pasta and rice

How To Cook Pasta in a Rice Cooker

Last Updated on November 18, 2020 by Nazmin Sarker

Pasta and Rice

Easy to cook and easy on the purse, pasta is wonderfully versatile. It can be served with meat, fish, or vegetable sauces, or baked in the oven. How to cook pasta in a rice cooker step by step see details

Some of the most popular and well-known pasta dishes are those that combine long strands of pasta cooked ‘al dente’, with a rich, hearty meat sauce, such as Spaghetti Bolognese which needs no introduction.

Fish and seafood are irresistibly combined with pasta and necessity only the briefest of cooking times. Pasta combined with vegetables takes measures inspiration for countless dishes which will please vegetarians and meat-eaters alike.

Rice dishes are very popular in the north of Italy- they are particularly fond of risottos. Milanese and other risottos are made with short-grain rice, the best of which is Arborio- this type of rice should be rinsed before using.

An Italian risotto is far moister than pilau or other savory rice dishes, but it should not be soggy.

Gnocchi is made with maize flour, cornmeal (polenta), potatoes, or semolina, often combined with spinach or some sort of cheese. Gnocchi resembles dumplings and is either poached or baked and served with a sauce.

Polenta is made with either cornmeal or polenta flour and can be served either as a soft porridge or a firmer cake which is then fried until crisp.

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rice and pasta

Tagliatelle with Garlic Butter

Pasta is not difficult to make yourself, just a little time-consuming. The resulting pasta only takes a couple of minutes to cook and it tastes wonderful.

tagliatelle with garlic butter

Serves    4

Ingredients:

  • 450 g/1 lb solid white flour, plus extra for dredging
  • 2 tsp salt
  • 4 eggs, beaten
  • 3 tbsp olive oil
  • 75 g/2 ¾ oz/5 tbsp butter, melted
  • 3 garlic cloves, finely chopped
  • 2 tbsp chopped, fresh parsley pepper

Instructions:

  • Sift the flour into a big bowl and stir in the salt.
  • Make a well in the middle of the dry ingredients and add the eggs and 2 tablespoons of oil. Using a wooden spoon, stir in the eggs, gradually drawing in the flour. After a few minutes, the dough will be too stiff to use a spoon and you will need to use your fingers.
  • Once all of the flour has been incorporated, turn the dough out onto a floured surface and knead for about 5 minutes, until smooth and elastic. If you find the dough is too wet, add a little more flour and continue kneading. Cover with cling film (plastic wrap) and leave to rest for at least 15 minutes.
  • The basic dough is now ready; roll out the paste thinly and create the pasta shapes required. This can be done by hand or using a pasta machine.
  • To make the tagliatelle by hand, fold the thinly rolled pasta sheets into 3 and cut out long, thin strips, about 1 cm/ ½ inch wide.
  • To cook, bring a large pan of water to a boil, add 1 tablespoon of oil, and the pasta. It will take 2-3 minutes to cook, and the texture should have a little bite to it. Drain thoroughly.
  • Mix together the butter, garlic, and parsley. Stir into the pasta and serve immediately with plenty of black pepper.

 Cook’s Tip

Generally allow about 150 g/ 5 ½ oz fresh pasta or about 100 g/3 ½ dried pasta per person.

Spaghetti Bolognese

This classic dish is still a favorite in Bologna. The original recipe takes about 4 hours to cook and should be left overnight to allow the flavors to mingle. This version is much quicker.

spaghetti bolognese

Serves 4

Ingredients

  • 1 tbsp olive
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 carrot, scraped and chopped
  • 1 stick celery, chopped
  • 50 g/1 ¾ oz pancetta or streaky bacon, diced
  • 350 g/12 oz lean minced beef
  • 18* 400g/ 14 oz can chopped tomatoes
  • 2 tsp dried oregano
  • 125 ml/4 fl oz/scant ½ cup red wine
  • 2 tbsp tomato puree
  • salt and pepper
  • 675 g/1 ½ lb fresh spaghetti or 350 g/12 oz dried spaghetti

Instructions:

  • Heat the oil in a big frying pan (skillet).
  • Add the garlic, carrot, celery, and pancetta or bacon and sauté for 3-4 minutes or until just beginning to brown.
  • Add the beef and cook over high heat for another 3 minutes or until all of the meat is brown.
  • Stir in the tomatoes, oregano, and red wine and bring to the boil. Reduce the heat and leave to simmer for about 45 minutes.
  • Stir in the tomato puree and season with salt and pepper.
  • Cook the spaghetti in a pan of boiling water according to the instructions on the packet or until it is cooked, but still has, ‘bite’. Drain thoroughly.
  • Transfer the spaghetti to a serving dish and pour over the bolognese sauce. Toss to mix well and serve hot.

Variation

  • Try adding
  • 25 g/1oz dried
  • porcini, soaked for
  • 10 minutes in 2 tablespoons of warm water, to the bolognese sauce in step 4, if you wish.

Cook’s Tip

The sauce can be stored in the freezer for 2 months or in the refrigerator for 2-3 days.

Spicy Tomato Tagliatelle

A deliciously fresh and slightly spicy tomato sauce which is excellent for lunch or a light supper.

spicy tomato tagliatelle

Serves 4

Ingredients:

  • 50 g/1 ¾ oz/3 tbsp butter
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2 small red chilies, deseeded and diced
  • 200 ml/7 fl oz/ ¾ cup vegetables stock
  • 2 tbsp tomato puree
  • 1 tsp sugar
  • salt and pepper
  • 675 g/1 ½ lb fresh green and white tagliatelle, or 350 g/ 12 oz dried

Instructions:

  • Melt the butter in a large saucepan.
  • Add the chilies to the pan and continue cooking for about 2 minutes.
  • Add the tomatoes and stock, reduce the heat and leave to simmer for 10 minutes, stirring.
  • Alternatively, push the sauce through a sieve.
  • Return the sauce to the pan and add the tomato puree, sugar, and salt and pepper to taste. Gently reheat over low heat, until piping hot.
  • Cook the tagliatelle in a pan of boiling water according to the instructions on the packet or until it is cooked, but still have ‘bite’.

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Variation

Try topping your pasta dish with 50 g/ 1 ¾ oz pancetta or unsmoked bacon, diced and dry-fried for r5 minutes until crispy.   

Basil and Tomato Pasta

Roasting the tomatoes gives a sweeter and smother, flavour to this sauce. Try to buy Italian tomatoes, such as plum or Flavia, as these have better flavour and colour.

basil and tomato pasta

Serves 4

Ingredients:

  • 1 tbsp olive oil
  • 2 sprigs rosemary
  • 2 cloves garlic, unpeeled
  • 450 g/1 lb tomatoes, halved
  • 1 tbsp sun-dried tomato pasta
  • 12 fresh basil leaves, plus extra to garnish
  • salt and pepper
  • 675 g/1 ½ lb fresh farfalle or
  • 350 g/ 12 oz dried farfalle

Instructions:

  • Place the oil, rosemary, garlic, and tomatoes, skin side up, in a shallow roasting tin (pan).
  • Drizzle with a little oil and cook under a preheated grill (broiler) for 20 minutes or until the tomato skins are slightly charred.
  • Peel the skin from the tomatoes.
  • Roughly tear the fresh basil leaves into smaller pieces and then stir them into the sauce.
  • Cook the farfalle in a saucepan of boiling water according to the instructions on the packet or until it is cooked through, but still have ‘bite’. Drain.
  • Gently heat the tomato and basil sauce.
  • Transfer the farfalle to serving plates and serve with the basil and tomato sauce.

Cook’s Tip

This sauce tastes just as good when served cold in a pasta salad.  

Pasta Vongole

Pasta Vongole

Fresh clams are available from most good fishmongers. If you prefer, used canned clams, which are less messy to eat but not so pretty to serve.

Serves 4

Ingredients:

  • 675 g/ ½ lb fresh clams or 1 * 290 g/10 oz can clam, drained
  • 400 g/14 oz mixer seafood, such as prawns, squid, and mussels. defrosted if frozen
  • 2 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 150 ml/5 fl oz/ 2/3 cup white wine
  • 150 ml/5 fl oz/ 2/3 cup fish stock
  • 2 tbsp chopped tarragon
  • salt and pepper
  • 675 g/1 ½ lb fresh pasta or
  • 350 g/12 oz dried pasta

Instructions:

  • If you are using fresh clams, scrub them clean and discard any that are already open.
  • Heat the oil in a big frying pan (skillet).
  • Cover the pan, reduce the heat, and leave to simmer for 8-10 minutes or until the shells open.
  • Meanwhile, cook the pasta in a saucepan of boiling water according to the instructions on the packet or until it is cooked through, but still has ‘bite’. Drain.
  • Stir the tarragon into the sauce and season to taste.
  • Transfer the pasta to a serving dish and pour over the sauce.

Variation

Red clam sauce can be made by adding 8 tablespoons of passata (tomato puree) to the sauce along with the stock in step 4. Follow the same cooking method.   

Basil and Pine Nut Pesto

Delicious stirred into pasta, soups, and salad dressings, pesto is available in most supermarkets, but making your own gives a much fresher, fuller flavor.

basil and pine nut pesto

Serves 4

Ingredients:

  • about 40 fresh basil leaves, washed and dried
  • 3 garlic cloves, crushed
  • 25 g/1 oz pine nuts
  • 50 g/1 ¾ oz parmesan cheese, finely grated
  • 2-3 tbsp extra virgin olive oil
  • salt and pepper
  • 675 g/1 ½ lb fresh pasta or
  • 350 g/12 oz dried pasta

Instructions:

  • Rinse the basil leaves and pat them dry with paper towels.
  • Put the basil leaves, garlic, pine nuts, and grated parmesan into a food processor and blend for about 30 seconds or until smooth. Alternatively, pound the ingredients by hand, using a mortar and pestle.   
  • If you are using a food processor, keep the motor running and slowly add the olive oil. Alternatively, add the oil drop by drop while stirring briskly. Season with salt and pepper.
  • Transfer the pasta to a serving plate and serve with pesto. Toss to mix well and serve hot.

Variation

Try making a walnut version of this pesto. Substitute 25 g/1 oz walnuts for the pine nuts and add 1 tablespoon walnut oil in step 2.

Cook’s Tip

You can store the pesto in the refrigerator for about 4 weeks. Cover the surface of the pesto with olive oil before sealing the container or bottle, to prevent the basil from oxidizing and turning black.

Pasta Carbonara

Lightly cooked eggs and pancetta are combined with cheese to make this rich, classic sauce.

pasta carbonara

Serves 4

Ingredients:

  • 1 tbsp olive oil
  • 40 g/1/2 0z/3 tbsp butter
  • 100 g/3 /2 0z pancetta bacon, diced
  • 3 eggs, beaten
  • 2 tbsp milk
  • 1 tbsp thyme, stalks removed
  • 675 g/1/2 lb fresh or 350 g/12 oz
  • dried conchiglie rigati
  • salt and pepper
  • 50 q/1/4 0z Parmesan cheese, grated

Instructions:

  • Heat the oil and butter in a frying pan (skillet) until the mixture is just beginning to froth.
  • Add the pancetta or bacon to the pan and cook for 5 minutes or until browned all over.
  • Mix together the eggs and milk in a small bowl.
  • Cook the pasta in a saucepan of boiling water according to the instructions on the packet or until it is cooked through, but still have ‘bite’. Drain thoroughly.
  • Add the cooked, drained pasta to the frying pan (skillet) with the eggs and cook over a high heat froth. Do not Overcook the eggs or they will over. become rubbery.
  • Stir in half of the grated Parmesan cheese.
  • Transfer the pasta to a serving dish, pour over the sauce, and toss to mix well.
  • Sprinkle the rest of the grated Parmesan over the top and serve immediately.

Variation

For an extra rich carbonara sauce stir in 4 tablespoons of double (heavy) cream with the eggs and milk in step 3. Follow exactly the same cooking method.

Pasta and Sicilian Sauce

This Sicilian recipe of anchovies mixed with pine nuts and sultanas in a tomato sauce is delicious with all types of pasta.

pasta and sicilian sauce

Serves 4

Instructions:

  • 450 g/1lb tomatoes, halved
  • 25 g/1 0z pine nuts
  • 50 g/¼ 0Z sultanas
  • 1x 50 g/¼ 0z can anchovies,
  • drained and halved lengthways
  • 2 tbsp concentrated tomato purée
  • 675 g/½ lb fresh or 350 g/12 oz
  • dried penne
  • 2 tbsp concentrated tomato purée

Instructions:

  • Cook the tomatoes under a preheated grill (broiler) for about 10 minutes.
  • Soak the sultanas in a bowl of warm water for about 20 minutes. Drain the sultanas thoroughly
  • Place the tomatoes, pine nuts, and sultanas in a small pan and gently heat.
  • Add the anchovies and tomato purée, heating the sauce for a further 2-3 minutes or until hot.
  • Cook the pasta in a saucepan of boiling water according to the instructions on the packet or until it is cooked through, but still have ‘bite’. Drain thoroughly.
  • Transfer the pasta to a serving dish and serve with the hot Sicilian sauce.

Variation

Add 100 g/3 2 oz bacon, grilled for 5 minutes until crispy, then chopped, instead of the anchovies, if you prefer.

Cook’s Tip

If you are making fresh pasta remember that pasta dough prefers warm conditions and responds well to handling. Do not leave to chill and do not use a marble surface for kneading.

Chicken Lasagne

This variation of the traditional beef dish has layers of pasta and chicken or turkey baked in red wine, tomatoes, and a delicious cheese sauce.

chicken lasagne

Serves 4

Ingredients:

  • sheets350 g/12 0z fresh lasagne or 150 g/5 /2 0z dried
  • lasagne (about 9 sheets)
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed
  • 100 g/3 ½ oz mushrooms, wiped and
  • sliced
  • 350 g/12 oz chicken or turkey breast
  • cut into chunks
  • 150 ml/5 fl oz//a cup red wine,
  • diluted with 100 m/3 2i oz/scant
  • /3 cup water
  • 250 g/9 oz passata tomato purees
  • 1 tsp sugar
  • BECHAMEL SAUCE
  • 75 g/2/4 oz/5 tbsp butter
  • 50 g/¼ oz plain all-purpose) for
  • 600 ml/1 pint/2 ½ cups milk
  • 1 egg, beaten
  • 75 g/2 ¾ oz Parmesan cheese, gated
  • salt and pepper

Instructions:

  • Cook the lasagne in a pan of boiling water according to the instructions on the packet. Lightly grease a deep ovenproof dish.
  • Heat the oil in a pan.
  • Stir in the passata (tomato purée) and sugar and cook for 3-5 minutes until the meat is tender and cooked through. The sauce should have thickened but still be quite runny.
  • To make the béchamel sauce, melt the butter in a pan, stir in the flour and cook for 2 minutes. Remove the pan from the heat and gradually add the milk, mixing to form a smooth sauce. Return the pan to the heat and bring to the boil, stirring until thickened. Leave to cool slightly then beat in the egg and half of the cheese. Season to taste.
  • Place 3 sheets of lasagne in the base of the dish and spread with half of the chicken mixture. Repeat the layers. Top with the last 3 sheets of lasagna. pour over the Béchamel sauce and
  • Then sprinkle with the Parmesan. Bake in a preheated oven at 190 C/375 F/Gas Mark 5 for 30 minutes until golden and the pasta is cooked.

Cannelloni

It is easier to use dried pasta in this recipe – you can buy it ready-made in tubes If you are using fresh pasta, you must cut out squares and roll them yourself.

cannelloni

Serves 4

Ingredients:

20 tubes dried cannelloni (about 200 g/7 oz) or 20 square sheets of fresh pasta (about 350 g/12 0z)
250 g/9 oz ricotta cheese
150 g/5 /2 oz frozen spinach, defrosted
½ small red (bell) pepper, diced
2 spring onions (scallions), chopped
150 ml/5 fl oz/ 2/3 cup hot vegetable or chicken stock
1 portion of Basil and Tomato Sauce (see page 106)
5 g/1 oz Parmesan or pecorino cheese, grated
salt and pepper

Instructions:

  • If you are using dried cannelloni, check the packet 1nstructIOns: many varieties do of need pre-cooking It necessary, pre-cook your pasta. Bring a large saucepan of water to a boil, add 1 tablespoon of oil and cook the
  • pasta for 3-4 1mnutes-1t is easier to do this in batches.
  • 2 In a bowl. mix together the ricotta. spinach. (bell) pepper, and spring onions (scallions)and season to taste with salt and pepper.
  • 3 Lightly butter an ovenproof dish, large enough to contain all of the pasta tubes in a single
  • If you are using fresh sheets of pasta, spread the ricotta mixture along one side of each fresh pasta square and roll up to form a tube.
  • 4 Mix together the stock and Basil and Tomato Sauce (see page T06) and pour over the pasta tubes.
  • 5 Sprinkle the cheese over the cannelloni and bake m a preheated oven, 190°C/375″F Gas Mark 5, for 20-25 minutes or until the pasta is cooked through.

Variation

you wo1uld prefer a (rein Version, omit the stock and the Basil and Tomato sauce and replace with Bechamel Sauce.

Tortelloni

These tasty little squares of pasta stuffed with mushrooms and cheese are Surprisingly filling Serve about 3 pieces for a Starter and up to 9 For the main course.

tortelloni

Makes 36 pieces

Ingredients:

  • about 300 q/10 ½ oz fresh pasta (see
  • page 100), rolled out to thin sheets
  • 75 g/ 2/3 oz/5 tbsp butter
  • 50 g/ ¾ oz shallots, finely chopped
  • 3 garlic clove, crushed
  • 50 g/1 ¾ 0Z mushrooms, wiped and finely chopped
  • ½ stick celery, finely chopped
  • 25 g/1 oz pecorino cheese, finely grated, plus extra to garnish
  • 1 tbsp oil
  • salt and pepper

Instructions:

  • Using a serrated pasta cutter cut S cm2 inch squares from the sheets of fresh pasta.
  • Heat 25 g/1 oz/3 tbsp of the butter n a frying pan (skillet). Add the shallots, f crushed garlic clove, mushrooms, and celery and cook for 4-5 minutes.
  • Remove the pan from the heat, stir m the cheese, and season with salt and pepper.
  • Spoon ½ teaspoon of the mixture onto the middle of 36 pasta squares. Brush the edges of the squares with water and top with the remaining 36 squares. Press the edges together to seal. Leave to Test for 5 minutes.
  • Remove from the pan with a perforated spoon and drain thoroughly.
  • Meanwhile, melt the remaining butter in a pan. Add the remaining garlic and plenty of pepper and cook for 1-2 minutes.
  • Transfer the tortelloni to serving dishes and pour over the garlic butter. Garnish with grated pecorino cheese and serve immediately.

Chilli Polenta Chips

chilli polenta chips recipe

Polenta is a maize flour used in Italy in the same way as potatoes and rice. On its own it has little flavor but combined with butter, garlic, and herbs, it is completely transformed.

Serves 4

Ingredients:

350 g/12 oz instant polenta
2 tsp chili powder
150 ml/5 fl oz/ 2/3 cup soured cream
1 tbsp chopped parsley
salt and pepper

Instructions:

  • Place 1.5 litres/2 3/4 pints/6 ¼ cups of water in a saucepan and bring to the boil. Add 2 teaspoons of salt and then add the polenta in a steady stream, stirring Constantly.
  • Reduce the heat slightly and continue stirring for about 5 minutes. It is essential to stir the polenta, otherwise, it will stick and burn. The polenta should have a thick consistency at this point and should be stiff enough to hold the spoon upright in the pan.
  • Add the chili powder to the polenta mixture and stir well.
  • Spread the polenta out onto a board or baking tray (cookie sheet) to about 4 cm/1 ½ inch thick. Leave to cool and set.
  • Cut the cooled polenta mixture into thin wedges.
  • Heat 1 tablespoon of oil in a pan. Add the polenta wedges and try for 3-4 minutes on each side until golden and crispy. Alternatively, brush with melted butter and grill for 6-7 minutes until golden. Drain the cooked polenta on paper towels.
  • Mix the soured cream with parsley and place in a bowl.
  • Serve the polenta with the soured cream and parsley dip.

Cook’s Tip

Easy-cook instant polenta is widely available in supermarkets and is quick to make. It will keep for up to 1 week in the refrigerator. The polenta can also be baked in a preheated oven, at 200′ C/400 F/ Gas Mark 6, for 20 minutes.

Polenta Kebabs (Kabobs)

Here, skewers of thyme-flavored polenta, wrapped in Parma ham (prosciutto), are grilled or barbecued.

polenta kebabs

Serves 4

Ingredients:

  • 175 g/6 0z instant polenta
  • 175 ml/1 pint/scant 3 ¾ cups water
  • 2 tbsp fresh thyme, stalks removed
  • 8 slices Parma ham (prosciutto)
  • about 75 g/2 ¾ oz)
  • salt and pepper
  • fresh green salad, to serve

Instructions:

  • Cook the polenta, using 750 ml/1 pint 7 fl oz/3 ¼ cups of water to 175 g/6 oz polenta, stirring occasionally. Alternatively, follow the instructions on the packet.
  • Spread out the polenta, about 2.5 cm inch thick, on to aboard. Set aside to cool.
  • Cut the Parma ham (prosciutto) slices into 2 pieces lengthways.
  • Brush the kebabs (kabobs) with small oil and cook under a preheated grill (broiler), turning frequently, for 7-8 mutes, Alternatively, barbecue (grill) the kebabs (kabobs) until golden. Transfer to serving plates and serve with a green salad.

Variation

Try flavoring the polenta with chopped oregano, basil, or marjoram instead of the thyme, if you prefer.

Smoked Cod Polenta

Using polenta as a crust for a gratin dish takes a finely crispy outer texture and a smooth inside. It works well with smoked fish and chicken.

smoked cod polenta

Serves 4

Ingredients:

  • 350 g/12 0z instant polenta
  • 1.5 itres/2 ¾ pints/6 ½ cups water
  • 200 g/7 oz chopped frozen spinach.
  • defrosted
  • 50 g/1 ¾ z/3 tbsp butter
  • 50 g/1 ¾ oz pecorino cheese, grated
  • 200 ml/7 fl oz/ ¾ cup milk
  • 450 g/1 b smoked cod fillet, Skinned
  • and boned
  • 4 eggs, beaten
  • salt and pepper

Instructions:

  • Cook the polenta. using 1.5 litres/2 ¼ pints/6 ½ cups of water to all 350g/12 oz polenta stirring occasionally. Alternatively, follow the instruction on the packet.
  • Stir the spinach, butter, and half the polenta. Season to taste with salt and pepper.
  • Divide the polenta among 4 individual ovenproof dishes, spreading the polenta evenly across the bottom and up
  • the sides of the dishes.
  • In a large frying pan (skillet), bring the milk to a boil. Add the fish and cook for 8-10 minutes, turning once. Or until tender. Remove the fish with a perforated spoon.
  • Remove the pan from the heat. Pour the eggs into the milk in the pan and mix together.
  • Using a fork, flake the fish into smaller pieces and place it in the center of the dishes.
  • pour the milk and egg mixture over the fish.
  • Sprinkle with the remaining cheese and bake in a preheated oven at 190’C/375 F/Gas Mark 5 for 25-30 minutes or until set and golden. Serve hot

Variation

Try using 350g/ 12 oz cooked chicken breast with 2 tablespoons of chopped tarragon, instead of the fish, if you prefer.

Milanese Sun-dried Tomato Risotto

A Milanese risotto can be cooked in a variety of ways but always with saffron. This version with sun-dried tomatoes and wine has a lovely tangy flavor.

milanese sun-dried tomato risotto

Serves 4

Ingredients:

  • 25 g/1 oz/2 tbsp butter
  • 1 large onion, finely chopped
  • 350 g/12 oz arborio (risotto) rice, washed
  • about 15 strands of saffron
  • 150 ml/5 fl oz/ 2/3 cup white wine
  • 850 ml/1 ½ pints/3 ¾ cup hot
  • vegetable or chicken stock
  • 8 sun-dried tomatoes, cut into strips
  • 100 g/3 ½ oz frozen peas, defrosted
  • 50 g/1 ¾ oz Parma ham (prosciutto) shredded
  • 75 g/2 ¾ oz Parmesan cheese, grated

Instructions:

  • Heat the oil and butter in a large frying pan (skillet). Add the onion and cook for 4-5 minutes or until softened.
  • Add the wine and stock slowly to the rice mixture in the pan, a ladleful at a time, stirring and making sure that all the liquid is absorbed before adding the next ladleful of liquid.
  • About half-way through adding the stock, stir in the tomatoes.
  • When all of the wine and stock are incorporated, the rice should be cooked. Test by tasting a grain -if it is still crunchy, add a little more water and continue cooking. It should take at least 15 minutes to cook.
  • Stir in the peas, Parma ham (prosciutto), and cheese. Cook for 2-3 minutes, stirring, until hot. Serve w1th extra Parmesan.

Cook’s Tip

Italian rice is around short-grained variety with a nutty flavor, which is essential for a good risotto. Arborio is the very best kind to use. The finished dish should have the most but separate grains. This is achieved by adding the hot.

Stock a little at a time, only adding more when the last addition is fully absorbed. Don’t leave the risotto to cook by itself: it needs constant watching to see when more liquid is required.

Wild Mushroom Risotto

This creamy risotto is flavored with a mixture of wild and cultivated mushrooms and thyme.

wild mushroom risotto recipe

Serves 4

Ingredients:

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 200 g/7o oz mixed wild and cultivated
  • mushrooms, such as ceps, oyster,
  • porcini and button wiped and
  • sliced if large
  • 250 g/9 oz arborio (risotto) rice,
  • washed
  • pinch saffron threads
  • 700 ml/ ¼ pt/scant 3 cups hot
  • vegetable stock
  • 100 g/3 ½ oz Parmesan cheese,
  • grated, plus extra for serving
  • 2 tbsp ch0pped thyme
  • salt and pepper

Instructions:

  • Heat the oil in a large frying pan (skillet). Add the onions and garlic and sauté for 3-4 minutes or until softened.
  • Add the rice and saffron to the pan and stir to coat the rice with the oil.
  • Mix together the stock and the wine and add to the pan a ladleful at a time. Stir the rice mixture and allow the liquid to be fully absorbed before adding more liquid, a ladleful at a time.
  • When all of the Wine and stock is incorporated, the rice should be cooked. Test by tasting a grain-if it is still crunchy, add a little more water, and continue cooking It should take at least 5 minutes to cook.
  • Stir n the cheese and thyme, and season with freshly ground black pepper.
  • Transfer the risotto to serving dishes and serve sprinkled With extra Parmesan cheese.

Cook’s Tip

Wild mushrooms each have their own distinctive flavors and make a change from button mushrooms. However, they can be quite expensive, so you can always use a mixture with chestnut (crimini) or button mushrooms instead.

See Related: Deep-Fried Risotto balls

Genoese Seafood Risotto

The Genoese risotto is cooked in a different way from any of the other risottos. First, you cook the rice then you prepare a sauce, then you mix the two together. The results are just as delicious though!

genoese seafood risotto recipe

Serves4

Ingredients:

  • 1.2 litres/2 pints/5 cups hot fish or
  • chicken stock
  • 350 g/12 0z arborio (risotto) rice,
  • washed
  • 50 a/¼ 0z/3 tbsp butter
  • 2 garlic cloves, chopped
  • 250 g/9 oz mixed seafood, preferably
  • raw, such as prawns (shrimp),
  • squid, mussels, clams, and (small)
  • shrimps
  • 2 tbsp chopped oregano, plus extra
  • for garnishing
  • 50 g/¼ 0Z pecorino or Parmesan
  • cheese, grated

Instructions:

  • In a large saucepan, bring the stock to a boil. Add the rice and cook for about 12 minutes, stirring, 1ntil the rice is tender, or according to the instructions on the packer. Drain thoroughly. Reserving any excess liquid
  • Heat the butter 1n a large frying pan (skillet) and add the garlic, stirring.
  • Add the raw mixed second to the pan (skillet) and cook for 5 minutes. If the seafood is already cooked. fry for 2-3mutes.
  • Stir the oregano into the seafood mixture in the frying pan (skillet).
  • Add the cooked rice to the pan and cook for 2-3 minutes, stirring, or until hot.
  • Add the pecorino or Parmesan cheese and mix well.
  • Transfer the risotto to warm serving dishes and serve immediately.

Cook’s Tip

The Genoese are excellent cooks and they make particularly delicious fish dishes flavored with the local olive oil.

Risotto-stuffed (Bell) Peppers

Sweet roasted (bell) peppers are delightful containers for creamy risotto and especially good topped with Mozzarella cheese.

risotto-stuffed bell peppers

Serves 4

Ingredients:

  • 4red or orange (bell) peppers
  • 1 tbsp olive oil
  • 11argeonion, finely chopped
  • 350 g/12 0z arborio (risotto) rice,
  • washed
  • about 15 strands of saffron
  • 150 ml/’/4-pint white wine
  • 850 ml/½ pints hot vegetable or
  • chicken stock
  • 50 g/¼ 0z pecorino cheese, grated
  • 50 g/¼ 0z Italian sausage, such as
  • Felino salami or other coarse
  • Italian salami, chopped
  • 200 g/7 oz Mozzarella cheese, sliced

Instructions:

  • Cut the (bell) peppers in half. Retaining some of the stalks. Remove the seeds.
  • Place the (bell) peppers, cut side up. under a preheated grill (broiler) for 12-15 minutes
  • Lentil softened and charred. Meanwhile. –
  • Add the onion and cook for 3-4 minutes or until softened.
    Add the wine and stock slowly, a ladleful at a time.
  • Making sure that all of the liquid is absorbed before adding the next ladleful of liquid.
  • When all of the liquid 1s absorbed, the rice should be cooked.
  • lt should take at least 15 minutes to cook Str 12 the butter, pecorino cheese, and the chopped than sausage.
  • Spoon the risotto 1nto the (bell) peppers. Top with a slice of Mozzarella and grill (broil) for-5 minutes or until the cheese is bubbling. Serve hot.

Variation

See tomatoes instead of the (bell) peppers, Jou prefer Halee 4 large tomatoes and so Out of the seeds. Follo1 steps 3-b There 1s no need to roust tie

Potato Gnocchi with Tomato Sauce

Freshly made potato gnocchi are palatable, particularly when they are topped with a fragrant tomato sauce.

potato gnocchi with tomato sauce recipe

Serves 4

Ingredients:

  • 350 g/12 0z floury (mealy) potatoes
  • (those suitable for baking or
  • mashing), halved
  • 75 g/2 /4 0Z self-raising flour, plus
  • extra for rolling out
  • 2 tsp dried oregan0
  • 2 tbsp oil
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 1x 400g/14 0z can chop
  • tomatoes
  • /2 vegetable stock cube dissolved in
  • 100mi/3 /2 fl oz/a cup boiling
  • water
  • salt and pepper
  • 2 tbsp basil, shredded, plus a whole
  • eaves to garnish
  • Parmesan cheese, grated, to serve

Instructions:

  • Bring a large pan of water to a boil. Add the potatoes and Cook for 12–15 minutes or until tender. Drain and leave to cool.
  • Peel and then mash the potatoes With the salt and pepper sifted flour and oregano Mix together with your hands to form a dough.
  • Hear the oil in a pan.
  • Roll the potato dough into a sausage about 2.5 cm/1 inches in diameter. Cut the sausage into 2.5 cm/1 inch lengths. Flour your hands, then press a fork into the cash piece to create a series of ridges on one side and the indent of your 1ndex finger on the other.
  • Bring a large pan of water to a boil and cook the gnocchi, 1 batches, for 2-3 minutes. They should rise to the surface when cooked. Drain and keep warm.
  • Stir the basil into the tomato sauce and pour over the gnocchi. Garnish with basil leaves and freshly ground black pepper Sprinkle with Parmesan and serve

Variation

Try serving the gnocchi with Pesto Sauce for a hang

Baked Semolina Gnocchi

Semolina has a similar texture to polenta but is slightly grainier These gnocchi, which are delicately flavored with cheese and thyme, are easy to make.

baked semolina gnocchi recipe

Serves 4

Ingredients:

  • 425 mia pint/1/a cups vegetable
  • StOCK
  • 100 g/3 oz semolina
  • 1 tbsp thyme. stalks removed
  • 1 egg, beaten
  • 50 g/¼ OZ Parmesan cheese, grated
  • 50 g/¼ oz/3 tbsp butter
  • 2 garlic cloves, crushed
  • Salt and pepper

Instructions:

  • Keep stirring for 3-4 minutes until the mixture thick enough to hold a spoon upright. Set aside and leave to cool slightly.
  • Spread the semolina mixture on to a board to about 12 mm/½ inch thick. Set aside to cool and set.
  • When the semolina is cold. Cut it into 2.5 cm/1 inch squares, reserving any offcuts.
  • Grease an ovenproof dish, placing the reserved offcuts in the bottom.
  • Melt the butter in a pan, add the garlic, and season with black pepper to taste. Pour the butter mixture over the gnocchi. Bake in a preheated oven at 220’C/425’F/Gas mark 7 for 15-20 minutes until puffed up and golden. Serve hot.

Variation

Try to use adding ½ tablespoon of sun-dried tomato paste or 50 g/1¾ oz lovely chopped mushrooms, fried in butter, to the semolina mixture in step 2. Follow the very same cooking process.

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