Pea and marinated cherry tomato ‘mantecatura’ risotto recipe A pea risotto? I know it sound like a dish more suited to the nursery but believe me there is so much more to this recipe, you’ll be really surprised. Fresh, honest, seasonal ingredients and no fuss. You can even use frozen peas if you want to make life easier, and remember, even if it is very simple, you … [Read more...]
Fennel risotto with smoked salmon, Sicilian lemon and vodka, by Chef Paul Gayler MBE
Adding vodka to a risotto may sound a little strange for some, but it really adds a wonderful flavour to the rice and compliments the sweet fennel and smoked salmon beautifully. Serves 4 Ingredients: 1 large head of fennel 75g unsalted butter 2tb olive oil 1 onion, peeled, finely chopped 275 g GRAN RISERVA RICE 100ml vodka 1 litre light chicken stock … [Read more...]
Riso Gallo Spinach and Mozzarella Arancini, by Danilo Cortellini
Riso Gallo Spinach and Mozzarella Arancini, by Danilo Cortellini If you were from the western side of Sicily you call them Arancine, but if you were from the eastern part you would call them Arancini. To me it doesn’t really matter as I love them no matter the name. Crunchy, flavoursome, stuffed rice balls, you could find plenty of versions of this recipe, which … [Read more...]
Forbidden Rice of the Emperor, from Riso Gallo
Forbidden Rice of the Emperor, from Riso Gallo VENERE RICE VENERE RICE is a whole-grain rice with an unmistakable natural black colour that, while cooking, releases the characteristic scent of sandalwood and freshly baked bread. Originating from China, it is also currently cultivated in Italy, in the Po Valley. It is known as the ‘Forbidden Rice of the Emperor’ … [Read more...]
Danilo Cortellini’s ‘3 cereali’ salad with peas, broad beans, chickpeas and pecorino cheese
There is nothing better than a flavoursome rice salad as a main course for your meal on a warm summer day, nothing! The whole Italian peninsula is full of recipes for rice salads, my favourites come from the regions in central Italy where their rich rural culture uses whole grains like spelt and barley which add great texture to the dish. I’ve taken inspiration from this … [Read more...]
Danilo Cortellini’s Crispy saffron rice cake with leeks and braised “ossobuco”
Calling it a ‘rice cake’ really diminishes the true value of this lovely traditional recipe from the city of Milan where the Saffron Risotto is a must (AKA risotto alla Milanese). As so much saffron risotto is made, there’s often lots left over, therefore the resourcefulness of the Italian population came through once again creating this tasty dish that if you ask me is … [Read more...]
Danilo Cortellini’s venere rice salad with courgette pesto, almond and shaved ricotta
The use of rice and cereals in salads during the summer season is quite popular in Italy and you’ll be surprised by the variety of recipes and combinations that can be found in every region. As an Italian chef working abroad, I feel like I have a duty to help spread the culture of mixing fantastic grains with great ingredients. Not only are these timesaving and vibrant … [Read more...]
Danilo Cortellini’s radicchio and taleggio risotto
A great traditional risotto recipe from the Veneto region, a ‘must’ to enjoy from December to April, when all the varieties of radicchio come into season. Radicchio is becoming more and more popular in UK and as its popularity is growing so is its availability in markets and stores. All varieties will work for this recipe, the very red and round shaped once are the … [Read more...]
Danilo Cortellini’s 3 Cereali stuffed roast tomatoes
I love this recipe. It is both delicious, easy to make and totally vegan. It is a fantastic vegan option for the table this Summer and works brilliantly on the BBQ as well. There is something about this recipe that makes me think of home and family. It must be because it is suited for people of all ages and because it represents the brilliant simplicity and resolution of … [Read more...]
Danilo Cortellini’s leek and smoked haddock risotto
When thinking about risotto, the first thing that often comes to mind is traditional, Northern Italian cuisine. In the UK it can be seen as quite a ‘cheffy’ dish but this just isn’t so! Risotto is so commonly cooked in Italy and is considered an everyday dish. To break this circle of misinformation I decided to pair this classic Italian recipe with traditional British … [Read more...]
