Cocktail recipes, spirits and local bars

Risotto with lemon and thyme

Risotto with lemon and thyme

Recently I found at an arborio rice store in Italy, at 6 lei a kg. I couldn't believe it, it was the first time I saw arborio rice in stores and I would have expected it to be much more expensive.
From the book "The Hawthorn Series - Rissotos, Pilafs & Paellas". I halved the amount and used wild thyme.

  • 1.5 liters of vegetable soup
  • 2 tablespoons olive oil
  • 75 gr butter
  • 1 onion, finely chopped
  • 2 cloves of garlic
  • 2 cups arborio rice
  • 3 tablespoons fresh thyme
  • 1 tablespoon grated lemon peel
  • 1 1/2 cup Parmesan

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Risotto with lemon and thyme:

Put the vegetable soup in a pot, keep it on the fire so that it is warm all the time, but not boiling. Or you can heat it and cover with a lid.

Put oil and half of the butter in a larger pan or pot and cook the onion and garlic for 5 minutes.

Add rice and thyme.

Add half a cup (125 ml) of vegetable broth, stirring constantly over medium heat until all the liquid is absorbed.

Continue to add the vegetable soup, half a cup until it is absorbed and add again.

Keep it on the fire for 25 minutes or until all the soup has been absorbed and the rice is soft.

Remove from the heat and add the lemon peel, Parmesan and the rest of the butter.

Tips sites


if you use dried thyme put less

Marinade with yogurt and garlic for the lamb steak on the Easter table

Fanatik He also presents you a marinated lamb steak, only good for licking your fingers at the Easter table! The author is Laura Laurențiu, who presents the recipe on her website and in the video version.

Ingredients for garlic yogurt marinade

  • 350 grams of fatty yogurt
  • 1 lemon
  • 4-5 cloves of garlic
  • 30 ml. of olive oil
  • 1 tablespoon finely crushed coriander
  • 1 teaspoon salt
  • pepper to taste
  • 1.5 kg of potatoes
  • 4 young carrots, cleaned and cut into pieces
  • 1 red onion cut into large pieces
  • 1 leek, white and light green side, cut into rounds
  • 3-4 teaspoons of olive oil
  • 2 rosemary branches
  • 4-5 thyme branches
  • salt and pepper

How to prepare lamb steak marinated in garlic yogurt

  1. Carefully clean the lamb leg (up to 1.5 kg) of silver skins and surface fat to get rid of the specific odor that many do not like. Insist until the pulp is well degreased.
  2. Wash the lemon well with warm water, shave the yellow part of the peel. Peel the garlic. Put them in the blender bowl together with the yogurt, lemon peel, corinadr, salt, ground pepper to taste, garlic cloves, olive oil and mix until the garlic is completely crushed.
  3. Add the lemon juice and mix well. Put half of the sauce obtained in a jar with a lid and put it in the fridge, you will serve it with the steak.
  4. Put the lamb leg in a bag and pour the remaining yogurt sauce over it. Tie the bag with as little air as possible inside, knead the pulp so that the marinade covers it everywhere and put it in the fridge for 8 hours.
  5. Take out the bag the next day and let the lamb return to the kitchen temperature. Preheat the oven to 190 degrees Celsius.
  6. Attention: you can also cook a garnish with assorted vegetables with the steak. Mix all the ingredients from the recipe in the pan that will sit under the meat while baking. Be careful if you do not put vegetables in the tray to spread baking paper so as not to burn the juices that drain from the meat during cooking.
  7. Place a grill on top of the tray and place the lamb leg, well drained of the marinade, on it. Let it cook for an hour, an hour and a quarter, depending on the tenderness of the meat and the degree of "penetration" preferred. Halfway through the baking time, turn the lamb meat from one side to the other so that it browns evenly.
  8. After removing the lamb leg from the oven, let it "rest" for 15-20 minutes before placing it on the table. Eat it with the preserved garlic yogurt sauce, which you can "refresh" with a little chopped green parsley. GOOD APPETITE!

Chicken with lemon and thyme in a slow cooker

Choose to eat healthy! Slow cooker dishes contain more nutrients, because they degrade more slowly during slow cooking. In addition, your dishes will be more fragrant, thanks to the watertight lid of this appliance that you should not miss in the kitchen.

Today we will present you a delicious chicken recipe with lemon and thyme for slow cooker.

Preparation time: long


  • 30 g butter
  • 8 thyme twigs
  • grated peel of 1/2 lemon
  • 1 whole chicken (1.5 kg)
  • 2 cloves of garlic, crushed
  • 1 hash, cut into slices
  • 30 g duck fat / 2 tablespoons olive oil
  • 1 celery stalk, chopped
  • 1 onion cut into scales
  • 250 ml bird soup
  • 125 ml white wine
  • salt
  • ground pepper
  • garnish with boiled potatoes

Method of preparation

Place a saucer in the slow cooker pot to hold the chicken.

Heat the pot in HIGH mode.

Mix the butter with the leaves of 3 sprigs of thyme and lemon peel.

Season with salt and pepper.

Carefully slip your hand under the chicken's skin and lift it slightly, being careful not to break it.

Put three quarters of the flavored butter under the skin and massage the meat and chicken skin with this mixture.

Put the rest of the thyme inside the chicken together with the garlic, asparagus and whole lemon.

Close the chicken with the help of skewers.

Melt the goose fat in a pan over medium heat to high.

Put the chicken in the pan with the chest down and fry for 3 minutes, until golden.

Put the celery and onion in the slow cooker pot, add the chicken and cover with the lid.

Drain the excess fat from the pan, add the soup and wine and simmer until the liquid drops by about a third, then pour the remaining liquid into the slow cooker pot.

The chicken will not be completely covered by liquid.

Replace the lid and simmer for 3 hours and 45 minutes on the HIGH step.

Remove the chicken from the pot, cover with foil and let it rest for 5 minutes.

Mirabela Mares recipe: Risotto with mushrooms and cherries

Make a soup from the roots, onion and part of the mushrooms. Keep warm.

Finely chop the onion (both old and new) and brown in butter and olive oil.
Add the chopped celery and in a minute the rice, stirring until golden.
And vermouth is added, stirring, until the alcohol is removed by cooking and everything sizzles, almost without liquid.
Add the rest of the mushrooms cut into large cubes (keep 3-4 whole mushrooms for decoration).
Cook, stirring constantly, add a little salt and black pepper.
We start to add a little soup and stir constantly over medium heat.
If we feel the need to help consistency, add a little butter when it decreases.
We repeat the procedure until the rice is cooked, but not soft, and the consistency resembles a cream.
Remove from the heat and add grated Parmesan cheese, let it rest for a few minutes with a lid.

We form from grated Parmesan cheese two discs of 3-5 cm. Bake them in the preheated oven on baking paper.

Heat the grill pan and quickly cook the few mushrooms kept whole. We take them off the grill and season them with salt, pepper, lemon juice and olive oil.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.

Risotto with mushrooms, parmesan and butter & # 8211 traditional Italian creamy rice recipe

Risotto with mushrooms, parmesan and butter & # 8211 traditional Italian cream rice recipe. How to make mushroom risotto? What kind of rice do we use? What are the differences between risotto and pilaf? In this risotto recipe you can use both wild mushrooms (mushrooms, yellows) and white or brown mushrooms.

a authentic mushroom risotto cannot be mounted in a metal circle. Risotto has a soft, creamy consistency, due to the cooking method and finishing with grated butter and parmesan (butter). Risotto is voluptuous and fine, the rice grains being linked to a velvety sauce. Of course, the rice is not boiled until porridge, the grains must remain slightly al dente, with the middle firm.

I kept talking about risotto in this recipe & # 8211 with saffron, lemon and shrimp or here, in the version with asparagus and peas.

Risotto uses special types of rice, with large grain & # 8211 arborio, carnaroli. to pilau the ones with long and sharp grains also go, they remain separated after boiling (grain by grain). The authentic pilaf is made according to a clear method, it consists of pieces of meat (sheep, chicken or pork) and many vegetables, etc.

There are also simple, unpretentious recipes for boiled rice with vegetables or rice with mushrooms, gaskets that everyone makes on a regular basis. But these are neither pilaf nor risotto.

Risotto with mushrooms

When you don't feel like eating meat, a recipe for rice with vegetables can get you out of the deadlock. You can prepare a delicious risotto with mushrooms, both as a main course and as a side dish. You can add other vegetables that you like apart from mushrooms.

The secret of a delicious risotto is how to prepare it and the quality ingredients. Do not skimp on the type of rice and parmesan, use chicken soup and do not rush the cooking process and we guarantee that success will be on your side.

  • 1 tablespoon olive oil
  • 1 small onion
  • 1 cup rice
  • 1/4 glass of wine
  • 1 teaspoon butter
  • 50 g mushrooms
  • 1/2 cup parmesan
  • 4 cups chicken soup or hot water
  • salt
  • pepper

Put the oil in a pan on the fire. Add finely chopped onion, salt, pepper and cook for a few minutes. Put the rice and mix well for 2-3 minutes. Pour the wine and leave until it has evaporated.

Add one tablespoon of chicken soup, which should be hot. Bring to the boil and, when the rice has absorbed it, add another polish and so on. Continue until the rice is cooked. It is not necessary to use all the soup.

Separately, put a pan with a little butter on the fire and sauté the sliced ​​mushrooms for 7-8 minutes. Place the mushrooms over the rice and add the grated Parmesan cheese. Mix well and serve.

You have to see it too.

Risotto with rice and thyme is a light and healthy food. For this risotto recipe you have to choose the rice very carefully. Put the vegetable soup in a pot, keep it on the fire so that it is warm all the time, but not boiling. Or you can heat it and cover with a lid.
Put oil and half of the butter in a larger pan or pot and cook the onion and garlic for 5 minutes.
Add rice and thyme.
Add half a cup (125 ml) of vegetable broth, stirring constantly over medium heat until all the liquid is absorbed.

Continue to add the vegetable soup, half a cup until it is absorbed and add again.
Keep it on the fire for 25 minutes or until all the soup has been absorbed and the rice is soft.
Remove from the heat and add the lemon peel, Parmesan and the rest of the butter.

Risotto with rice and thyme is served as such or as a side dish.
The source of this recipe is the culinary blog Mitinita.

Ingredients for the ricotta cake recipe

  • -250g ricotta
  • -3 eggs
  • -200g old
  • -100g cornstarch
  • -100g flour
  • -100g butter
  • -2 lemons
  • -10g baking powder
  • -a pinch of salt
  • For decoration
  • -powdered sugar

Ingredient Risotto basmati with lemon and smoked salmon
● For risotto:
● 2 cups of basmati rice
● 6 cups of chicken soup
● 100 grams of butter
● 4 tablespoons oil
● 1 large onion
● 1 glass of white wine
● 4 tablespoons grated Parmesan cheese
● 1 bunch of parsley
● 2 tablespoons lemon juice,
● 1 tablespoon of lemon peel.
● 2 slices of smoked salmon
● 4 tablespoons olive oil
● juice and peel of 1 lemon

Preparation Basmati risotto with lemon and smoked salmon

Put the butter in a bowl, on the fire, melt it and add the oil. When the mixture has warmed up, add the finely chopped onion. Heat the onion for five minutes and add the rice and continue to keep everything on the fire for a few more minutes, stirring, then quench with wine and add a half cup of soup.
Let everything boil until the soup is completely absorbed, stirring occasionally. Repeat the operation, adding the rest of the soup and let the rice boil for another 30-40 minutes until it is well done.
Set aside and when it is still very hot, add the grated Parmesan cheese, peel and lemon juice.
Serve with smoked salmon.

How to prepare a risotto?

As I said in the recipe for risotto with asparagus and peas, the basis of a risotto is soffritto - onion hardened in olive oil - alone or with other vegetables (celery stalks), diced carrots. They are sold frozen (ready chopped) in bags or boxes. Especially in Milanese risotto, only onions are used. The type of rice suitable for a risotto is the one with round grain, rich in starch, preferably special varieties Arborio, Carnaroli, Baldo and so on to pilau choose long grain rice & # 8211 pilaf must remain grain-by-grain, not creamy like risotto. Risotto rice is NOT washed !! By washing in more water we remove the starch from the rice or we need it exactly to obtain the specific creaminess of a risotto.

Another important step after hardening the rice grains is extinguishing them with a glass of white wine or vermouth (Martini, Cinzano etc.) or even champagne. The heat from the pan will lead to the evaporation of alcohol from the drink which leaves behind a fantastic aroma and taste. Liquid in which rice is cooked - meat or vegetable soup (beef stock - see recipe here, chicken or fish) to be in a 3: 1 ratio with rice - it is added in portions of 1-2 poloni and mix gently and constantly after each tranche. So we didn't pour all the liquid from the beginning over the rice! Anyway, cooking doesn't take long (about 18-20 minutes) so it's not a big hassle. The grains should be boiled but not completely & # 8211 kind of moderately toothed. If you bite into a bean, it should not be & # 8222mamaliga & # 8221 but to feel a little firmer core inside. At the end, the risotto is ennobled with a piece of cold butter (about 50 g per 3 servings) and with 1-2 tablespoons of Padano grain or finely grated Parmesan. These two final ingredients bind the risotto well and make it creamy, velvety. However, we must move quickly with it and serve it immediately, as it is creamy and fluid. A risotto that stays in the pot for 10-15 minutes will begin to absorb the surrounding liquid and become solid.

That's why risotto is served in deep plates! A properly prepared risotto alla milanese is impossible to mount in rings, overturned cups or other 3 D shapes. It can't stand! Or that's not risotto.

This time I bought some frozen skewers with shrimp and my first thought was for this creamy alla milanese risotto, flavored with saffron and lemon peel. We are already anticipating the taste of a perfect combination!

Instead of shrimp skewers, you can even use shrimps cooked in a pan for 2-3 minutes or assorted seafood (baby squid, shells, etc.). However, they are cooked separately and served on top of the rice or added to the risotto pot in the last minutes of cooking.

Bone hole is the way that is traditionally served with this risotto alla milanese & # 8211 recipe here.

From the quantities below are 3 servings of risotto alla milanese. I used 250 g of Arborio rice and a package of 6 shrimp skewers (two hats).

Video: Nigella Lawsons Lemon Risotto. Nigella Bites (January 2022).