Riccardo Di Giacinto places particular emphasis onavailability of ingredients and simplicity of recipes. And if you can argue with the latter, then the components of Di Giacinto dishes can really be bought on any large market. Woman’sDay has chosen several signature dishes of the All’Oro restaurant and adapted them for home cooking. Risotto with squid, oxtail stew, cheesecake with strawberry jelly - any of these dishes can easily become a pride.
Mint risotto with peas and squid
Mint risotto can be prepared withshrimpsPhoto: ShutterstockFor 4 servings you will need: 1.5 liters of vegetable broth, a glass of rice, 1 bunch of chopped green onions, 100 g of butter, 50 ml of white table wine, 200 g of green peas, 2 tablespoons of chopped mint leaves, squid. onion in melted butter for 1-2 minutes, add rice and after 10 minutes - wine. Stir until it evaporates. Gradually add the hot broth to the rice, leaving 200 ml in a saucepan, and cook until al dente. Boil green peas, chill and grind, after adding mint. Then mix the pea puree with the remaining broth, add a tablespoon of butter and mix the resulting mixture in rice. Cut the kulmar with rings and fry in warmed olive oil for 2-3 minutes. Serve with risotto.
