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Octopus and Vegetable Risotto

ingredients for 4 people 400g cooked octopus, cut into chunks. 350g arborio rice. 1 sweet onion. 4 garlic cloves. 2 small green peppers. 2 small red peppers. 1 potato. 1 carrot. 1 small zucchini. 100g green beans. 50g peas. 120ml dry white wine. 1 teaspoon sweet paprika. chopped parsley. salt and black pepper. 4 or 5 tablespoons extra virgin olive oil. 1.5 liters vegetable broth. grated Parmesan cheese. preparation Wash the vegetables and dice them into small cubes. In a small pot with salted boiling water, cook the green beans, potato, and carrot until just tender — they'll finish cooking later with the rice, so don't overdo them. In a deep, wide pan, heat the olive oil and sauté the onion and garlic until soft. Add the peppers and zucchini, stirring everything together. Once the sofrito is ready, pour in the wine and let the alcohol cook off for a minute or two. Then add the parboiled vegetables (well-drained), the octopus pieces, paprika, pe...

Lentils with Pork Ribs


Ingredients

For 4 servings
  • 3 pork ribs, cut into 3 pieces each.
  • 350 grams small lentils (pardina variety).
  • 60 grams rice.
  • 1 onion.
  • 3 cloves garlic.
  • 50cc dry white wine.
  • 1.25 liters meat broth.
  • Salt and extra virgin olive oil.
  • Freshly ground black pepper (optional).

Preparation

Brown the rib pieces in a large pot with a drizzle of olive oil. Leave the meat right there in the pot, and add the onion and garlic, chopped into very small pieces. Season with salt and pepper.
Pour in the wine and let it evaporate completely.
Add the rice and lentils, then cover everything with the broth.
Put the lid on the pot and cook over low heat until the lentils are tender and fully cooked. Taste and adjust the salt if needed.
If the pot starts to look dry during cooking, add some hot water, just about to boil.
Serve straight to the table in the same pot.

Enjoy!
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