Preparation:

First prepare the avocado pesto. Open the avocado in half, remove the stone and scoop out the flesh with a spoon. Place in a bowl with the basil leaves, garlic clove, chopped Tropea onion and lime juice. Mix everything together to make a pesto. Put the tomato passata, a pinch of salt and a few drops of Tabasco in a small saucepan, add 1 teaspoon of brown sugar and pour in the pesto. Stir everything together until the sauce has a velvety smooth texture. Cook the risoni for 2 minutes less than the cooking time indicated on the packet. Drain the risoni directly onto the sauce, adding a few tablespoons of cooking water to obtain the desired consistency.

Preparation:

To prepare the Risoni with dried porcini mushrooms, start by rinsing 40 g of dried porcini mushrooms under cold water, removing any traces of earth and impurities that may have stuck to the mushrooms. Once carefully rinsed, transfer them to a bowl and cover with 200 ml lukewarm water, then leave to soak for about 20 minutes to rehydrate. When the mushrooms are completely rehydrated, drain and squeeze but don’t discard all the soaking water: Keep half of the soaking water, strain it through a fine-mesh sieve and set aside, as it will make the risoni risotto even tastier! Melt 25 g of butter in a saucepan or large frying pan over low heat and as soon as it starts to foam, sauté the chopped shallot and soaked mushrooms, stirring often to avoid burning. For dishes that need to be cooked gently, as in this case, I use a non-stick pan with a very thick bottom, so that the heat is distributed more evenly and there is no risk of the risoni risotto sticking to the bottom and burning. As soon as the shallot has softened, add the 250 g of risoni and toast for two or three minutes, stirring. At this point, deglaze the risoni with 100 ml of dry white wine and let it evaporate completely, then pour the soaking water from the mushrooms over the risoni and continue cooking for a few minutes, until the liquid has been completely absorbed. Continue cooking the risoni, adding a little hot vegetable stock every now and then. When the risoni are almost completely cooked, stir in the cheese, mix well, add salt to taste and garnish with 8 g of freshly chopped parsley. Allow the risoni risotto to rest for a minute or two before serving.

Preparation:

In a frying pan, brown the onion in a tablespoon of extra virgin olive oil. Add the sausage, skinned and chopped, with the fennel seeds, and deglaze with the wine. Add the tomato passata and cook for about 15 minutes. In another pan toast the risoni in a spoonful of extra virgin olive oil. Add the sausage and tomato sauce and cook, adding hot vegetable stock if necessary. When the risoni are cooked, after about 10 minutes, transfer to the plates, sprinkle with the coarsely chopped walnuts and garnish with a sprinkling of finely chopped rosemary.

Preparation:

First, prepare the vegetable stock: Bring a pan with 1 litre of water, a carrot, half an onion and a stalk of celery to the boil. Season with salt and pepper (or use a vegetable stock cube). Clean the radicchio, separate the leaves and wash under running water. Then dry them well and cut into small strips. Put 2 tablespoons of extra virgin olive oil in a saucepan, add the chopped shallot and let it stew gently for a few minutes together with a ladleful of stock. Add the risoni and toast in the sauce for two minutes. When the risoni are well toasted, pour in the wine and let it evaporate. Add the radicchio and mix well. Cook the risoni risotto, adding one ladle of stock at a time as the previous one is absorbed. When the risoni are is almost cooked and al dente (it will take about 10 minutes), add salt, turn off the heat, add the stracchino (or crescenza) and mix well. Add the cheese and a sprinkling of freshly ground pepper. Stir well and cover the pan, then let the risoni risotto stand for a few minutes and before serving stir briefly until creamy. Divide the risotto with red radicchio from Treviso between individual plates and serve immediately.