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A post shared by chiara sofia (@amoroma777)

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup of Arborio rice
• 1/2 cup of dry white wine (optional)
• 4 cups of vegetable broth, kept warm
• 1 small zucchini, diced
• 2 cups of kale, stems removed and finely chopped
• 1/4 cup of grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil leaves, chopped, for garnish (optional)

View this post on Instagram

A post shared by (@lasy_nasy)

Instructions:

1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened for about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
2. Add the Arborio rice to the skillet and cook, stirring constantly, for 1-2 minutes, until the rice is lightly toasted. If using, pour in the dry white wine and cook until it is absorbed by the rice, stirring occasionally.
3. Begin adding the warm vegetable broth to the skillet, a ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente, about 20-25 minutes.
4. Stir in the diced zucchini and chopped kale during the last 5 minutes of cooking, allowing them to cook until tender. Once the risotto is cooked to your desired consistency and the vegetables are tender, remove the skillet from heat.
5. Stir in the grated Parmesan cheese until melted and well incorporated. Season with salt and pepper to taste. Serve the risotto hot, garnished with chopped fresh basil leaves if desired. Enjoy the amazing flavors and creamy texture of this delightful risotto, perfect for a satisfying meal any day of the week.

The post This Kale And Zucchini Risotto Is Amazing appeared first on Cooking 4 All.

Ingredients:

• 1 1/2 cups of Arborio rice
• 4 cups of vegetable broth
• 1/2 cup of dry white wine
• 1/2 cup of mascarpone cheese
• 1/2 cup of grated Parmesan cheese
• 1/2 cup of walnuts, chopped
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 4 cloves of garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. In a saucepan, heat the vegetable broth over low heat until simmering. Keep it warm while you prepare the risotto.
2. In a separate large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
3. Add the Arborio rice to the skillet and toast it for 1-2 minutes, stirring constantly, until lightly golden.
4. Pour in the white wine and cook, stirring constantly, until it has been absorbed by the rice.
5. Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and tender, but still slightly al dente, about 18-20 minutes.
6. Stir in the mascarpone cheese, grated Parmesan cheese, and chopped walnuts, until the cheese is melted and the risotto is creamy and well combined. Season with salt and pepper to taste. Remove the risotto from the heat and stir in the unsalted butter until melted and incorporated.
7. Serve the walnut and mascarpone risotto hot, garnished with chopped fresh parsley for a pop of color and freshness. Enjoy the luxurious flavors and creamy texture of this walnut and mascarpone risotto as a stunning main course or side dish that’s sure to impress!

The post Have You Ever Made a Walnut and Mascarpone Risotto? appeared first on Cooking 4 All.

View this post on Instagram

A post shared by My Life Experience (@herlifeexperience)

Ingredients

• 1 1/2 cups of Arborio rice
• 1/2 cup of dry white wine
• 4 cups of chicken broth
• 1/2 cup of Parmesan cheese
• 1/4 cup of unsalted butter
• 1 small onion
• 4 cloves of garlic
• 1/4 cup of fresh sage leaves
• 1 cup of dry white wine
• Salt
• Black pepper
• Olive oil

View this post on Instagram

A post shared by GRETA | Food blogger (@demancare)

Instructions

1. In a large pan, heat olive oil over medium heat. Sauté finely chopped onion until translucent. Add minced garlic and continue cooking until fragrant. Stir in Arborio rice, ensuring each grain is coated with the mixture. Toast for 2-3 minutes until the edges become translucent.
2. Pour in the first portion of white wine and stir continuously until the wine is mostly absorbed by the rice.
3. Add the warm broth a ladle at a time, stirring frequently. Allow the broth to be absorbed every time you add a ladle before adding the next. Continue until the rice is creamy and al dente.
4. Incorporate the chopped sage leaves into the risotto during the last few ladles of broth, infusing the dish with their fragrant essence. Pour in the remaining white wine to add a layer of brightness to the risotto.
5. Stir in grated Parmesan cheese and unsalted butter, ensuring a velvety and luxurious finish. Season with salt and black pepper to taste. Spoon the risotto onto plates, garnishing with additional Parmesan and a few whole sage leaves for an elegant presentation.

View this post on Instagram

A post shared by Claudia (@claudi_kara86)

The post This Sage and White Wine Risotto is Delicately Delectable appeared first on Cooking 4 All.

Using the Wrong Rice

The biggest mistake you can make when cooking risotto happens before you even get into the kitchen: buying the wrong rice. You can’t just use your regular ol’ white or brown or jasmine or Basmati. The classic rice for risotto is arborio, but you can also use carnaroli rice, which is key to the dish’s creaminess. The better quality you can spring for, the better your risotto will turn out.

Rinsing the Rice

Generally speaking, it’s usually a good idea to rinse the extra starch off your rice before popping it into your rice cooker. But risotto needs the starch to get the right consistency, so don’t rinse it before you use it.

Overstirring

While it’s true that you have to consistently stir your risotto to make sure that it doesn’t stick or burn, overstirring is also a problem because it can ruin the risotto’s texture.

The post Avoid These Common Mistakes When Making Risotto appeared first on Cooking 4 All.

Use the Right Rice

Italian chefs will let you know immediately that the rice you use is a key part of ensuring that your risotto turns out good. Don’t use cheap, long-grain rice. If you can find it, use short grain Italian varieties like carnaroli or vialone nano. If you can’t find those, bomba and arborio are acceptable substitutes.

The Correct Stock Makes All the Difference

It might go without saying, but choosing the right stock is also very important when it comes to making the dish, as it’s one of the bases. Any risotto containing fish or seafood should use a fish stock, while a veggie stock or a chicken stock can be good for other risottos. Never allow flavors to clash!

Don’t Constantly Stir

It takes a long time to prepare risotto and a lot of patience. A lot of time is spent watching it as it simmers in the pan, and it can be tempting to constantly stir around in the hopes that everything cooks evenly. However, don’t do this! This will agitate the rice and not allow it to properly cook. Only stir if you see the risotto drying up.

The post Secrets for Making the Perfect Risotto appeared first on Cooking 4 All.

Ingredients

• 500 g chopped mix mushrooms of your choice
• 3 tablespoon olive oil
• 1 1/2 cups arborio risotto rice
• 3 chopped shallots
• 1 cup of white wine
• 5 cups of vegetable stock
• 20 g butter
• 50 g parmesan cheese
• 1/4 cup chopped parsley
• Salt and pepper

Instructions

1. In a large pan, heat the oil and add the shallots. Cook for about 3 minutes and then add the mushrooms. Add salt and pepper. Cook and stir occasionally for 5 minutes, and remove from the stove.
2. In a large pot melt the butter and then add the risotto rice and mix well for 3 minutes.
3. Add the wine and stir constantly until almost all of the liquid is evaporated.
4. Add one cup of the vegetable stock and keep stirring until almost all the liquid has evaporated. Repeat this step, one cup at a time, with the rest of the stock.
5. Add in the cooked mushrooms mix and mix well. Taste to see that the rice is al dente and if it is not cooked enough add some more stock.
6. Add in the parmesan cheese and mix.
7. Move to serve dishes and sprinkle some parsley on top of each dish. Serve and enjoy.

The post The Perfect Guide to the Perfect Mushroom Risotto appeared first on Cooking 4 All.

Ingredients

• 1 cup white arborio rice
• 1 teaspoon minced garlic
• 1/2 cup chopped sweet onion
• 1/2 teaspoon cinnamon
• 1 cup beet puree made from 3 processed cooked small beets
• 1/2 teaspoon black pepper
• 3 cups vegetable cooking stock
• 1/4 teaspoon allspice
• 1 tablespoon fresh chopped mint

Instructions

Get a cast iron skillet and start cooking the chopped onion. After 3 minutes you can include the processed beets as well. Mix the ingredients together.

Next, include the uncooked rice to the mix. Wait for 3 minutes and start adding the allspice, pepper, garlic, mint, and cinnamon. Stir again.

During the following step, you need to set the heat to medium-low and add 1/2 cup of the vegetable stock. When you notice that the rice has absorbed it, you can pour 1/2 cup of stock more. Keep doing the same procedure until you’re out of stock.

The beetroot risotto should be creamy and hot when served. Decorate with chopped mint.

The post Beetroot Risotto Is So Easy To Make appeared first on Cooking 4 All.

Ingredients

The ingredients you need are:
1 1/2 cup Arborio rice
1/2 cup pumpkin puree
1 tablespoon olive oil
1 pinch salt
4 teaspoons chopped fresh sage leaves
1/3 cup white wine
1 chopped large onion
4 cups chicken stock
2 cloves minced garlic
1/2 cup grated Parmesan cheese

Instructions

Start the pumpkin risotto by cooking the onion with olive oil and a pinch of salt. Stir for two minutes until it becomes softer.

Then add the sage, garlic, and continue cooking for half a minute.

When this is done, you can include the rice. Once it becomes transparent, you can pour the wine. Mix at all times so that it does not become brown.

You can now pour 1/2 of the chicken stock, while also stirring. Wait for the liquid to be almost gone. When it is, continue adding the rest of the stock.

Taste the rice to check if it’s cooked.

Add the pumpkin puree, mix the risotto and add the Parmesan cheese. Place it on the stove for a few minutes.

The post The Tastiest Pumpkin Risotto Recipe For A Special Dinner appeared first on Cooking 4 All.

Instructions

1. Start off by heating up whatever stock you’re using on the stove, whether that is vegetable, chicken, or whatever you fancy. This is important because you don’t want to bring down the temperature of the rice when the liquid is added.
2. Chop up 1 medium shallot or 1/2 an onion and fry it in a large pan.
3. After about 2-3 minutes, add in 1 1/2 cups of arborio rice and toss it well so it is covered in fat, either butter or oil, that you used to cook the onion. This step is important because the rice begins to toast and deepens the flavor.
4. After a few minutes, add in 1/2 cup of dry white wine and let that cook out completely.
5. Add in a ladle’s worth of stock in the rice and stir. When the liquid gets absorbed, add in another ladle.
6. After 20-30 minutes the rice should be al dente.
7. Finally, add in a bit of butter, parmesan cheese, and chopped parsley and serve!

The post This Delicious Risotto Comes Together Perfectly Every Time appeared first on Cooking 4 All.

View this post on Instagram

A post shared by chiara sofia (@amoroma777)

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup of Arborio rice
• 1/2 cup of dry white wine (optional)
• 4 cups of vegetable broth, kept warm
• 1 small zucchini, diced
• 2 cups of kale, stems removed and finely chopped
• 1/4 cup of grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil leaves, chopped, for garnish (optional)

View this post on Instagram

A post shared by (@lasy_nasy)

Instructions:

1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened for about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
2. Add the Arborio rice to the skillet and cook, stirring constantly, for 1-2 minutes, until the rice is lightly toasted. If using, pour in the dry white wine and cook until it is absorbed by the rice, stirring occasionally.
3. Begin adding the warm vegetable broth to the skillet, a ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente, about 20-25 minutes.
4. Stir in the diced zucchini and chopped kale during the last 5 minutes of cooking, allowing them to cook until tender. Once the risotto is cooked to your desired consistency and the vegetables are tender, remove the skillet from heat.
5. Stir in the grated Parmesan cheese until melted and well incorporated. Season with salt and pepper to taste. Serve the risotto hot, garnished with chopped fresh basil leaves if desired. Enjoy the amazing flavors and creamy texture of this delightful risotto, perfect for a satisfying meal any day of the week.

The post This Kale And Zucchini Risotto Is Amazing appeared first on Cooking 4 All.

Ingredients:

• 1 1/2 cups of Arborio rice
• 4 cups of vegetable broth
• 1/2 cup of dry white wine
• 1/2 cup of mascarpone cheese
• 1/2 cup of grated Parmesan cheese
• 1/2 cup of walnuts, chopped
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 4 cloves of garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. In a saucepan, heat the vegetable broth over low heat until simmering. Keep it warm while you prepare the risotto.
2. In a separate large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
3. Add the Arborio rice to the skillet and toast it for 1-2 minutes, stirring constantly, until lightly golden.
4. Pour in the white wine and cook, stirring constantly, until it has been absorbed by the rice.
5. Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and tender, but still slightly al dente, about 18-20 minutes.
6. Stir in the mascarpone cheese, grated Parmesan cheese, and chopped walnuts, until the cheese is melted and the risotto is creamy and well combined. Season with salt and pepper to taste. Remove the risotto from the heat and stir in the unsalted butter until melted and incorporated.
7. Serve the walnut and mascarpone risotto hot, garnished with chopped fresh parsley for a pop of color and freshness. Enjoy the luxurious flavors and creamy texture of this walnut and mascarpone risotto as a stunning main course or side dish that’s sure to impress!

The post Have You Ever Made a Walnut and Mascarpone Risotto? appeared first on Cooking 4 All.

View this post on Instagram

A post shared by My Life Experience (@herlifeexperience)

Ingredients

• 1 1/2 cups of Arborio rice
• 1/2 cup of dry white wine
• 4 cups of chicken broth
• 1/2 cup of Parmesan cheese
• 1/4 cup of unsalted butter
• 1 small onion
• 4 cloves of garlic
• 1/4 cup of fresh sage leaves
• 1 cup of dry white wine
• Salt
• Black pepper
• Olive oil

View this post on Instagram

A post shared by GRETA | Food blogger (@demancare)

Instructions

1. In a large pan, heat olive oil over medium heat. Sauté finely chopped onion until translucent. Add minced garlic and continue cooking until fragrant. Stir in Arborio rice, ensuring each grain is coated with the mixture. Toast for 2-3 minutes until the edges become translucent.
2. Pour in the first portion of white wine and stir continuously until the wine is mostly absorbed by the rice.
3. Add the warm broth a ladle at a time, stirring frequently. Allow the broth to be absorbed every time you add a ladle before adding the next. Continue until the rice is creamy and al dente.
4. Incorporate the chopped sage leaves into the risotto during the last few ladles of broth, infusing the dish with their fragrant essence. Pour in the remaining white wine to add a layer of brightness to the risotto.
5. Stir in grated Parmesan cheese and unsalted butter, ensuring a velvety and luxurious finish. Season with salt and black pepper to taste. Spoon the risotto onto plates, garnishing with additional Parmesan and a few whole sage leaves for an elegant presentation.

View this post on Instagram

A post shared by Claudia (@claudi_kara86)

The post This Sage and White Wine Risotto is Delicately Delectable appeared first on Cooking 4 All.

Using the Wrong Rice

The biggest mistake you can make when cooking risotto happens before you even get into the kitchen: buying the wrong rice. You can’t just use your regular ol’ white or brown or jasmine or Basmati. The classic rice for risotto is arborio, but you can also use carnaroli rice, which is key to the dish’s creaminess. The better quality you can spring for, the better your risotto will turn out.

Rinsing the Rice

Generally speaking, it’s usually a good idea to rinse the extra starch off your rice before popping it into your rice cooker. But risotto needs the starch to get the right consistency, so don’t rinse it before you use it.

Overstirring

While it’s true that you have to consistently stir your risotto to make sure that it doesn’t stick or burn, overstirring is also a problem because it can ruin the risotto’s texture.

The post Avoid These Common Mistakes When Making Risotto appeared first on Cooking 4 All.

Use the Right Rice

Italian chefs will let you know immediately that the rice you use is a key part of ensuring that your risotto turns out good. Don’t use cheap, long-grain rice. If you can find it, use short grain Italian varieties like carnaroli or vialone nano. If you can’t find those, bomba and arborio are acceptable substitutes.

The Correct Stock Makes All the Difference

It might go without saying, but choosing the right stock is also very important when it comes to making the dish, as it’s one of the bases. Any risotto containing fish or seafood should use a fish stock, while a veggie stock or a chicken stock can be good for other risottos. Never allow flavors to clash!

Don’t Constantly Stir

It takes a long time to prepare risotto and a lot of patience. A lot of time is spent watching it as it simmers in the pan, and it can be tempting to constantly stir around in the hopes that everything cooks evenly. However, don’t do this! This will agitate the rice and not allow it to properly cook. Only stir if you see the risotto drying up.

The post Secrets for Making the Perfect Risotto appeared first on Cooking 4 All.

Ingredients

• 500 g chopped mix mushrooms of your choice
• 3 tablespoon olive oil
• 1 1/2 cups arborio risotto rice
• 3 chopped shallots
• 1 cup of white wine
• 5 cups of vegetable stock
• 20 g butter
• 50 g parmesan cheese
• 1/4 cup chopped parsley
• Salt and pepper

Instructions

1. In a large pan, heat the oil and add the shallots. Cook for about 3 minutes and then add the mushrooms. Add salt and pepper. Cook and stir occasionally for 5 minutes, and remove from the stove.
2. In a large pot melt the butter and then add the risotto rice and mix well for 3 minutes.
3. Add the wine and stir constantly until almost all of the liquid is evaporated.
4. Add one cup of the vegetable stock and keep stirring until almost all the liquid has evaporated. Repeat this step, one cup at a time, with the rest of the stock.
5. Add in the cooked mushrooms mix and mix well. Taste to see that the rice is al dente and if it is not cooked enough add some more stock.
6. Add in the parmesan cheese and mix.
7. Move to serve dishes and sprinkle some parsley on top of each dish. Serve and enjoy.

The post The Perfect Guide to the Perfect Mushroom Risotto appeared first on Cooking 4 All.

Ingredients

• 1 cup white arborio rice
• 1 teaspoon minced garlic
• 1/2 cup chopped sweet onion
• 1/2 teaspoon cinnamon
• 1 cup beet puree made from 3 processed cooked small beets
• 1/2 teaspoon black pepper
• 3 cups vegetable cooking stock
• 1/4 teaspoon allspice
• 1 tablespoon fresh chopped mint

Instructions

Get a cast iron skillet and start cooking the chopped onion. After 3 minutes you can include the processed beets as well. Mix the ingredients together.

Next, include the uncooked rice to the mix. Wait for 3 minutes and start adding the allspice, pepper, garlic, mint, and cinnamon. Stir again.

During the following step, you need to set the heat to medium-low and add 1/2 cup of the vegetable stock. When you notice that the rice has absorbed it, you can pour 1/2 cup of stock more. Keep doing the same procedure until you’re out of stock.

The beetroot risotto should be creamy and hot when served. Decorate with chopped mint.

The post Beetroot Risotto Is So Easy To Make appeared first on Cooking 4 All.

Ingredients

The ingredients you need are:
1 1/2 cup Arborio rice
1/2 cup pumpkin puree
1 tablespoon olive oil
1 pinch salt
4 teaspoons chopped fresh sage leaves
1/3 cup white wine
1 chopped large onion
4 cups chicken stock
2 cloves minced garlic
1/2 cup grated Parmesan cheese

Instructions

Start the pumpkin risotto by cooking the onion with olive oil and a pinch of salt. Stir for two minutes until it becomes softer.

Then add the sage, garlic, and continue cooking for half a minute.

When this is done, you can include the rice. Once it becomes transparent, you can pour the wine. Mix at all times so that it does not become brown.

You can now pour 1/2 of the chicken stock, while also stirring. Wait for the liquid to be almost gone. When it is, continue adding the rest of the stock.

Taste the rice to check if it’s cooked.

Add the pumpkin puree, mix the risotto and add the Parmesan cheese. Place it on the stove for a few minutes.

The post The Tastiest Pumpkin Risotto Recipe For A Special Dinner appeared first on Cooking 4 All.

Instructions

1. Start off by heating up whatever stock you’re using on the stove, whether that is vegetable, chicken, or whatever you fancy. This is important because you don’t want to bring down the temperature of the rice when the liquid is added.
2. Chop up 1 medium shallot or 1/2 an onion and fry it in a large pan.
3. After about 2-3 minutes, add in 1 1/2 cups of arborio rice and toss it well so it is covered in fat, either butter or oil, that you used to cook the onion. This step is important because the rice begins to toast and deepens the flavor.
4. After a few minutes, add in 1/2 cup of dry white wine and let that cook out completely.
5. Add in a ladle’s worth of stock in the rice and stir. When the liquid gets absorbed, add in another ladle.
6. After 20-30 minutes the rice should be al dente.
7. Finally, add in a bit of butter, parmesan cheese, and chopped parsley and serve!

The post This Delicious Risotto Comes Together Perfectly Every Time appeared first on Cooking 4 All.