Risotto Primavera

This is a twist on the technique to cooking a classic risotto, and it only takes 6 minutes of continuous stirring, as opposed to 18, because this risotto cooks undisturbed for the first 12 minutes. It is a quick and easy meal for two, using the following ingredients:

- 1 3/4 cups low-sodium chicken broth

- 1/2 cup water

- 4 tsp olive oil

- 3 oz cremini mushrooms, trimmed and sliced thin

- 1 small onion, chopped fine (I used 3 scallions)

- 1/2 cup Arborio rice

- 3 oz asparagus, trimmed and cut into 1/2-inch pieces

- 1/4 cup frozen peas

- 1/4 cup grated Parmesan cheese, plus extra for serving

- 2 tbsp chopped fresh basil

- 1 tbsp unsalted butter

- 2 tsp lemon juice

- salt and pepper to taste

Tomatoes Stuffed with Rice

A staple in the Roman cuisine, tomatoes stuffed with rice appear on nearly every antipasto table in Rome. You'll need:

- 8 firm, medium ripe tomatoes (I had 3 very large ones)

- 1/2 cup raw Arborio or other risotto rice

- 2 tbsp finely chopped fresh basil

- 2 tbsp finely chopped fresh parsley

- 2 garlic cloves, peeled and minced

- 1/2 cup extra virgin olive oil

- salt and freshly ground black pepper

Position oven rack in top third of oven, then preheat the oven to 400F. Trim about 1/4-inch from the top of each tomato and set them aside. Working over a medium bowl, use a small spoon to carefully scoop out inner pulp without puncturing the walls of the tomatoes; reserve the pulp. Arrange the scooped-out tomatoes open end up in a medium baking dish and set aside.

Pass the tomato pulp through a food mill or pulse in the bowl of a food processor to a chunky puree, then transfer back into the bowl. 

Add the rice, basil, parsley, garlic and oil, then season generously with salt and pepper. Mix well. 

Spoon the filling into prepared tomatoes 

and place a reserved tomato end loosely on top of each stuffed tomato. 

Drizzle a little bit of oil over tomatoes and bake until rice is tender and the tomatoes are soft and well browned, about 50 minutes. Remove from the oven and set aside to cool to room temperature. 

Enjoy!

Pear Risotto with Prosciutto and Fried Sage Leaves

• Olive oil, or canola oil
• 4 thin slices prosciutto, (2 ounce), 2 sliced crosswise and 2 finely chopped, divided
• 4 fresh sage leaves, plus 1 tsp minced fresh sage, divided
• 6 cups reduced-sodium chicken broth
• 1 tbsp extra-virgin olive oil
• 2 tbsp minced shallot
• 1 cup arborio, carnaroli or other medium-grain Italian rice
• 2 cups finely diced peeled ripe Bosc pears, (about 2 pears), divided (I didn't peel them)
• 1/3 cup dry white wine
• 2 tbsp grated Parmigiano-Reggiano, plus more for serving if desired
• 1 tbsp butter
• Freshly ground pepper, to taste

Orange and Lemon Chicken Drumsticks

A very simple and cute recipe, not costly at all, just the right thing at a time when vegetables are not so abundant, but we feel the need for some fresh flavours on the plate.

Ingredients: 

- 6 chicken drumsticks (feel free to use 8, or a whole chicken, cut in pieces)

- 3/4 stick butter

- salt and pepper to taste

For marinating the meat:

- 1 orange

- 1 lemon

- 1 medium onion, very finely sliced

- 1 tablespoon olive oil

- 10 drops Tabasco

Leek and Tomatoes Rice Pilaf

Yes, I am finally back home and I missed all of you! I am sorry it took me so long to get back, but you know what is like to be on vacation and to take advantage of lazy days. But now that's all behind me and I'm back on track, including with some cooking (in spite of the scorching hot days). Now, precisely because of this heat wave, I have for you a very easy and fast recipe that tastes absolutely great - my daughter made sure we had leftovers for dinner, because, she said, it tasted so good! So, this is what we need for 4 servings:

- 2 lb leeks

- 1 cup rice

- 1 cup tomato puree

- 1 stick butter (can be replaced with olive oil)

- salt and pepper to taste

- 1 bunch parsley or dill (or a combination of both, depending on your taste, I used parsley)

Rosemary Roasted Pork Tenderloin with Strawberry-Prosecco Risotto

Tenderloin:

Rub the tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let it marinate for an hour or two in the refrigerator.

Chicken Breasts in Lemon and Sage Sauce

After another week of business travel, I managed to return home intact but sooo tired. And of course, as luck would have it, the fridge was very empty and my little princess wanted something special from "Chef Mommy", as she calls me.

Creamy Apricot Rice Pudding

• 3/4 cup uncooked short grain white rice
• 2 cups milk, divided
• 1/3 cup sugar
• 1/4 teaspoon fine sea salt
• 1 egg
• 1 cup dried apricots, diced
• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla extract
• 1 orange, zested
• 1/2 teaspoon ground cardamom
• Freshly grated nutmeg, for serving (optional)

Chicken Liver Pilaf with Pine Nuts and Almonds

Because over the weekend we went to a very nice Turkish restaurant where my daughter enjoyed the food very much, I wanted to try another dish from this wonderful and tasty cuisine and I found this recipe. The ingredients I used are:

- 3 tbsp olive oil

- 1 onion, chopped

- 3 tbsp blanched almonds

- 1 tsp ground cinnamon

- 1 1/2 cups long grain rice, thoroughly rinsed and drained

- about 3 cups chicken stock

- 12 oz chicken livers, cut into small bite-size pieces

- 1 small bunch dill, finely chopped

- 1 small bunch parsley, finely chopped (mine was dried)

- salt and ground black pepper to taste

Heat the olive oil in a heavy pan, stir in the onion and cook until softened. Add the pine nuts and the almonds

Risotto cu sparanghel, menta si lamaie, reteta lui Jamie Oliver - Asparagus, mint and lemon risotto (recipe by Jamie Oliver)

Ingredientele, in toata splendoarea lor:

The ingredients:

Menta trebuia sa fie proaspata, insa in casa am avut doar uscata, iar supa de legume, un litru, era pe foc. Sa nu-mi ziceti de parmezanul gata ras, stiu si eu, de-asta au avut la magazinul de jos

The recipe calls for fresh mint, but I only had dried. The vegetable stock, 1 quart and 2 tablespoons (one liter), was simmering in another pot. Don't blame me for the already grated Parmesan, that's what I found at the grocery store downstairs.

Am taiat ceapa si telina

Chop the onion and celery stalks