Ingredient: of Vegetable broth

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 Bleggio walnuts and Goat Granetta

First courses

Risotto with Bleggio walnuts and Goat Granetta

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

1 Portions

Ingredients:

320 g of Carnaroli rice
100 g of walnut kernels
1 onion
60 g of butter
1 l of vegetable broth
40 g of Goat Granetta
1 cup of milk
1 pinch of nutmeg

PREPARATION

1

Cut the onion finely and brown it in a pan with 50 grams of butter. Cut the walnuts finely and add them to the onion. Keep a spoonful aside. Toast them for a few minutes.

2

As soon as the onion starts to brown, add the rice and toast it for 5 minutes, until it becomes transparent. Add the milk and the nutmeg, mix and soak up the milk.

3

Cover the rice with just enough vegetable broth, put a lid on the pan and cook for 25 minutes on low heat. When the rice will be ready, turn off the gas and stir in the remaining butter and in the grated Goat Granetta. Garnish with the walnuts that you have kept aside.

4

The risotto with walnuts is ready to be served to your guests.

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Turmeric risotto with apples and char

First courses

Turmeric risotto with apples and char

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

1 Portions

Ingredients:

300 g of Superfine carnaroli rice
1 l of Vegetable broth
30 g of Butter
50 g of Parmigiano Reggiano
5 g of Turmeric
1/2 Golden onion
1 Glass of white wine
1 Apple
60 g of Tipico IT's stracciatella
50 g of Tipico IT's smoked char
50 g of Tipico IT's char eggs

PREPARATION

1

Peel the onion, chop it up and fry it in a saucepan with a little extra virgin olive oil.

2

Stir in the rice, toast it and pour in the white wine. Once it has evaporated, add the turmeric and hot vegetable broth.

3

Meanwhile, cut the apple into small cubes.

4

Remove the rice from the heat and stir in the Parmigiano Reggiano and the chopped butter. Let it rest for a minute.

5

Serve the rice in a dish and garnish with stracciatella, char roe, apple cubes and smoked char shreds.

Condividi:
Quality, authenticity, excellence
Asparagus cream with crunchy Pancetta springs and poppy seeds

First courses

Asparagus cream with crunchy Pancetta springs and poppy seeds

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

30 min

Servings:

1 Serving

Ingredients:

800 g of Asparagus
500 ml of Vegetable broth
200 ml of Tipico IT's fresh liquid cream
70 g of Tipico IT’s Smoked pancetta
Salt
Pepper
1 Onion
Tipico IT’s Extra virgin olive oil
Some slices of bread

PREPARATION

1

Take a pot full of slightly salted water and put it on the gas. When the water will start to boil, deep the asparagus within and let them cook for 5 minutes. Subsequently dry them and put them aside.

2

In the meantime, chop finely an onion. In a pan put three tablespoons of extra virgin olive oil, the chopped onion and stir-fry for some minutes. The add the previously cooked asparagus, putting aside some tips of them, which you will use to garnish the dish.

3

Let them cook on a high flame, then add the vegetable broth and continue the cooking for 20 minutes mixing continuously.

4

Subsequently, switch off the flame, add the fresh liquid cream and a pinch of salt, then blend with an immersion blender until you obtain a homogeneous cream.

5

Put the cream once again on the flame and let it cook for other 5-10 minutes, so that it can thicken.

6

Take a non-stick pan and warm it up. Put the pancetta slices on it and the bread croutons, obtained from the bread slices cut previously. Stir-fry everything on a high flame for 10 minutes, so that the pancetta can be roasted and the bread croutons seasoned.

7

Pour the asparagus cream in the bowls and garnish with crunchy pancetta sprigs, the bread croutons and the asparagus tips that you kept aside.

8

Serve the asparagus cream hot and creamy with some extra virgin olive oil and if you want with some pepper as well.

Condividi:
Quality, authenticity, excellence
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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