Parmesan cheese Archives

Gnocchi recipes

Warm roast beetroot salad with Parmesan

40 minutes

Meatballs recipes

Herbed tomato-vegetable soup with spaghetti and meatballs

1 hour

Caesar salad with ricotta-anchovy bombes

15 minutes

Parma ham lemons with citrus bubbly

10 minutes

Beer Food

Milk stout risotto

20 minutes

Risotto with blueberries and wild mushrooms

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

20 g dried porcini mushrooms
1.5 litres warm chicken stock
3 T olive oil
70 g butter
1 large onion, finely chopped
3 cloves garlic, finely chopped
375 g Arborio rice
½ cup dry white wine
2 x 250 g punnets assorted mushrooms (shimeiji, shiitake and portobellini)
Sea salt and freshly ground black pepper
Parmesan, grated
100 g blueberries

Method

Soak the dried mushrooms in the stock.

Place the olive oil, half the butter, onion and the garlic in a large pan and gently sweat over a medium heat until the onion becomes translucent. Add the rice and, stirring continuously, add half the wine. Stir until it has evaporated, then add the remaining wine. Again, stir until evaporated.

Add ladlefuls of stock, one at a time, stirring frequently and allowing the liquid to be absorbed between each addition – this should take about 20 minutes. Test the rice – it should be al dente.

Gently fry the mushrooms in the remaining butter until wilted. Season to taste.

Add half the mushrooms and the Parmesan to the risotto and stir through. Serve topped with the remaining mushrooms and a scattering of blueberries.

TASTE’s take:
D&G Gold Restaurant in Milan serves its risotto with fresh blueberries. A great combination!

Cornflake marshmallow treats

Fried cauliflower

Aglio e olio with spinach

Fluffy ricotta and olive-baked eggs

Basic gnocchi

Warm roast beetroot salad with Parmesan

Herbed tomato-vegetable soup with spaghetti and meatballs

Caesar salad with ricotta-anchovy bombes

Parma ham lemons with citrus bubbly

Milk stout risotto

Parmesan chicken

French onion soup with Parmesan croutons

Parmesan creme catalan with caper, anchovy and apricot salsa, croutons and salad leaves

Pea-and-mint risotto with goat’s cheese and watercress

Risotto with blueberries and wild mushrooms

Risotto with blueberries and wild mushrooms

Ingredients

Method