Risotto is a perfect everyday dish, and it’s actually a little crazy that this is only the second recipe for the risotto I’m posting. In any case, it’s a risotto with fennel, lemon and roasted almonds, and it tastes really good. It can be interpreted as a basic recipe for risotto that can be varied endlessly with other vegetables.

Ingredients

100 grams of unsalted butter
1 onion
1 fennel
2 cloves of garlic
40 grams of risotto rice
20 ml of white wine
1-litre vegetable stock
1-2 teaspoons chopped salted lemon (can be replaced with lemon zest from a lemon)
Two handfuls of grated parmesan
A squeeze of lemon juice
1 tablespoon butter
Tossed mushroom dices
approx. 75 g almonds (roast golden on a pan)
Kale on top

Here’s how you do it

• Cut the fennel into strips of 3-5 mm x 2-3 cm. Saute the finely chopped onion and half the fennel in a generous dollop of butter over medium heat for 5-10 minutes. Saute the garlic for 1 min and add the rice at the end for 1 min.

• Rinse the salted lemon, chop finely and add together with white wine. Let the wine boil in the rice. Then add the stock little by little.

• Let the risotto simmer. Stir it once in a while. Add water instead of stock if the risotto becomes too salty (taste as you go).

• Meanwhile, fry the rest of the fennel until golden in a pan next to it. Roast kale for topping. Toast the almonds.

• When the rice is 95% done, add parmesan, fried fennel, a splash of lemon juice and butter. Make sure your risotto is 10% wetter than you prefer. Turn off the heat and leave for 5 min.

• Serve with fried kale and the roasted almonds chopped & mushroom into coarse pieces. A few flakes of Parmesan on top will not bother anyone either.

Delicious creamy pasta with Italian sausage, mascarpone and tomatillas. A super easy and really quick pasta dish with lots of flavours, – warm, creamy and saucy in just the right way. So this one has become a new favourite at home – it contains a fantastic depth, it is slightly spicy (of course it depends on the sausages) and it is just so soft and delicious in texture.

Ingredients

500 g of boiled pasta
300 g salsiccia – fresh sausages
1 onion, coarsely chopped
1 red pepper, cut into small cubes
3 cloves of garlic
1 handful
fresh basil leaves
1 tbsp chopped tomatoes
200 g mascarpone (or cream)
1 1/2 dl white wine – can be replaced by broth
50 g parmesan, finely grated
2 tbsp tomato concentrate
Salt and pepper
Oil

Here’s how you do it

• Heat a little oil in a pan and mash the contents of the sausages onto the pan in larger lumps.
• The sausages contain a lot of fat, so start by heating only a tablespoon of oil – you can always add more.
• Fry the meat at a good high heat for 5-8 minutes.
• If they give off a lot of fat, I prefer to pour some off – but that’s up to you.
• Add the onion, garlic and pepper, season with a little salt and pepper, and fry for a few minutes before adding the tomato concentrate.
• Pour in the white wine and let it reduce slightly, then add the tomatoes, Parmesan, basil and mascarpone. Save if necessary. a little basil to stir in just before serving – so it retains a nice colour.
• Let the sauce simmer at a good heat for approx. 10 minutes, – meanwhile, cook the pasta as described on the package.
• Save some pasta water before draining – if the consistency needs to be adjusted.
• Season the sauce with salt and pepper, toss with the drained pasta, and adjust if necessary. consistency with a little pasta water.
• Serve it topped with grated parmesan, freshly ground pepper and possibly fresh basil.