Risotto and Rice Salads

PREPARATION: Sauté the chopped shallots in a saucepan with olive oil until golden. Add the rice and let it toast, then deglaze with the Prosecco. Add vegetable broth to cover the rice and gradually as it dries. Wash the strawberries, remove the stems, and cut them into pieces. Add them halfway through cooking. Gently stir, adding a ladle of broth if it becomes too dry, adjust the salt, and finish cooking. Turn off the heat, add the Parmesan cheese, and stir the risotto with strawberries using a wooden spoon. Wait a couple of minutes before plating, garnish with a handful of fresh strawberries.

PREPARATION: In a baking dish, toast the rice with 1/2 glass of oil and the onion, cut in half and pierced with toothpicks to prevent it from falling apart during cooking. Pour in the boiling broth (the rice should be covered by about 1 cm), cover with aluminum foil, and bake at 200°C for about 20-25 minutes. Remove from the oven, turn the rice out onto a marble surface, and let it cool. In a pan, sauté the mussels with 2 tablespoons of oil, parsley, and a grind of pepper. Cover with a lid and cook for about 5 minutes, then turn off the heat and let it cool. In another pan, open the clams with another 2 tablespoons of oil. Remove and let cool. Once cooled, shell the shellfish and collect them in a large bowl with their cooking juices, strained. Wash the cherry tomatoes, cut them into quarters, and drain them well, reserving the vegetable water (you will need it for the panzanella). Add the zucchini, diced carrots, and tomatoes to the bowl, and mix. In a pan, quickly sauté the shrimp with a drizzle of oil and a pinch of salt and pepper. Add the rice, drizzle with another splash of oil and a pinch of salt, and mix again. Serve.

PREPARATION: In a saucepan, sauté the onion and garlic for 4-5 minutes, then add the rice and stir for 1-2 minutes. Pour in the wine and stir for 3-4 minutes, then start adding the broth until the rice is tender (about 3-4 minutes). Remove from heat and add the salmon and Parmesan cheese.

PREPARATION: Fill a pot with plenty of water, add the rice, salt, and cook for about 15 minutes. Meanwhile, wash the zucchini and cut them as desired. In a pan, heat the olive oil with the peeled garlic clove, add the zucchini, season with salt and pepper, cook for about 5 minutes, then remove the garlic clove and set the vegetables aside. Now, clean the shrimp: remove the shell, cut off the tail, and halve them lengthwise, removing the intestinal tract. Place the cleaned shrimp in a bowl, drizzle with olive oil, flavor with grated lemon zest, salt, pepper, and a few drops of Tabasco. Sauté the shrimp in a hot pan for a couple of minutes, deglaze with lemon juice. As soon as the shrimp are colored, turn off the heat and set aside. Once the black rice is ready, drain it into a bowl, add the zucchini and shrimp, and mix with a spoon to combine.

PREPARATION: To prepare the radicchio and bacon risotto, start by preparing the vegetable broth. Then, clean the radicchio by cutting it in half and removing the central part (the white part). Cut it into strips, rinse them well, and set aside. Also, cut the smoked pancetta into thin strips. Finely chop the shallots and place them in a pan with a drizzle of olive oil. Let them soften for a few minutes over moderate heat, adding a ladle of broth, then add the pancetta and let it brown. After a couple of minutes, add the rice and toast it, stirring often. At this point, deglaze with the red wine over high heat. Once all the alcoholic part has evaporated, continue cooking by adding a ladle of broth at a time, allowing the previous one to dry before adding another, until cooked. Adjust with salt and black pepper. When cooked, add the strips of radicchio. Mix well. Finally, add the chopped thyme and serve.

PREPARATION:  Boil the whole grain rice in plenty of salted water. Drain the rice al dente, place it in a bowl, and add a drizzle of extra virgin olive oil. Let it cool. Meanwhile, cut the cucumber into pieces after peeling it carefully. Remove the white part and the seeds of the bell peppers, first cut them into strips and then into cubes. Cut the cherry tomatoes into 4 parts. Wash the zucchinis and cut only the outer part into cubes. Add all the vegetables to the cold whole grain rice, season with extra virgin olive oil, salt, pepper, and the fresh basil torn into pieces. If desired, you can also add a fresh cheese, such as mozzarella, ricotta salata, or feta. If you like stronger flavors, add pitted black olives and a few leaves of fresh mint to your whole grain rice salad with vegetables.

PREPARATION: Chop the onion, mint, and lemon zest (only the yellow part) very finely. Add a drizzle of oil and let it brown for a few minutes. Add the rice and toast it. Deglaze with white wine. Add the lemon juice (do not overdo it, otherwise it becomes too strong). Gradually add the water and adjust the salt. Bring to a simmer and stir in the butter. Serve with a few mint leaves for decoration.