Preparation:

Wash the leeks and discard the end with the roots, remove the outer leaves and wash the leeks under running water. Cut the white part into fairly large slices. Put 2 tablespoons of extra virgin olive oil in a frying pan, add the sliced leeks and fry for a few minutes over a medium heat. Add a ladle of stock and cook for about 5 minutes. Add the risoni, allow the flavours to mingle and cook, adding hot stock as necessary. At the end of the cooking time, after about 10 minutes, add the ricotta, the chopped chives and some white pepper. Serve piping hot.
Tip
If you wish, 10 coarsely chopped walnuts can be added to the ricotta.

Preparation:

Put the thinly sliced onion and two tablespoons of extra virgin olive oil in a frying pan and let it brown. Add the courgette, cut into small cubes, then add some thyme. Simmer for a few minutes. Put the risoni in the pan together with the courgettes, and toast for two minutes, stirring frequently. Add the vegetable stock a little at a time, using a ladle. Continue to add stock to prevent the risoni from becoming dry. Towards the middle of the cooking time, that is after 3 more minutes, add the dried tomatoes and the finely chopped Taggiasca olives. Cook for a further five minutes, then turn off the heat. Add two more tablespoons of extra virgin olive oil, season with salt and finally add the grated lemon zest (taking care not to use the pith). Stir well and serve. Garnish with a few fresh thyme leaves.

Preparation:

Start by chopping the peeled tomatoes, peel and chop the onion. Combine the two ingredients in a saucepan with a pinch of sugar, a handful of washed and dried basil leaves, 4 tablespoons of oil and a pinch of salt. Cook the sauce, with the lid on, for about 20 minutes, then remove the basil and pass it through a vegetable mill. Put 2 tablespoons of extra virgin olive oil in a saucepan, add the risoni and toast, stirring continuously for two minutes. Add a ladleful of boiling stock and the sauce and cook the risoni risotto, adding the stock a little at a time. After another 8 minutes, turn off the heat, add the grated cheese and stir for one minute. Cover the casserole dish, let the risotto with tomato sauce rest for 2-3 minutes and serve.

Preparation:

Mince the cooked ham with a mezzaluna or a knife, peel and finely chop the onion. Sauté the chopped onion in a frying pan with two tablespoons of extra virgin olive oil, add the tomato passata and cook for a few minutes. Add the risoni and a ladle of boiling vegetable stock, stir and leave to cook until the stock dries up, at this point add a little more stock and stir. Continue to add stock little by little as soon as it evaporates, until the risoni are cooked. After 10 minutes add the chopped cooked ham, cream, and salt and pepper to taste. Cook for another minute and turn off the heat. Chop some parsley. Add the parsley with the butter and grated cheese, stir well, cover with a lid and leave to rest for a minute. Serve.