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Creamy Mushroom Risotto

Creamy Mushroom Risotto

A rich and creamy risotto with sautéed mushrooms and Parmesan cheese.

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Creamy Mushroom Risotto

Creamy Mushroom Risotto

Ingredients:

  • 1 1/2 cups Arborio rice
  • 4 cups warm chicken or vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions:

  1. In a large saucepan, heat the olive oil over medium heat.
  2. Add the onion and sauté for 2-3 minutes until translucent.
  3. Add the mushrooms and garlic, and sauté for another 3-4 minutes.
  4. Add the Arborio rice and stir to coat with the oil.
  5. Pour in the white wine and let it simmer until absorbed, stirring constantly.
  6. Add the warm broth, one ladle at a time, stirring constantly until each addition is absorbed.
  7. Continue this process until the rice is tender and creamy, about 20-25 minutes.
  8. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
  9. Serve the risotto hot.
Spaghetti Bolognese

Spaghetti Bolognese

A classic Italian dish with a rich, meaty tomato sauce.

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Spaghetti Bolognese

Spaghetti Bolognese

Ingredients:

  • 500g ground beef
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 can (400g) chopped tomatoes
  • 1 tablespoon tomato paste
  • Salt and pepper to taste
  • 400g spaghetti

Instructions:

  1. In a large pan, cook the ground beef until browned.
  2. Add the onion, garlic, carrot, and celery, and cook until softened.
  3. Stir in the chopped tomatoes and tomato paste.
  4. Season with salt and pepper, then let the sauce simmer for 20 minutes.
  5. Cook the spaghetti according to package instructions.
  6. Serve the spaghetti with the Bolognese sauce.
Spaghetti Carbonara

Spaghetti Carbonara

Classic Italian pasta dish with eggs, cheese, pancetta, and black pepper.

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Spaghetti Carbonara

Spaghetti Carbonara

Ingredients:

  • 8 ounces spaghetti
  • 4 ounces pancetta or bacon, diced
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • Chopped fresh parsley for garnish

Instructions:

  1. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water.
  2. In a skillet, cook pancetta until crispy. Add minced garlic and cook until fragrant.
  3. In a bowl, whisk together eggs, Parmesan cheese, salt, and pepper.
  4. Drain spaghetti and add it to the skillet with pancetta. Remove from heat and quickly stir in egg mixture, adding reserved pasta water if needed.
  5. Serve immediately with chopped parsley on top.