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Honey and rosemary risotto

Honey and rosemary risotto


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Recipe Risotto with honey and rosemary of 19-11-2019

The honey and rosemary risotto it is a refined but very simple first course to make. If you love the combination of honey and jams with cheeses, you can't miss this recipe! Quick and easy to prepare, you can serve it to the most demanding guests or even to the mother-in-law without fear of disfiguring;) Being a somewhat particular recipe, I can't wait for you to try it too and let me know what you think!

Method

How to make honey and rosemary risotto

First, chop the shallot and sauté it in a saucepan with half the butter.
Add the rice and toast it, then blend with the marsala.

Once the wine has evaporated, start cooking by adding the hot broth a ladle at a time, stirring often.
A few minutes before it is ready, add the rosemary, goat cheese and honey.

When cooked, stir in the rest of the butter and a little Parmesan, then serve the risotto with honey and rosemary garnishing with fresh rosemary.


Rosemary & # 8211 Rosemary Risotto & # 038 Honey

Risotto with honey and rosemary ready to be eaten!

Honey and rosemary risotto ready to be eaten!

Origin

Rosemary is a shrub belonging to the Lamiaceae family and to the Rosmarinus genus. Originally from Europe, Asia and Africa, it is now spontaneous in the Mediterranean area in the coastal areas, garrigue, Mediterranean scrub, stony and sunny cliffs of the hinterland, from sea level to the hilly area, but has also acclimatized in the area of pre-alpine lakes and in the Po Valley in stony and hilly places. The name of the genus comes from the Latin words ros (dew) and maris (of the sea).

Level

Difficulty: Easy
Weather: 15 minutes of preparation + 20 minutes of cooking


Risotto with rosemary, honey and goat cheese

I love risotto, I prepare it often and I prepare it in many ways. Preparing risottos gives me a lot of satisfaction, always excellent even made with ingredients left over from previous dishes.

In short… risotto is a #must for me.

This risotto with goat cheese, honey and rosemary is particularly and delicately good. So well creamed with goat cheese… to try.


Ingredients x 4:

Method:

First prepare the vegetable broth and leave it warm. I used the crumbly nut that I prepare myself. See my recipe in the blog.

Peel and cut the onion, and put it to dry in a saucepan with the butter.

When the onion is wilted, add the sprigs of rosemary in order to release the aroma and flavor in the pot.

Add the rice and let it toast for a few seconds, then deglaze with the white wine. Toast well, continuing to stir, until the wine is completely absorbed.

Continue cooking by adding the broth.

Almost at the end of cooking, remove the sprigs of rosemary and set them aside for the final garnish.

Add the goat cheese and mix letting it melt.

Finally add a tablespoon of honey and continue stirring until it is well whipped together with the goat cheese.

Serve the risotto hot by inserting the rosemary sprigs previously used in the dish as a kind of decoration.

Bring the grated Parmesan to the table for the… diehards.

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The messy mom

400 gr watercolor rice
turmeric powder
dried rosemary
1 shallot
3 tablespoons extra virgin olive oil
vegetable broth
aged Sardinian pecorino
1/2 glass of semi-skimmed milk
1/2 glass dry white wine


clean the shallot and cut it into rounds: brown it in the oil, then add the rice and toast it.

le creuset enamelled cast iron risotto
deglaze with the wine and begin to lengthen with the broth, stirring often.
when cooked, add the turmeric and rosemary (quantity according to taste, for me half a teaspoon abundant), and halfway through cooking add the milk instead of the broth.

Serve, garnish with pecorino and rosemary flakes.

with this we say goodbye to the dear, old Milanese risotto: it is much more greedy and then we know how much turmeric is good for.
so we abound!

do you like my dancer, who since she has been doing ballet is losing the beached sperm whale moves inherited from her mother?




Risotto with honey and rosemary, an absolutely chic first course

Risotto with honey and rosemary

The risotto with honey and rosemary it is a very simple and particular recipe, which uses refined and high quality ingredients. Let's see together how to make it with our sprint recipe.

Ingrediants

360 g of carnaroli rice
One shallot
100 ml of dry white wine
A spoonful of rosemary honey
Fresh rosemary to taste
Extra virgin olive oil to taste
100 g of goat cheese
50 g of butter
A liter of hot vegetable broth
Grated Parmesan cheese to taste
Salt and Pepper To Taste.

Preparation of honey and rosemary risotto

To make this dish, take a saucepan and pour a drizzle of extra virgin olive oil and butter. Finely chop the shallot and add it. Let it dry for a few minutes, stirring.

Add the rice and toast it for a few minutes, then add the white wine and let it evaporate. When the alcohol has evaporated, add a little broth and continue cooking. Add a little broth as soon as the previous liquid is completely absorbed.

A few minutes before the end of cooking, chop the rosemary and add it to the rice. Pour in the honey and goat cheese and finish by mixing. Finally, stir in the parmesan over the heat and serve immediately!

Risotto with honey and rosemary


HONEY AND ROSEMARY RISOTTO

DOSES AND INGREDIENTS

• 360 g of carnaroli rice *
• 1 shallot
• 1/2 glass of dry white wine
• 1 tablespoon of honey *
• fresh rosemary
• extra virgin olive oil
• 100 g of goat cheese
• 50 g of butter
• hot vegetable broth Ginger and Cinnamon *
• grated Parmesan cheese to taste
• black pepper*

METHOD

To prepare the honey and rosemary risotto, peel the shallot, chop it finely and let it dry in a saucepan with a drizzle of extra virgin olive oil and butter. When it becomes transparent, add the rice and toast it for a couple of minutes, stirring.
Deglaze with the white wine, let it evaporate and pour in a ladle of hot vegetable broth. We recommend the Ginger and Cinnamon vegetable broth, a mixture of Alice, healthy and very easy to prepare. Cook the risotto, adding more liquid a little at a time and stirring occasionally.
5 minutes before the end, add the chopped rosemary and, shortly after, also the goat cheese. Off the heat, stir in the remaining butter (30 g), grated Parmesan cheese to taste, pepper and honey.
Let it rest for 1 minute, transfer to serving dishes and serve the honey and rosemary risotto adding, if you like, a little more honey and fresh rosemary.
Enjoy your meal


Honey and rosemary risotto

Risotto with honey and rosemary is a simple recipe, able to surprise for the combination of flavors. Even more appetizing if at the end of cooking you decide to mix it with fresh goat cheese. For a stronger taste, you can cook the rice with honey and rosemary by adding some chopped nuts. The choice of honey also plays a decisive role in the balance of flavors in this dish.

Honey has many beneficial properties, including antibacterial and antibiotic properties.

Depending on the type of honey, the therapeutic properties also change: acacia honey acts positively on the digestive system, forest honey is indicated in influenza states, orange honey has healing properties, sunflower honey is anti-neuralgic, febrifuge, recommended against cholesterol, heather honey has an antirheumatic, anti-anemic action, lime honey soothes menstrual pain, is calming, diuretic and digestive, while wildflower honey has a detoxifying action on the liver.

  • 360 gr Carnaroli rice
  • 1 shallot
  • 1/2 glass of dry white wine
  • 1 tablespoon clear honey
  • fresh rosemary to taste
  • extra virgin olive oil to taste
  • 100 gr goat cheese
  • 50 gr butter
  • vegetable broth hot to taste
  • grated Parmesan cheese to taste
  • Salt to taste.
  • black pepper to taste
  • First, peel the shallot, chop it finely and let it dry in a saucepan with a drizzle of extra virgin olive oil.
  • When it becomes transparent, add the rice and toast it for a couple of minutes, stirring.
  • Deglaze with the white wine, let it evaporate and pour in a ladle of hot vegetable broth.
  • Cook the risotto, adding more liquid a little at a time and stirring occasionally.
  • Five minutes before the end of cooking, season with salt if necessary, add the chopped rosemary and the goat cheese.
  • Off the heat, stir in the remaining butter, Parmesan cheese to taste, pepper and honey.
  • Let it rest for a minute, transfer to serving dishes and serve the honey and rosemary risotto, adding, if desired, more honey and fresh rosemary.

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Risotto with honey and rosemary - Recipes

Here is a fresh and light recipe to start the week well.
The source is a well-known Milanese food and wine critic.
In addition to being a decidedly tasty preparation, presenting easily available ingredients, it can be an excellent "dinner saver".

Here is the recipe, a little by eye:

Risotto with lemon, rosemary and crescenza

For 2 people:

180g carnaroli rice
a tablespoon of chopped rosemary leaves
the juice of half a lemon
the zest of a lemon
2 tablespoons of grated Parmesan cheese
2 tablespoons of crescenza
2 tablespoons of extra virgin olive oil
a knob of butter
White wine
salt and pepper
vegetable broth

Heat the oil with the rosemary leaves and a little zest, pour the rice, toast it, salt and pepper and deglaze with a little lemon juice and white wine.
Once the wine has evaporated, cook with the broth.
Add all the lemon juice and almost all the remaining zest.
Add the crescenza the last 5 minutes.
Turn off the heat, add the butter and Parmesan.
Leave to rest and then serve with a sprinkling of freshly grated lemon zest.

12 comments:

I would put citrus peels everywhere! And rosemary as well. So this delicate risotto is for me :-))) Have a nice day, Alex

Yummy fresh fresh. suitable for spring ..: -PP
good spilucchina!
:-***

Yes, the source is me, and I am NOT a food critic, except when I measure myself with the creations of our reference blogger, aka Spilucchino. The truth - which must be confessed at whatever cost - is that Virginia steals other people's recipes and turns them into her own posts. :)
I just like it, of course. But I must reveal that I am not the creator of the risotto in question, but Claudio Colombo Severini (former Teatro7 restaurant), chef of the Cucina Economia in Milan (via Guicciardini). Perhaps some of you will remember him for his participation in the Chef's Test.

ps: I must also confess, moved by my intellectual honesty, that the addition of crescenza is the virginian "touch", because in the recipe I passed it was not contemplated. Great cooks can be seen in small things, some would say.

Nice recipe, with two
ingredients that I prefer
enough, rosemary, and the
citrus fruits in general.
Kiss
Nino

I make a very similar one with herbs, lemon zest and philadelphia, but the process of blending with lemon juice is new to me. I'll try soon :)

always good! I approve of carnaroli for risotto: in my opinion it is the best :-)

Thank you all! A dear friend just suggested that I also use rosemary flowers. it seems to me a very good idea!

How wonderful! My husband is a lover of risotto, I also often use carnaroli rice.
Soon

but how good and delicate this risotto is good day

it must be said that I love rice and risotto, so you already have an advantage for this recipe ..
having said that I love lemon so I am very sure that this is a taste that will literally drive me crazy.
thanks for publishing it ..
Silviotta

I really like this recipe so much sooner or later I will definitely try it!

It could be dinner tonight. I discovered your blog now through this recipe and I also really liked the references on the origin


Risotto with honey and rosemary - Recipes

The spring risotto with chestnut honey, roquefort and pollen is a first course with the flavors and colors of the flower season.
Ideal for Easter lunch or to amaze your guests, it is a first course with a particular and harmonious flavor and with dried flowers you will also give a chic touch.

First eaten in Monterenzio, when I went to Mielizia, I literally fell in love with it and decided to propose it again! I omitted the butter but I assure you that the risotto is creamy and delicious anyway.

For 4 people

320 g of Arborio rice
100 g of roquefort
30 g of honey pollen
20 g of chestnut honey Mielizia
1/2 onion, finely chopped
2 tablespoons of extra virgin olive oil
40 g of grated Parmesan cheese
1.2 liters of hot vegetable broth
1/2 glass of dry white wine
black pepper
dried marigold and cornflower petals


In a pan, slowly fry the onion in the oil, add the rice and toast it over high heat for a few minutes.
Add the wine and let it evaporate. Bring the rice to cook by adding the hot broth, continuing to mix with a wooden ladle.
When the rice is cooked, add the chunks of roquefort, 20 g of pollen and the honey and mix quickly to obtain a creamy rice.
Close with a lid and cook for a few minutes, serve hot, decorating with the remaining pollen, a little pepper and dried flowers.


Risotto with honey and rosemary - Recipes

Good morning. Also this weekend I rested enjoying the view from my hut. Obviously I'm not able to stay too far from the stove, and since they gave me chestnut honey I took the opportunity to make one of my favorite risottos: the honey risotto !! That sweet aftertaste is wonderful in risotto. However, I recommend that you do not use too sweet honey such as acacia honey because it would be too much.


Ingredients for 4 people:
320gr. of carnaroli rice
a shallot
chestnut honey
1l of broth
butter
grated Parmesan
a glass of white wine
salt

Preparation:
Chop the shallot and brown it with a knob of butter. Add the rice and toast it, then add the wine and let it evaporate, always mix the rice well to prevent it from sticking. When the wine has dried, add broth until it is covered, stir occasionally so that it does not stick. the. Let it cook and add broth if it gets dry. When cooked, add 4 teaspoons of honey and mix. Then stir over the heat off with a knob of butter and grated Parmesan cheese. To garnish the dish I used a parmesan wafer, which is also very simple to prepare: just heat a pan and put some parmesan in it which will brown to form a wafer. When I served it on the wafer, I added a little honey to give it a shiny effect.

4 comments:

I thought I read wrong. Instead it really is. risotto al. honey.
You have given me a crazy curiosity Chià, so far I have gone as far as strawberries for rice, but honey, I would never have thought of it! Thanks, I want to try it asap. Kisses.


Video: Ριζότο με Γαρίδες Μιλανέζε. Άκης Πετρετζίκης


Comments:

  1. Shale

    And effectively?

  2. Dalen

    I protest against this.

  3. Moshicage

    did I miss something?

  4. Sofian

    What's the correct sentence ... Super, brilliant idea

  5. Fenrit

    I congratulate, you were visited with simply brilliant idea



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