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Risotto with olives

Risotto with olives

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First of all relax and drink a cup of tea (in your case it can be coffee, a beer or I know what ... I drank a cup of tea and then at work).

we prepare the vegetables:

we clean the onion, wash it and finely chop it.

clean the carrot and cut it into cubes.

we cut the pepper just like the carrot.

Heat the oil in a pan.

soak the onion for 1 minute.

then add the pepper and the carrot for another 1 minute.

add about 3 and a half cups of water (or soup, whatever you have on hand).

let it start to boil.

add the risotto, which we wash before in 2-3 waters.

when it starts to boil, season with salt and pepper and sprinkle a little dill.

let it boil for about 5 minutes, then add the tomato paste.

we take the pan and turn the contents of it into a yena vessel or a ceramic vessel.

sprinkle a few olives and put the dish in the oven until the risotto is well done.

take it out of the oven, let it cool a bit and then serve, sprinkled with green parsley.

How to make risotto with saffron and zucchini

Heat the soup over a small bowl. Do not boil strongly because it evaporates before you can use it. Add the saffron threads.

In a Teflon pan, heat the garlic and onion with a little oil, over medium to low heat, in a little olive oil and a tablespoon of butter. Be careful not to burn them.

After a few minutes, when they are translucent, add the rice. Cook for a few minutes, then add the wine. Mix well until all the liquid has evaporated.

Start adding a soup polish. Stir constantly until the end of the recipe.

Do not use all soup. Or, if you finish it, add a little hot water.

After 10 minutes, start tasting the rice, which must be firmly shaped but soft when chewed, in other words, al dente. Season with salt (be careful, Parmesan cheese) and pepper. Turn off the heat, add the zucchini pieces, butter and grated Parmesan cheese. Stir and put the lid on and let it rest for a few minutes. Raw zucchini offers a good combination of creamy rice and something crunchy. If you prefer it softer, add the zucchini in the middle of cooking the rice.

If you want an exceptional risotto, you can also try risotto with lobster or risotto with saffron and fried octopus.

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What are the steps to prepare an authentic risotto?

  1. A part of rice with large grain type Arborio, Carnaroli
  2. Three parts liquid: preparation of a hot soups of vegetables or meat (beef stock, background, broth)
  3. Sofritto: onion and garlic hardened in olive oil and butter
  4. Tempering the dried rice grains in sofritto + seasoning with salt, ground pepper
  5. Extinguish with white vermouth (Martini, Cinzano) or dry white wine
  6. Gradually add the soup (not water!) Hot, polish with polish, only after completely absorbing the previous trance
  7. Continuous mixing of the risotto during the 12-15 minutes of cooking. By gentle mixing, the starch is slowly released from the rice grains and that creamy sauce is created.
  8. Buttering: extinguishing the fire and finishing the risotto with a piece of cold butter and a generous amount of quality parmesan, very fine shaved.
  9. Immediate serving of risotto in deep plates. It must be hot, fluid, creamy. Every minute of delay leads to the absorption of the surrounding liquid by the rice grains and the hardening of this wonderful risotto.

From the ingredients below we obtained 4 servings of risotto with mushrooms.

How to choose the right rice

Perhaps the most important aspect when you want to cook risotto is the choice of rice. For a perfect risotto, you can choose one of the types of rice below (the names are mentioned on each package).

  • Carnaroli - absorbs a large amount of water and at the same time does not allow large losses of starch in the preparation process. Carnaroli has a crunchy texture even after cooking. He is considered the "king of rice for risotto".
  • Arborio - not as crunchy as Carnaroli, this type of rice is the most used to prepare risotto. The only downside? If not cooked properly, the rice grains soften and the risotto looks like porridge.
  • Vialone Nano - has a smaller size than those mentioned above and a round shape. It has a rich starch content, an aromatic taste with hints of Mediterranean herbs and requires a shorter cooking time compared to Carnaroli rice.

There are other types of rice suitable for risotto, but they are harder to find. This category includes Baldo, Maratelli and Cal Riso.

It is important to know that certain specifications that appear on the packaging, such as superfino, semifino and fino, refer to the shape of the rice grain and not to its quality.

  • 400 g ghebe
  • 250 g of rice
  • 60 ml dry white wine
  • 1.1 l vegetable soup
  • 8 tablespoons oil e.v. of olives
  • 1 onion
  • salt
  • parsley

First we prepare the mushrooms: we clean them, wash them and cut them in half. Put 4 tablespoons of olive oil in a pan and heat them for 10-15 minutes, then lightly salt and add chopped parsley.
We boil the soup together with the wine.

In another bowl put the rest of the oil and sauté the finely chopped onion for 2-3 minutes, add the rice and sauté until it becomes transparent. We start to add a polish with hot soup until the rice is cooked.

When we put the last soup polish, add the mushrooms and cook for a few more minutes.

Cover and let rest for 5 minutes and serve. Decorated with grated Parmesan cheese and chives. Delicious. Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Risotto with tomato juice and sour cream fasting recipe

Risotto with tomato juice and soy cream: a fasting recipe, simple, tasty and easy to prepare. Proof that we can enjoy a delicious risotto even during Lent.

A fasting variant for the well-known Italian risotto recipe. If you want, you can also try the sweet recipe. You will also find in the recipe the story of this preparation.

On Gina Bradea's blog you can find other fasting recipes, at least as simple and tasty as this one. I leave below only a few ideas for such recipes, maybe you will try some of them:

Cut the living rooms into cubes.
Put 1 tablespoon of olive oil in a pan and add a little salt.
Mix with a silicone spatula to create an emulsion.

Add the salads and rice and sauté them, stirring constantly with the silicone spatula
When the rice has become slightly translucent, add about 200 ml of vegetable soup and simmer.
Cut the Mushroom and Pleurotus mushrooms

Put the other tablespoon of olive oil in a separate pan and add all 4 types of mushrooms
Put thyme and about 20 g of butter and sauté everything together
When they are almost ready, give them a pepper powder and take them off the heat.

When the vegetable soup from the first pan has reduced, add the wine and let it reduce.
Continue to add another 200 ml of vegetable soup, stirring lightly with a silicone spatula.

Then mix the mushrooms over the rice
Add the last 50-100 ml of vegetable soup
Mix everything again.

You have to feel the risotto when it's ready: it's a dish with a lot of character
The rice grain should be lightly toothed.

At the end, incorporate the grated Parmesan cheese and a tablespoon of sour cream
Only add salt if you feel the need

Risotto is consumed on the spot. And the threshold between a perfectly executed risotto and a disastrous one is very small. So I recommend you to be very careful.

  • 330 g oreZ
  • 400 g of pre-cooked shrimp
  • 250 g surimi
  • 1 onion
  • 1,250 ml soup (or 2 teaspoons organic vegeta and water)
  • 6-7 tablespoons car oil
  • chopped parsley for decoration

For starters we put the soup (or water and vegeta) in a cooking pot.
Saute chopped onion in olive oil for a few minutes until soft.

Then add the rice and cook for a few more minutes until it becomes transparent.

Now we start to pour a soup polish, let it boil until it decreases, we add another one, we continue to boil and so on until the rice is boiled al dente.

It's time to add the shrimp and continue to boil, alternating with the soup.

Towards the end, when the rice is almost ready, we add the surimi sticks cut into pieces.

After a few minutes turn off the heat and serve immediately garnished with chopped parsley.

Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, we are waiting for you every day and on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

  • 500 g frozen shrimp (after thawing 350 g remain)
  • 250 g rice (Arborio, Carnaroli or Vialone Nano)
  • 1 small onion
  • 2 cloves of garlic
  • 6-7 tablespoons olive oil
  • 100 ml dry white wine
  • 800-850 ml vegetable soup
  • salt
  • fresh parsley for decoration

I thawed the shrimp in the fridge the day before. In a frying pan I heated two tablespoons of olive oil in which I hardened the garlic cloves lightly pressed with the knife blade. I added the shrimp and boiled for 2-3 minutes. in my own juice, then I set them aside.

In a pot I boiled 850 ml of water and added a cube of vegetable soup.

In another pan (wok type I use) I heated the rest of the olive oil and lightly sautéed the finely chopped onion. I added the rice, I continued to harden until it became translucent then I quenched it with white wine, letting it evaporate completely. Now we can add a pinch of hot soup, stirring constantly until the soup is completely absorbed.

Then we can put another and so on until the rice is al dente. We can add the shrimp after we remove the garlic cloves, add a little more soup and cook for another 3-4 minutes, salt if necessary, then the risotto is ready. Turn off the heat and let it rest covered for another two minutes.

Serve decorated with freshly chopped parsley and a white wine. And delights. Good job and good appetite!


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