Recipes: risottos to make when the temperature drops – 03/05/2023 – Food

Autumn days bring with them thermal amplitude, with higher temperatures in the late morning and lower temperatures in the early evening. Risottos are a good choice for the season: without being steamy, they manage to warm up dinners.

The Italian recipe can take a variety of ingredients: below, you can see ideas with everyday ingredients, such as peas, dried meat and beets — this one, which gains an interesting touch with goat cheese, but is still delicious without it.

BACON AND PEA RISOTTO

Recipe by Juliana Ventura

Difficulty: Average
Performance: 4 people

Ingredients

• 2 cups of rice (arborio or carnaroli)
• 1 big onion
• 1 and ½ cup (tea) fresh frozen peas
• 150 g of smoked bacon
• ¼ cup olive oil (tea)
• 1 cup parmesan cheese (coarsely grated)
• ½ cup dry white wine
• 2 tablespoons chilled unsalted butter
• Salt and black pepper to taste

Way of doing

• In a large pan, add oil and finely chopped onion. Brown over low heat, stirring constantly until caramelized (about ten minutes). In the same pan, add the chopped bacon and brown

• Put the rice and stir well. Then add the wine and mix for a minute.

• With the fire high, add hot water to the shells and stir non-stop. When you see that the rice has started to cook but is still hard in the center, add the peas.

• Follow the procedure and add water and stir. The rice will be creamy and cook at the same time.

• When cooked (but not too soft), add the Parmesan cheese and mix well.

• Finally, turn off the heat, add the cold butter and stir to incorporate. Serve with olive oil and more Parmesan cheese

BEET RISOTTO WITH GOAT CHEESE

Recipe by Juliana Ventura

Difficulty: Average
Performance: 4 people

Ingredients

• 2 cups rice (arborio)
• 1 beet
• 1 cup goat cheese (diced)
• ½ cup dry white wine
• 1 small onion grated
• 2 tablespoons chilled butter
• ½ cup finely grated parmesan cheese
• 3 tablespoons olive oil
• salt to taste

Way of doing

• Cut the beet into quarters, season with salt and about a tablespoon of olive oil and bake for about 40 minutes until cooked and soft.

• In a pan, sauté the onion until translucent. add the wine

• Add the rice, stir well and gradually add hot water or vegetable broth, stirring constantly. One tip is to make a broth with the beet and onion shavings

• When the rice is al dente, add the pureed beetroot and mix well.

• Keep adding water until the rice is cooked to the desired point.

• Add Parmesan cheese and incorporate

• Finally, turn off the heat, add the cold butter and mix well. Serve with the goat cheese pieces over the risotto.

DRIED MEAT WITH BEAN BEAN RISOTO

Recipe by Giuliana Bastos

Difficulty level: Easy
Preparation time: up to one hour
Performance: two portions

Ingredients

• 400 g shredded dried meat
• 100 g of fava beans cooked in salted water
• 75 g of butter
• 130g chopped onion
• 300 g of arborio rice
• 150 ml of white wine
• 1 liter of chicken broth
• 3 tablespoons grated parmesan cheese
• 2 tablespoons chopped coriander
• 1 pinch of salt (to taste)

Way of doing

• Saute the dried meat and half the onion in olive oil and set aside
• In another pan, melt a tablespoon of butter and sauté the remaining onion until golden.
• Put the rice and fry
• Add the white wine and let it evaporate.
• Stir and gradually add the broth
• As the rice dries, add a little more broth, stirring constantly.
• When almost ready, add the fava beans and hot dried meat. Mix all ingredients well
• Add the cilantro, sprinkle with parmesan and serve immediately.