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I first tasted arancini, a classic Italian snack, during one of my first trips to Italy, but I fell truly in love with them in Sicily, where the dish comes from. In Sicily, arancini—gooey, cheesy, crispy fried risotto balls—seemed to be sold everywhere, ready to delight us at breakfast time, lunchtime, and late afternoon. Sicilian arancini are the perfect finger food: creamy rice, a variety of scrumptious garnishes, melting cheese—all of that, in a neat little fried package? I can’t think of anything else to serve with cocktails at your next dinner party.

What are arancini made of?

Arancini are made with leftover, cooled risotto. They’re often stuffed with ragu, a simple meat sauce, and a chunk of mozzarella cheese. The risotto balls are then coated in crunchy breadcrumbs and deep-fried until crisp, which reheats the risotto and melts the mozzarella cheese. The real delight of arancini resides in its textures: the contrast between the crunchy shell and the gooey center is just irresistible.

Although Sicilian risotto balls are usually stuffed with meat sauce (I like to stuff mine with homemade Bolognese sauce—so delicious!), you can keep things simple and stuff them with mozzarella or flavor the risotto you’ll be using. The best arancini I tasted in Sicily were made with pistachio risotto: it was such a luxurious bite! I also like to flavor risotto with lots of lemon zest. The sharpness of citrus is a nice contrast to the otherwise rich flavors and textures.

Probably the best arancino I ever had in Italy, stuffed with pistachios and mortadella, at Caffetteria Biancomangiare, in Ragusa, Sicily.

What does arancini mean in English?

The word arancini is a diminutive of arancia, which means “orange.” “Arancini” means “little orange,” and that’s a reference to the shape and color of the treat.

What cheeses are used to make arancini?

The gooey center of Sicilian risotto balls is mozzarella cheese. You can cut mozzarella into cubes to stuff them into arancini, or you can use mini bocconcini, which conveniently come in tiny balls that are easy to slip into cold risotto.

The risotto used to make Sicilian risotto balls is flavored with parmesan. For the best flavor,  I like to use aged Parmigiano-Reggiano.

A classic spread of snacks—complete with arancini—served for the aperitivo (happy hour) in Catania, Sicily.

How to shape arancini

Cold risotto is easy to work with. Although shaping and preparing arancini for frying involves a few steps, if you prepare your workspace properly, you’ll be able to breeze through the process.

Quick tips to shape Sicilian risotto balls without making a mess:

• Wear gloves or use plastic wrap: Working with the risotto rice can get messy. To avoid getting your hands too sticky, you can wear disposable gloves. Alternatively, set the risotto over a square of plastic wrap and use the plastic wrap to help shape the arancini balls. You can reuse the same square of plastic wrap to shape all the arancini and avoid waste.
• Use an ice cream scoop to quickly portion the risotto: Using an ice cream scoop allows you to easily create equal portions of risotto, which means the arancini balls will all be the same size. This makes for a pretty presentation, but just as importantly, it allows all the risotto balls to fry in the same amount of time.

Refer to the full recipe, below, for the entire process, but here’s a glimpse at the process of shaping Sicilian risotto balls:

1. Take a handful (about 1/4 cup/60 ml) of cold risotto and shape it into a small ball in the palm of your hand.
2. Make an indentation in the center of the ball and drop in 1 tbsp/15 ml of meat sauce, if using.
3. Drop a piece of mozzarella cheese or a mini bocconcini over the sauce.
4. Using both hands, gently work the rice so that it completely encloses the meat sauce and cheese, slowly closing your hands over the rice ball to make it perfectly round.

Can you make smaller arancini?

Traditional Sicilian arancini are quite large, about 2.5 in (5 cm) in diameter—hence the comparison with small oranges!

Bite-sized arancini are great! This works especially well when you use no stuffing: this produces a snack closer to the Roman supplì, a smaller-sized fried rice ball. Arancini and supplì are close cousins, anyway.

Bite-sized arancini make a lot of sense, especially if you plan to serve them as part of an array of cocktail finger foods. To make bite-sized arancini, I would make the risotto extra-cheesy (since you won’t stuff it with extra cheese) and create balls with about 1.5 tbsp of risotto. Adjust the frying time because bite-sized arancini will cook much faster.

Can you make fried Sicilian risotto balls if you don’t have a deep fryer?

You absolutely can. I don’t have a deep fryer and make arancini more often than I care to admit!

Making arancini without a deep fryer requires you to be extra careful: Use the largest pot you have, make sure the oil doesn’t come up higher than the lower third of the pot (you only need 3 in/8 cm of oil to fry arancini properly), and always, ALWAYS remain glued to the stove while you’ve got hot oil on it. I strongly recommend clipping a deep-fry thermometer to the pot’s side to ensure the oil remains at the proper temperature. You can buy a reliable deep-fry thermometer for less than $10—this is a small investment that will help you be safer in the kitchen.

Can you bake arancini instead of frying them?

You can bake arancini instead of frying them, but if you plan on doing so, I would recommend making bite-sized arancini instead of the traditional, larger size. Smaller arancini will bake more easily and become crisper than larger ones. Baked arancini won’t get as crispy as fried ones, but they will still be delicious.

To bake arancini, preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil. Grease the foil with cooking spray. Roll arancini using 1.5 tbsp (22 ml) of risotto, then dredge them in flour, egg, and breadcrumbs as indicated in the recipe. Set on the prepared baking sheet, then generously spray the arancini balls with cooking spray. Bake for 20 to 25 minutes, or until the arancini are golden brown. (You can broil the arancini for a minute or two at the end of the cooking time to give them more color, if desired.)

Can you make arancini ahead of time?

Yes, you can make Sicilian risotto balls ahead of time. Prepare and fry the arancini as indicated in the recipe. Transfer the fried balls to a cooling rack and let cool to room temperature. Store in an airtight container and refrigerate for up to 3 days. 

How to reheat arancini

It’s easy to reheat Sicilian risotto balls that have been refrigerated. Simply set the arancini on a parchment paper-lined baking sheet and reheat in a 350°F (175°C) oven for 10 to 15 minutes before serving.

Can you freeze Sicilian risotto balls? 

I would not recommend freezing fried or baked arancini. The freezing and thawing process could make the filling and rice too watery and cause the arancini to lose their shape and/or never return to their original crispy glory.

You can, however, prepare the risotto balls, stopping before the dredging process. Set the “naked” risotto balls on a baking sheet and freeze until hard. Transfer to an airtight container and freeze for up to 1 month.

Thaw the arancini in the fridge overnight. Dredge the arancini in flour, egg, and breadcrumbs and fry just before serving. 

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Arancini con Ragù (Sicilian Rice Balls Stuffed with Meat Sauce)

Learn how to make Arancini, the irresistible Sicilian snack: fried rice balls stuffed with meat sauce. Helpful step-by-step pictures included!

Course Appetizer, Appetizers, dinner, Lunch, Side Dish, Snack

Cuisine Italian

Keyword Arancine, Arancini, Bolognese, Finger Food, Fried, Happy Hour, Italian Cuisine, Italian Food, Italian Recipe, Meat Sauce, Mozzarella, Risotto, Sicily, Silician Food

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 12 hours hours

Servings 12 arancini

Author Marie Asselin, FoodNouveau.com

Ingredients

For the risotto

• 2 ¼ cups chicken stock, or vegetable stock
• 1 tbsp extra-virgin olive oil
• 5 oz risotto rice  (Arborio, Carnaroli, or Vialone Nano)
• 2 oz finely grated Parmigiano-Reggiano cheese (about 1 cup)
• 1 large egg

For the filling

• ½ cup leftover Bolognese sauce, or any variety of thick meat sauce
• ¼ cup frozen green peas, thawed
• 12 mozzarella cubes or bocconcini balls

To fry the arancini

• 1 cup all-purpose flour
• 2 eggs
• 2 cups fine, dry breadcrumbs
• 2 cups vegetable oil

To serve

• Tomato sauce, or
• Aïoli (garlic mayonnaise)

US Customary - Metric

Instructions

Make the risotto:

• In a large saucepan, bring the broth and olive oil to a boil. Stir in the rice, return to the boil, then lower the heat to keep to a gentle simmer. Cook the rice, uncovered, until al dente (tender but firm) about 12 minutes. When the rice is cooked, if there’s a bit of liquid remaining, drain it in a colander (any remaining liquid should be thick, heavy cream-like). Gently stir the rice in the colander to make sure any excess liquid drains out. Spread the rice on a baking tray and cool to room temperature. You can also refrigerate the rice for up to 24 hours at this point.
• When the rice is cool, scrape it into a large mixing bowl and mix in the Parmigiano-Reggiano cheese and the egg.

Prepare the sauce:

• Warm up the Bolognese sauce, or meat sauce of your choosing, then stir in the peas. Set aside.

Get your workstation ready:

• Set the bowl of risotto, the meat sauce, and the cheese cubes in front of you, assembly-line style. Place a baking sheet nearby to put the rice balls on as you’re making them. Take out a large ice cream scoop if you have one (it handily measures out the exact amount of rice you need for each arancini: ¼ cup / 60 ml.) Put disposable gloves on if you wish because it’s a bit of a messy business.

How to shape the arancini: 

• Take 1/4 cup (60 ml) of the rice mixture and shape it into a small ball in the palm of your hand. Make a well in the center of the ball and drop in about 1 tbsp (15 ml) of the meat sauce. Drop a bocconcini ball or mozzarella cube in the center of the sauce. Using both hands, gently work the rice so that it completely encloses the meat sauce and cheese, slowly closing your hands over the rice ball to make it perfectly round.
• Continue forming arancini with the remaining risotto and meat sauce. Once all the arancini are formed, freeze for 20 minutes. This will help them remain perfectly round as they fry.

Dredge the arancini:

• Place three shallow bowls on your working surface. Put the flour in the first bowl, whisk the 2 eggs in the second one, and put the breadcrumbs in the last bowl. Set another clean baking sheet nearby to put the rice balls on as you’re dredging them.
• Dredge one rice ball in flour to coat all sides. Tap off excess flour. Roll the rice ball in the beaten egg to coat, allowing any excess egg to drip back into the bowl. Finally, roll the rice ball in the breadcrumbs, pressing lightly to coat evenly with the crumbs. Transfer to the baking sheet and repeat with the remaining rice balls.

Fry the arancini:

• If you’d like to serve the rice balls right after making them, heat the oven to 200°F (95°C) or to the lowest setting to keep the arancini warm as you fry them. Line a baking sheet with a double thickness of paper towels.
• Pour the vegetable oil into a large stockpot so the oil comes up about 2 inches (5 cm) up the sides of the pot. The size of the pot you're using may require the use of more oil; add more oil if needed to make up for the difference.
• If working WITH a thermometer: Insert a deep-fry thermometer in the oil and heat the oil over medium heat to 375°F (190°C). (If you are working without a thermometer, test the temperature as directed below.) Once the oil reaches the right temperature, keep an eye on it and adjust the heat under the saucepan to maintain a steady temperature throughout the frying process.
• If working WITHOUT a thermometer: Test the temperature of the oil by dipping a small chunk of rice in the oil. It should give off a lively but steady sizzle. If nothing happens, the oil isn’t hot enough; if the oil around the bread-crumb coating boils and sputters, the oil is too hot. Adjust the heat accordingly.
• When the oil comes to temperature: Carefully slip 2 or 3 arancini into the oil (don’t overcrowd the pot). Fry, turning as necessary with tongs or a slotted spoon, until golden brown and crisp on all sides, about 4 minutes. Remove to the paper towel-lined baking sheet, keeping them hot in the oven if you like. Fry the remaining rice balls.
• MAKE-AHEAD TIPS: To make the arancini ahead of time, simply let them cool to room temperature on the paper towel-lined baking sheet after frying. Once cool, store in an airtight container in the fridge. To reheat, preheat the oven to 325°F (170°C). Set the rice balls on a greased baking sheet and warm for 10 minutes in the oven, turning them halfway through.
• SERVING: Arancini can be served hot or at room temperature. Sicilian rice balls are wonderful served as a snack or an appetizer with tomato sauce or garlic mayo on the side, or a main course along with a hearty salad.

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Bucatini All’Amatriciana is one of a long list of super simple yet amazingly good Italian pasta dishes. This dish is very high on my list of favorite weeknight meals—but it’s so incredibly good that I also like to serve it to company. A dish that takes less than 30 minutes to make but elicits passionate praise from guests? That’s a win in my book!

Amatriciana sauce is named after Amatrice, located in the region of Lazio, right in the heart of Italy. It is one of the best-known Roman and Italian sauces and was even named a prodotto agroalimentare tradizionale, or a traditional Italian food product, by the Italian government. The sauce is most often served with bucatini, a thick, spaghetti-like pasta with a hole running through the center. Bucatini is notorious for being hard to eat: its thickness makes it tricky to whirl around a fork, and the ends of the strands tend to stubbornly whip up, splashing sauce around in the process. But while it might not be the best dish to order on a first date, I think the shape and heartiness of bucatini makes it fun to eat.

The traditional recipe for Bucatini All’Amatriciana uses just a few ingredients, and as with most Italian recipes, the quality of the products you use will directly influence the deliciousness of the resulting dish.

At the foundation of Amatriciana sauce is guanciale. Guanciale is a cured pork product, just as pancetta is, but it comes from a different part of the pig: cheeks (or jowls) for guanciale versus belly for pancetta. Guanciale is fattier and flavor stronger than pancetta, yet it has a finer, more delicate texture. The first time I made Amatriciana at home, I used a vacuum-wrapped pork cheek I’d brought back from a trip to Rome—no wonder I fell in love with it.

Slices of Italian guanciale, the cured pork product traditionally used to make Bucatini All’Amatriciana pasta.

Some of the ingredients of the sauce are argued over among cooks. My Italian friend Eleonora, who generously provided me with the baseline of this recipe, tells me that you can spark a heated debate by asking Italians whether or not they use onion in their Amatriciana sauce! Because Eleonora advised me to use onion, I use it—and I enjoy the extra layer of flavor it brings to the sauce. I also like to add a pinch of crushed red pepper to add some punch, but you could stir in a good grind of freshly ground black pepper if you prefer.

The cheese used in Amatriciana sauce is Pecorino—and this is non-negotiable. Pecorino cheese has a specific, salty taste that seasons and rounds up the flavor of the sauce in a very unique way. For the best flavor, buy a block of Pecorino and grate it very finely, preferably using a Microplane.

Finally, Amatriciana sauce contains a healthy quantity of olive oil, and be sure to use a top-quality, fruity variety of extra-virgin olive oil. 

Just like Cacio e Pepe, Bucatini All’Amatriciana is a memorable Italian dish that deserves a spot in your repertoire. Make Bucatini All’Amatriciana a few times, and you’ll quickly become renowned for it. You don’t need to tell anyone how easy it is to make!

Can Amatriciana sauce be served with any other type of pasta?

I’m not sure what a nonna would say, but you have my blessing. If you can’t find bucatini pasta, the easiest swap is a thick spaghetti (one with a suggested cooking time of 11 to 13 minutes). I’d say Amatriciana sauce is best served with long pasta, but if rigatoni or penne happens to be what you have on hand, I won’t judge.

Dry bucatini pasta

Are there acceptable substitutes for guanciale in Amatriciana sauce?

Guanciale is cured pork jowl (or cheek). To make guanciale, pork jowl is rubbed with salt and spices then cured for a few weeks. It’s a very fatty and very flavorful cured pork product that provides a wonderful depth to classic Italian pasta dishes, such as Carbonara or Amatriciana.

As a specialty item, guanciale can be hard to find. Ask for it in gourmet grocery stores and Italian delis. If you can’t find guanciale, fear not: you can still make Bucatini All’Amatriciana. Pancetta is a more readily available cured pork product. Made with pork belly, pancetta is similar to bacon, but it is not smoked, making a huge difference in flavor. Pancetta is often sold thinly sliced, but for Amatriciana sauce, you want to find cubed pancetta or ask your charcuterie counter to slice pancetta about 1/3 inch (1 cm) thick. You’ll then dice these thick pancetta slices to use in this recipe.

Can Amatriciana sauce be made ahead of time?

Yes! Amatriciana can be made ahead of time. Simply simmer the sauce right up to the point where you’d add the cooked pasta. Let the sauce cool, and then refrigerate it in an airtight container for up to 4 days. To serve, gently reheat the sauce in a large skillet while the pasta cooks. Transfer the pasta to the sauce and finish the dish with the pecorino and olive oil as indicated.

Even when making the sauce ahead of time, it’s important to cook the bucatini right before serving. Bucatini All’Amatriciana is at its very best when it’s al dente and glistening fresh with the sauce.

So I can’t use Parmigiano Reggiano in Amatriciana sauce? Really?

Hard Italian cheeses all have a different personality, and they tend to shine when you use them in dishes from the same regions where the cheeses are made. Bucatini All’Amatriciana comes from Amatrice, a town in the province of Lazio that produces Pecorino cheese. Parmigiano Reggiano comes from a different Italian province and is made from cow’s milk; Pecorino is made from sheep’s milk. Pecorino cheese also has a very different flavor compared to Parmigiano Reggiano. Pecorino’s flavor is sharp, peppery, and very salty, whereas Parmigiano Reggiano has a rich, smooth flavor.

In other words, Pecorino is a unique product largely responsible for Amatriciana sauce’s unique flavor. If you use any other cheese, the dish may taste very good, but it won’t be authentic Bucatini All’Amatriciana.

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Bucatini All’Amatriciana

Amatriciana sauce takes just a handful of ingredients and less than 30 minutes to make. It's an easy Italian classic you'll fall in love with at first bite!

Course dinner, Main Course, Main dish, Sauce

Cuisine Italian

Keyword Amatrice, Amatriciana, Bucatini, Canned Tomatoes, Cherry Tomatoes, Crushed Tomatoes, Guanciale, How-To, Italian Cooking, Italian Cuisine, Italian Food, Italian Recipe, Italy, Lazio, Pancetta, Pasta SAuce, Roman Pasta, Rome, Tomato Sauce

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings, depending on wether you serve it as a "primi piatti" or as a main course

Author Marie Asselin

Ingredients

• ¼ cup extra-virgin olive oil, divided
• 7 oz diced guanciale or pancetta (about 1 cup)
• 1 small onion, minced
• ½ tsp crushed red pepper flakes
• ½ cup dry white wine, such as Pinot Grigio
• 14 oz crushed tomatoes (a small can, or half a large can)
• 6 oz grated Pecorino-Romano cheese (about 1 ½ cups)
• 1.1 lb dry bucatini pasta, or substitute spaghetti

US Customary - Metric

Instructions

• In a large saute pan set over medium heat, heat 2 tbsp (30 ml) of the olive oil large, then add the guanciale or pancetta and fry until golden and crisp. A lot of fat will render in the pan, but that’s ok, this will flavor the sauce and give it a silky texture. Add the onion and crushed red pepper. When the onion is translucent, pour in the wine and bring to a boil until completely evaporated. Add the crushed tomatoes and cook, uncovered, for 10 minutes, until the sauce is thick. Season lightly with a pinch of sea salt, keeping in mind the Pecorino will season the sauce as well. Lower the heat to the minimum to keep the sauce warm while the pasta cooks.
• If you’re making the Amatriciana sauce ahead of time, you can take it off the heat now and let it cool to room temperature. Transfer it to an airtight container and refrigerate for up to 4 days.
• While the Amatriciana sauce is simmering, bring a large pot of water to a rolling boil, salt generously, then add the bucatini pasta to the water. Set a timer for 1 minute less than the cooking time specified by the manufacturer. Using tongs, gently move the pasta around during the first few minutes to make sure the bucatini pasta doesn’t clump together. Shortly before the pasta is ready, scoop up and save 1/2 cup (125 ml) of starchy pasta cooking water.
• Drain the bucatini pasta, then transfer it to the saute pan with the Amatriciana sauce. The sauce should still be set over low heat. (If you made the Amatriciana sauce ahead of time, reheat it while the pasta is cooking.) Add the grated Pecorino cheese, the remaining extra-virgin olive oil (2 tbsp/30 ml) and the reserved pasta cooking water. Using a spatula, stir the pasta to melt and incorporate the Pecorino.
• Serve Bucatini All’Amatriciana piping hot, garnished with a sprinkle more grated Pecorino cheese, if desired.

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Risotto is a hearty, creamy, comforting dish that may very well be the ultimate comfort food. (It is to me, at least!) Despite its chic (and sometimes fussy) reputation, risotto isn’t hard to make at all and can even be achieved on a weeknight. Keep staples such as high-quality risotto rice (Arborio, Carnaroli, and Vialone Nano all work), broth, and Parmigiano-Reggiano cheese on hand, and you’ll always be minutes away from a heart-warming bowl of unbelievably creamy risotto.

What I love the most about basic, creamy risotto is that it is a deliciously blank canvas just waiting for what you will contribute to the final dish. What you dream up is only limited by your imagination!

I love to play with risotto, and over the years, I’ve come up with many risotto recipes based on what’s in season, what’s in the freezer, or what I’m craving—and you can do the same.

During cooler seasons, I love experimenting with sturdy greens like kale and Swiss chard and pair them with crunchy walnuts or a spicy sausage. And my Roasted Butternut Squash with Sage may be the ultimate winter risotto dish!

You can incorporate so many delicious vegetables into creamy risotto recipes: wild mushrooms, pumpkin, leeks, tomatoes—you can even be adventurous and add diced apple to the dish!

At its core, risotto is a vegetarian dish, but you can make it vegan or add the protein of your choice, from salmon to sausage.

If you want to take your risotto adventures to the next level, you can try making homemade Arancini (Sicilian Rice Balls). These cheesy, gooey bites are the most delicious way to use leftover risotto. My recipe will guide you through the process step by step.

Whatever your craving, a perfect risotto dish is just waiting for you. These 12 comforting, creamy risotto recipes are sure to fuel your inspiration!

1. Roasted Butternut Squash Risotto with Brown Butter & Sage

by Food Nouveau

This rich, comforting, and utterly delicious Butternut Squash Risotto showcases a favorite Italian flavor trio—brown butter, squash, and sage—in a creative, memorable way.

2. Pumpkin Risotto

by 2 Cookin Mamas

This pumpkin risotto is filled with sweet, slightly nutty flavors that pair perfectly with the umami of the sauteed mushrooms and the saltiness of the Parmesan cheese. This is a dish that looks spectacular but is breezy to make.

3. Creamy Tomato Risotto

by The Bella Vita

This tomato risotto recipe will quickly become one of your go-to dishes. With just a handful of ingredients, you will be amazed at how easy it is to create a dish full of Italian flavors.

4. Garlic Risotto

by Zerby Plants

This garlic risotto is the ultimate creamy delicious dinner—and it’s vegan! Made to be the star of the show (but also works as a fabulous side dish), this garlic herb risotto is ready in 25-30 minutes and is packed with flavor.

5. Wild Mushroom Risotto

by Food Nouveau

This ultra-creamy wild mushroom risotto highlights the wonderfully earthy flavor of mushrooms thanks to a clever, easy trick: dry cooking. Give this technique a try and make the very best mushroom risotto you’ve ever had!

6. Broiled Cauliflower Risotto

Food Nouveau

This cauliflower risotto might be the most comforting dish after mac & cheese. It’s rich and cheesy, and the chili kick makes it stand out!

7. Fennel and Leek Risotto

by Mangia Bedda

This simple, but rich and creamy fennel and leek risotto might be one of the best variations on classic risotto you’ll ever try! The mellow sweet flavors of fennel and leeks pair perfectly with the buttery, nutty flavors of Parmigiano and Fontina cheeses to create this comforting dish.

8. Kale and Walnut Pesto Risotto

by Food Nouveau

This kale and walnut pesto risotto is a satisfying meal that won’t hold you out for long in the kitchen. Add cooked meat toward the end of the cooking time for a heartier dish—or don’t if you want to keep it simple—and then stir in aromatic Parmigiano Reggiano cheese to finish the dish.

9. Sautéed Shrimp Risotto with Tomato Butter Sauce

by Familystyle Food

This saucy, umami-full shrimp risotto recipe is seasoned with Italian herbs, garlic, and a tomato butter sauce. The pan-seared shrimp cook separately for maximum flavor, then they’re served on top of creamy Parmesan risotto infused with a 10-minute shrimp stock. With step-by-step directions based on a classic risotto, this is truly a date-night or restaurant-level dish you can easily make at home.

10. Salmon Risotto

by Maple and Mango

This colorful salmon risotto recipe is easy to make and absolutely delicious. Whether it’s a weeknight meal, dinner party, or date night, this salmon risotto is a simple, elegant option for any occasion. This recipe includes step-by-step instructions for both stovetop and the Instant Pot (pressure cooker).

11. Sausage Risotto with Swiss Chard

by Food Nouveau

This sausage risotto has a rich flavor underlined by the earthiness of bitter greens. This hearty dish is guaranteed to warm you up on cool nights!

12. Creamy Leek, Apple, and Brie Risotto

by Pineapple & Coconut

Apples and brie go so well together, why not use this classic ingredient combo in a new, creative way? This creamy brie risotto is garnished with caramelized apples and leeks, and topped with toasted walnuts and fresh thyme. This conversation-starting dish is filled with elegant flavors and textures.

BONUS: How to Make Arancini (Sicilian Rice Balls)

Learn how to make Arancini, the irresistible Sicilian finger food: fried rice balls stuffed with meat sauce. Helpful step-by-step pictures included!

The post 12 Comforting, Creamy Risotto Recipes to Warm Up Cooler Seasons appeared first on Food Nouveau.

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I don’t think I could go through winter without soup. I live in a city where winters are long, snowy, and extremely cold, and though I’ve become an expert at layering (even when I stay inside all day) and I rely on my trusted heated footrest to keep me warm at my desk, sometimes the cold goes straight to my bones. The only things that can really help me in those times are bottomless coffees and piping hot bowls of soup.

From quick lentil soup, to cheesy French onion soup, to oh-so-satisfying bowls of ramen, I love ALL soups with my whole heart. Growing up, the soup my mom made most often was minestrone. The minestrone my mom made was rich with veggies, beans, and pasta, which made it super hearty and nutritious. I remember when I was younger, I wasn’t so fond of the beans in the soup, but my love for minestrone grew as I did, and now it’s one of my favorite wintertime bowls of comfort.

I’m not sure my mom knew it back then, but minestrone isn’t a single, specific soup. The name of the soup, minestrone, comes from the Italian term minestra, which means, quite simply, “soup.” In Italian, several terms are used to designate soup: from zuppa, for a simple tomato soup, to minestrone, which is the most substantial type of soup. Minestrone is filled with vegetables and sometimes includes rice or pasta. It is always very thick and stew-like.

There is no set recipe for minestrone. Indeed, minestrone was born out of necessity and was traditionally made out of whatever vegetables were available, with the addition of beans to make it more nutritious. This means you could name any vegetable soup a minestrone and adapt the ingredients you use to follow the seasons. A spring minestrone can be made with fresh peas, leeks, and fennel; a summer minestrone could include green beans, zucchini, and fresh tomatoes and could be served, perhaps, with a spoonful of homemade pesto on top; and a fall minestrone would for sure feature squash.

Winter minestrone is the heartiest variety of minestrone. Filled with vegetables that traditionally keep through the winter, such as onion, carrots, and potatoes, and enriched with bitter greens and beans, winter minestrone is a literal meal in a bowl. My recipe for winter minestrone is inspired by the soup my mom used to make, with the addition of a few clever flavor boosters, such as pancetta and parmesan rind.

Speaking of parmesan rind! If you buy wedges of Parmigiano-Reggiano, never ever throw away the rinds. Once you’ve used all the cheese, collect the rinds in a resealable plastic bag or an airtight container in the freezer to use later. A single piece of rind adds a ton of flavor and depth to minestrone. It’s a great way to upgrade store-bought beef, chicken, or vegetable broth!

Helpful Tips for Making Winter Minestrone

Can I freeze winter minestrone?

Winter minestrone is a soup you can and should make ahead of time. The flavors of this hearty soup fully develop after an overnight rest. So go on and make a double-batch: you can then freeze winter minestrone in portions and enjoy it for icy weeks or months to come.

Can I add other types of vegetables in winter minestrone?

Absolutely! Do as the Italians would and use whatever you have on hand. Frozen green peas, green beans, squash, and even broccoli or cauliflower florets would all make fine additions to winter minestrone.

Can I use dried beans instead of canned beans in winter minestrone?

Of course, you can! Soak 1/2 cup (125 ml) of dry beans of your choice overnight, then add them to a saucepan and cover with water. Bring to a boil, then simmer the beans until tender, 45 minutes to 2 hours, depending on the variety. Drain and add to the winter minestrone when the recipe says to add in the canned beans.

How can I make a vegan winter minestrone?

Easy peasy! Simply omit the pancetta and parmesan from the recipe, and make sure to use vegetable broth. Serve vegan winter minestrone sprinkled with nutritional yeast for a lovely boost in flavor.

Print

Winter Minestrone

This hearty winter minestrone is filled with vegetables, greens, and beans, which makes it a literal meal in a bowl. This is the soup you need to keep warm during the cooler season!

Course Appetizer, Appetizers, Lunch, Soup

Cuisine Italian

Keyword Beans, Comfort Food, Freezer-Friendly, Italian Cuisine, Italian Food, Italian Recipe, Italy, Legumes, Make-Ahead, Minestrone, Pancetta, Parmigiano Reggiano, Vegan Option

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Author Marie Asselin, FoodNouveau.com

Ingredients

• 2 tbsp extra-virgin olive oil
• 2.5 oz diced pancetta (½ cup)
• 1 small onion, minced
• 1 celery rib, diced
• 1 large carrot, diced
• 2 cloves garlic, minced
• 2 bay leaves
• 4 cups beef stock
• 2 cups water
• 28 oz diced tomatoes (1 large can)
• 19 oz Roman (borlotti) beans, red kidney beans, or cannellini beans, rinsed and drained
• 1 medium-sized potato, cut into 1/2-in (1 cm) dice (about 1 cup/250 ml)
• 1 piece of Parmigiano-Reggiano rind (see note)
• 1 tsp kosher salt, or fine sea salt
• 1/2 tsp each: dried oregano and dried thyme
• Freshly ground black pepper
• 2 cups finely chopped kale, Swiss chard, or spinach
• 2.5 oz short dry pasta, such as ditalini (about ½ cup)

To serve (optional)

• Top quality extra-virgin olive oil
• Grated Parmigiano-Reggiano
• Fresh Italian parsley

US Customary - Metric

Instructions

• In a large pot set over medium heat, heat the olive oil. Add the pancetta and fry until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the onion, celery, and carrot to the pot and cook, stirring from time to time, until the vegetables are soft, about 10 minutes. Add the garlic and bay leaves and cook, stirring, for 1 minute more. Add the beef stock, water, diced tomatoes, beans, potato, Parmigiano-Reggiano rind, salt, oregano, thyme, and some black pepper. Stir to combine, then bring to a boil. Lower the heat and simmer for 20 minutes. Stir in the greens and dry pasta and keep cooking for 15 minutes.
• SERVING: Fish out the Parmigiano-Reggiano rind out of the soup. To make winter minestrone truly special, garnish each serving with a drizzle of olive oil, a dusting of Parmigiano-Reggiano, and a few leaves of Italian parsley. Serve with crusty bread.
• STORAGE: Divide the winter minestrone between airtight containers and refrigerate for up to 4 days, or freeze for up to 1 month.
• DAIRY-FREE OPTION: To make dairy-free minestrone, omit the parmesan from the recipe. Serve dairy-free winter minestrone sprinkled with nutritional yeast for a lovely boost in flavor.
• GLUTEN-FREE OPTION: To make gluten-free minestrone, use gluten-free short dry pasta.
• VEGAN OPTION: To make vegan winter minestrone, omit the pancetta and parmesan from the recipe, and make sure to use vegetable broth. Serve vegan winter minestrone sprinkled with nutritional yeast for a lovely boost in flavor.

Notes

If you buy wedges of Parmigiano-Reggiano, never throw away the rinds! Once you’ve used all the cheese, collect the rinds in a resealable plastic bag or an airtight container in the freezer to use later. A single piece of rind adds a ton of flavor and depth to Italian wedding soup. If you don’t have saved rinds but have a wedge of Parmigiano-Reggiano on hand, you can simply cut off the rind to add it to the soup. If you don’t have either, you can simply omit it from the recipe.

This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Hearty Winter Minestrone appeared first on Food Nouveau.

Adding a squeeze of fresh orange juice or a twist of orange zest to some of your favorite ingredients is an easy and delicious way to create a whole new experience for your tastebuds.

Savory orange dishes bring a bright note to the table and, there are so many varieties that you can work with: naval oranges, mandarins and tangerines, blood oranges, Cara Cara oranges, clementines… did you know there are over 400 orange varieties?

We might not have access to quite that many varieties in our day-to-day cooking, but we can certainly find many ways to use them. Salads are an obvious choice: orange juices add a bold, citrusy note to dressings, while orange segments give a brilliant pop of color to salad greens—especially when teamed up with beets or pomegranate arils.

Oranges can also add an unexpected twist to vegetable side dishes: they complement root vegetables like carrots and squash surprisingly well!

Where oranges really tend to shine is as a complement to proteins—particularly pork and poultry. Succulent orange teriyaki pork medallions or a classic like orange chicken will ensure people ask for seconds!

Want to level up your seafood dishes? Skip the lemon and go with oranges instead! Swapping oranges for lemons will completely change your favorite salmon or shrimp dish.

But perhaps the one place where oranges really stand out in the most unexpected way is soup (and it’s one of my personal favorites! You must try the orange carrot soup in my savory orange recipe collection below. It’s a can’t-miss on a gloomy day.

Next time you find yourself with an abundance of citrus, this list of 30 savory orange recipes will be just what you need.

Pssst… If you love adding a splash of citrus to your savory dishes as much as I do, be sure to check out my Citrus Savory Delights ebook with 16 well-loved and meticulously tested savory citrus recipes!

Orange Appetizer & Soup Recipes

1.  Orange Carrot Soup

by Food Nouveau

This citrusy, vitamin-packed Orange Carrot Soup brightens up the gloomiest winter days. The easy topping of pistachio, sesame, and coriander leaves adds crunch and color!

2. Blood Orange Crostini

by Luci’s Morsels 

Enjoy the wonderful flavors of winter citrus in this blood orange crostini. Sweet tartness combines with cream cheese for this breakfast nibble or fabulous appetizer!

3. Orange Glazed BBQ Chicken Drumsticks

by Frugal Mom, Eh! 

Marinated and grilled in a scotch bonnet and orange glaze, these chicken drumsticks are perfectly sweet and spicy. This is one grilled chicken recipe you’ll be craving all summer long!

4. Orange-and-Fresh-Herb Marinated Feta

by Food Nouveau

This flavorful Orange-and Fresh-Herb Marinated Feta is an effortless appetizer to serve for a delicious happy hour. Bring it to a picnic or use it to add a flavor punch to sandwiches, salads, and pasta!

Orange Salad Recipes

5. Avocado Orange Salad

by Joyous Apron 

This Avocado Orange Salad is a real celebration of citrus season! Avocados, oranges, blood oranges and parmesan cheese on top of a bed of arugula, drizzled with zesty lemon dressing. Fresh, lovely, and so much zesty goodness!

6. Spinach Mandarin Orange Salad

by Champagne Tastes 

This vegan spinach mandarin orange salad is served with almond slivers and tossed in a quick Dijon vinaigrette for an easy spring side dish.

7. Red Cabbage Orange Salad

by Occasionally Eggs 

This vegan red cabbage salad is a great way to include some raw vegetables into a seasonal winter diet and uses orange and pomegranate to add brightness. It’s a good thing to make and keep tucked away in the refrigerator when you need something to round out a meal.

8. Orange Beet Salad

by BellyFull

This easy orange beet salad recipe is so bright and delicious, lovely served as a side dish or light lunch. Perfect for brunch or dinner, during summer or winter!

9. Winter Freekeh Salad with Orange

by Occasionally Eggs 

This wintery vegan freekeh salad is made with a base of the ancient grain, tossed with sweet blood oranges, peppery arugula, creamy chickpeas, and a touch of red onion for a little bite. Topped off with an orange & olive oil dressing – it’s a perfect light winter salad doubling as a main.

10. Marmalade Shrimp and Bacon Salad

by Food Nouveau

This colorful salad combines juicy shrimp, salty bacon, crunchy veggies, and zesty clementines with a marmalade dressing that will jolt your taste buds awake.

11. Cantonese Roast Duck Salad with Radicchio

by The Devil Wears Salad

This no-cook warm duck salad recipe is super easy to prepare! A delicious pairing of bitter and sweet flavors on one plate balanced with savory umami Cantonese Roast Duck, it’s an elegant dish to serve to company or on a romantic night in.

12. Blood Orange Salad Dressing

by The Devil Wears Salad

Arancia rossa! How stunning you are. This simple blood orange salad dressing takes advantage of the bright red citrus that is both stunning in color and flavor.

Orange Side Dish Recipes

13. Orange Maple Glazed Carrots

by Three Olives Branch

A simple side dish, these Orange Maple Glazed Carrots are versatile for any meal!

14. Pan-Roasted Brussels Sprouts with Sweet Chili Orange Glaze

by From a Chef’s Kitchen 

These Brussels sprouts drizzled with a sweet chili orange glaze are a party in your mouth! This flavorful vegetable side dish is super easy to pull together on your stovetop.

15. Orange Glazed Butternut Squash and Brussels Sprouts with Pecans

by Heartbeet Kitchen 

This hearty side dish features an amazing orange butter sauce on Brussels sprouts and butternut squash, finished with toasted pecans!

Orange Meat Recipes

16. Orange Chicken

by Organically Addison 

This homemade Orange Chicken is WAY better than takeout! It’s fresh, light, and filled with those signature flavors you crave and love. Serve with broccoli or cauliflower rice for a healthy meal that the whole family will love!

17. Slow Cooker Healthy Orange Chicken

by Killing Thyme 

This slow cooker healthy orange chicken puts a guilt-free spin on a takeout favorite. Saucy, flavor-packed, and great for meal prep!

18. Easy Orange Chicken Meatballs

by Cook at Home Mom 

You’ve got to try these Asian-inspired Orange Chicken Meatballs! There’s so much flavor in the sauce that this easy recipe will quickly become your new favorite weeknight dinner!

19. Ground Orange Chicken

by The Travel Palate

This Orange Chicken is an easy and tasty weeknight dinner idea! Take-out flavor at home for a fraction of the cost.

20. Grilled Chipotle Orange Turkey Kebabs

by A Farmgirl’s Dabbles 

You’ll love how the bold flavor of chipotle meets the fresh, sweet flavor of orange in this recipe for grilled chipotle orange turkey kebabs!

21. Asian Orange Turkey Lettuce Wraps

by Running to the Kitchen 

These Asian-inspired turkey lettuce wraps are infused with a sticky, sweet, savory, and slightly spicy orange sauce making them an irresistibly easy and tasty meal.

22. Orange-Honey Glazed Turkey Breast

by Cooking for My Soul 

This orange-honey glazed turkey breast is juicy, moist, and ultra delicious! The turkey breast is brined, so it is extra moist and flavorful, and then brushed with a sweet orange honey glaze while it roasts in the oven. So so good!

23. Orange Teriyaki Pork Medallions

by Thrifty Jinxy 

It takes only 15 minutes to make these orange teriyaki pork medallions. This is a breezy weeknight dinner idea the whole family will love!

24. Orange-Glazed Pork Loin with Roasted Root Vegetables

by Our Wabi Sabi Life 

You have to try this amazing orange-glazed pork loin in the oven. This easy baked pork tenderloin is flavored with a homemade orange glaze that has so much flavor. Easy to make and bursting with flavor, this tender pork makes the best dinner.

25. Orange Barbecue Pulled Pork Sandwich

by Family Spice 

This orange barbecue pulled pork sandwich is full of orange flavor, using both orange juice and orange zest. It is also easy to make in your slow cooker/crockpot.

26. Superfast Sesame Orange Beef Stir-Fry

by Food Nouveau

This sesame orange beef stir-fry is super fast to prepare and packed full of flavor. It’s the perfect weeknight, family-friendly meal!

Orange Fish & Seafood Recipes

27. Slow-Roasted Blood Orange Salmon

by Burrata and Bubbles 

Entertaining has never been easier with this winter salmon. Simple yet elegant, this slow-roasted blood orange salmon takes advantage of winter’s most delicious citrus to make a meal that always impresses. It will surely become your new go-to meal for dinner parties.

28. Grilled Chipotle-Orange Salmon

by A Farmgirl’s Dabbles 

This grilled chipotle-orange salmon is sweet and smoky and beautifully spiced. This easy grilled salmon recipe promises to become a grilling season obsession!

29. Mandarin Orange Glazed Salmon

by Bowl of Delicious 

This colorful and healthy mandarin orange-glazed salmon takes only 20 minutes to make and is broiled to perfection to create a sticky, thick glaze on top and keep the salmon moist and flaky.

30. Orange-Balsamic Shrimp Pasta

by BellyFull 

This orange-balsamic shrimp pasta features sautéed shrimp, coated in a spicy and tangy citrus sauce that is out of this world! Fantastic quick and easy dinner in only 25 minutes that the entire family will love.

Get More Savory Citrus Recipes in my eBook

Citrus Savory Delights: Easy Bites, Salads, and Meals for Citrus Lovers

Citrus fruits are commonly used in desserts, but they also have the power to make any and all savory dishes more exciting. 

In this collection of 16 easy recipes, discover zesty variations on timeless classics, create colorful, nutritious lunches, and expand your weeknight dinner repertoire with aromatic, creative dishes the whole family will love.

Created by citrus-obsessed, award-winning recipe developer and food stylist Marie Asselin, Citrus Savory Delights overflows with citrus-centric savory recipes that are unfussy, good-for-you, and utterly irresistible.

This savory citrus eBook is a professionally designed, instantly downloadable PDF you can save on all your devices. GET YOUR COPY!

The post 30 Savory Orange Recipes to Add Sunshine to Your Meals appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

The intoxicating nutty aroma of brown butter is a delightful preview of how it can transform both savory and sweet dishes from good to extraordinary. This easy French “sauce,” which is called beurre noisette in French—literally “hazelnut butter” because of its color—was traditionally used in vegetable and fish dishes, but it’s now used in an array of recipes, from simple fried eggs to sophisticated financiers.

This easy, classic French technique can be performed by any home cook. Using brown butter in recipes is guaranteed to take your dishes to the next level! Learn what brown butter is, how to make it, and how to use it in your favorite recipes, as well as in new ones, too.

Brown Butter Recipe Video

See how quick and easy it is to make brown butter in this short video!

 

What is Brown Butter?

Brown butter is butter that is melted and cooked until it turns brown—or “hazelnut” color, if you prefer. As the butter melts, the butterfat and milk solids separate, and these solids fall to the bottom of the pan. As the butter gently simmers, the milk solids cook and eventually turn a cinnamon or toasty hazelnut shade and release a unique nutty aroma.

Brown butter is basically a one-ingredient sauce that can be used in its delicious liquid state as a sauce or garnish over fish, pasta, or risotto. Brown butter can also be cooled back to a solid form and used as regular butter would be. Solidified brown butter provides an incredible depth of flavor to baked goods such as financiers and clafoutis.

Classic French financiers made with brown butter.

How to Make Brown Butter

Making brown butter is so easy! All you need is butter and a stainless-steel pan or skillet, which makes it easier to watch over the color of the butter changing. Simply melt the butter in the pan over medium heat, then bring it to a gentle simmer. Cook, stirring with a spatula, a wooden spoon, or a whisk, until the milk solids at the bottom of the pan turn a nicely toasty hazelnut brown. The time it takes varies according to the quantity of butter and the size of the pan you’re using, but it’s usually done in just a few minutes.

Once the butter is aromatic and brown, you transfer it to a bowl to stop the cooking process. Always make sure to scrape down all those brown bits from the bottom of the pan, because that’s where the flavor is!

How to Use Brown Butter

One of the best features of brown butter is that it’s incredibly versatile. You can use it in savory contexts, such as salad dressings and sauces, pasta and risotto, fish dishes, and vegetable side dishes.

Roasted Butternut Squash Risotto with Brown Butter and Sage

The nutty flavor of brown butter also works wonders in desserts. Beurre noisette is the central ingredient in French financiers, and it’s also delicious in baked goods requiring the use of melted butter, such as blondies. You can also swap in cooled, solidified brown butter into recipes that use regular, room-temperature butter to add an extra flavor dimension—think chocolate chip cookies, banana bread, crumbles, and more. You can even use it to make buttercream!

Once you know how easy it is to make brown butter, you will want to use it in each and every dish—and that’s a good thing. There are very few dishes that won’t be improved with a spoonful (or a half cup!) of brown butter.

Recipes that Use Brown Butter

Here are recipes that make the most of the incredible aroma and flavor of brown butter.

• Roasted Butternut Squash Risotto
• Brown Butter Apple Blondies
• Cherry Clafoutis Bars
• Classic French Financiers
• Black Sesame and Chocolate Financier Cake (pictured below)

Find even more brown butter recipe inspiration in my recipe collection, 

Baked Treats that Taste Even Better with Brown Butter

Try making these classic desserts by substituting regular butter with liquid or solidified beurre noisette. You might never go back!

• Crêpes, pancakes, and waffles
• Banana bread, cake, or muffins
• Granola
• Crisps and crumbles (use brown butter in the crunchy topping!)
• Cheesecakes and other desserts with a pressed crust (use brown butter in the crust)
• Chocolate chip cookies
• Not a baked treat, but goes with it: Buttercream (brown butter buttercream is out of this world…!!)

What Type of Butter Is Best for Making Brown Butter

When a single ingredient is the spotlight of a recipe, I always say buy the best quality you can afford. It’s certainly true in the case of brown butter: in the savory context, you use it as a sauce or as a finishing touch on dishes, so the flavor of the butter is front and center.

The best kind of butter with which to make brown butter is therefore high-quality butter. I prefer European-style butters, which often have a higher butterfat content than most mass-market butter brands. I recommend using unsalted butter as well, especially when using brown butter in desserts, so you can fully control the level of seasoning in your finished dish.

Brown Butter Flavor Pairings

I have a hard time thinking of ingredients that would not pair deliciously with brown butter, but some ingredients are quite simply perfect matches:

• Fish, especially white ones such as halibut
• Scallops and crab meat
• Squash, especially butternut squash
• Fresh sage
• Nuts, especially hazelnuts and pecans
• Bananas, pears, and peaches

How to Store Brown Butter

Pour brown butter into an airtight container or jar. Refrigerate for up to 1 week, or freeze for up to 1 month.

Print

How to Make Brown Butter

Learn how to make brown butter using an easy French technique that turns regular butter into an incredibly aromatic, sophisticated ingredient you can use in savory and sweet dishes.

Course desserts, Main Course

Cuisine French

Keyword Brown Butter, Butter, Cooking 101, French Cakes, French Cooking, French Cuisine, French Dessert, French Food, French Recipe, French Recipes, French Sauce, French Technique

Cook Time 5 minutes minutes

Author Marie Asselin

Ingredients

• ½ cup unsalted butter (adjust the quantity of butter according to the recipe you're making)

US Customary - Metric

Instructions

• In a small stainless steel saucepan set over medium heat, warm the butter until completely melted and simmering.
• Keep on cooking over low heat, swirling the pot from time to time. The butter will bubble up as the water evaporates, which will prevent you from watching closely over the color changing. When that happens, lift the pot off the heat for a few seconds, swirling it gently until the bubbles recede, then put back on the heat.
• Stir the butter continuously using a spatula, a wooden spoon, or a whisk, and keep a close eye on its color changing. Brown butter is ready when the milk solids at the bottom of the pot turn a nicely toasty hazelnut brown color and the concoction gives off a delicious nutty hazelnut aroma. The time it takes varies according to the quantity of butter and the size of the pan you’re using, but it’s usually done in just a few minutes.
• When the brown butter is ready, remove the pan from the heat, pour the brown butter into a small bowl or a container to stop the cooking process. Always make sure to scrape down all those brown bits from the bottom of the pan, because that’s where the flavor is!
• If the recipe you're making uses melted brown butter, you can use it right away.

  If you're using melted brown butter in a dessert, it's usually best to let it cool for about 10 minutes before you incorporate it into a batter.

  If the recipe you're making uses solidified brown butter, refrigerate it for a few of hours until cold and firm.
• STORAGE: Brown butter keeps refrigerated in an airtight container or jar for up to 1 week, or frozen for up to 1 month.

Video

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The post How to Make Brown Butter (Beurre Noisette) (VIDEO) appeared first on Food Nouveau.

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Risotto is one of my go-to dishes for nights when I realize at 5pm I have nothing planned for dinner. Contrary to its reputation, risotto comes together quickly and easily, especially when you keep the required staples—rice, cheese, and stock—on hand.

Often, when I make risotto, I improvise based on what I have in the fridge and pantry. What you need to make an outstanding risotto is an ingredient to highlight. Be it cauliflower, asparagus, mushrooms, shrimp, or crab, all you need is quality produce to start with. All you have to do then is simply add flavorings that pair well with your central ingredient—fresh herbs, spices, lemon, and so on—and you’re sure to create a rewarding, satisfying dish.

Over time, I’ve built a mental list of the ingredients I like using in risotto the most. I can keep many of these in the freezer, which means I can always make risotto in a snap. Knowing this is comforting to me (there’s nothing like that first forkful of steamy, cheesy risotto!) and saves me from ordering out more often than not.

Sausage is one of the ingredients I most love to use when making risotto. I buy quality Italian-style sausages and keep them in the freezer so they are readily available for impromptu soups, pasta, and of course, sausage risotto. What I like about using sausage in risotto is that the meat is already flavored, and browning it in the pan you’ll be using to make the risotto adds tons of depth to the dish. Sautéed sausage is a flavor foundation you can build on.

My favorite vegetable to combine with sausage is bitter greens. Since I always keep sausage in the freezer, I keep my eyes peeled at the market and if I see beautiful bunches of Swiss chard, I know what’s for dinner that night: Swiss chard and sausage risotto.

Swiss chard is a leafy green you can eat raw in salads or cooked in pasta, soups, and a host of other dishes. Raw, it has a bitter flavor that adds dimensions to salads. Cooked, that bitterness fades away and the flavor of Swiss chard turns sweet and mild, similar to spinach. Unlike spinach, though, Swiss chard retains texture once cooked, which makes it really enjoyable to eat, especially in this risotto.

This Swiss chard and sausage risotto is filled with robust, aromatic flavors, which makes it the most comforting dish for cooler nights. Curling up into a blanket and digging into this cheesy dish is guaranteed to warm your heart and soul!

Helpful Tips for Making this Sausage Risotto

My golden risotto-making rule: The very best ingredients make the very best risotto

As is often the case with simple, Italian-inspired dishes, using the very best ingredients you can get your hands on or afford makes the biggest difference in terms of the flavor of your final dish. In this sausage risotto, I encourage you to use low-sodium broth, or even use homemade broth if you have some on hand, as it most likely will impart a softer, milder flavor to the risotto.

Also, use quality risotto rice for the creamiest texture—Arborio, Carnaroli, or Vialone Nano are all good picks—and please, please, please, only use Parmigiano-Reggiano as your cheese of choice. Learn why Parmigiano-Reggiano is my cheese of choice for most risotto, but especially for this comforting sausage risotto, below!

When you make risotto, don’t skimp on Parmigiano-Reggiano

Parmigiano-Reggiano has a sharp, nutty, salty flavor that lends a ton of flavor and an unforgettable creaminess to risotto. No need to add extra butter or cream to your risotto when you use the real stuff! Authentic Parmigiano-Reggiano is controlled under a Denominazione d’Origine Protetta (protected designation of origin), which means it has to be produced in a specific way in specific regions of Italy to be awarded the name. Authentic Parmigiano-Reggiano has a stamped rind, is aged at least 12 months, and is usually labeled with its original Italian name (as opposed to just “parmesan.”) Yes, Parmigiano-Reggiano is more expensive than cheese products labeled parmesan, but you don’t need a lot to make your dishes extra special. Save it for recipes that make the most of its unique flavor, such as this sausage risotto!

Photo: Consorzio del Formaggio Parmigiano Reggiano

No Swiss Chard? No Problem.

You can use any swiss chard variety in this sausage risotto: ruby, rainbow, yellow, and so on. The name of the varieties comes from the brightly colored stems of the leafy green. You can use them interchangeably in this recipe.

If you can’t find swiss chard, substitute large spinach leaves, which will retain the best texture in this creamy sausage risotto.

How to Scale Up this sausage risotto recipe to serve more guests

Most risotto recipes serve 4 to 6, with ingredient quantities that are hard to split into halves or thirds. This has always annoyed me because I usually make risotto for 2 people. So I’m writing all my risotto recipes to serve 2, which means the math is easier to scale up the ingredients to serve 4 or 6 guests. Note that this sausage risotto recipe produces a generous 2-serving yield—you could stretch it to 3 servings if this dish is part of a more elaborate menu that includes appetizers and sides.

Print

Swiss Chard and Sausage Risotto

ThisSwiss chard and sausage risotto has a rich flavor that’s underlined by the earthiness of bitter greens. It’s the perfect dish for cooler nights!

Course dinner, Main Course, Main dish

Cuisine Italian

Keyword Bitter Greens, Comfort Food, Italian Cuisine, Italian Food, Italian Recipe, Parmigiano Reggiano, Risotto, Risotto Rice, Sausage, Swiss Chard

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2 servings

Author Marie Asselin

Ingredients

• 2 ¾ cups chicken stock
• 1 tbsp butter
• 1 tbsp extra-virgin olive oil
• 1 shallot, finely chopped
• 1 stick celery, finely chopped
• 2 Italian sausages, casings removed
• 5 oz risotto rice, such as Arborio, Carnaroli, or Vialone Nano
• ½ cup dry white wine, such as Pinot Grigio
• 4 oz Swiss chard or rainbow chard leaves (about 5 to 6 leaves), tough bottom stems removed, leaves cut into ¾ inch pieces
• 2 oz grated Parmigiano-Reggiano cheese
• 2 tbsp chopped fresh basil leaves
• Freshly ground black pepper
• Fleur de sel, or sea salt flakes

To Serve (optional)

• Extra-virgin olive oil
• Fresh basil leaves

US Customary - Metric

Instructions

• In a small saucepan, bring the chicken stock to a simmer, then keep warm over low heat.
• In a large saute pan or a cast-iron braiser set over medium-low heat, melt the butter in the olive oil. Add the shallot and celery and cook, stirring, until soft, 3 to 4 minutes. Add the sausage and cook until brown, breaking up the meat with a wooden spoon. 
• Add the risotto rice and stir for 2 minutes, until the grains are translucent around the edges. Add the wine and stir vigorously while the wine is bubbling up, scraping down the bottom of the pan to loosen the caramelized bits. Simmer until the wine is fully absorbed.

  Add 1 ladleful of the broth and simmer, stirring from time to time, until the broth is almost completely absorbed.
• Continue adding broth, one ladleful at a time, allowing each ladle to be absorbed before adding more, making sure to mix in the chopped Swiss chard after 10 minutes of cooking time.
• When there's about ½ cup (125 ml) broth left, stir in the grated Parmigiano-Reggiano cheese. Stir until the cheese is fully melted and incorporated. Season with black pepper, taste the risotto, and season with salt if needed. Stir in the remaining broth and the basil. The risotto should now be loose and super creamy. Cover and turn off the heat. The risotto can stand for about 5 minutes but should be served as soon as possible for the best texture.
• SERVING: Serve the sausage risotto in warm bowls, then garnish each serving with a drizzle of flavorful extra-virgin olive oil, some freshly ground black pepper, and fresh basil leaves, if desired.
• STORAGE: This sausage risotto is best enjoyed within minutes of being made. If you do have leftovers, refrigerate in an airtight container for up to 2 days. To reheat, transfer to a nonstick skillet, add a couple tablespoonfuls of broth or water and warm up over medium-low until the risotto is loose and hot. Serve immediately.
• MAKE IT VEGETARIAN: Use vegetable stock and substitute diced plant-based italian-style sausage, such as Beyond Sausage.

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Bolognese sauce has long been the generic name for a meat and tomato pasta sauce in North America. Tasting Bolognese sauce in Italy reveals a surprisingly different experience: my first encounter with an authentic Bolognese sauce was in Modena, Italy. I was walking around that friendly university town and was attracted by a cute café to grab a bite for lunch. It was a trendy spot: the decor was all white, the music was loungy, and comfy couches littered the back of the restaurant. The place was filled with students hanging out or working on their computers. The friendly owner described his very short daily menu, but after learning we’d arrived in the region just the day before, he warmly recommended that we taste his Pappardelle Bolognese. His slow-simmered sauce was made daily, using only fresh ingredients, of course. He was so proud to know his sauce would the first authentic Bolognese sauce we’d ever tasted—and the experience revealed itself to be unforgettable indeed. The Bolognese sauce was meaty but surprisingly delicate in flavor, aromatic, and creamy. I’d never tasted a pasta dish that married so well with a sprinkle of freshly grated Parmigiano-Reggiano.

The first Ragù Bolognese I ever tasted was in Modena, Italy, back in 2007. (Hence the blurry photo!)

I enjoyed several other bowls of that magnificent yet simple dish over the course of my trip and came back home determined to recreate the delightful Bolognese Sauce I’d had in Italy, or Ragù Bolognese as it is called in its country of origin.

I knew that Italians take their culinary heritage seriously, but it turns out Italians really aren’t messing around when it comes to Bolognese: in 1982, the Academia Italiana della Cucina officially registered the recipe with the Bologna Chamber of Commerce. The registered recipe states that authentic Bolognese sauce must contain onions, celery, carrots, pancetta, ground beef, tomatoes, milk, and white wine.

Of course, there is no single recipe for Italian Bolognese sauce; the ratios vary, but the basic ingredients remain the same. After extensive research and countless tests, I came up with what I think is the closest to the sauce I tasted in and around Bologna.

I hope you fall in love with this Italian Bolognese sauce as hard as my family has. It’s an evergreen classic at my house, and it has been my son’s favorite dish ever since he’s been able to hold a spoon. If so, please tell me about it in the comment section below. It’s always a pleasure for me to read you!

AUTHENTIC BOLOGNESE RECIPE VIDEO

Watch this video to learn how to make THE BEST authentic Bolognese sauce by following key steps—properly chopping the veggies and caramelizing the meat—and see how best to serve it to impress your family and your guests!

PRINTABLE BOLOGNESE RECIPE

This article first breaks down the recipe into detailed steps with helpful pictures, but you can also skip it all and jump straight to a printable version of the recipe if this is what you’re looking for.

Key Ingredients to Make Bolognese Sauce

Onion, celery, carrots—a.k.a. soffritto
The combination of diced onion, celery, and carrots cooked in olive oil and seasoned with salt and pepper is called a soffritto in Italian cuisine. It is the base of many Italian dishes, including Bolognese sauce. This is the step that will require the most hands-on work, and knife skills matter! You need to dice everything evenly into small ¼-inch (0.5-cm) pieces. Take a few minutes to really apply yourself because the uniformity of the soffrito means the ingredients will cook evenly and produce a more enjoyable texture.

A note on garlic: Classic Bolognese sauce does not contain garlic. In many Italian pasta recipe, the garlic debate rages on—some like to use it, some don’t and say it’s blasphemy to do so. Me? I do add garlic to my Bolognese because I think it adds an extra flavor dimension I really enjoy. So, garlic or no garlic: in the end, the choice is yours!

Tomatoes
You may be surprised to learn that tomatoes are NOT the main ingredient in Italian Bolognese sauce. Authentic Italian Bolognese is very different from the bright red, tomato-based sauce most of us grew up eating. It is, rather, a meat-centric, rich, creamy sauce. Italian Bolognese sauce contains a small quantity (relative to volume) of tomatoes for taste, but it remains a meat sauce, first and foremost. You can use diced tomatoes—I perfect using petite diced tomatoes because I think the texture blends better with the rest of the ingredients—or crushed tomatoes if you prefer a smooth sauce. No need to buy fancy San Marzano tomatoes, although if you have those on hand, feel free to use them in this sauce. If the canned tomatoes you have on hand are whole, simply puree them using a hand mixer, blender, or food processor.

Ground Meat
Use lean ground meat. I like to use a combination of half beef and half veal, but you can use one or the other or both.

Pancetta
You need diced pancetta for this recipe. You’ll usually find pre-packaged, thinly sliced pancetta in grocery stores, but that won’t work in Bolognese sauce because you’re looking for not only the added flavor but texture too. Some brands sell diced pancetta, but if you can’t find it, ask for it at the deli counter, or buy it from a specialty store. I promise pancetta is worth seeking out!

Milk
Everyone’s surprised when I mention that this authentic Bolognese sauce contains milk. Indeed, most of us aren’t used to adding milk to meat sauces, yet in Bolognese, it is the surprise, miraculous ingredient that gives a rich body to the sauce and makes the meat so tender. It also produces a sauce that is more orange than red. Use whole milk (3.25% m.f.) or partly skimmed milk (2% m.f.). You can use either regular or lactose-free milk. I’ve never tried using vegan milk (soy, rice, or nut), but if you do, make sure to pick one that can sustain boiling for an extended period. Most plant milk will curdle and produce an unappealing look and texture upon boiling. Do not use cream.

Broth
The registered 1982 recipe doesn’t include broth, but most recipes I’ve encountered add water to the sauce to allow for the long simmering process. Using beef stock is a substitute I quickly adopted because it adds a bit of depth to the sauce. You can use vegetable broth or water instead.

Seasonings
This recipe (perhaps surprisingly) does not contain any aromatic herbs or spices. It is frowned upon to add bay leaves or red pepper flakes to Italian Bolognese sauce. The only flavorings in this recipe are sea salt and black pepper. I highly recommend using sea salt or kosher salt because it seasons with better flavor and more subtlety than regular table salt.

Pasta
This is a hearty sauce that should be combined with pasta that can support its weight. In Italy, it is often served with pappardelle pasta—I especially like the super-wide kind I used in the pictures. You can also serve the sauce with tagliatelle, linguine, or spaghetti. Always make sure to mix the hot sauce with the hot pasta before you divide it between serving bowls—as opposed to dividing the pasta and then ladling some sauce over the pasta. This allows the sauce to coat the pasta and absorb into it, which makes for a much more enjoyable and delicious experience. Watch my Bolognese recipe video to see exactly how to serve Bolognese sauce to impress your family and friends!

Cheese
Use only freshly grated Parmigiano-Reggiano. The sharp, salty flavor of the Italian cheese has no substitute and is a perfect match to the meaty sauce—unsurprisingly so since both Bolognese sauce and Parmigiano-Reggiano come from the same Italian province, Emilia-Romagna.

Stovetop Cooking Method for Bolognese Sauce

This sauce doesn’t like to be rushed. The only way for the sauce to become so rich in texture and flavor is a slow, long-simmering—and I mean a two- to a three-hour simmer. You first need to cook the soffritto and then brown the meat, both of which will require about 20 minutes of active time. The rest of the cooking process is hands-off, safe from a quick stir every half hour or so. If you’re gonna make authentic Italian Bolognese sauce, it’s worth making it right.

Slow Cooker Method for Bolognese Sauce

Over the years, I’ve so often been asked whether this sauce can be made in the slow cooker that I decided to test it to come up with a method to do so. My recipe now includes slow cooker instructions: you’ll find them in the printable recipe at the bottom of the post.

When making Bolognese sauce in a slow cooker, you need to decrease the quantity of some of the liquids used in the recipe:

1 cup (250 ml) whole (3.25%) or partly skimmed (2%) milk

1 can (14 oz/398 g) diced tomatoes, or crushed tomatoes

1/2 cup (125 ml) beef broth

You also need to add the following ingredient: 1/4 cup (60 ml) tomato paste. Tomato paste is required in the slow cooker method to help add body to the sauce, which won’t benefit from the same simmering and thickening process as the stovetop method.

All the remaining ingredients stay the same.

Cook the onion, carrot, celery, garlic, pancetta, and ground meat following the instructions provided above. Deglaze the pan using the white wine, as instructed, then transfer the mixture to the bowl of a slow cooker. Stir in the milk, tomatoes, beef broth, tomato paste, and some ground black pepper. (Do not add more salt at this point; wait until the end of the cooking process to taste and adjust seasoning if needed.) Cover and cook on the LOW setting for about 6 hours. If the sauce still seems soupy and runny after that period of time, keep cooking for about 2 hours, or remove the lid and simmer, uncovered, for about 30 minutes, or until you reach the desired consistency. If the sauce seems a bit dry, you can stir in a bit of beef broth to make it right. Taste the sauce and adjust seasoning if needed.

STEP-BY-STEP Recipe for Ragù Bolognese: Italian Bolognese Sauce

Makes 16 servings.
PRINTABLE VERSION

NEW: WATCH MY BOLOGNESE RECIPE VIDEO

INGREDIENTS

• 2 tbsp (30 ml) extra-virgin olive oil
• 1/4 cup (60 ml) butter
• 1 medium-sized yellow onion, diced
• 4 small, or 2 large, carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 cup (250 ml) diced pancetta (about 4.5 oz/125 g)
• 1 tsp (5 ml) kosher salt, or fine sea salt
• Freshly ground black pepper
• 2 lb (1 kg) lean ground meat (beef, veal, or a combination)
• 1 cup (250 ml) dry white wine (such as Chardonnay)
• 2 cups (500 ml) whole (3.25%) or partly skimmed (2%) milk
• 1 can (28 oz/794 g) diced tomatoes, or crushed tomatoes
• 1 cup (250 ml) beef stock

To serve

• Freshly grated Parmigiano-Reggiano
• Dried pappardelle, tagliatelle, linguine, or spaghetti
• Fresh basil (optional)

METHOD

In a stockpot set over medium heat, add the butter and the oil and stir until the butter is melted. Add the onion, carrot, celery, garlic, and half of the salt (½ tsp/2 ml) and sauté for 5 minutes, stirring often, until the vegetables are soft. 

Add the diced pancetta and cook for a further 10 minutes, until the pancetta is golden and crisp.

Add a third of the ground meat, stirring and breaking lumps with a wooden spoon between each addition. Adding the meat gradually allows the excess water and liquid to evaporate, which is key for the meat to caramelize properly. Once the meat is cooked, add a third more of the meat, stirring and breaking lumps as you go. Repeat with the remaining meat. When the meat is cooked and no lumps remain, set a timer to 10 minutes and keep cooking the meat, stirring from time to time. You want the meat to caramelize and even become crispy in spots. Golden bits of meat will stick to the bottom of the pot, which you will deglaze with white wine later. Watch over the pan at all times as you don’t want the meat to burn.

Add the white wine into the pot. With the wooden spoon, scrape all the brown bits stuck to the bottom of the pot. Push the meat all around to make sure you scrape it all off. By the time you’re finished, the wine will be evaporated (2 to 3 minutes). Be careful not to let the meat stick to the pot again—lower the heat if necessary.

Add the milk, tomatoes, beef broth, remaining salt (½ tsp/2 ml) and a generous grinding of black pepper. Bring to a boil and then lower to the lowest heat setting.

Half-cover and simmer gently for about 2 hours, setting yourself a timer to give the sauce a stir every 30 minutes. The sauce is ready when it looks rich and creamy, and the texture is thick like oatmeal. No liquid should separate from the sauce when you push the sauce to one side. Taste and adjust the seasoning if needed.

How to Serve Bolognese Sauce

The pasta to Bolognese sauce serving ratio for 1 person is about 3 oz (85 g) dry pasta to 1/2 cup (125 ml) Bolognese sauce. Multiply this ratio according to the number of people you’re feeding. 

Serving method: Warm the Bolognese sauce in a nonstick skillet. Add 1 tablespoon (15 ml) of finely grated Parmigiano-Reggiano *per serving* straight into the sauce, stirring to melt and incorporate the cheese. This addition will boost the flavor of the sauce and produce an incredibly creamy result.

Cook the pasta of your choice in generously salted water for 1 minute less than the recommended cooking time. Once the pasta is cooked, use kitchen tongs to transfer the pasta straight into the skillet with the sauce. Do not discard the pasta cooking water! Add 2 tbsp (30 ml) of the pasta cooking water *per serving* to the skillet and mix to incorporate. Bring to a simmer and stir, using a spatula, to evenly distribute the sauce and coat the pasta with it.

Divide between warm bowls. Garnish with fresh basil leaves, if desired, and more Parmigiano-Reggiano, to taste.

Watch my Bolognese recipe video to see exactly how to serve Bolognese sauce to impress your family and friends!

How to Store Bolognese Sauce

Let the sauce cool completely to room temperature. Divide the Bolognese Sauce into portions—keeping in mind that 1 serving of Bolognese sauce is 1/2 cup (125 ml)—and store in airtight containers or glass jars. Refrigerate for up to a week, or freeze for up to 6 months.

Print

Ragù Bolognese: Authentic Italian Bolognese Sauce

This authentic Bolognese Sauce is meat-centric and completely different from the bright red, tomato-based North American version of the sauce: it's creamy, aromatic, and surprisingly delicate in flavor.

Course dinner, Main Course, Main dish, Sauce

Cuisine Italian

Keyword Authentic, Bologna, Bolognese, Bolognese Sauce, Comfort Food, How-To, Italian Cuisine, Italian Food, Italian Recipe, Italy, Meat Sauce, Pancetta, Pappardelle, Parmigiano Reggiano, Pasta, Ragu Bolognese, Step-by-Step

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 16 servings

Author Marie Asselin

Ingredients

• 2 tbsp extra-virgin olive oil
• ¼ cup butter
• 1 medium-sized yellow onion, diced
• 4 small or 2 large, carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 4.5 oz diced pancetta (about 1 cup)
• 1 tsp kosher salt, or fine sea salt
• Freshly ground black pepper
• 2 lb lean ground meat (beef, veal, or a combination)
• 1 cup crisp, dry white wine (such as Pinot Grigio)
• 2 cups whole milk (3.25% m.f.) or partly skimmed milk (2% m.f.)
• 1 can (28 oz/794 g) diced tomatoes, or crushed tomatoes
• 1 cup beef stock

To serve

• Freshly grated Parmigiano-Reggiano
• Dry pappardelle, tagliatelle, linguine, or spaghetti
• Fresh basil (optional)

US Customary - Metric

Instructions

• In a large stainless steel pot set over medium heat, add the butter and the oil and stir until the butter is melted. Add the onion, carrot, celery, garlic, and half of the salt (½ tsp/2 ml) and sauté for 5 minutes, stirring often, until the vegetables are soft. Add the diced pancetta and cook for a further 10 minutes, until the pancetta is golden and crisp.
• Add a third of the ground meat, stirring and breaking lumps with a wooden spoon between each addition. Adding the meat gradually allows the excess water and liquid to evaporate, which is key for the meat to caramelize properly. Once the meat is cooked, add a third more of the meat, stirring and breaking lumps as you go. Repeat with the remaining meat.
• When the meat is cooked and no lumps remain, set a timer to 10 minutes and keep cooking the meat, stirring from time to time. You want the meat to caramelize and even become crispy in spots. Golden bits of meat will stick to the bottom of the pot, which you will deglaze with white wine later. Watch over the pan at all times as you don’t want the meat to burn.
• Add the white wine into the saucepan. With the wooden spoon, scrape all the brown bits stuck to the bottom of the pot. Push the meat all around to make sure you scrape it all off. By the time you’re finished, the wine will be evaporated (2 to 3 minutes). Be careful not to let the meat stick to the bottom of the pot again—lower the heat if necessary.
• Add the milk, tomatoes, beef broth, remaining salt (½ tsp/2 ml) and a generous grinding of black pepper. Bring to a boil and then lower to the lowest heat setting.
• Half-cover and simmer gently for about 2 hours, setting yourself a timer to give the sauce a stir every 30 minutes. The sauce is ready when it looks rich and creamy, and the texture is thick like oatmeal. No liquid should separate from the sauce when you push the sauce to one side. Taste and adjust the seasoning if needed.
• HOW TO MAKE BOLOGNESE SAUCE IN A SLOW COOKER

  If making the sauce in a slow cooker, you need to decrease the quantity of some of the liquids used in the recipe:

  1 cup (250 ml) whole (3.25%) or partly skimmed (2%) milk

  1 can (14 oz/398 g) diced tomatoes, or crushed tomatoes

  1/2 cup (125 ml) beef broth

  You also need to add the following ingredient: 1/4 cup (60 ml) tomato paste. Tomato paste is required in the slow cooker method to help add body to the sauce, which won’t benefit from the same simmering and thickening process as the stovetop method.

  All the remaining ingredients stay the same.

  Cook the onion, carrot, celery, garlic, pancetta, and ground meat following the instructions provided above. Deglaze the pan using the white wine, as instructed, then transfer the mixture to the bowl of a slow cooker. Stir in the milk, tomatoes, beef broth, tomato paste, and some ground black pepper. (Do not add more salt at this point; wait until the end of the cooking process to taste and adjust seasoning if needed.) Cover and cook on the LOW setting for about 6 hours.

  If the sauce still seems soupy and runny after that period of time, keep cooking for about 2 hours, or remove the lid and simmer, uncovered, for about 30 minutes, or until you reach the desired consistency.

  If the sauce seems a bit dry, you can stir in a bit of beef broth to make it right. Taste the sauce and adjust seasoning if needed.
• HOW TO SERVE AUTHENTIC BOLOGNESE SAUCE

  The pasta to Bolognese sauce serving ratio for 1 person is about 3 oz (85 g) dry pasta to 1/2 cup (125 ml) Bolognese sauce. Multiply this ratio according to the number of people you're feeding. 

  Serving method: Warm the Bolognese sauce in a nonstick skillet. Add 1 tablespoon (15 ml) of finely grated Parmigiano-Reggiano *per serving* straight into the sauce, stirring to melt and incorporate the cheese. This addition will boost the flavor of the sauce and produce an incredibly creamy result.

  Cook the pasta of your choice in generously salted water for 1 minute less than the recommended cooking time. Once the pasta is cooked, use kitchen tongs to transfer the pasta straight into the skillet with the sauce. Do not discard the pasta cooking water! Add 2 tbsp (30 ml) of the pasta cooking water *per serving* to the skillet and mix to incorporate. Bring to a simmer and stir, using a spatula, to evenly distribute the sauce and coat the pasta with it.

  Divide between warm bowls. Garnish with fresh basil leaves, if desired, and more Parmigiano-Reggiano, to taste.
• HOW TO STORE AUTHENTIC BOLOGNESE SAUCE

  Let the sauce cool completely to room temperature. Divide the Bolognese Sauce into portions—keeping in mind 1 serving of Bolognese sauce is 1/2 cup (125 ml)—and store in airtight containers or glass jars. Refrigerate for up to a week, or freeze for up to 6 months.

Video

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The post How to Make an Authentic Bolognese Sauce (VIDEO) appeared first on Food Nouveau.

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Cauliflower is one of my favorite vegetables, and I think it’s an underrated one too. It’s cheap and wonderfully versatile: you can turn it into the creamiest soups or the crunchiest salads. You can boil it, puree it, grill it, roast it, and broil it. You can also add it to curries and pasta to add some bulk and beef up the nutrient count. The way you prepare cauliflower gives it its own unique personality and beautifully complements the ingredients it shares the stage with.

Cauliflower also plays a central role in some of my favorite, ultra-comforting dishes. Cauliflower gratin would be a strong contender to be my last dish on earth, as would cauliflower mac and cheese. But my ultimate cauliflower dish is this broiled cauliflower risotto. Crunchy-tender broiled cauliflower combined with ultra-cheesy risotto and some chili flakes for an added kick? I’m in heaven.

Risottos are feared by many because they are believed to be difficult and to take a long time to make, but it’s an undeserved reputation. Contrary to popular belief, you don’t need to stay glued to the hob when you make risotto. In fact, the reason why risotto gets so creamy is because the short-grain rice used for making risotto contains a lot of starch, which is slowly released throughout the cooking process. This is why you need to stir risotto once in a while, to make sure that that starch is released to create that irresistible texture, but there’s no need to stir it continuously—once every few minutes is just fine.

You won’t need long to make risotto either: once your ingredients are prepped and ready, cooking the cauliflower risotto—from sautéing the vegetables to adding the final ladle of broth—should take no more than 20 minutes. A bit of multitasking helps you optimize the process, too: when I make this risotto, I mince the shallot and dice the celery, measure up the rice, then start cooking right away. While the vegetables cook, I bring the stock to a boil, then use the risotto’s cooking time to broil the cauliflower and grate the cheese. That way, there’s no time wasted!

Still think risotto is difficult to make? Think again. No special techniques need to be mastered to make risotto. All you have to do is learn a basic recipe and know how to tell when the rice is al dente: grains should be plump but not mushy. Like pasta, it should be soft yet still retain some texture when you bite into it.

Once you master the basic risotto routine, you’ll find it really easy to turn out any risotto recipe that comes your way. From elegant corn and crab risotto, to super-fresh green pea risotto, to hearty sausage risotto—a world of deliciousness awaits. But start your risotto-making journey with this incredibly easy, scrumptious broiled cauliflower risotto recipe: I have a feeling you’ll fall head over heels in love with it at first bite, just like I did several years ago.

Helpful Tips for Making Cauliflower Risotto

My golden risotto-making rule: The very best ingredients make the very best risotto 

As is often the case with simple, Italian-inspired dishes, using the very best ingredients you can get your hands on or afford makes the biggest difference in terms of the flavor of your final dish.

In this cauliflower risotto, I encourage you to use low-sodium broth, or even use homemade broth if you have some on hand, as it most likely will impart a softer, milder flavor to the risotto.

Also, use quality risotto rice for the creamiest texture—Arborio, Carnaroli, or Vialone Nano are all good picks—and please, please, please, only use Parmigiano-Reggiano as your cheese of choice. Learn why Parmigiano-Reggiano is my cheese of choice for most risotto, but especially for this rich broiled cauliflower risotto, below!

When you make risotto, don’t skimp on Parmigiano-Reggiano

Parmigiano-Reggiano has a sharp, nutty, salty flavor that lends a ton of flavor and an unforgettable creaminess to risotto. No need to add extra butter or cream to your risotto when you use the real stuff! Authentic Parmigiano-Reggiano is controlled under a Denominazione d’Origine Protetta (protected designation of origin), which means it has to be produced in a specific way in specific regions of Italy to be awarded the name. Authentic Parmigiano-Reggiano has a stamped rind, is aged at least 12 months, and is usually labeled with its original Italian name (as opposed to just “parmesan.”) Yes, Parmigiano-Reggiano is more expensive than cheese products labeled parmesan, but you don’t need a lot to make your dishes extra special. Save it for recipes that make the most of its unique flavor, such as this cauliflower risotto!

Photo: Consorzio del Formaggio Parmigiano Reggiano

How to Scale Up this cauliflower risotto recipe to serve more guests

Most risotto recipes serve 4 to 6, with ingredient quantities that are hard to split into halves or thirds. This has always annoyed me because I usually make risotto for 2 people. So I’m writing all my risotto recipes to serve 2, which means the math is easier to scale up the ingredients to serve 4 or 6 guests. Note that this cauliflower risotto recipe produces a generous 2-serving yield—you could stretch it to 3 servings if this dish is part of a more elaborate menu that includes appetizers and sides.

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Broiled Cauliflower Risotto

This broiled cauliflower risotto might just be the most comforting dish after mac& cheese. It's rich and cheesy, and the chili kick makes it stand out.

Course dinner, Main Course, Main dish

Cuisine Italian

Keyword Arborio, Carnaroli, Cauliflower, Chili Flakes, Italian Cuisine, Italian Food, Italian Recipe, Parmigiano Reggiano, Risotto Rice, Thyme, Vialone Nano

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Author Marie Asselin

Ingredients

For the Broiled Cauliflower

• 3 cups cauliflower florets (about ½ cauliflower head)
• 2 tbsp extra-virgin olive oil
• ½ tsp kosher salt, or fine sea salt
• ¼ tsp crushed red pepper

For the Risotto

• 2 ¾ cups chicken stock
• 1 tbsp butter
• 1 tbsp extra-virgin olive oil
• 1 stalk celery, minced
• 1 shallot, minced, or ¼ cup (60 ml) minced onion
• 5 oz risotto rice, such as Arborio, Carnaroli, or Vialone Nano
• ½ cup dry white wine, such as Pinot Grigio
• 2 stalks fresh thyme
• 2 oz finely grated Parmigiano-Reggiano cheese

To Serve

• Fresh thyme leaves
• Extra-virgin olive oil
• Crushed red pepper (optional)

US Customary - Metric

Instructions

• For the broiled cauliflower: Preheat the oven to broil and set a rack in the upper third of the oven (do not place the rack at the highest position.) Line a baking sheet with aluminum foil. Lightly oil the aluminum foil.
• In a large mixing bowl, combine the cauliflower florets, olive oil, salt, and crushed red pepper. Spread the cauliflower mixture over the baking sheet and broil for 10 minutes, or until the cauliflower is browned in spots. Remove from the oven and set aside.
• For the risotto: In a saucepan set over medium heat, bring the broth to a slow simmer. Lower the heat, cover, and keep warm.
• In a large saute pan or a cast-iron braiser set over medium-low heat, melt the butter in the olive oil. Add the celery and shallot and cook, stirring, until soft, 3 to 4 minutes. Add the risotto rice and stir for 2 minutes, until the grains are translucent around the edges. Add the wine and stir vigorously while the wine is bubbling up, scraping down the bottom of the pan to loosen the caramelized bits. Simmer until the wine is fully absorbed.
• Add 1 ladleful of the broth and simmer, stirring from time to time, until the broth is almost completely absorbed. Continue adding broth, one ladleful at a time, allowing each ladle to be absorbed before adding more.
• When there's about ½ cup (125 ml) of broth left, stir in the broiled cauliflower, saving a few florets to garnish each serving, if desired. Stir for a minute to reheat the cauliflower. Add ¼ cup (60 ml) broth, then stir in the grated Parmigiano-Reggiano cheese. Stir until the cheese is fully melted and incorporated. Taste the risotto and adjust the seasoning if needed. Stir in the remaining broth. The risotto should now be loose and super creamy. Cover and turn off the heat. The risotto can stand for about 5 minutes but should be served as soon as possible for the best texture.
• SERVING: Serve the broiled cauliflower risotto in warm bowls, then garnish each serving with saved cauliflower florets, fresh thyme leaves, drizzle of flavorful extra-virgin olive oil, and a pinch of crushed red pepper, if desired. Serve immediately.
• STORAGE: This broiled cauliflower risotto is best enjoyed within minutes of being made. If you do have leftovers, refrigerate in an airtight container for up to 2 days. To reheat, transfer to a nonstick skillet, add a couple tablespoonfuls of broth or water and warm up over medium-low until the risotto is loose and hot. Serve immediately.
• MAKE IT VEGETARIAN: Substitute vegetable stock.

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With modern logistics and a global economy, it’s possible to get almost anything any time of year here in North America—including asparagus. And yet, there is nothing like fresh, locally grown spring asparagus.

Whether it’s green or white asparagus, chefs and home cooks all over the continent look forward to the day they can get that first batch of tender spring shoots in their kitchen. Oh, what will they do with it? The possibilities are endless!

But to inspire you and help you narrow it down, I’ve rounded up 30 of the most delicious fresh asparagus recipes from around the web.

One of the easiest things to do with fresh asparagus is whip up a simple salad with a tangy dressing or some salty cheese that will highlight the asparagus flavor. Shaved Asparagus Salad with Burrata or a Lemony Asparagus Tomato Salad are just two you can try.

Asparagus also works beautifully in a tart or egg dish, making it a staple for spring brunches, Easter celebrations, or Mother’s Day. Make classic Eggs Benedict and serve the dish with bright green asparagus, or whip up a Baked Asparagus Frittata with Goat Cheese.

Pasta and risotto are classic ways to use asparagus. Embrace the season (and minimize food waste) with Springtime Penne with Asparagus Stem Pesto or make a simple Lemon Asparagus Risotto.

Toss asparagus into your favorite stir fry or sheet pan dinner—it’s a perfect companion to salmon or chicken! You can also try a luscious asparagus soup to start dinner or enjoy it for a light lunch.

But perhaps one of the best ways to enjoy asparagus is to make it the star attraction, such as in a classic yet simple Lemon Butter Asparagus dish or a beautiful plate of Asparagus with Gribiche Dressing.

However you choose to enjoy this fleeting spring treat, make the most of it while it lasts! These 30 asparagus recipes will help you do just that.

Asparagus Pasta and Risotto Recipes

1. Lemon Asparagus Risotto

by Food Nouveau

This creamy asparagus risotto combines zesty lemon with the iconic, bright green spring stalks. A delightful dish for special nights, but quick enough for weeknights, too!

2. Springtime Penne with Asparagus Stem Pesto

by Simple Bites 

This bright springtime penne dish is a low-waste, vegetarian recipe that highlights Mediterranean ingredients. The recipe can be adapted to use pantry staples such as artichokes or olives and produce ends.

3. Asparagus and Lemon Pasta

by Dishing Out Health 

This Asparagus and Lemon Pasta features a light, garlicky cream sauce and is topped with crispy lemon-basil panko. This Spring-forward, simple pasta dish is bursting with bright flavors. Ready in just 30 minutes!

4. Asparagus Macaroni and Cheese

by Recipes from a Pantry by Bintu 

This Asparagus Mac and Cheese recipe is the perfect dish for those days when you just want something simple but incredibly satisfying. It’s made with everyday ingredients, vegetarian, and a great comfort meal!

5. Northern Italian Asparagus Pasta

by The Pasta Project 

This Northern Italian asparagus pasta recipe is a delicious version of a typical Venetian way to combine asparagus with pasta. The recipe tosses beautiful asparagus tips with the pasta and blends the ends to use as a sauce. Genius!

6. Superfast Fresh Asparagus and Tuna Pasta

by Food Nouveau

This superfast yet scrumptious tuna and asparagus pasta dish comes together in minutes. Enjoy it hot or as a cold pasta salad!

Asparagus Egg Dishes and Tart Recipes

7. Foolproof Eggs Benedict with Prosciutto and Asparagus

by Food Nouveau 

This foolproof eggs benedict recipe with prosciutto and asparagus contains tips and an easy blender hollandaise sauce to breezily make the popular brunch dish at home! 

8. Asparagus Tart

by House of Nash Eats 

Featuring delicious tender-crisp asparagus on a flaky, buttery puff pastry crust with plenty of cheese and Dijon mustard, this easy Asparagus Tart is casually elegant and perfect for brunches, showers & parties, potlucks, and more.

9. Asparagus Omelette Soufflé

by Running to the Kitchen

This asparagus omelette soufflé is a light and fluffy breakfast bursting with fresh spring ingredients like asparagus, green onions, and creamy tart goat cheese.

10. Asparagus Frittata

by The Petite Cook

Bursting with flavor, this classic Italian asparagus frittata is the perfect spring recipe for a quick delicious meal!

11. Baked Asparagus Frittata with Goat Cheese

by Familystyle Food

This light and fluffy baked asparagus frittata recipe is made with egg whites, fresh asparagus, and soft goat cheese. It’s perfect as an appetizer, dinner, or brunch dish, as well as for your weekly healthy meal prep.

12. Spring Pizza with Pesto, Asparagus, and Fresh Lemon Zest

by Little Ferrano Kitchen 

Get ready for spring dinners with this spring pizza with pesto, grilled asparagus, and fresh lemon zest and basil. This pretty pie can be made on a pizza stone or outdoor grill!

Asparagus Side Dish Recipes

13. Asparagus with Gribiche Dressing

by Food Nouveau 

Gribiche dressing is a French condiment made with hard-boiled eggs and flavorful garnishes such as cornichons and capers. It’s the perfect dressing for fresh spring asparagus!

14. Oven-Roasted Asparagus, Whipped Ricotta, Honey

by Bacon is Magic

This oven-roasted asparagus dish is an easy recipe perfect for summer entertaining. Gooey, creamy, crunchy, salty, and sweet: your guests will go crazy for the flavors and textures in this casual dish!

15. Lemon Butter Asparagus

by Quiche My Grits 

Lemon Butter Asparagus is so yummy and versatile, it pairs well with just about any entree you can dream up. You won’t mind eating your veggies when you taste this delicious recipe!

16. Bacon Wrapped Asparagus

by Little Sunny Kitchen 

Bacon Wrapped Asparagus is a beautiful and elegant side dish that is simple to make and will impress your guests. Tender asparagus, wrapped with bacon and simply seasoned goes well with any main dish and is perfectly portioned for either a plated dinner or a family-style one.

17. Broiled Asparagus with Parmesan Cheese Sauce

by Delicious Little Bites 

Broiled Asparagus with Parmesan Cheese Sauce is the perfect side dish to serve all year long, but especially during the spring and summer months. This vegetarian recipe is easily completed in less than 15 minutes and provides a healthy dose of essential vitamins and minerals. The broiling technique used to cook the asparagus ensures a tender, crunchy and vibrant dish.

18. Soft-Boiled Egg and Fresh Asparagus Tartine

by Food Nouveau

This asparagus tartine combines thinly sliced asparagus with a runny egg and hummus to create a colorful, hearty, easy lunch!

Asparagus Salad Recipes

19. Lemony Asparagus Tomato Salad

by Running to the Kitchen 

This asparagus tomato salad is bursting with bright lemon flavor. Topped with sharp parmesan and fresh basil it’s the perfect way to ring in the spring season.

20. Shaved Asparagus Salad with Burrata

by Dish ‘n’ the Kitchen 

Stunning and elegant, this verdant Shaved Asparagus Salad is packed with fresh herbs and late spring vegetables. Serve it with a creamy ball of fresh burrata and a simple vinaigrette.

21. Radish, Watercress, and Asparagus Salad

by Veggilicious 

Perfectly seasonal, this tasty radish, watercress, and asparagus salad makes the most of spring ingredients. Served with a lemony dressing.

22. Orzo Pasta Salad with Asparagus, Lemon and Chickpeas

by Familystyle Food 

This easy, flavorful Mediterranean orzo pasta salad recipe combines crunchy feta cheese, chickpeas, and lots of lemon. Perfect for picnics, potlucks, and delicious spring lunches and brunches!

23. Asparagus Salad with Tomatoes and Basil

by Windy City Dinner Fairy 

This asparagus salad with tomatoes and basil is the light and bright dish you need for spring! Perfect for a light lunch or fresh appetizer.

24. Roasted Asparagus with Egg and Parmesan Salad

by Maple and Mango 

This delicious warm Spring salad recipe combines roasted asparagus, egg with oozing yolks, parmesan shavings, and toasted pine nuts. It’s a beautiful salad you can serve for breakfast, brunch, and lunch!

Asparagus Recipes with Meat or Fish

25. Baked Chicken and Asparagus

by Familystyle Food 

Enjoy this quick and tasty chicken and asparagus recipe that’s ready to eat in about 30 minutes! This easy one-pan meal pairs baked boneless chicken breasts and fresh asparagus spears with a lemony, creamy pan sauce. Serve with pasta or all by itself for a low-carb dinner.

26. Asparagus Stuffed Chicken Breast

by Budget Delicious 

Asparagus stuffed chicken breast is easy to make with only a handful of ingredients. This one-pan dinner is a filling and satisfying chicken recipe that everyone will love!

27. Cashew Chicken Stir-Fry

by Food Nouveau 

This aromatic cashew chicken stir-fry is good for you, yet it’s also as flavorful as any fat- and sodium-loaded take-out number. This dish comes together in flash, making it a perfect weeknight meal!

28. Sheet Pan Salmon, Lentils, and Asparagus

by My Kitchen Love 

This healthy, quick, and effortless Sheet Pan Salmon, Lentils, and Asparagus recipe makes an easy meal prep dish or a healthy dinner option for busy families.

Asparagus Soup Recipes

29. Asparagus Soup with Cream and Chives

by Nourished Kitchen 

This elegant, bright green asparagus soup is creamy but light, and rich with the grassy green herbaceous flavor of the spring stalk and aromatic leeks.

30. Chilled Asparagus and Leek Bisque

by The Roasted Root 

Chilled asparagus and leek bisque is a refreshing, healthy soup perfect for spring and summer entertaining.

The post 30 Fresh Asparagus Recipes to Celebrate Spring appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

One of the most spectacular dishes I’ve ever eaten in Rome is also one of the easiest to reproduce at home. How often does that happen? I have been obsessed with Cacio e Pepe ever since I saw Anthony Bourdain passionately slurping from a bowl of the pasta many years ago in the Rome episode of No Reservations. He was so enamored with the classic Roman pasta dish that he even declared “[Cacio e Pepe] could be the greatest thing in the history of the world.”

A perfect plate of Cacio e Pepe at a restaurant in Rome.

When I first visited Rome, not long after watching that episode, Cacio e Pepe was the first pasta dish I ate in the city. Let me just say: I “got it” at first bite. Cacio e Pepe is such a simple dish on the face of it—a simple combination of pasta, cheese, pepper, and olive oil—yet it’s so incredibly aromatic, luscious, and rich. It’s creamy, warm, and ever-so-spicy. Cacio e Pepe is mac and cheese for grownups, the best hangover food, and the thing I’d probably request for my last meal on earth.

Although digging into Cacio e Pepe at home may not have the exact same charm as enjoying it in a busy Roman restaurant, I can tell you there are few dishes more satisfying to serve—and dig into—than a perfect bowl of Cacio e Pepe.

Making it starts by simply cooking pasta and warming up crushed peppercorns in olive oil. The magic happens as you start incorporating Pecorino Romano cheese into the pasta. When you do things right, the cheese melts and emulsifies into the simplest, yet most delicious sauce ever.

While Cacio e Pepe is the very definition of a quick and easy dish to make, you need to be familiar with some key steps to produce the best, most perfect version of the dish possible.

Cacio e Pepe is one of my favorite dishes of all time. I’ve been making it pretty much every week for years, so I’m happy to share all my best tips to help you enjoy this classic Italian pasta at home.

How to Make Perfect Cacio e Pepe VIDEO

Watch this fun video to see me make Cacio e Pepe and find out what are the key ingredients and techniques you need to learn to make the classic Roman pasta!

Helpful Tips for Making Perfect Cacio e Pepe

What does Cacio e Pepe mean?

Cacio e Pepe literally means “cheese and pepper” in Italian. The name of the Roman pasta dish is as simple as the dish itself: it describes the two main ingredients you need to make the recipe.

What is Cacio e Pepe sauce made of?

A bit of olive oil, some crushed black pepper, a generous amount of Pecorino Romano cheese, and some pasta cooking water. That’s it!

Learn more about how these ingredients come together like magic to create the silkiest, cheesiest sauce ever, below.

Where is Cacio e Pepe from?

Cacio e Pepe is a classic pasta dish from Rome, Italy. Cacio e Pepe is said to be one of the four iconic pastas of Rome, along with carbonara, amatriciana, and alla Gricia.

What makes Cacio e Pepe so creamy?

The two ingredients that make Cacio e Pepe pasta so creamy are:

• Pecorino Romano cheese, a sharp, aged cheese made with sheep’s milk
• Starchy pasta cooking water

While pasta cooks, it releases starch into the cooking water. This starchy water is key to melting the cheese, emulsifying the sauce, and binding the black pepper to the pasta.

Is there any butter or cream in authentic Cacio e Pepe?

Authentic Cacio e Pepe does not use butter or cream. Neither of these ingredients is required to create the rich, creamy, silky Cacio e Pepe sauce. What you need to achieve perfect Cacio e Pepe isn’t more fat but the right technique! (And I’m here to help you with that!)

The Right Pasta for Cacio e Pepe

The traditional pasta used for Cacio e Pepe is spaghetti alla chitarra (also called tonnarelli). It’s a thick, long pasta with a square shape. This type of pasta can be a bit harder to find in regular grocery stores, but it’s readily available in Italian stores and online.

You can also use spaghetti—but not spaghettini, because you need a slender but thick pasta that cooks in 12 to 14 minutes. Linguine and bucatini also work.

Left: Tonnarelli (Spaghetti alla Chitarra); Right: Spaghetti

When shopping for the best pasta to make Cacio e Pepe, look for these two quality indicators:

1. “Tafilata al Bronzo” – Bronze-Cut (or Bronze-Die) Pasta: This type of pasta is extruded through bronze dies, which are perforated metal plates that cut and shape the pasta. These bronze molds produce a finished noodle with a rough, porous texture, which attracts and absorbs pasta sauces. This texture is perfect for Cacio e Pepe: the pasta’s creamy sauce perfectly sticks to strands of bronze-cut pasta, making the dish even more delicious.

Most grocery stores sell bronze-cut pasta. Look past big multinational brands and find packaging with Italian writing on it. Most bronze-cut pasta brands are sold in intricately designed paper bags instead of boxes.

Some big brands, such as Barilla, have released bronze-cut lines of pasta. These are often labeled “artisanal.” Again, look for the words “bronze-cut” anywhere on the packaging to make sure you’re getting the right thing.

2. “Essiccata Lentamente a Bassa Temperatura” – Slow-Dried at a Low Temperature: Industrially made pasta is made in extremely large quantities and needs to dry quickly so it can be packaged, shipped, and sold as fast as possible. For pasta to dry quickly, it needs to be exposed to higher temperatures, which evaporates moisture faster. This prevents the pasta from properly developing its starch proteins, which, in turn, produces pasta with a poorer texture.

Slow-dried pasta is, well, slow-dried, and this is done at a lower temperature. This allows the proteins to properly develop, which creates a deliciously chewy, toothsome pasta. The slow-drying process also produces pasta with a rougher, chalky-looking texture that allows sauce to better cling to the surface of the pasta and absorb the flavors surrounding it too.

Slow-dried pasta is readily available in most grocery stores. You can look for the words “slow-dried” anywhere on the packaging, but the most obvious tell-tale sign is the texture of the pasta: if it’s shiny and smooth, it’s quick-dried. If it’s rough, matte, and chalky-looking, it’s most likely slow-dried and bronze-cut.

Slow-dried pasta is a bit more expensive than industrial pasta because of the lengthier drying process. You could, for example, pay $1 to $2 more for a 12 oz bag of slow-dried pasta. While I can’t say the extra investment is always required, I absolutely urge you to splurge on bronze-cut, slow-dried pasta to make Cacio e Pepe. A recipe that uses so few ingredients is only as good as its ingredients are!

Never ever throw away that pasta cooking water!

Pasta starch is key to creating a silky smooth Cacio e Pepe sauce. Indeed, while pasta cooks, it releases starch into the cooking water. This starchy water helps with melting the cheese, emulsifying the sauce, and binding the black pepper to the pasta.

You’ll get some of that starchy goodness from the pasta cooking water, and then you’ll get even more of it released straight into your skillet as the pasta finishes cooking. In my recipe, you only cook the pasta halfway through the classic way, in a large saucepan or a pot, and then you transfer the partly cooked pasta straight from the pot to the skillet with the olive oil and black pepper. You then add some of the pasta cooking water to the skillet, and the pasta finishes cooking in considerably less water. This concentrates the starch in the water and becomes the base of the creamy sauce.

Starchy pasta cooking water produces the creamiest Cacio e Pepe pasta!

This Italian cooking process is known as risottatura—yes, it’s the same technique used to make risotto. Think of how risotto becomes creamy as it cooks, even before you add cheese to the dish. This is because risotto rice has a high starch content, which is released as the rice cooks. The same happens when you finish cooking Cacio e Pepe pasta in a skillet. Makes sense, doesn’t it?

Note that you’ll get much better results (i.e., a creamier sauce) if you use slow-dried pasta. My tips about picking the right pasta to make Cacio e Pepe are right here!

The Right Cheese for Cacio e Pepe

Cheese is front and center in this recipe, so to make perfect Cacio e Pepe, you need to use authentic Pecorino Romano cheese. Pecorino cheese is a hard, salty, aged Italian cheese made with sheep’s milk. This cheese was originally made in Lazio, the province where Rome is located. This is most certainly why this is the cheese of choice to make Cacio e Pepe, a quintessential Roman pasta dish.

Pecorino Romano is a protected designation of origin (PDO), which means that the cheese must “be produced, processed, and developed in a specific geographical area, using the recognized know-how of local producers and ingredients from the region concerned” (source). Authentic Pecorino Romano cheese can be recognized by its off-white color and stamped rind. It is readily available in most grocery stores, sold in wedges.

Authentic Cacio e Pepe recipes exclusively use Pecorino Romano cheese. The cheese’s sharp saltiness perfectly seasons the sauce, and its aroma is synonymous with the classic pasta dish. Many chefs and cooks like to use some Parmigiano Reggiano cheese as well. Although this isn’t authentic per se, it’s a very common substitution.

Personally, I most often make Cacio e Pepe exclusively with Pecorino Romano cheese, but sometimes I do swap in a third of Parmigiano Reggiano cheese. I like that Parmigiano Reggiano adds some warmth and softens the more edgy flavor of Pecorino Romano cheese. To me, this combination of cheese leads to a dish separate from authentic Cacio e Pepe because the flavor is quite different, but it’s still extremely delicious all the same.

How to Grate Pecorino Romano to Make Perfect Cacio e Pepe

You might not suspect this, but the way the cheese is grated is key to making perfect Cacio e Pepe. Indeed, if the cheese is grated too coarsely, it won’t emulsify into a smooth sauce, and you’ll end up with blobs of coagulated cheese. If you end up with such a result, I’m sad to say there’s just no way to fix it. Sure, the dish won’t be super appealing, but it remains totally edible. Don’t throw it away! Enjoy―and make sure to use the following tips next time you make Cacio e Pepe.

I’ve tested so many grated cheese textures over the years, and I’ve concluded that the best tool to grate Pecorino Romano to make perfect Cacio e Pepe is a Microplane. A Microplane produces wonderfully fluffy clouds of super thinly grated cheese. When you gradually add this finely grated cheese to the pasta, it seamlessly melts into a perfectly smooth sauce.

Some stores sell grated cheeses, and while this is a handy solution for other pasta dishes, I do not recommend using pre-grated cheeses to make Cacio e Pepe. Pre-grated cheeses can be dry and harder to melt. Anti-clumping agents are sometimes added to grated cheeses too, which are guaranteed to affect the texture of your sauce.

Conclusion: Buy a wedge of authentic Pecorino Romano cheese and grate it yourself using a Microplane. By following these two simple tips, you’ll be that much closer to producing perfect bowls of Cacio e Pepe!

Do weigh cheese for Cacio e Pepe—don’t scoop it

Measuring cheese in cups for making Cacio e Pepe is incredibly imprecise, especially if the cheese is grated using a Microplane. Microplane-grated cheese is so fluffy, it’s impossible to accurately measure it by packing it into cups.

To accurately measure the cheese you need for making Cacio e Pepe, make sure to weigh it.

How to prevent cheese from clumping in Cacio e Pepe

You can prevent cheese from clumping in Cacio e Pepe using these three simple tips:

• Grate your cheese using a Microplane. Finely grated cheese breezily melts through the pasta without clumping.
• GRADUALLY incorporate the cheese into the pasta. This is the most important tip! Never add the cheese to Cacio e Pepe all at once. This will automatically lead to clumps. Instead, sprinkle the cheese all over the surface of the pasta, large pinches at a time, stirring with a spatula until the cheese is melted and incorporated before adding more. Be patient and keep that process going until all the cheese is incorporated.
• Keep the sauce simmering throughout. The pasta cooking water in your skillet should be energetically simmering―but not boiling—when you start incorporating the cheese into the pasta. This simmer—and your constant stirring—will ensure the cheese will properly emulsify into a silky-smooth sauce.

For the best flavor, use whole peppercorns

To make Cacio e Pepe, you want coarsely ground black pepper—not super finely ground, almost powdery black pepper. For the best flavor and texture, start with whole peppercorns and lightly crush them using a mortar and pestle or a rolling pin. Freshly crushed peppercorns will deliver their full aroma to the sauce and create a tastier Cacio e Pepe.

Make sure to crush extra peppercorns for sprinkling over the dish right before serving. The combination of cooked and fresh black pepper allows Cacio e Pepe to fully develop its enticing aromas.

Is there meat in Cacio e Pepe pasta?

There is no meat in Cacio e Pepe; it’s a vegetarian dish. The recipe is made with only four ingredients: pasta, cheese, black pepper, and olive oil. While you’ll find some recipes that do incorporate fried pancetta or guanciale, the use of cured meat in the dish isn’t authentic.

Looking for even more authentic pasta recipes?

Easy authentic Italian pasta dishes are perfect for weeknight dinners: simple ingredients create irresistible dishes the whole family will love. Find delicious inspiration in this pasta recipe collection!

Print

Perfect Cacio e Pepe Pasta Recipe

Learn how to make perfect Cacio e Pepe, the quintessential pasta dish from Rome, using clever tips and easy cooking techniques. Video included!

Course dinner, Lunch, Main Course, Main dish, Snack

Cuisine Italian

Keyword Black Pepper, Cacio e Pepe, Cooking 101, Cooking Class, Easy, Easy Dinner, Easy Recipe, Italian Cuisine, Italian Food, Italian Recipe, Pasta, Pecorino Romano, Recipe Video

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Author Marie Asselin

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 tsp coarsely ground black pepper
• 6 oz dry Spaghetti alla Chitarra (also called Tonnarelli) or regular spaghetti (NOT spaghettini) (see note)
• 2 oz finely grated Pecorino Romano cheese

To Serve

• Coarsely ground black pepper
• Grated Pecorino Romano cheese

US Customary - Metric

Instructions

• In a medium nonstick skillet, heat the olive oil over medium heat, then add the coarsely ground black pepper. Stir until the crushed black pepper is fragrant and just beginning to sizzle. Turn off the heat and leave it to rest while you cook the pasta.
• Bring a large saucepan of heavily salted water to a boil. Add the pasta and set a timer for HALF the cooking time indicated on the packaging. When the cooking time is done, use kitchen tongs to transfer the pasta to the skillet with the black pepper. DO NOT DISCARD THE PASTA WATER.
• Add 1 cup of the pasta water to the skillet with the pasta and black pepper. Turn the heat back on to medium-high. Once the water simmers, turn the heat back down to medium. Keep cooking the pasta, stirring frequently, for the remaining cooking time, as indicated by the manufacturer. (i.e. If the total cooking time is 12 minutes and you cooked the pasta for 6 minutes at the previous step, then you need to keep cooking the pasta for 6 minutes more in the skillet.)

  The pasta should always be swimming in water but not be submerged in it. Add more pasta water as needed.
• Taste a strand of the pasta. If it still tastes raw inside, keep cooking for a few more minutes. If it’s al dente (tender with a firm bite), you can start adding the cheese.

  The key to creating a smooth sauce is to add the cheese VERY SLOWLY, one generous pinch sprinkled all over the surface of the pasta at a time. Stir vigorously with a spatula until the cheese is incorporated, then add more.

  There should always be enough liquid to melt the cheese in, and that liquid should always be simmering, which helps melt and incorporate the cheese. Keep adding a bit more pasta water as needed, but don’t drown the pasta or your sauce will be too watery.
• The process to incorporate the cheese should take about 2 minutes. When you’re done adding the cheese, turn off the heat, give the pasta one last good stir and divide between warm bowls. Sprinkle with additional Pecorino Romano cheese and black pepper, and serve at once.
• Make sure you’re ready to enjoy Cacio e Pepe right when it's done: The cheese sauce will quickly thicken and “set” as it sits, so this is a dish that waits for no one.
• NOTE: The traditional pasta used for Cacio e Pepe is Spaghetti alla Chitarra (also called tonnarelli). It’s a thick, long pasta with a square shape. This type of pasta can be a bit harder to find in regular grocery stores, but it’s readily available in Italian stores and online.

  You can also use spaghetti—but not spaghettini, because you need a slender but thick pasta that cooks in 12 to 14 minutes. Linguine and bucatini also work.

  It's best to use bronze-cut pasta because the rough surface of this type of pasta allows the cheese sauce to perfectly adhere to it. Bronze-cut + slow-dried pasta is even better, because this type of pasta releases more starch, creating a creamier, silkier sauce.

  Read all my tips about picking the right pasta for making perfect Cacio e Pepe right here.

Video

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The post How to Make Perfect Cacio e Pepe (VIDEO) appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

Don’t you love it when you’ve got a craving for a specific dish and you just happen to have all the ingredients on hand to make it, like, now? This often happens to me with risotto, because I looooove risotto. I basically make it once a week, so I keep the following essential ingredients on hand at all times:

• Risotto rice
• Good-quality stock (chicken, vegetable, or seafood stock)
• Blocks of Parmigiano-Reggiano and Pecorino Romano cheeses.

With these three crucial risotto ingredients on hand, I can make a delicious risotto with whatever I have in the pantry, fridge, and freezer.

Got a head of cauliflower? Quickly broil the florets, then add lots of parmesan and some chili flakes, and you’ll end up with a comforting dish that would give the best mac & cheeses of the world a run for their money in terms of deliciousness.

Got fresh corn? Make it the central star in an all-corn risotto, or throw in some crab meat to make a truly special, elegant, spring dinner dish.

Got a big bunch of kale? Turn it into a colorful pesto, then swirl it into a cheesy risotto and top with walnuts for some crunch.

Lucky enough to have a basket of fresh, sweet, green peas on hand? Showcase them in a deliciously vegetarian green pea risotto, or combine them with juicy shrimp to create a colorful dish that’s quick and easy enough to be pulled together on a weeknight.

The flavors in this shrimp risotto get an aromatic boost from fennel seeds, garlic, and lemon, while the green peas add a pop of color! The sprinkle of dill makes the dish taste super fresh. This risotto comes together in a snap, especially if you happen to have cooked shrimp and shelled peas in the freezer, but it offers surprisingly complex flavors and an irresistible combination of textures—from the tender shrimp, to the slightly crunchy peas, to the cheesy, gooey rice.

This shrimp risotto is undoubtedly elegant enough to be served to company, but I truly encourage you to make it on a weeknight. This dish might just be the most delicious reward after a long day at the office—or wherever work is for you. You deserve it!

Helpful Tips for Making Shrimp Risotto with Peas

My golden risotto-making rule: The very best ingredients make the very best risotto

As is often the case with simple, Italian-inspired dishes, using the very best ingredients you can get your hands on or afford makes the biggest difference in terms of the flavor of your final dish. In this shrimp risotto, I encourage you to try to find homemade fish or seafood stock at your local fishmonger, they often keep it in the freezer section. Homemade stock will impart a milder flavor to the risotto instead of stealing the spotlight, which I find canned fish or seafood stock tends to do. If you do use canned stock, I recommend diluting it 2/3 stock to 1/3 water. This will soften the flavors and leave centerstage to your main risotto ingredients.

Also, use quality risotto rice for the creamiest texture—Arborio, Carnaroli, or Vialone Nano are all good picks. Finally, make sure to hunt down Pecorino Romano cheese for this recipe: it’s a super flavorful cheese and you need just a bit to round up the delicious aromas of this shrimp risotto.

Using Cheese in seafood dishes: yay or nay?

Italians often say cheese should never touch seafood dishes. In Italy, for example, you will never be served cheese over seafood pasta. In this shrimp risotto, though, I think a little Pecorino-Romano cheese adds a truly lovely creaminess to the dish, and some depth of flavor too. I think it’s worth bending the rule here, but in the end, it’s your choice! This shrimp risotto would also be perfectly delicious sans cheese.

Here’s the type of cheese I think you should use in this shrimp risotto

Parmigiano-Reggiano cheese is often used in risotto recipes, but in shrimp risotto, I like to use Pecorino Romano cheese instead. Pecorino Romano is a hard Italian cheese made with sheep’s milk. It has a sharp, slightly peppery flavor and it’s super aromatic, which means it’s just the thing to balance out the mild, sweet flavor of shrimp and peas. Be aware that Pecorino Romano is quite salty, in fact, it’s saltier than Parmigiano-Reggiano, so you’ll need to use less to provide flavor and creaminess to the dish. Make sure to wait until you’ve stirred in the Pecorino Romano cheese into the risotto before adding any salt to the recipe; depending on the cheese, you might not need to season the risotto at all.

Photo: Consorzio per la tutela de Pecorino Romano

More about the different shrimp varieties you can use in this shrimp risotto

This shrimp risotto comes together in a flash when you use precooked, frozen shrimp. I like to use tiny Northern shrimp (also called Northern prawns) because they’re tiny and sweet and defrost in no time. You can also use pink shrimp, which exist in many different sizes. Tiny pink shrimp (61 to 70 count per pound) are handy because they, too, defrost very quickly, but you can use larger shrimp and cut them into bite sizes before you stir them into the risotto.

Of course, you can also use raw shrimp: simply peel them and sauté them in a bit of butter for a couple of minutes before adding them to the risotto. Be careful not to overcook the shrimp because the heat from the risotto will cook them further.

How to Scale Up this shrimp risotto recipe to serve more guests

Most risotto recipes serve 4 to 6, with ingredient quantities that are hard to split into halves or thirds. This has always annoyed me because I usually make risotto for 2 people. So I’m writing all my risotto recipes to serve 2, which means the math is easier to scale up the ingredients to serve 4 or 6 guests. Note that this shrimp risotto recipe produces a generous 2-serving yield—you could stretch it to 3 servings if this dish is part of a more elaborate menu that includes appetizers and sides.

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Shrimp Risotto with Peas

This colorful shrimp risotto gets its wonderful aroma from fennel, garlic, and lemon. This is an elegant dish that’s quick enough to pull together on a weeknight!

Course dinner, Main Course, Main dish

Cuisine Italian

Keyword Arborio, Carnaroli, Fennel Seeds, Green Peas, Italian Cuisine, Italian Food, Italian Recipe, Lemon, Lemon Zest, Pecorino Romano, Risotto, Risotto Rice, Shrimp, Sweet Peas, Vialone Nano

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2 people

Author Marie Asselin

Ingredients

For the Shrimp Risotto

• 2 ¾ cups fish or seafood stock (see note)
• 1 tbsp butter
• 1 tbsp extra-virgin olive oil
• 1 shallot, minced, or substitute ¼ cup (60 ml) minced onion
• 1 clove garlic, minced
• ½ tsp crushed fennel seeds
• 5 oz risotto rice, such as Arborio, Carnaroli, or Vialone Nano
• ½ cup dry white wine, such as Pinot Grigio
• ½ cup frozen peas, thawed, or shelled fresh peas
• ½ lb cooked small shrimp
• 1 oz finely grated Pecorino Romano cheese
• Finely grated zest and juice from ½ lemon (about 1 tsp/5 ml zest and 2 tbsp/30 ml juice)

To Serve

• Fresh dill leaves
• Extra-virgin olive oil
• Freshly ground black pepper

US Customary - Metric

Instructions

• In a small saucepan, bring the stock to a simmer, then keep warm over low heat.
• In a large saute pan or a cast-iron braiser set over medium-low heat, melt the butter in the olive oil. Add the shallot and cook, stirring, until soft, 3 to 4 minutes.
• Add the garlic, crushed fennel seeds, and risotto rice and stir for 2 minutes, until the grains are translucent around the edges. Add the wine and stir vigorously while the wine is bubbling up, scraping down the bottom of the pan to loosen the caramelized bits. Simmer until the wine is fully absorbed.
• Add 1 ladleful of the stock and simmer, stirring from time to time, until the stock is almost completely absorbed.
• Continue adding broth, one ladleful at a time, allowing each ladle to be absorbed before adding more. When there's about 1 cup (250 ml) stock left, stir in the peas and stir to incorporate. Add ½ cup (125 ml) broth, stir and keep cooking until the broth is almost fully absorbed.
• Add the grated Pecorino-Romano cheese and stir until the cheese is fully melted and incorporated. Stir in the shrimp, lemon zest and juice, then season with black pepper. Taste the risotto, and season with salt if needed. Stir in the remaining broth.

  The risotto should now be loose and super creamy. Cover and turn off the heat. The risotto can stand for about 5 minutes but should be served as soon as possible for the best texture.
• SERVING: Serve the shrimp risotto in warm bowls, then garnish each serving with a drizzle of flavorful extra-virgin olive oil, a sprinkle of fresh dill leaves, and some freshly ground black pepper.
• STORAGE: This shrimp risotto is best enjoyed within minutes of being made. If you do have leftovers, refrigerate in an airtight container for up to 2 days. To reheat, transfer to a nonstick skillet, add a couple tablespoonfuls of broth or water and warm up over medium-low until the risotto is loose and hot. Serve immediately.
• NOTE: Fish or seafood stock is perfect for fish or seafood-based risotto because its rich aromas underlines the flavors of the fresh produce from the sea.

  The best fish and seafood stocks are frozen when freshly made: ask your local fishmonger, chances are they have some in the freezer.

  You will also find seafood stock in the soup aisle, sold in tetrapaks, just as chicken stock is.

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