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Prep. time: 5 minutes Cook time: 20 minutes Difficulty: 1 out of 5 Serve: 3-4 Ingredients: 1 3/4 cups of Carnaroli rice 8 cups of chicken broth 1/2 teaspoon of saffron threads 1 stick of butter 1 small onion 1/2 cup dry white wine 1/2 cup of grated Parmigiano Preparations: First of all, you need to make chicken stock. When the stock boils, reduce the heat and hold at a slow simmer covered with a lid. Meanwhile, finely chop the onion. In a pan simmer half of the butter with the onion for a few minutes on medium heat. Now add the rice and cook for a few more minutes, always stirring, till the grains are slightly glassy. Then add white wine, stir and let it evaporate, over high heat. Add broth a scoop at a time. Always add hot broth. This is the secret to faster, creamier risotto at home. Warming the broth before adding it to the hot rice coaxes more starch out of each grain and prevents overcooking. The stock must be at the level of the rice: not too little, which you struggle to stir it, nor too much because you run the risk of the boiled rice effect. So let it cook and stir occasionally until ready, about 17 minutes While risotto is cooking, crush the saffron threads between two sheets of parchment paper. Then dissolve the powder in half a ladle of hot stock. After about 17 minutes of cooking, the stock will be almost completely evaporated and the risotto is almost ready, so turn off the heat. Now with the heat off, add the saffron and mix thoroughly. Finally, add the other half of butter. Then add the grated cheese. Now stir. Parmigiano must be grated on the spot, with the grater. It must be absolutely fresh and of excellent quality. Like the butter. This is the secret of the perfect creaming. Saffron risotto is ready, creamy but al dente. Serve immediately. Chef tips: Risotto should be stirred constantly. The constant stirring makes sure that the rice grains release their starch. Avoid extremely high flames and rapid boils. #saffronrisotto #chefgianlucadeianaabis #saffron #zafferano #Italiantradition #ParmigianoReggiano #madeinItaly #ItalianChef #nycchef Sponsored by From Our Store

Prep. time: 3 hours Cook Time: 30 minutes Difficulty: 1 out of 5 Serve: 6 Ingredients: 2 cups Cannellini Beans, cooked or canned 1 White Onion, chopped 4 San Marzano tomatoes, peeled 2 large potatoes, chopped 1 Carrot, chopped 1 Celery Stalk, chopped 1 tbsp Garlic, minced 1lb Kale (or spinach, collard greens, escarole), chopped 1 bunch Parsley, chopped 1fresh Thyme Sprig 4 large, thick slices Tuscan unsalted bread (day old), toasted 6 cups of water Olive Oil qb Black Pepper qb Salt qb Hot pepper qb (optional) 1 tbsp Fresh Ginger, grated Preparations: Bring a medium pot of water to a boil over high heat. Fill a bowl with ice and water and set this next to the stove. Core out the stems from the tomatoes and slice a shallow "X" in the bottom of each fruit. Drop several tomatoes into the boiling water. Cook until you see the skin starting to wrinkle and split, 45 to 60 seconds. Place cooked tomato into ice bawl. Next transfer the cooled tomatoes from the ice water to another large bowl as they cool. Pour the blanching water from the pot (no need to dry). When finished blanching, use your hands or a paring knife to strip the skins from the tomatoes. Cut the tomato into cubes and put on the side. Opening of can of beans is one of the easiest ways to get more plant-based, healthy protein in your diet. But cooking beans from scratch might be the tastiest. Soak white cannellini beans in cold water and set on the counter uncovered for 8-10 hours. In a large pan add olive oil, onions, celery, carrots and garlic. Sauté for 10 minutes or until soft. Place chopped kale , add hot pepper (optional), and herbs and sauté for about 10 minutes. When the kale is soft, add the diced tomato, chopped potatoes, the cannellini beans and water to generously cover the ingredients. Cook over low heat for about 60 minutes. When cooked, taste the whole beans and season with salt and extra virgin olive oil, set aside for the next day. There are two ways to make Ribollita soup, one is with the Tuscan unsalted bread being cooked and another is that the bread is the base. Both versions are good, I recommend you place the bland bread in the pot, cover it with the soup and let it rest for a day. The next day, put it back on the heat and cook for another 20-30 minutes so the flaked bread will make your soup creamy and thick. Chef tips: For a less spicy but more pungent flavor try ginger. Be sure to grate your ginger. Ginger is very fibrous and if you don't chop it well it could be too present when you taste the Ribollita. If you prefer lighter version of your soup, you can serve toasted bread on the side, instead of bread being cooked in the soup. To make it more simple and less time consuming, use can of San Marzano tomatoes and can of cannellini beans. #Ribollita #soup #Tuscanunsaltedbread #chefgianlucadeianaabis #italiantradition #italy #LaVERARIBOLLITATOSCANA #Ribollitasoup Spondored by

Prep. time: 30 minutes Cook Time: 30 minutes Difficulty: 1 out of 5 Serve: 6 Ingredients: 1 lb Ground Beef 1/2 lb Ground Pork Sausage 3 tbsp Pine Nuts, toasted 3 tbsp Raisins, chopped 2/3 cup Dry Breadcrumbs 1/2 cup Milk 2 Eggs 1/3 cup Pecorino Cheese, grated 1/4 White Onion, chopped 2 Clove Garlic, minced 1/4 cup Parsley, chopped Salt qb Black Pepper qb Ingredients for tomato sauce: 21/2 lb San Marzano's tomatoes 3 tbsp Extra Virgin Olive Oil Sea salt qb 8 Basil leaves Preparations: To prepare tomato sauce first you need wash the tomatoes very well, then dry them. Cut in half each tomato, remove the seeds and the part that was attach to the stem. Now place the tomatoes in a sauce pan at low heat turning them occasionally, until they are wilted. Now pass the tomatoes in to a puree (with a , pour the mixture into a smaller pot and put back with the olive oil and the salt over high heat until the desired density. Once the sauce is ready add the basil. To prepare meatballs: Combine all ingredients together until well mixed. Don't use a spoon--that tends to compact the mixture as you stir and results in dense, hard meatballs. Instead, use your fingers and lightly mix ingredients together. Form meatballs with your hands or a scoop, again using a light touch--don't mash them together any more than is necessary for the shape to hold. Place the meatballs in the tomato sauce, cover and cook for 20 minutes over medium-low heat, turning them a few times during cooking. Uncover and continue cooking for 10 minutes or until cooked through. Chef tips: This is the base for the tomatoes sauce. Sauté onions or garlic to make the sauce tastier. I love to add some béchamel sauce in my meatballs mixture (just half a cup), you see how good they will be! #Sicilianmeatballs #italianmeatballs #meatballs #chefgianlucadeianaabis #italiantradition #italy #Siciliankitchen #Siciliancooking Spondored by