Just in time for the Taste of Italy is my exciting post on Barilla pasta!
Barilla® is on a mission to make mealtime meaningful again. As an iconic Italian food brand, Barilla® has been at the heart of many joyful, social occasions since its founding in 1877. Share the Table is an initiative program dedicated to making meals a memorable experience for families. I received my own cookbook via special delivery, and flipping through, I noticed it was more than just a cookbook. It was a story, David’s story and the recipes were mouthwatering. There is even a section for cocktails! This time I created three recipes. What I found amusing was that the one recipe that appeared to be the most difficult proved to be the easiest and fastest to create.
Check out family man David Rocco’s recipes that I easily made from scratch:
Risotto Con Radicchio E Funghi (Raddicchio and Mushroom Risotto)
- 6 tbsp extra-virgin olive oil
• 1 lb mixed mushrooms, cleaned and roughly chopped
• 1 head radicchio, roughly chopped
• 1 cup red wine
• 4 cups vegetable stock, warmed
• 2 shallots or 1 medium white onion, minced
• 2 cups Italian rice
• 1 cup white wine, at room temperature
• 2 tbsp butter
• ½ cup freshly grated Parmigiano-Reggiano cheese
Step 1: In a frying pan, heat up half the olive oil until it simmers. Add the mushrooms and cook until the moisture is released and evaporates, about 5 minutes. When they’re done, add the radicchio and cook for a couple of minutes or until it begins to wilt. Add the red wine and some salt, and cook until the wine evaporates. Set aside.
Step 2: Turn up the heat to medium-high, add the rice and stir so that all the grains of rice are coated in the olive oil. Cook until the rice becomes translucent. Add your wine and let that get fully absorbed by the rice. At this point you’ll start seeing some of the creaminess coming out of the rice.
Step 3: Now you’re ready to start adding your liquid. So, take a ladle full of the simmering stock or water, and a good pinch of salt, add them to the rice and stir to mix. Let that cook until the rice absorbs the water. Add another ladlefull, stir and then wait until it is absorbed. You want to give it a stir every couple of minutes to encourage the starches out of the rice, and also so that nothing is tempted to stick. You will see the dish start to get creamy. Taste as you go along, and if you need more salt, add some! Continue to add the liquid by the ladleful until the rice is al dente – cooked but slightly chewy – and the entire dish is creamy. This will take about 16-18 minutes.
Step 4: Add the mushrooms and radicchio and mix thoroughly. Let the risotto finish cooking so the flavors can combine. Remove from heat
Step 5: When the rice is cooked, take it off the heat, add butter, Parmigiano and freshly ground pepper, and mix well.
And the look-so-difficult-but-so-easy-to-make Spaghetti Alla Carbonara
Hectic work schedules, multiple demands, extracurricular activities collide and family dinner becomes a once a week
highlight reel or a disengaged activity. That’s why this cookbook is full of easy to make pasta meals; full of fresh ingredients that fuel the family with energy and nutrients.
Just a little FYI: I have been given a prize pack to give away to one lucky reader. All you have
to do is follow and send a tweet out to @BarillaCAN @carolinejbecker #sharethetable for a chance to win a prize pack filled with Barilla® pasta, David Rocco’s Made in Italy cookbook and more!
Oh and one last thing…
Fancy a trip to Italy? Barilla® is inviting Canadians to share their dinnertime moments for a chance to win one of three trips to Italy! For each contest entry, you’ll be supporting Barilla’s goal to donate 60,000 meals to Food Banks Canada so that all families can enjoy mealtime. Visit Barilla.ca to find out more.