This risotto is made with two products from Calabria, a region in Southern Italy: the bergamot whose taste is less sour but more bitter than lemon, and the red onion of Tropea, of extraordinary sweetness and with a delicate scent.
The Bergamot comes from a short stretch of land in the Reggio Calabria Province, along the Ionian Sea coast. The red onion instead is cultivated in the area around Tropea, a small city by the Tyrrhenian Sea, known for its clifftop historic center, and for stunning beaches.
This week our sweet and dear friend Alessandra, who is also an excellent and refined cooker, shows us how to prepare the Tomato risotto.Continue reading “Tomato Risotto by Alessandra”
Our Italian friend Silvia from New Zealand (very far from us! 🙂 ) sent us her version of Mushroom Risotto.
But first of all let’s go meet her.
Do you want to introduce yourself?
My name is Silvia Canessa and I am 43. I have 2 boys Riccardo 12 and Lorenzo 10 and a black labrador Maia. We moved to Wellington, New Zealand, 8 years ago. I am originally from Livorno, Toscana.
What’s your favourite Italian recipe which you use to prepare often and easily?
My favourite recipe is Cacciucco, but I can’t do it here because I can’t find the ingredients.
What I cook very often is the mushroom risotto because here it is very easy to find fresh mushrooms.
What product do you miss mostly from Italy?
I miss the mozzarella, you can buy it here but it’s extremely expensive and not so tasty and fresh as the Italian one.
Asparagus was cultivated by the Romans as early as 2500 years ago. This vegetable is nowadays still a key element in the Italian kitchen for its versatility, flavour and healthy properties.
Fresh asparagus is available in Italy from March to June, and is a symbol of the arrival of spring like no other vegetable.
We all love the spring feeling and the new energy asparagus gives us, so let’s celebrate this season with what we consider one of the best asparagus-based Italian dishes: the “Risotto with asparagus”