Risotto easy and fast: Cooking in Skane, Sweden

With cold weather comes coughs, sneezes and many times when kids get cold they are not in food mood. So, as a mother you have to think of easy food they can appreciate.
This I have found out this week. Risotto, velvety, easy and tasty to appeal.

Spinach Risotto
for 3 people 200g of arborio Italian rice which you can find easily in imported food department. 1/2 a litter of broth will do, onion,cubed frozen spinach have worked for me, parmesan and black pepper.

Steps :
cook onion with olive oil in a pan, add rice toast it, add 1/3 of broth mix, cook until it is absorbed, add more broth, during the second add of broth I put in the spinach, let that absorb as well and then add the last part of broth and cook slowly till its absorbed but not all. You can taste the rice if its not cooked you can add boiling water and this helps you to know the broth dose for next time you cook your risotto. At the end add the parmesan and a little butter. Butter adds to smoothness.
I had a little left over of cooking cream in the fridge which I substituted the butter with and it was nice, very nice. Fold in with parmesan and serve. Great for kids who are un well and lost appetite. Try it .

Simple easy quick Italian recipes: Risotto with asparagus

320g of rice
250-300g asparagus (points of small asparagus)
1 spoon of olive oil
50 g butter
stock/broth
1 spoonful of parsley crushed
Parmesan (just enough)

fry (olive oil and half butter)the the asparagus (use of onion is optional), around 10 minutes then add the rice then add broth little by little as it is absorbed, halfway cooked add the parsley and add 1/2 butter. Cook the rice al dente. Then last add the parmesan mix and ready to serve.

Risotto: Risotto alla Milanese

Ingredients:
Butter
Onion
Arborio rice
Broth
Saffron
Pepper
Parmesan
Making Risotto is very easy and does not take a lot of time.
Heat some butter in a saucepan, add sliced onion cook a little, then add the amount of rice that you intend to cook stir with a wooden stick until it is dry. Then add little by little
the hot broth. Cook until its done. Then add little salt, saffron and pepper. when it is cooked add a drop of broth so the rice is not dry add some little more butter and grated parmesan and serve hot.
There are variants of this, with porcini mushrooms. I have always made the variant with porcini mushrooms it is a delight that you will close the door to keep out everyone else and feast for yourself.
Unfortunately, I'm not in Italy now so I cannot find the small packets of porcini mushrooms for you.
Happy Cooking