radicchio, stir and divide it into 4 individual bowls. Decorate each serving with the remaining slices of salad, seasoned before for one minute in 20 g of butter.
Ingredients for 4 persons:
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300g Arborio or Carnaroli rice
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2 shallots
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2 tablespoons oil e.v.o.
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1 knob of butter
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1 glass of white wine
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vegetable broth
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200 g of white table grape berries + a few whole berries for decoration
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120 g Gorgonzola
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alnut kernels
Proceedings:
Open the grapes in half and remove the seeds . Set aside . Saute over low heat in a nonstick pan , the chopped shallots with the oil and burro. If need to add a couple of tablespoons of hot water. In a large pan, in the meantime , toast the rice rather high flame , deglaze with a glass of white wine. Evaporate the alcohol from the wine and start cooking the risotto by adding a little at a time, the broth needed. When the shallots are softened and transparent , add the rice. Continue cooking the risotto . 5 minutes at the end , add half of the grapes , stir and continue cooking . When the risotto is still slightly "al dente" , turn off the heat , add the remaining grapes , some walnuts and crumbled gorgonzola cheese , cut into small pieces. Stir briefly and let stir for 3-4 minutes. Serving without waiting garnish with additional walnuts and a few grains of whole grapes .