Easy Italian Recipes

 MAKES 6 servings

- 1 lb (500 g) slender asparagus, tough ends removed and cut into 2-inch (5-cm) Iengths
- Sea salt and freshly ground pepper
- 7-8 cups (56-64 fI oz/ 1.75-2 I) chicken stock
- 1/4 cup (2 fI oz/60 ml) olive oil
- 1 leek, white and pale green parts only, halved lengthwise and sliced
- 3 cups (21 oz/655 g) Arborio or Carnaroli rice
- 1 cup (8 fI oz/250 ml) dry white wine, at room temperature
- 1 cup (5 oz/155 g) fresh or frozen shelled English peas
- 1 tablespoon unsalted butter
- 1/4 cup (1 oz/30 g) grated Parmigiano-Reggiano chees

This simple risotto showcases the flavor of fresh peas and slender asparagus, two harbingers of spring. The rice can act as a backdrop to nearly any vegetable, from sautéed artichoke hearts to roasted winter squash to earthy wild mushrooms. Cook the vegetable partway before stirring it into the nearly finished risotto to complete the cooking.

Bring a large saucepan three-fourths full of water to a rolling boil. Add about 1 tablespoon salt and the asparagus and cook until nearly tender, 1-2 minutes. Drain and rinse under cold running water. Set aside.
In a saucepan over medium heat, bring the stock just to a simmer and then keep it just below a simmer over low heat.
In a large, heavy saucepan over medium heat, warm the olive oil. Add the leek and sauté until softened, 2-3 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is completely absorbed.

Add the warm stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve 1/4 cup (2 fI oz/60 ml) stock to add at the end.
When the rice is almost tender to the bite but slightly firm in the center and looks creamy, after about 18 minutes, add the asparagus, peas, and a ladleful of stock. Cook, stirring occasionally, until the asparagus and peas are heated through and just tender and the rice is al dente, 2-3 minutes longer. You may find that you did not need all of the stock or that you need more. If more liquid is required, use hot water.

Remove the risotto from the heat and stir in the butter, the cheese, and the reserved 1/4 cup stock. Season to taste with salt and pepper. Spoon onto warmed plates and serve at once.

Buon appetito !

 MAKES 6 servings

- 7-8 cups (56-64 fl oz/ 1.75-2 I) beef stock
- 1/4 cup (2 fl oz/60 ml) olive oil
- 1/2 cup (21/2 oz/75 g) finely chopped yellow onion
- 3 cups (21 oz/655 g) Arborio or Carnaroli rice
- 1 cup (8 fl oz/250 ml) dry white wine, at room temperature
- 2 pinches of saffron threads
- 4 tablespoons (2 oz/60 g) unsalted butter
- 1 cup (4 oz/125 g) grated Parmigiano-Reggiano cheese
- Sea salt and freshly ground pepper

Saffron imparts its unique color and aromatic taste to this classic accompaniment to osso buco. For the best flavor, buy saffron threads (the stigma of a variety of crocus), rather than saffron powder, and check the date on the package to make sure that it has not been on the shelf too long. The subtle flavor of the spice dissipates after just a few months.

In a saucepan over medium heat, bring the stock just to a simmer and then keep it just below a simmer over low heat.
In a large, heavy saucepan over medium heat, warm the olive oil. Add the onion and sauté until softened, about 4 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about
3 minutes. Add the wine and stir until completely absorbed.
Add the warm stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve 1/4 cup (2 fl oz/60 ml) stock and add the saffron to it.
When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 20 minutes, add the saffron-infused stock. You may find that you did not need all of the stock or that you need more. If more liquid is required, use hot water.
Remove from the heat and stir in the butter and cheese. Season to taste with salt and pepper. Transfer the risotto to a warmed platter and serve at once.

Buon appetito !

 MAKE 6-8 SERVINGS

- 6 ripe but firm medium tomatoes
- Sea salt and freshly ground pepper
- 1 cup (5 oz/155 g) leftover Risotto alla Milanese or other plain risotto, at room temperature
- 1/4 cup (1 oz/30 g) grated Parmigiano-Reggiano cheese
- 3 tablespoons chopped fresh basil
- 2 teaspoons minced fresh oregano
- 1 tablespoon minced fresh flat-leaf (Italian) parsley
- 2 tablespoons olive oil

Here is an excellent use for leftover risotto in summertime when tomatoes are at their best. You can use other tender fresh herbs, such as summer savory, mint, or tarragon, in piace of the basil and oregano.

Position a rack in the middle of the oven and preheat to 300°F (150°C). Lightly oil a shallow, 8-inch (20-cm) square or round baking dish.
Cut a thin slice off of the top of each tornato. Using a small spoon, carefully scoop out the pulp and seeds, leaving walls thick enough for the tornato to hold its shape. Place a wire rack on a Iarge, flat plate. Lightly salt the inside of each tornato, and then invert the tomatoes on the rack to drain for 5-10 minutes.
In a bowl, stir together the risotto, cheese, basil, oregano, parsley, and olive oil. Season to taste with salt and pepper. Fili the tomatoes with the rice mixture, dividing it evenly. Arrange the tomatoes in the prepared dish.
Bake the tomatoes unti) they have softened and the tops are golden brown, 25-30 minutes. Transfer to a platter or individuai plates and serve at once.

Buon appetito!