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  • Creamy Tomato Risotto

    Creamy Tomato Risotto

    A creamy and comforting Italian tomato risotto made with Carnaroli rice, rich tomato sauce, and Grana Padano cheese. This simple homemade dish is perfect for using leftover tomato sauce while creating a rich and velvety risotto full of authentic Italian flavour.

    Servings

    2 people

    Prep Time

    20 minutes

    Difficulty

    Easy

    https://youtu.be/ljDPXMZybyY

    Ingredients

    • 20 g butter
    • Dash of olive oil
    • ½ onion
    • 220 g Carnaroli rice (or Arborio / Vialone Nano)
    • 400 g tomato sauce or chopped tomatoes
    • Fresh basil
    • 500–600 ml vegetable stock
    • 20 g Grana Padano cheese
    • Salt & black pepper

    Equipment you’ll need

    • Pot for risotto
    • Pot for vegetable stock
    • Wooden spoon
    • Sieve
    • Ladle
    • Cheese grater

    👉 Kitchen tools I use:

    www.saporidicasasaulle.com/kitchen-tools/

    Method

    1. Prepare approximately 500–600 ml of warm vegetable stock and keep it simmering gently.
    2. In a large pot melt the butter with a dash of olive oil to prevent the butter from burning.
    3. Add the chopped onion and cook until soft and golden.
    4. Add the rice and toast it gently for 1–2 minutes until slightly translucent.
    5. Add the tomato sauce or chopped tomatoes and stir well.
    6. Gradually add the hot vegetable stock one ladle at a time, stirring gently and allowing the liquid to absorb before adding more.
    7. Continue cooking for approximately 10–12 minutes until the rice is creamy and cooked al dente.
    8. Turn off the heat and add a knob of butter together with the Grana Padano cheese.
    9. Stir vigorously until the risotto becomes creamy and glossy.
    10. Finish with fresh basil and extra cheese if desired.

    For this recipe I used a non-stick pan, which helps prevent sticking and gives a smooth sauce.

    Salter Timeless 3 Piece Saucepan Set - 16cm, 18cm, 20cm Stainless...

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    Tips

    Stir gently using a wooden spoon to avoid breaking the rice grains

    Keep the stock warm while cooking the risotto

    Use homemade or leftover tomato sauce for deeper flavour

    Variation

    Use leftover Bolognese sauce for a richer risotto

    Swap Carnaroli for Arborio or Vialone Nano rice

    Add chilli flakes for a spicy version

    Storage

    Store refrigerated for up to 1 day. Reheat gently with a splash of water or stock.

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  • Spicy Baked Chicken with Herbs

    Spicy Baked Chicken with Herbs

    Today we’re making Pollo al Forno Piccantino, a rustic Italian baked chicken infused with herbs and paprika.

    Simple ingredients, bold flavours, and a perfect dish for sharing with family.

    Servings

    6 people

    Prep Time

    60 – 70 minutes

    Difficulty

    Medium

    Ingredients

    • 1 whole medium chicken
    • 8–10 bay leaves
    • ½ bunch fresh thyme
    • Paprika (sweet or spicy)
    • Extra virgin olive oil
    • Salt & black pepper

    Equipment you’ll need

    Method

    1. Rinse the chicken under cold water and pat dry thoroughly. Cut it in half and season with salt and pepper.
    2. Add half of the bay leaves and thyme over the chicken.
    3. Heat olive oil in a large pan and add the remaining herbs.
    4. Place the chicken skin-side down and sear over medium-high heat for about 6 minutes until golden.
    5. Flip the chicken, sprinkle with paprika, and cook for another 6–8 minutes.
    6. Turn once more, add more paprika, and cook for a further 3 minutes.
    7. Transfer the chicken to a baking tray.
    8. Bake in a preheated fan oven at 180°C for 30–40 minutes, or until the internal temperature reaches 75°C.
    9. Rest briefly before serving.

    For this recipe I used:

    Tefal Jamie Oliver Cook’s Classics Frying Pan, 28cm, Non-Stick, O...
    Bestseller #1

    Tefal Jamie Oliver Cook’s Classics Frying Pan, 28cm, Non-Stick, O…

    £51.95
    SHAN ZU Kitchen Santoku Knives 20cm in Powder Steel Japanese Chef...
    Bestseller #2

    SHAN ZU Kitchen Santoku Knives 20cm in Powder Steel Japanese Chef…

    £25.84
    Pyrex Optimum Glass Rectangular Roaster High Resistance Easy Grip...
    Bestseller #3

    Pyrex Optimum Glass Rectangular Roaster High Resistance Easy Grip…

    £11.94

    Tips

    Searing first locks in flavour and improves texture

    Use a meat thermometer for perfect doneness

    Let the chicken rest before serving

    Food Safety Note

    Always wash hands thoroughly after handling raw chicken and clean all surfaces and utensils to avoid cross-contamination.

    Variation

    Add potatoes to the tray for a full meal

    Use smoked paprika for deeper flavour

    Add garlic for extra aroma

    Storage

    Store in the fridge for up to 2 days. Reheat in the oven with a splash of water to keep it moist.

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  • White Bacon and Cauliflower Pasta

    White Bacon and Cauliflower Pasta

    A simple and flavourful Italian pasta dish made with crispy bacon and leftover cauliflower. This rustic recipe is perfect for turning Sunday leftovers into a quick and satisfying meal, using snapped linguine for a unique texture.

    Servings

    2 people

    Prep Time

    15 minutes

    Difficulty

    Easy

    Ingredients

    • 210 g Linguini Pasta
    • 200 g bacon
    • 8 cauliflower florets (or ½ medium cauliflower, pre-cooked)
    • 1 garlic clove
    • 1 chilli
    • 10 g Grana Padano
    • Extra virgin olive oil
    • Salt & black pepper

    Equipment you’ll need

    Method

    1. Bring a pot of salted water to the boil.
    2. Cut the bacon into small pieces (about 2 cm), removing any tough rind.
    3. Heat olive oil in a wok pan and add a crushed garlic clove. Remove once golden and set aside.
    4. In the same pan, cook the bacon until crispy, then remove and set aside with the garlic.
    5. Add the cooked cauliflower to the pan and mash it with a fork until creamy and smooth.
    6. Return the bacon and garlic to the pan and mix well. Set aside.
    7. Snap the linguine into shorter pieces (see video for technique) and cook for about ⅔ of the time indicated on the package.
    8. Reserve some pasta water, drain the pasta, and transfer it to the pan.
    9. Finish cooking the pasta in the sauce, adding a little pasta water if needed.
    10. Serve with a drizzle of olive oil and grated Grana Padano.

    For this recipe I used the following.

    Tefal Simple Cook 28cm Wok Pan
    Bestseller #1

    Tefal Simple Cook 28cm Wok Pan

    £32.99
    SHAN ZU Kitchen Santoku Knives 20cm in Powder Steel Japanese Chef...
    Bestseller #2

    SHAN ZU Kitchen Santoku Knives 20cm in Powder Steel Japanese Chef…

    £25.84
    Salter Timeless 3 Piece Saucepan Set - 16cm, 18cm, 20cm Stainless...
    Bestseller #3

    Salter Timeless 3 Piece Saucepan Set – 16cm, 18cm, 20cm Stainless…

    £37.99

    Tips

    Save the cauliflower cooking water to cook the pasta for extra flavour.

    Remove garlic once golden and re-add later to keep it sweet and not bitter.

    Variation

    Add cherry tomatoes for colour and freshness

    Finish with chopped parsley

    Can use Spaghetti

    Storage

    Best eaten immediately — this dish does not store well; Cauliflower leftover from previous day.

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