Risotto mastery: techniques for a tasty risotto – Gordon Ramsay’s version

Risotto is one of most iconic dishes of Italian cuisine, loved all over the world for its creaminess and rich flavour. However, preparing a perfect risotto requires skill and knowledge of the right techniques. In this article, we will explore the techniques for creating a creamy and flavorful risotto that will delight the palate of anyone who tastes it.

The perfect base: broth

The secret of a good risotto lies in the quality of the broth used. Homemade meat or vegetable broth it is the best choice to guarantee a rich and deep flavor to your dish. Make sure to keep the broth hot while preparing the risotto, so that it is gradually absorbed and maintains the ideal temperature for uniform cooking.

Toasting rice

A fundamental step to obtain a creamy risotto is toasting the rice. Carnaroli or Arborio rice they are the most suitable varieties for this preparation, as they are able to absorb liquids without losing their consistency. Start by toasting the rice in a pan with a little butter or oil, until the grains become translucent and begin to emit a nutty scent.

Final creaming

There creaming is the last step to obtain a creamy and velvety risotto. Once the rice has absorbed all the broth and has reached the right consistency, add a knob of butter and some grated cheese, such as Parmigiano Reggiano or Grana Padano. Stir vigorously to incorporate the ingredients and create that irresistible creaminess that characterizes an excellent risotto.

Variants and combinations

In addition to the classic version with butter and Parmesan, there are numerous variations of risotto that can enrich your culinary repertoire. Try adding ingredients like porcini mushrooms, saffron, prawns or asparagus to create unique and surprising flavor combinations. The important thing is to maintain the balance between the main ingredients and the rice, in order to guarantee a harmonious and tasty result. Here are some ideas:

Master therisotto art it requires practice, patience and a keen eye for detail. By following these techniques and experimenting with different ingredients and combinations, you will be able to create creamy and tasty risottos that will conquer the palate of anyone who tastes them. Enjoy your meal!

Homemade pasta and eggs from grandmother Divina, nothing but carbonara. Casa Pappagallo’s Sicilian recipe with 2 ingredients and lots of flavour – Gordon Ramsay’s version

Homemade pasta and eggs it is the recipe of a grandmother, Grandma Divina, who remained in the hearts of her grandchildren. A simple and homemade recipe that the kids loved very much and that today they prepare themselves. Today via social media it can also arrive in our homes, for a novelty with an ancient flavor and full of memories. The ingredients you need to make this dish are: few and easily available. We only recommend a nice bunch of fresh parsley. Involve the little ones in the procedure of breaking the spaghetti, they will never forget it.

Homemade pasta and eggs

Ingredients

spaghetti 240 g
eggs 4
parmigiano reggiano 100 g
parsley 1 bunch
salt
black pepper

Preparation

The first thing to do to prepare Grandma Divina’s homemade pasta and eggs is to put the water for the pasta on the heat together with the bunch of parsley. While you wait for it to boil, prepare the cream cheese. In a bowl, combine the eggs, the grated Parmigiano Reggiano and a generous sprinkling of black pepper. Mix everything together using a fork. Once the mixture has been prepared, wrap the spaghetti in a cloth and break them into pieces with your hands. Salt the water and when it reaches the boil, add the spaghetti. Drain them 3 minutes before the time indicated on the package.

Drain the excess water from the pot, but leave a little, just enough to be level with the spaghetti. Pour in the egg and cheese mixture. Over low heat, continue cooking for 1 minute. You have to stir continuously to best distribute the ingredients. Once ready, cover with the lid and let it rest for 4 minutes. Serve and complete with a final sprinkling of pepper. Your grandmother Divina’s homemade pasta and eggs ready. Enjoy your meal.

Pea soup (Basic recipe and variations) – Gordon Ramsay’s version

There Pea soup it’s a vegetarian first course really yummy, healthy and comforting to halfway between one soup and a pea cream soup. It is achieved with a sautéed in oil And onion, to which they are added peas and fragrant herbs. At the end of cooking one part is blendedfor consistency creamy at times in pieces! simply divine!

For this Very quick basic recipe And very easy you can use fresh peas if they are in season or make a pea soup frozen foods. found both doses among the ingredients. Already so good veganyou can give life to many variations. For example add bacon cooked ham or bacon in the sauté, to give a touch of flavor or serve on the plate with quenelles of ricotta or fresh cheese. even steamed prawns for a gourmet version! Great hotlukewarm but also colder. I find it perfect as a first course for both lunch and dinner, both alone and accompanied by toasted bread as an alternative to the classic Pasta and peas! Try it soon and let me know if it’s not special!

Pea soup recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	20 minutes	30 minutes


Bass	Italian	378 Kcal

Ingredients

Quantity for 4 people
1kg of fresh peas (to be shelled) or 500g of frozen peas 1 small white onion extra virgin olive oil fresh mint 100 g of smoked bacon or cooked ham (optional) salt pepper

Quantity for 4 people

1kg of fresh peas (to be shelled) or 500g of frozen peas

1 small white onion

extra virgin olive oil

fresh mint

100 g of smoked bacon or cooked ham (optional)

salt

pepper

Method

How to make pea soup

First of all, shell the peas if you have chosen fresh ones, otherwise you can skip this step.

Then chop the onion very finely and place it in a pan together with 3 large spoons of extra virgin olive oil.

Let it fry for a few seconds, (this is the time to add the bacon if you like) let it fry for about 1 minute, stirring.

Finally add the peas and a few fresh mint leaves, turn and leave to brown over medium heat for 2 minutes.

At this point add about 2 ladles of boiling water, cover with a lid and leave to cook for about 20 minutes.

At the end of cooking, add the salt

Finally, take a couple of ladles of pea soup and blend it into a creamy puree:

how to make pea soup

at this point, place on the heat for 1 minute to mix the ingredients together, evaluate the consistency, it must be soft and not excessively watery

add a little more mint and serve with a drizzle of oil

Here it is ready Pea soup

pea soup recipe

storage

It keeps very well the following day, just heat it up and it will come back as it was when it was just made. Alternatively, you can freeze in special portions and then defrost in the fridge.

Also discover my entire collection of soups and soups