A taste of Lombardy

Milan Italy at sunrise

Lombardy (Lombardia) region spans from the Alpine mountains and forests to the lower plains of the Po River. Fashion aficionados will know that Lombardy is home to the cosmopolitan capital of Milan. Instead of pasta as a staple food, many dishes of Lombardy feature rice, polenta or farro.

Plate of Risotto Millanese

Risotto alla Milanese

Nothing goes better with rich ossobuco like creamy risotto alla Milanese. Traditional Risotto alla Milanese has bone marrow which provides a depth of flavor to the dish. If bone marrow isn’t easily accessible, you can prepare this variation any weeknight.


Prep Time: 10 minutes
Total Time: 45 minutes
Servings: 4-6


Ingredients

2 cups ShopRite Trading Company Arborio rice 

4 cups ShopRite chicken stock, heated

2 cups white wine

1 white onion, diced

2 Tablespoons ShopRite butter

Large pinch saffron

Colavita Extra Virgin Olive Oil

Directions

  1. Heat the chicken stock in a small pot over medium heat. When the stock is hot, add saffron and the stock should turn bright yellow.

  2. Coat a large saucepan with olive oil over medium heat. Add onions, salt and cook until translucent. Turn the heat up to medium high and add the rice. Cook for 3 to 4 minutes, you may hear the rice start to crackle.

  3. Add wine to the pan, stirring the rice constantly. Add a ladle of saffron chicken stock to the rice, the stock should be enough to just cover the rice, while stirring constantly. As the liquid gets absorbed into the rice and reduces, add another ladle of chicken stock, while stirring. Repeat this process until rice is creamy and cooked to perfection.

Nutrition Information (1 serving): Calories 260, Total Fat 13.5 grams, Saturated Fat 4 grams, Cholesterol 12.5 milligrams, Sodium 354 milligrams, Carbohydrates 29 grams, Sugar 1.5 grams, Fiber 3 grams, Protein 4 grams
Bowl of Creamy Mushroom Polenta

Creamy Mushroom Polenta

It is not uncommon to find polenta, rice and whole grains instead of pasta as the foundation of a meal in Lombardy. The umami from the mushrooms plus the sweet and saltiness of the polenta are a savory delight.

 

Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 6

 

Ingredients

1 box baby bella mushrooms, sliced

1 cup porcini mushrooms, rehydrated

4 cups of water

1 cup ShopRite yellow polenta

3 Tablespoons unsalted butter

Salt to taste

Directions

  1. Bring 4 cups of water to a boil in a large pot. Once boiling add a small pinch of salt and as soon as the salt dissolves, pour in the polenta slowly, while whisking to prevent lumps from forming.

  2. When all polenta has been added, turn down the heat, stir in 2 Tablespoons of butter (optional), cover pot and simmer for 25 minutes, stirring occasionally.

  3. While polenta is cooking, heat one tablespoon of butter in a large sauce pan. Sauté mushrooms, working in batches if needed, until soft and fork tender. Season mushrooms after cooking with salt to taste.

  4. When polenta is fully cooked and has a creamy texture, place into serving bowl and add serving of mushrooms on top.

Nutrition Information (1 serving): Calories 234, Total Fat 9 grams, Saturated Fat 5.5 grams, Cholesterol 23 milligrams, Sodium 450 milligrams, Carbohydrates 30 grams, Sugar 0.5 grams, Fiber 3 grams, Protein 7 grams
Pot of Minestrone Soup

Minestrone

When ordering minestrone in Italy, the ingredients will be as diverse as the region itself. There are common threads in each dish, in that it typically features seasonal vegetables, pasta or rice, and beans.


Prep Time:
10 minutes
Total Time: 50 minutes
Servings: 4


Ingredients

1 can Rienzi kidney or cannellini beans

1 carrot, diced

1 stalk celery, diced

1 small yellow onion, diced

1/2 green or savoy cabbage, sliced thin

1 zucchini, diced 

1 bay leaf

8 oz Colavita Soup Shells 

8 cups ShopRite vegetable stock

1 Tablespoon Colavita Extra Virgin Olive Oil

2 teaspoons ShopRite Italian seasoning

Directions

  1. In a large soup pot, heat olive oil over medium heat and sauté onions briefly. Add chopped zucchini, cabbage, carrots and celery.
     
  2. Pour vegetable broth over cooking vegetables and bring to a boil. Reduce heat and allow soup to simmer for approximately 30 minutes, until vegetables soften.

  3. Add beans and pasta or rice to soup. Continue to simmer until pasta or rice is cooked (approximately 8-10 minutes for pasta or 18 to 20 minutes for rice).

Nutrition Information (1 serving): Calories 237, Total Fat 9 grams, Saturated Fat 5.5 grams, Cholesterol 23 milligrams, Sodium 251 milligrams, Carbohydrates 32 grams, Sugar 3 grams, Fiber 7.6 grams, Protein 6 grams
Bowl of Fresh Herbed Farro Salad

Fresh Herbed Farro Salad

Garden herbs shine brightly in this fresh herbed farro salad. Farro is a whole grain with a nutty flavor and is a higher protein alternative to rice and beans. Add your own seasonal twist to this comforting salad.


Prep Time:
10 minutes
Total Time: 25 minutes
Servings: 6


Ingredients

1 1/2 cups Earthly Choice farro

1 cup cherry tomatoes, halved

1/4 cup mint leaves, chopped

1/4 cup Italian parsley, chopped

1/2 lemon, juiced

1/2 onion, chopped

2 Tablespoons Colavita Extra Virgin Olive Oil

2 Tablespoons Filippo Berio Balsamic Vinegar of Modena

Salt and pepper to taste

Directions

  1. Prepare farro according to package directions. Add farro to 4 cups boiling water and boil until tender.

  2. Rough chop fresh basil, mint and parsley. Prepare a dressing with olive oil and balsamic vinegar. Season with fresh squeezed lemon juice, salt and pepper.

Nutrition Information (1 serving): Calories 287, Total Fat 8.5 grams, Saturated Fat 1 grams, Cholesterol 0 milligrams, Sodium 162 milligrams, Carbohydrates 43 grams, Sugar2.5 grams, Fiber 8 grams, Protein 7.5 grams

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