1、Herb & Parmesan risotto

Once you master the basics of risotto, the combinations are only limited by your imagination. This basic version will have you well on your way

Herb & Parmesan risotto recipe

Ingredients

Method

In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
  • Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
  • When the rice is cooked, turn off the heat, stir in the grated Parmesan, the remaining butter, half the oil and the chopped herbs, then season with salt and pepper. Cover with a lid and leave the risotto to rest for a few mins. Now make your herb salad. Roughly chop the chives, then mix with the whole herb leaves, remaining olive oil and the balsamic vinegar. Give the risotto a final stir, then serve in bowls topped with some of the herb salad and some shaved Parmesan.

  • https://www.truecookbook.com/recipe/herb-parmesan-risotto-6360/

    2、Gnocchi with pancetta, spinach & Parmesan cream

    These versatile Italian dumplings take only minutes to cook- serve with a creamy cheese sauce, greens and bacon
    Gnocchi with pancetta, spinach & Parmesan cream recipe

    Ingredients

    Method

    1. Cook the gnocchi following pack instructions, then drain. Meanwhile, heat 1 tsp of the oil in a small pan and fry the garlic, then add the cream and a good grating of nutmeg. Put to one side.
    2. Heat 2 tsp of the remaining oil in a frying pan and cook the pancetta until crisp. Add the gnocchi and fry until it starts to turn golden, adding a little more oil if it begins to stick. Stir in the spinach, lemon zest and seasoning.
    3. Stir the Parmesan into the cream sauce. Spoon the gnocchi onto plates, drizzle over the sauce and scatter with pine nuts. Serve with extra Parmesan.

    3、Runner beans with rocket & Parmesan

    This light green salad with walnuts and Italian cheese makes a versatile side dish or starter. Add prosciutto for extra wow factor.
    Runner beans with rocket & Parmesan recipe

    Ingredients

    • 50ml extra virgin olive oil
    • juice 1 lemon
    • 300g runner bean, stringed and sliced
    • 50g walnut half, roughly chopped
    • 50g bag wild rocket
    • 25g Parmesan (or vegetarian alternative)

    Method

    1. Mix the olive oil with the lemon juice, season and set aside. Boil a large pan of salted water, then cook the beans for about 8 mins until tender. Drain well and leave to cool a little.
    2. Toss the beans with half the dressing, the walnuts and rocket. Place in a serving dish and scatter with the Parmesan, then drizzle over the remaining dressing.

    4、Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

    Every Italian cook has their own version of this classic aubergine dish. It's even better made a day ahead
    Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana) recipe

    Ingredients

    • 2 garlic cloves, crushed
    • 6 tbsp olive oil
    • 2 x 400g cans chopped tomatoes
    • 2 tbsp tomato purée
    • 4 aubergines, cut into long, 5mm thick slices
    • 85g Parmesan (or vegetarian alternative), freshly grated
    • 20g pack basil, leaves torn
    • 1 egg, beaten

    Method

    1. Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
    2. Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
    3. When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

    More...