Risotto with nuts , saffron and bacon

If you want to impress your guests with an unusual flavor from the original first course try to make this risotto with walnuts , bacon and saffron and serve it along with a robust red wine such as Chianti .

Ingredients for four people:
250 g Carnaroli rice
200 g of white onions
300 g of vegetable broth
100 g bacon is cut in a single slice
50 g of chopped walnuts
One sachet of saffron
A glass of brandy
Olive oil
salt
pepper

Peel the onions and chop finely. Pour into a thick-bottomed pan a couple of tablespoons of olive oil and place on the stove over high heat . As soon as it is hot add the onion and sauté well. Combine the diced bacon , stir and after about five minutes, add the rice.
Toast the rice turning constantly with a wooden spoon, deglazing with brandy add five tablespoons of hot vegetable stock.
Cover the pan and cook over a low heat for about twenty minutes. Occasionally check the liquid and if it seems too little , add a ladle of broth.
As soon as the rice is cooked, turn off the heat and add the saffron and stir in the chopped nuts . Add salt and pepper according to your taste and bring to the table before it cools .

Muffins with pumpkin and walnut

Pumpkin Walnut Muffins are so easy to make  The aroma that wafts through the house while these are baking is incredible! . They are light because they do not plan to use butter and can be prepared very quickly and easily.

Ingredients for big 6 Muffins:
150 grams of flour
175 grams of sugar
200 grams of pumpkin
2 eggs
50 grams of walnuts clean
60 grams of oil
half a packet of yeast cakes
a few leaves of basil

Preparation:

Peel the pumpkin and cut into small cubes, leaving a few cubes of pumpkin for the final seal
Then coarsely chop the nuts. Then in a large bowl, mix the flour with yeast , sugar, eggs and oil. Stir the mixture well , preferably with a whisk. At the end add the diced pumpkin and walnuts , mixing a little ' . Pour the batter into the appropriate muffin cups, making sure that the mixture does not exceed three quarters of the stencil. Bake in oven at 180°C/350°F degrees for about 20 minutes , until muffins are firm and become golden color . Make sure a toothpick inserted in the center comes out clean! Cool in pans for 2 minutes, then remove to wire rack to cool, sprinkle with icing sugar and place in muffin cubes of pumpkin remained resting basil leaves for decoration. They are ready to be served.

Cheesecake Brownies With Raspberries

Cheesecake brownies with raspberries

The Cheesecake Brownies with a raspberry sauce is a delicious and easy to prepare dessert that leaves satisfied even the most demanding palates . Let's see how to prepare it .

Ingredients for Brownies :

• 3 Eggs;
• 190 G sugar ;
• 125 G dark chocolate ;
• 125 Gr butter ;
• 150 G flour ;
• vanilla ;
•  salt to your taste.

Cheesecake Ingredients :

• 200 G soft cheese ;
• 150 Gr ricotta cheese ;
• 75 Gr cream ;
• 20 Grams yogurt ;
• 100 G sugar ;
• vanilla ;
•  lemon peel .

Ingredients raspberry sauce :

• 200 Gr raspberries ;
• 100 gr powdered sugar ;
•  lemon juice.

Preparation:

Let's start with the brownies , mix eggs, sugar, melted chocolate and butter . Mix until dough is smooth . Finally, add the flour, vanilla and salt. Cover a baking tray with greaseproof paper and reverse the dough , level evenly and put aside .

Now the cheesecake :
 Mix all the ingredients so that they are perfectly blended. Now we're going to pour this mixture on the previous one (dough ) , being careful not to mix them ! Bake at 180 ° for 25 minutes.

Meanwhile, prepare the sauce by blending the raspberries with a mixer. Add the icing sugar and lemon juice.
Bring out the sweet and leave it to cool completely and garnish with raspberry sauce .Cut into squares and serve .

Serves : 8 people
Total Preparation Time : 60 minutes .
Difficulty: Medium .