• In a pot, bring the chicken or vegetable broth to a boil.
• Add the broccoli florets and cook for 6 minutes.
• Remove the broccoli with a slotted spoon and set aside, reserving the broth.
• In a large saucepan, heat the olive oil over medium heat.
• Add the chopped onion and minced garlic, and cook until softened.
• Stir in the Arborio rice and cook for about 3 minutes until lightly toasted, stirring constantly.
• Add the sliced sun-dried tomatoes and about 1/2 cup of the hot broth to the rice.
• Stir continuously until the liquid is absorbed.
• Continue adding the broth, about 1/2 cup at a time, stirring frequently until the rice is cooked and creamy.
• This should take about 18-20 minutes.
• Once the rice is cooked, stir in the dry white wine and cook for another 2 minutes until absorbed.
• Stir in the heavy cream, salt, and freshly ground black pepper to taste.
• Add the cooked broccoli, sliced spring onions, and chopped basil leaves to the risotto, stirring gently to combine.
• Serve the risotto hot, garnished with shaved aged cheese on top.

• Place a sage leaf and a slice of smoked ham on each half of the veal cutlets and secure with toothpicks.
• In a large skillet, heat some olive oil over medium heat.
• Add the veal cutlets and cook for about 2-3 minutes on each side until golden brown and cooked through.
• Set aside.
• In a separate pot, heat the chicken or vegetable broth until simmering.
• In a large saucepan, melt some butter over medium heat.
• Add the chopped onion and sauté until softened.
• Stir in the Arborio rice and cook until the grains are translucent around the edges.
• Pour in the white wine and stir until absorbed by the rice.
• Begin adding the simmering broth to the rice, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more.
• This process should take about 20-25 minutes.
• After about 20 minutes of cooking the rice, add the courgette strips and sliced mushrooms to the risotto.
• Once the rice is cooked al dente and creamy, stir in the heavy cream, freshly chopped parsley, and grated Parmesan cheese.
• Season with salt and pepper to taste.
• Serve the sage schnitzels alongside the creamy courgette risotto.

• Peel and coarsely chop the apples.
• Chop the hazelnuts after roasting them in a dry skillet until golden brown.
• Slice the dried apricots into small strips.
• In a large saucepan or Dutch oven, melt the butter over medium heat.
• Add the rice and sauté, stirring constantly, until the rice grains become translucent.
• In a separate medium saucepan, heat the apple juice and white wine.
• Dissolve the sugar and vanilla sugar in the liquid and add the lemon zest.
• Gradually add the liquid mixture to the rice, stirring constantly, allowing the rice to absorb the liquid before adding more.
• When adding the last bit of liquid, also add the chopped apples and apricots.
• Continue to cook the risotto, stirring frequently, for about 10 minutes or until the rice is creamy and tender.
• Stir in the heavy cream and honey, adjusting the sweetness to taste with lemon juice and additional sugar if needed.
• Serve the risotto hot, garnished with the chopped hazelnuts.
• Enjoy the delightful combination of flavors and textures in this unique risotto dish!

• Place 16 saffron threads in a small bowl.
• Bring the veal stock to a boil and add a few spoonfuls to the saffron.
• Slice the onion into thin slices.
• Melt the beef marrow and 50g of butter in a large saucepan and gently sauté the onion for 15 minutes until soft.
• Remove the onion from the pan, then add the rice and sauté for 5 minutes, stirring constantly with a wooden spoon.
• Gradually add the veal stock in portions of 1/2 dl at a time, allowing the rice to absorb it while stirring vigorously.
• After 15 minutes, check if the rice is cooked.
• It should be firm to the bite.
• Strain the saffron-infused stock and stir it into the rice for a beautiful yellow color.
• Stir in the remaining saffron threads for extra flavor.
• Remove the risotto from the heat, then stir in the remaining butter and half of the cheese until melted.
• Season with salt, pepper, and a pinch of nutmeg.
• Preheat deep plates and spoon the risotto into them.
• Serve immediately, sprinkling a little cheese on each plate.

For the Gremolata:

• Finely chop the parsley sprigs, mince the garlic cloves, and grate the zest of the thoroughly washed lemon.
• Mix these ingredients together and place it on the table so that each person can add it to their risotto according to their taste.

• In a large saucepan, heat the butter and 3 tablespoons of olive oil over medium heat.
• Add the chopped onion and minced garlic, and sauté for about 10 minutes until the onion is golden and soft.
• Stir in the Arborio rice and cook, stirring constantly, for a few minutes until the grains are translucent and coated with the oil.
• In another pot, bring the white wine and vegetable broth to a simmer.
• Add a ladleful of the simmering broth to the rice mixture and stir until the liquid is absorbed.
• Continue adding the broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more.
• This process should take about 20 minutes; refer to the package instructions for the exact cooking time.
• Meanwhile, prepare the tomatoes by peeling, seeding, and dicing them.
• Also, chop the sun-dried tomatoes.
• Rinse the spinach and remove any tough stems.
• In a separate pan, wilt the spinach with a little water, then squeeze out any excess liquid and chop roughly.
• Once the risotto is creamy and the rice is tender, stir in the remaining tablespoon of olive oil and the grated Parmesan cheese.
• Season with freshly ground pepper to taste.
• Remove the saucepan from the heat, cover with a lid, and let it rest for 5 minutes.
• Stir in the chopped spinach and diced tomatoes, then warm the risotto gently for an additional 2 minutes.
• Serve the Italian Spinach Tomato Risotto hot, garnished with finely chopped parsley.

• Wash the rice and let it drain.
• Finely chop the onion.
• Scrub the lemon clean and grate the zest.
• Finely chop the leaves from 3 sprigs of parsley and mix with the grated Parmesan cheese.
• Heat 3 tablespoons of oil in a large skillet or wok.
• Add the rice and stir until it starts to sizzle.
• Meanwhile, heat the stock in a separate pot, adding water to make 1.
• 25 liters.
• Deglaze the rice with the white wine and let the liquid absorb while stirring.
• Gradually add the warm stock to the rice, stirring continuously.
• This process takes about 15-20 minutes in total.
• Once the rice is cooked but still moist, season with 2-3 tablespoons of butter, salt, pepper, and nutmeg to taste.
• Stir in the parsley and Parmesan mixture.
• Serve the lemon parsley risotto hot, garnished with extra lemon zest and parsley leaves if desired.

• In a large pan, melt the butter over medium heat.
• Add the chopped onion, thyme sprig, bay leaf, and mixed mushrooms.
• Sauté until the mushrooms are golden brown and the onions are translucent.
• Stir in the Arborio rice and cook, stirring constantly, until the rice grains are coated and glossy.
• Pour in the sherry and stir the rice until the liquid is absorbed.
• Reduce the heat to medium-low and gradually add the vegetable broth, one ladleful at a time, stirring constantly.
• Allow each addition of broth to be absorbed before adding more.
• Continue cooking the risotto for about 20-25 minutes, or until the rice is creamy and tender with a slight bite.
• Remove the pan from the heat and stir in the mascarpone cheese until melted and well combined.
• Season the risotto with salt and freshly ground black pepper to taste.
• Serve the wild mushroom risotto hot, garnished with additional fresh thyme leaves if desired.

• In a large, thick-bottomed pan, heat the olive oil over medium heat.
• Sauté the shallots, asparagus stems, and kaffir lime leaves for about 3 minutes, stirring occasionally.
• Add the Arborio rice to the pan and cook, stirring constantly, for about 2 minutes until the rice becomes translucent and glossy.
• Pour in the white wine and let it evaporate.
• Gradually add the vegetable broth to the rice, stirring frequently, and cook until the rice is tender and creamy, adding more broth as needed.
• During the last 5 minutes of cooking, add the asparagus tips and peas to the risotto and continue cooking until they are tender.
• Stir in the coconut milk and chopped coriander.
• Season the risotto with salt and pepper to taste.
• Serve the risotto in deep bowls or dishes.

• issolve the Mexican rice seasoning mix in 750ml of warm water.
• In a large pan, heat the oil over medium heat.
• Add the chopped onion, diced bell pepper, and ground beef.
• Cook until the meat is crumbled and browned.
• Add the sliced smoked sausage to the pan and stir.
• Stir in the rice until well coated with the meat mixture.
• Pour in the dissolved seasoning mix along with the tomato sauce, frozen peas, and continue stirring.
• Let the mixture simmer for 20-25 minutes, or until the rice is cooked and creamy, adding more water if necessary.
• Stir in the sweetcorn kernels and heat through.
• Season the risotto with salt and pepper to taste.
• Optionally, sprinkle grated cheese over the risotto before serving.
• Serve the Mexican risotto with tortilla chips or kidney beans on the side.