Hello and good morning, I hope that this isolation allows you to rest a little, and that you can avoid falling into boredom. A good solution in these cases is cooking, and since there are restrictions on going out, you have to take advantage of all the leftovers so that nothing is wasted. I have always been a great fan of cooking from leftovers, I love giving new and different life to the leftovers that, in many families, are destined for garbage. You have to respect the food, the ingredients are there ready to become something magnificent. It takes creativity and risk testing, but the result will often be great!

Last week I had different leftovers and I decided to make two versions of a dish that I adore: risotto.

Squid ink risotto

Squid ink is a very common ingredient in Mediterranean cuisine and is used to add black and sea flavor to pasta and risotto. Risotto is a rice-based dish from northern Italy, cooked in broth. Ok, this is a very concise description and purists would kill me, but the important thing here is how to take advantage of leftovers, so that’s fine. At home I always have different rice, pasta and cereals, so I used Arborio rice, the bottle of squid ink that I bought in Mangitalia and some squid that I had frozen.

Ingredients

Risotto rice: 70 grams per person (or 1 handfuls per person, plus 1 handful for the pot, my grandmother would say)
Broth
Squid
Evo oil
Butter
Dry white wine
Lemon

Preparation
  1. Toast the rice in a pan with a little oil
  2. Add the thawed squid, cut them into strips (you can leave them whole if they are small)
  3. Add white wine and let evaporate over medium-high heat, then add a little lemon juice
  4. Lower the heat and add, little by little, the broth and stir
  5. Add the squid ink and continue mixing
  6. Stir the rice and add the broth little by little, without letting the rice dry
  7. When the rice is ready, after 15 minutes approximately, turn off the heat, add a little butter and mix well to make it creamy, let rest a few minutes and serve, with a little grated lemon zest on top

It is very well accompanied with garlic mayonnaise, since it had a yellow pepper I roasted it and made a cream, it was very good and balanced between the roasted flavor of the cream and the freshness of the risotto, with the acid tip of the lemon.

Shrimp and chickpea risotto

Other leftovers I had were a handful of chickpeas, about five shrimp and a small basil panna cotta that I usually make to accompany trout on our fish-based menu.

This is a beautiful story: taking a sweet thing out of its usual context was something that had been in my head for a long time, it went round and round. I wanted to grab a dessert and make it a savory dish, it was my obsession. I decided then to go to one of my best friends, Eleonora, who is also an excellent pastry chef. As she finished her studies in psychology, she realized that her vocation was pastry, so she changed life, graduated from the Superior Pastry Course at ALMA (International School of Italian Cuisine) and has been working for years in our city, Savona, in the Delizie del Mediterraneo pastry and ice cream shop. La Ele loves to cook too, and experiment, and was passionate about my idea. He proposed something very simple, but great, I had never thought about it at all: make a panna cotta less sugary and with a basil flavor. Panna cotta is an Italian dessert based on cooked cream (panna = cream, cotta = cooked) with a somewhat custard-like texture (Eleonora please don’t insult me, we have to be practical here and understand each other). The magic? Reduce the percentage of sugar and, once the cream starts to boil, remove it from the heat and infuse basil leaves, until the flavor is as desired. Soon I will also publish the recipe for this panna cotta, for now if you want, contact me and I will send it to you.

Going back where I got lost, looking at the leftovers then I thought “Why not make a risotto?” and get to work: risotto with shrimp and chickpeas.

Ingredients

Risotto rice: 70 grams per person (or 1 handfuls per person, plus 1 handful for the pot, my grandmother would say)
Broth (from vegetables or fish)
Boiled chickpeas
Prawns
Evo oil
Basil panna cotta
Dry white wine
Lemon

Preparation
  1. Toast the rice in a pan with a little oil
  2. Add the chopped shrimp and chickpeas
  3. Add white wine and allow to evaporate over medium high heat, then add a little lemon juice
  4. Lower the heat and add, little by little, the broth
  5. Stir the rice and add the broth little by little, without letting the rice dry
  6. When the rice is ready, after about 15 minutes approximately, turn off the heat, add the basil panna cotta and mix well to make it creamy, let it rest for a few minutes and serve, with a little grated lemon zest on top

Bon appetit!

I hope you will try these dishes because they are very delicious, and it is a great satisfaction to save leftovers by creating something amazing. You can see the videos of the preparations on our Youtube channel, I will upload them soon. If you want to cook these risottos, upload a photo or story and tag us on Instagram or Facebook, it will be great to see your creations!

A hug and bon appetite,

Isotta

For privacy reasons YouTube needs your permission to be loaded. For more details, please see our Cookies and Privacy Policy.
I Accept
Ingredientes para risotto
Shrimp, basil panna cotta,
squid, squid ink and chickpeas.
Risotto calamares
Squid ink risotto.
Eleonora Martines
Eleonora Martines,
ALMA 2014.
Risotto camarones y garbanzos
Shrimp and chickpea risotto.