Lenticchie e fregola con pomodorini al forno - Lentil and Fregola with cherry tomatoes

Fregola is typical pasta from Sardinia, shaped like giant couscous. Traditionally fregola is cooked in the same way as risotto and served with a vongole and tomato sauce.

Riso al Forno Colorato - Baked Rice

There are different varieties of rices in Italy, suitable for different dishes. The most famous is the rice for risotto (Carnaroli, Arborio, Vialone Nano). However, in this recipe, I suggest using the long rice, which doesn't contain starch and once cooked, the grains remain separated.

Risotto Zucca e Porcini - Squash and Porcini Risotto

Picture by Giulia Verdinelli

Risotto is a versatile dish I like to make in every season with different ingredients. This is an Autumn recipe, tasty and colourful. Butternut squash and porcini combine well together and the fresh rosemary enhances the earthy aroma of the dish.

Risotto giallo