The raises are experiencing an unexpected gastronomic rebirth, going from simple format for children to the protagonist of gourmet dishes. Thanks to their versatility, the ability to absorb the condiments and the “risotto” cooking technique, these small pasta formats are conquering the Italian tables and menus of the most refined restaurants.
From “for children” format to the protagonist of the table: the resone is experiencing a second youth. This small pasta format, which for years has been relegated to the pastines in broth for the little ones, has completely changed its intended use, entering the most loved legs of the last times, even deserving a place in the menus of the most sought after restaurants.
But why do we like it so much? First of all, it is a pasta that “grows”: with a 70g portion you get a abundant and satisfactory dish. Its particular consistency and shape make it perfect for absorbing sauces and condiments, transforming themselves into a dish full of flavor.
Furthermore, the real trend of the moment is “risotting it”: cooking it as it would be done with a risotto, gradually adding vegetable broth, for a creaminess that enhances any ingredient to be added. This technique allows the rins to release their starch, creating a silky consistency that surrounds each bite.
Versatility is another strong point: the raises lend themselves to fast daily preparations but also to more elaborate dishes, perfect for special occasions. They adapt to light condiments such as the richest ones, always maintaining their characteristic consistency that recalls rice but with the unmistakable taste of the pasta.
Here are five unmissable recipes to discover all the potential of this format.
5 recipes with the raises
Risons with tomato and mozzarella
Ingredients (for 2 people):
Preparation:
In a large pan, heat the oil with the crushed garlic clove. When the garlic is golden, remove it and add the tomatoes. Leave to cook for about 10 minutes over medium heat, slightly crushing the tomatoes with a wooden spoon, but if you want to be able to use the immersion blender a little. Add the rins directly to the pan with the sauce and start risotting them, pouring a ladle of hot vegetable broth at a time, mixing frequently. When the broth is absorbed, add the other to complete the cooking, which will take about 10 minutes. Over the heat off, add the mozzarella cut into cubes and the handmade basil leaves by hand. Mix gently and leave to rest for a minute before serving, so that the mozzarella melts slightly but maintains its consistency.
Risons with zucchini pesto
Ingredients (for 2 people):
Preparation:
Wash the courgettes and cut them into slices. In a pan, heat a tablespoon of oil and brown the garlic lightly. Add the courgettes and cook for about 10 minutes until they are soft. In the meantime, slightly toast the pine nuts in a pan without condiments. Transfer two thirds of the courgettes cooked to a mixer, add the pine nuts, the basil, the Parmesan and blend by adding the oil flush until a smooth cream is obtained. Keep aside the remaining courgettes. In a large pan, pour the raises and start toast them slightly dry. Add a ladle of hot vegetable broth at a time, mixing frequently and waiting for it to be absorbed before adding more. When the pasta is almost cooked (after about 7/8 minutes), incorporate the zucchini pesto and the small pieces kept aside. Mix gently and complete the cooking for another 2-3 minutes. Serve with a sprinkling of Parmesan and, if desired, some toasted pinolo.
Risons with courgette flowers and stracchino
Ingredients (for 2 people)
Preparation
In a large pan, heat a generous round of extra virgin olive oil with the slightly crushed garlic clove. While the oil flavored, take care of the courgette flowers: gently remove the internal pistil and filaments, rinse them with fresh water and dry them by dabbing with kitchen paper.
When the garlic is golden, remove it from the pan. Select 3-4 particularly beautiful courgette flowers and fry them quickly in the flavored oil until golden brown, turning them gently. These will serve as a final decoration of the dish. Remove them from the pan and place them on absorbent paper to remove excess oil.
In the same pan, add the remaining pumpkin flowers coarsely cut and make them gently dry for about 2-3 minutes, until they are soft and slightly reduced in volume.
At this point, pour the resone into the pan and toast it for a minute over medium heat, mixing to make it flavor with the aromas already present. Start the “risotto” cooking by adding a ladle of hot vegetable broth at a time, mixing frequently and waiting for the liquid to be almost completely absorbed before adding more.
After about 7 minutes of cooking (the resone requires in total about 10 minutes), incorporate the cooked courgette flowers, mixing gently to distribute them evenly.
Continue cooking continuing to add broth when necessary, until the resone is al dente and the consistency will be creamy but not too liquid.
Over the heat off, stir with the stracchino, mixing it vigorously until it melts completely and creating an enveloping cream. Add salt if necessary.
Leave to rest for a minute covered, then place by decorating with fried courgette flowers set aside and complete with a generous ground minor of fresh black pepper. Serve immediately, while the dish is still hot and creamy.
Risconi saffron and peas
Ingredients (for 2 people):
Preparation:
Finely chop the onion and dry it in a large pan with a drizzle of oil, over low heat. Add the peas and sauté them for a couple of minutes. Combine the Risons and toast them slightly for a minute. Start adding the hot vegetable broth, one ladle at a time, mixing frequently and waiting for it to be absorbed before adding more. Halfway through cooking (after about 8 minutes), dissolve the saffron in a ladle of hot broth and pour it into the pan. Continue cooking, continuing to add broth to complete the cooking of the Risoni, which will be about 15-18 minutes total. Over the heat off, stir with butter and Parmesan, mixing gently. Cover and leave to rest for a minute. Serve with a minced fresh black pepper.
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Risons with pumpkin and stracciatella
Ingredients
Preparation
Clean and peel the pumpkin. Cut it into cubes and brown it for a few minutes in a pan with oil and garlic. Cover with vegetable broth and let it cook completely. When the broth has dried and the pumpkin is cooked, mix with an immersion blender until a smooth cream is obtained. Add the rins to the pumpkin cream and cook them as a simple risotto, adding the vegetable broth little by little. When the raises are cooked, add the grated cheese, stracciatella and a drizzle of oil. Mandate everything well and serve, completing with a ground pepper fresh black pepper and, to taste, another spoonful of stracciatella.
