The Healthy Food Cook 9/24/26 The Healthy Food Cook 9/24/26

Chanterelle Mushrooms Risotto

Autumn is here and a creamy risotto can warm us up in the colder days and … not only.

Chanterelles are tasty and delicate and make a beautiful pair with the creamy risotto.

It’s your call to fold them into the risotto together with the Parmesan or spoon them over when you prepare the plates.

The Healthy Food Cook 8/20/26 The Healthy Food Cook 8/20/26

A Kind Of Cacio E Pepe Risotto

In May 2012, after a strong earthquake struck his home region of Emilia-Romagna in Italy, chef Massimo Bottura created Riso Cacio E Pepe, using Parmigiano Reggiano as a twist on the traditional Pecorino Romano.

The earthquake cracked more than 300.000 wheels of locally produced Parmigiano Reggiano.

Massimo’s widely promoted recipe helped the selling of the damaged wheels and supported local producers and jobs during a difficult time.

I liked the story, and because I enjoy both risotto and Parmesan, I decided to try something similar.

The Healthy Food Cook 1/1/26 The Healthy Food Cook 1/1/26

Spinach-Ricotta Risotto Pie

Spinach pairs beautifully with many cheese varieties, especially in baked dishes. So why not turn it into a risotto pie ?

The Healthy Food Cook 12/4/25 The Healthy Food Cook 12/4/25

Lemon Ricotta Desert Risotto

A creamy and playful risotto - but this time as a dessert. With ricotta,, eggs, lemon and orange zest and of course a hot oven, you get a delicate, balanced dish that feels a little festive, especially with an elegant plating. Light, fragrant and comforting.