Insalata di Riso - Italian Rice Salad

A wonderful seasonal salad, perfect for picnics or for a fast meal on a hot Summer day.

Ingredients:

2 cups of Arborio rice
2 cans of Tuna in Oil
1 can of Corn, drained
1 can of Peas, drained
1 cup of chopped ham
1 cup of cubed or shredded cheese (Fontina, Asiago or Mozzarella)
1/4 cup of Italian Green Olives, pitted and chopped
1/4 cup Black Olives, pitted and chopped
1/4 Capers (optional)
 3 Tbsp of Fresh Lemon Juice
1 cup of Cherry Tomatoes, halved
6 Tbsp of Extra Virgin Olive Oil
Salt and Pepper to taste
3 Hard Boiled Eggs, peeled and roughly chopped

Cook the rice according to packaged instructions, drain and add to a big bowl.
Add in all of your ingredients and toss everything together well.
Refrigerate for a couple hours before serving.

Risotto alla Zucca - Pumpkin Risotto

Ingredients (6 people)

1 Lbs Pumpkin Pulp
1 Lbs Rice
8 Cups Vegetable Broth
3 Garlic Cloves, Minced
6 Tbsp Grated Parmesan Cheese
1 Medium Branch Fresh Rosemary
1/4 Cup Butter
Salt, Pepper, Nutmeg Powder

Brown the garlic in the butter, add the pumpkin (if you use fresh pumkin, make sure to cut the pupl in small pieces), cook for five minutes.
Add rice, stir it for one minutet. Pour in the hot vegetable broth and cook for 15 minutes (or until broth is, absorbed by the rice) stirring occasionally. Add salt, pepper and nutmeg to taste.
When rice is ready, remove from stove and mix in the parmesan cheese. Serve.

Risotto agli Asparagi - Asparagus Risotto

Ingredients

for 4 people
400 grams (approx. 2 cups) rice, preferably arborio
1 lb. (450 g) asparagus
1/2 of a medium onion, minced
1 qt (approx. 1 liter) vegetable broth
2 cups (250 ml) water
2 Tbsp. butter (approx. 30 g)
2 Tbsp. olive oil (approx. 30 ml)
1 cup (approx. 100 g) grated Parmigiano Reggiano
Salt and ground black pepper to taste

Directions

Cut the bottom 1/3 off of the asparagus spears and cook them in salted boiling water for 10-12 minutes, until tender. Drain and set aside.
Melt the butter in a wide saucepan over low heat. Add the olive oil and the minced onions and sauté for 5 minutes, paying attention that they don’t brown. Add the rice to the onions, and stir until all grains are coated in the oil and butter. Let the rice toast in the sauté for another 5 minutes, stirring occasionally.
Cut the tips off of the cooked asparagus, and chop the spears into 1/4 inch (just over .5 cm) pieces. Discard any tough parts of the spear, and add the tips and chopped asparagus to the rice and onion mixture. Stir together.
In a separate saucepan, bring the vegetable broth and water to a boil. Adjust the heat of the rice mixture to medium-low, and add the broth to the rice one ladle at a time, stirring well in between until the rice absorbs the liquid and the risotto assumes a creamy consistency. Be patient; this process will take 30-40 minutes. When the last of the liquid is absorbed, stir in the grated Parmigiano. Add salt and freshly ground black pepper to taste, and serve immediately with a dusting of Parmigiano on top.

Risotto alla Milanese

Ingredients

7 cups chicken broth (homemade stock or low-sodium store-bought)
1/2 cup water
1/4 tsp saffron threads
2-3 Tbsp olive oil
1/3 cup finely minced onion
2 cups carnaroli or arborio rice
1/2 cup dry white wine
1 Tbsp unsalted butter
1/3 cup parmigiano-reggiano cheese, grated
Fresh ground black pepper, to taste

Directions

Bring broth to a boil in a large pot and set aside at a simmer on the stove. Boil 1/2 cup water and pour into a glass measuring cup; add saffron threads and set aside. Heat oil in a large, deep skillet. Add onion, and sauté until soft but not brown, 2-3 minutes. Stir in the rice, making sure to coat each grain, and let toast for just a minute. Remove pan from heat, and stir in the wine. It will bubble up, so keep your distance! Return the pan to the heat. When the liquid is absorbed, begin adding broth, 1 ladleful at a time, letting each bit of liquid be absorbed. After 2 cups are added, stir the saffron water into the rice. Continue adding broth, reserving 1/4 cup at the end. Remove from heat. Add butter and cheese, and stir vigorously for 2 minutes. Add in reserved 1/4 cup broth and stir to desired creaminess. Season to taste with black pepper, and serve immediately.