5 Delicious Italian Comfort Food Recipes You’ll Crave Throughout Winter!

Here are my 5 favourite Italian comfort food recipes! You can find metric and imperial measurements in the description below! These recipes are hearty, healthy, so warming and most importantly, affordable!

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🥑🍓🥦🍉🍋 INGREDIENTS 🥔🥚🍫🧁🎂🍰

Mushroom Risotto (Risotto ai Funghi)

1/2 cup (20 grams) dried porcini mushrooms
1 1/4 cups (300 ml) water, boiling hot
14 oz. (400 grams) mushrooms, sliced
4 1/4 cups (1 litre) chicken or vegetable stock
2 tbsp. (30 grams) butter, for frying
olive oil, for frying
1 large shallot, finely chopped (or onion)
1 1/2 cups (300 grams) carnaroli or arborio rice
1/2 cup (118 ml) white wine
1 tbsp. (15 grams) truffle paste (optional)
1 tbsp. (15 grams) butter (to finish)
1/2 cup (60 grams) parmigiano reggiano cheese, grated (to finish)
fresh parsley, finely chopped (to finish)
salt

Chickpea Pasta (Pasta e Ceci)

1/4 onion, finely chopped
1 carrot, finely chopped
2 celery, finely chopped
2 tbsp. (30 ml) olive oil
1 clove of garlic, finely chopped
sprig of rosemary
2-3 bay leaves
1 tsp. (5 ml) apple cider vinegar (or alternative)
1 tbsp. (15 grams) tomato paste
1 cup (200 grams) pasta (I’m using Conchiglie)
4 cups (950 ml) water
2 regular cans (700 grams, 24 oz) chickpeas
rind of Parmigiano Reggiano (optional)
1/2 cup (50 grams) Parmigiano Reggiano, grated
salt

Pasta and Beans in a white sauce (Pasta e Fagioli)

1 onion, finely chopped
2 celery, chopped into small cubes
3 carrots, chopped into small cubes
2 garlic cloves, finely chopped
1 cup (130 grams) pancetta
2 sprigs of rosemary
3 cups (700 grams) beans (borlotti, cannellini etc.)
6 cups (1400 ml) chicken stock, or alternative
Parmigiano Reggiano rind (optional)
2 cups (250 grams) pasta (tubetti, ditalini or any small pasta!)
1-2 tbsp. (20 grams) Parmigiano Reggiano, grated
olive oil, as required
salt, as required

Italian Sausage and Potatoes (Puglia Style)

3 tbsp. (45 ml) olive oil
5.3 – 7oz. (150 – 200 grams) Italian sausages (per person)
2 onions, chopped
3 – 4 potatoes, peeled and cut into wedges
4 cloves of garlic, sliced
1/4 cup (60 ml) water
3 bay leaves
zest of 1 lemon
juice of 1 lemon (about 2 tbsp. or 30 ml)
1 tbsp. (2 grams) fresh oregano (or dried)
salt

Pasta and Lentils (Pasta e Lenticchie)

1 1/4 cups (250 grams) green or brown lentils
1 small onion, finely chopped
1 carrot, finely chopped
1 tbsp. (15 ml) olive oil
2 cloves of garlic, grated or finely chopped
1 tbsp. (25 grams) of tomato paste
8 1/2 cups (2 litres) water, or chicken/vegetable broth
2 bay leaves
Parmigiano Reggiano rind (optional)
2 cups (250 grams) ditali pasta – or any small pasta that you like!
a big handful of Parmigiano Reggiano cheese
1 tbsp. (15 ml) of apple cider vinegar
salt, to taste

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Chapters:

0:00 – Mushroom Risotto (Risotto ai Funghi)
7:45 – Chickpea Pasta (Pasta e Ceci)
12:48 – Pasta and Beans in a white sauce (Pasta e Fagioli)
16:33 – Italian Sausage and Potatoes (Puglia Style)
19:13 – Pasta and Lentils (Pasta e Lenticchie)

#italianfood #italianrecipes #comfortfood