Preparation:

Peel and finely chop the onion and brown in a saucepan with extra virgin olive oil until golden brown. In another saucepan, boil the pork rind for about 10 minutes, or until it becomes soft. Wash the tomatoes and cut them into pieces, add them to the pan with the onion and simmer for about 10 minutes. Add the risoni to the pan with the onion and tomatoes, mix to allow the flavours to mingle, then deglaze with the red wine and let the alcohol evaporate. Add a little vegetable stock a little at a time and as soon as the risoni are cooked (after about 10 minutes) and add salt and a generous pinch of pepper. Just before the risoni are cooked, stir in the cheese and, lastly, add the chopped pork rind. Heat through a little and sprinkle with freshly chopped parsley.

Preparation:

First clean the mussels and clams, then open - separately - by placing in a large pan together with 2 tablespoons extra virgin olive oil, one clove of garlic and the parsley stalks. Put the lid on and cook over a high heat for about 3 minutes until the shellfish have opened. Then remove the pan from the heat and filter the cooking water of the clams and set aside. Remove and discard the shells from ¾ of the opened mussels and clams. Clean the cuttlefish and squid by separating the heads from the bodies and cutting the bodies into small pieces for the cuttlefish and rings for the squid. At this point, heat 2 tablespoons of extra virgin olive oil in a large pan with a clove of garlic and brown the tentacles. Remove the garlic clove and add the cuttlefish and squid bodies to the pan. Allow them to brown slightly, then add the peeled cherry tomatoes and cook for about 20 minutes, with the lid on. In another frying pan, add two tablespoons of extra virgin olive oil and toast the risoni for two minutes. Then add the liquid from the clams, diluting with water if necessary if it is too salty. Gradually add vegetable stock when the risoni start to dry, and just before the end of the cooking time, after another 6 minutes, add the cuttlefish and squid sauce to the pan, finish cooking and add the clams and mussels with their shells and those without. Finally, sprinkle with plenty of parsley and stir in 2 tablespoons of extra virgin olive oil until creamy. Serve immediately.

Preparation:

In a saucepan, put 4 tablespoons of extra virgin olive oil and the sauté mix (1 onion, 3 cloves of garlic, 2 celery sticks and 1 carrot, all finely chopped), and sauté over a high heat. Once they have softened, add the thyme and continue to cook, lowering the heat slightly. After about ten minutes add the potatoes cut into cubes and the cabbage and Swiss chard, also cut into strips. Add the peeled tomatoes then the vegetable stock until it covers everything, season with salt and pepper and let all the vegetables simmer slowly for one hour. After this time, add the risoni and continue to cook for another ten minutes, adding a little vegetable stock if the risoni become dry. Serve with a drizzle of olive oil and freshly ground pepper.
Tip
For a tasty touch, garnish with chopped chives.

Preparation:

First of all, set aside a few small sage leaves as a garnish. Heat the extra virgin olive oil in a pan, add the risoni and toast for two minutes. Deglaze with the wine and let it evaporate. Gradually pour in the vegetable stock and continue cooking the risoni. After another three minutes, add half of the finely chopped sage. Cook the risoni for another 5 minutes, adding vegetable stock as necessary. Season with salt and pepper then remove from the heat, stir in the butter and cheese, and sprinkle with finely chopped sage. Serve decorated with small sage leaves.

Preparation:

First prepare the hazelnut and date milk. Put the hazelnuts and half the dates in a mixer and blend at the highest speed until fine.  Continue to blend, adding ½ l of milk. Arrange the Risoni in a non-stick saucepan together with the butter, cut into small pieces, and the grated orange zest. Finally add the hazelnut and date milk and the remaining milk. Place the saucepan on the heat and bring to the boil, stirring a couple of times. Then lower the heat and leave to cook, covered, until the milk has been absorbed and the Risoni are cooked through (about 12 minutes) and transfer the Risoni mixture to a large bowl to cool. When lukewarm, add the egg yolks, lightly beaten with a fork, and mix well. In the meantime, crush the remaining 70 g dates in the mixer together with the cocoa, then add the orange juice: you should obtain a smooth mixture that is fairly fluid, but not too liquid. Add to the Risoni with the egg yolks, stirring carefully. Whip the egg whites until stiff, then add to the mixture, fold in gently.