Blog posts tagged with 'rice'

INGREDIENTS (serves 8):
  • 350 gr (12.3 oz.)Arborio rice;
  • 4 dl (13 oz.) canned ground tomatoes;
  • 1 yellow onion;
  • 2 chorizo sausages, peeled and cut into 1/2 inch pieces;
  • 75 ml (2.5 oz.)of white wine;
  • small bunch of parsley;
  • 1.5l(49 oz.) of meat stock;
  • 50 gr. (1.7 oz.) of butter;
  • Extra Virgin Olive oil;
  • 3 tbsp. butter;
  • 4 tbsp. grated parmesan;
  • Salt.
  1. Cut the onion into small pieces and sauté until the onions are translucent and soft but have not started to brown;
  2. Add the chorizo sausages and cook, turning occasionally, until lightly browned;
  3. Add the white wine and allow alcohol to evaporate;
  4. Pour the rice and let it cook for a couple of minutes stirring constantly;
  5. Add the tomatoes;
  6. Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process;
  7. Stir constantly to prevent scorching;
  8. Cook until the rice takes on a creamy consistency (20-30 minutes). Risotto is cooked until it is slightly firm to the bite but it shouldn't be crunchy;
  9. Stir in butter, parsley and parmesan;
  10. Remove from the heat, cover and set aside for 15-20 minutes;


INGREDIENTS (serves 8):
  • 300g (10.5oz) pork belly, cut into 0.5 inch pieces;
  • 2 raw chorizo sausages, thickly sliced;
  • 400g (14oz) mussels, scrubbed and cleaned, discard any that are not tightly closed;
  • 200g (7oz) calamari, cleaned and cut into rings or bite-size pieces;
  • 12 large raw shrimps in their shells;
  • 200g (7oz) cod fillet, sliced;
  • 1 green and 1 red bell peppers, deseeded and roughly chopped;
  • 6 cloves of garlic, peeled, roughly chopped;
  • 1 onion peeled and roughly chopped;
  • Bunch of fresh flat-leaf parsley, leaves picked and chopped, stalks finely chopped;
  • 0.5 tsp. saffron threads;
  • 300g (10.5oz) of paella rice;
  • 200g (7oz)  jarred red peppers in oil, drained and cut;
  • 400g (14oz)  tin of chopped tomatoes;
  • 1 litre of chicken stock;
  • 150g (5.3oz) of green beans, thinly sliced;
  • Lemon, cut into wedges to serve;
  • Sea salt and freshly ground pepper;
  1. Put the saffron threads in a small bowl with 2 tbsp. of hot water and let infuse for a few minutes; 
  2. Heat large paella pan, add lug of olive oil, the chorizo and the pork belly. Fry for 10 minutes, stirring occasionally;
  3. Add the chopped peppers, garlic, onion, parsley stalks, saffron and good pinch of salt and pepper; Fry until the vegetables have begun to soften;
  4. Add rice, jarred peppers, stir until rice is coated with flavors; 
  5. Pour tinned tomatoes and stock; 
  6. Stir constantly making sure nothing is sticking to the bottom of the pan; 
  7. When rice is almost cooked add code fillet, calamari, shrimps and mussels. Add the small amount of chicken stock if necessary; 
  8. Keep stirring until the mussels start to open and shrimps turn pink;
  9. Add the green beans and cook for another 5 minutes;
  10. Discard mussels that do not open;
  11. Sprinkle with chopped parsley;
  12. Serve with lemon wedges on the side;
Original recipe from: Jamie does
Rice Pudding
INGREDIENTS (serves 8):
  • 1 cup of arborio rice;
  • a handful of dried cherries;
  • 50oz (1.5liters) of cream(20%);
  • 7oz(200ml)of whipping cream;
  • 1 cup of brown sugar;
  • a pinch of ground cinnamon;
  • a pinch of salt;
  • any nut oil.
  1. Pour the cream (20%) into a large heavy-bottomed saucepan, bring to a boil, add the sugar and salt and cook until sugar is completely dissolved;
  2. Pour the rice, bring to a boil and cook until thick, stirring occasionally, for about 1 hour;
  3. Remove the saucepan from the heat, add dried cherries and cinnamon, cover and let stand for 1 hour, then refrigerate for 4-6 hours;
  4. Beat the cold whipping cream into a thick foam, remove the rice from the refrigerator and stir it gently with a silicone spatula adding small portions of cream;
  5. Oil plastic wrap, line round bowl with oiled plastic wrap, make sure there is plastic wrap hanging over the edge (it will help you to remove the pudding once it's frozen);
  6. Transfer the rice mixture into the prepared bowl with plastic wrap and refrigerate for another 20 minutes;
  7. Turn the pudding upside down on a big plate and decorate it with berries;