Ingredient: of Tipico IT’s Carnaroli Rice

Quality, authenticity, excellence
Asparagus and stracchino risotto

First courses

Asparagus and stracchino risotto

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

4 Portions

Ingredients:

1 l of Vegetable broth
500 g of Asparagus
1 Shallot
100 ml of White wine
50 g of Butter
Salt
Pepper
For the chips:
2 Rosemary sprigs
1 teaspoon of black Pepper

PREPARATION

1

Clean the asparagus and remove the stem, then rinse under cold water. Later cut the tips and the remaining part of the asparagus.

2

Heat the vegetable broth in a pot.

3

Pour some oil into another pot, then add some finely chopped shallot.

4

Turn up the heat and add all the asparagus except for the tips. Afterwards mix well.

5

Add two spoons of broth and a sprinke of salt. Lower the heat, put the cover on the pot, then cook for a few minutes.

6

Remove the cover and allow to evaporate. Add the rice and toast It for some minutes.

7

Blend the rice with white wine, slowly stirring all the ingredients. Add other ladles of broth and keep on cooking the rice. Five minutes prior to the cooking, add the asparagus tips and some salt.

8

Turn off the heat, then add stracchino and Parmigiano. Mix well until the ingredients are blended.

To make the Parmigiano Reggiano chips:
9

Pre-heat the oven at 200° C, then grate the Parmigiano Reggiano.

10

Spread the cheese on a baking sheet with parchment paper using a cooking ring of narrow diameter.

11

Add some chopped rosemary and some pepper.

12

Cook in the oven for five minutes.

13

Plate up the rice, then add the Parmigiano chips on top of It and your risotto is ready to be served!

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Lambrusco and taleggio risotto

First courses

Lambrusco and taleggio risotto

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

4 Portions

Ingredients:

1 Onion
1 glass of Lambrusco
1 litre of Vegetable broth
Butter
Salt
Pepper

PREPARATION

1

Chop the onion and brown It in a pan with a drizzle of oil.

2

Add the rice to the pan and toast It.

3

Simmer the rice with Lambrusco for a few minutes.

4

Mix the rice and gradually add the vegetable broth.

5

At the end of cooking, cut the taleggio in cubes and put It in the pan.

6

Add a knob of butter and stir well.

7

Let the rice creamy for a few minutes off the heat and your risotto is ready to be served.

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Risotto with asparagus and turmeric

First courses

Risotto with asparagus and turmeric

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

0 min

Servings:

Ingredients:

200 g of Tipico IT’s Carnaroli Rice
100 g of Fresh asparagus
1 Spring onion
1 tsp of Turmeric in powder
100 g of Tipico IT’s Granetta di vacca
500 ml of Vegetal broth
1/2 Glass of wine
4 tbsp of Tipico IT’s Extra virgin olive oil
Salt
Black pepper

PREPARATION

1

In order to prepare your risotto, firstly start by cleaning the asparagus and removing the final parts of the stems, that is to say those harder and woody. Cut them into pieces keeping intact the points.

2

Now bring to boil the vegetal broth and meanwhile cook the asparagus for 5 minutes. Then, collect them with a spatula and keep them aside.

3

Now, chop finely an onion and put it in a pan with some extra virgin olive oil. When it starts to bown, add the rice and let it toast for 5 minutes, mixing often and then add some salt.

4

Subsequently, pour some white wine, turn the heat on and let it evaporate. Once the wine will be evaporated, put a teaspoon of turmeric in powder in the vegetal broth and let it melt mixing well.

5

Cook your risotto pouring a ladle of broth at a time in the rice. When the broth is dried, pour another ladle of it.

6

When there are 5 minutes to the end of the cooking, add the asparagus, keeping aside their points and mix well.

7

Let the broth dry and add some Granetta di vacca, mixing well.

8

Now, serve your risotto with asparagus and turmeric still hot, by garnishing it with the kept aside asparagus points and add some Granetta di vacca.

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Round zucchini filled with rice

Second courses

Round zucchini filled with rice

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

1 Portions

Ingredients:

4 Round zucchini
150 g of Tipico IT’s Carnaroli Rice
Tipico IT’s Extra virgin olive oil
Fine salt
1 Shallot
100 g of Tipico IT's Buffalo Mozzarella

PREPARATION

1

First of all, wash well the zucchini under the water. Then, cut their upper part and with the help of a corer remove their pulp, that you will put aside in order to prepare the rice.v

2

Boil some slightly salted water and let the zucchini boil for about 15 minutes, so that they can be softened. After the time has passed, drain and let them cool down.

3

In the meantime, start the rice preparation: take the zucchini pulp, cut it finely and let it cool for 10 minutes in a pan with some oil and one shallot.

4

When the pulp will be softened, add the rice and mix well. At this point, add step by step some hot and salted water, until the rice will have reached an “al dente” cooking.

5

Subsequently, take the previously dug zucchini which by now will have cooled down, half-fill them with the prepared rice, then add a heart of mozzarella in each of them. Fill them with the remaining rice and add again some pieces of mozzarella.

6

Cover the zucchini with the previously cut caps and let them cook in a ventilated oven at 180°C for 20 minutes. Once cooked, serve them warm.

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Tomato rice with Burrata and confit cherry tomatoes

First courses

Tomato rice with Burrata and confit cherry tomatoes

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

50 min

Servings:

1 Portions

Ingredients:

For the rice
400 g of Tipico IT’s Carnaroli Rice
1 Onion
2 tbsp of Tipico IT’s Extra virgin olive oil
300 g of Tipico IT’s Tomato puree
1 Pinch of sugar
Vegetable broth
20 g of Tipico IT’s Grana Padano
A knob of Tipico IT’s butter
For the confit cherry tomatoes
50 g of Tipico IT’s cherry tomatoes
Salt
Pepper
Thyme
Garlic
Sugar
Tipico IT’s Extra virgin olive oil
For garnishing
100 g of Tipico IT’s Burrata

PREPARATION

1

First of all, start preparing the confit cherry tomatoes: wash them, cut them into half and place them on a tray covered with some baking paper. Afterwards, sprinkle some herbs on them with some salt, pepper and a drizzle of olive oil. Let them cook for about 90 minutes at 150°C.

2

Meanwhile, start preparing the rice: take a pot and stir fry an onion with two tablespoons of olive oil in it. Then add the rice and let it toast for a couple of minutes.

3

At this point, add the tomato puree and the vegetable broth previously prepared. Continue the cooking by mixing step by step and adding the vegetable broth, when necessary.

4

Once the cooking is finished, the rice will have to be cooked “al dente” and soft. At this point you can add a knob of butter, the grated Grana Padano and you can mix gently.

5

Your dish is ready to be plated up: take your confit cherry tomatoes out of the oven, place them on the top of your dish, pour a filet of olive oil and finally the fresh burrata in flakes.

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Pumpkin risotto with taleggio cheese

First courses

Pumpkin risotto with taleggio cheese

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

1 Serving

Ingredients:

280 g of Tipico IT’s Carnaroli Rice
500 g of Pumpkin
300 g of Pumpkin
1 l of Vegetable broth
1 Shallot
½ cup of white Wine
30 g of Tipico IT’s Butter
40 g of Tipico IT’s grated Grana Padano
Tipico IT’s Extra virgin olive oil
Salt
Black pepper

PREPARATION

1

As a first step, cut the shallot and simmer It in a pan, after adding 3 spoons of oil and hot vegetable broth. Then cut the pumpkin into cubes, put them in the pan and cook for 5-6 minutes.

2

Toast the rice in a saucepan for 2-3 minutes on high heat, along with some oil, salt and wine. After simmering the rice with wine, lower the heat and add a ladle of broth.

3

Add most of the diced pumpkin that had been previously cooked to the rice as well as some more broth as the rice cooks. Shortly before the end of cooking, add butter and taleggio cubes and mix in order to blend every ingredient.

4

Finally, stir fry the pumpkin cubes and place them on the rice. The pumpkin risotto with taleggio cheese is now ready to be served.

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