TOMATO RISOTTO
April 19, 2023
The secret to making a good risotto is to add your hot stock very gradually, stirring to make sure it has all been absorbed before
The secret to making a good risotto is to add your hot stock very gradually, stirring to make sure it has all been absorbed before
4 Servings Preparation: 20 minutes Cooking: 18 minutes INGREDIENTS 1 1/2 cups (300 g) Carnaroli rice 2 1/2 oz. (75 g) small onion, chopped
4 Servings Preparation: 10 minutes Cooking: 20 minutes INGREDIENTS 11 1/2 oz. (320 g) Arborio rice 1/4 cup (60 ml) extra-virgin olive oil 8-10
4 Servings Preparation: 30 minutes Cooking: 20 minutes INGREDIENTS 1 1/4 (320 g) Superfino or arborio rice 2 3/4 oz. (80 g) unsalted butter
4 Servings Preparation: 30 minutes Cooking: 16-18 minutes INGREDIENTS 1 lb. (500 g) ripe tomatoes 1 tbsp. (15 ml) extra-virgin olive oil 10 oz.
4 Servings Preparation: 10 minutes Cooking: 13 minutes INGREDIENTS 10 1/2 oz. (300 g) vermicelli or bucatini 5 oz. (150 g) bacon or guanciale,
4 Servings Preparation: 30 minutes Cooking: 13 minutes INGREDIENTS 10 1/2 oz. (300 g) vermicelli or spaghetti 1 1/2 lb. (600 g) tomatoes, peeled
4 Servings Preparation: 30 minutes Resting: 30 minutes Cooking: 5 minutes INGREDIENTS 2 1/2 cups (300 g) “0” type flour 2/3 cup (150 ml)
4 Servings Preparation: 1 hour 30 minutes Cooking: 3-4 minutes INGREDIENTS FOR THE TAGLIATELLE 2 cups plus 3 tbsp. (300 g) pastry flour 3
4 Servings Preparation: 20 minutes Cooking: 8 minutes INGREDIENTS 12 oz. (350 g) spaghetti 2 1/4 lbs. (1 kg) clams, scrubbed 6 3/4 tbsp.