Tuesday, 19 June 2018

Blog Tour: Recipe from One Summer in Italy by Sue Moorcroft


I am very excited to be part of the blog tour to celebrate One Summer in Italy by Sue Moorcroft. The book is already out in the UK and you can click here to order your copy now. We have already shared our review with you here on the blog so you can click here to read our thoughts. Don't forget to visit the other stops on the tour for more reviews and other exclusive content. 

Before I share a recipe from the book with you, here's what it's all about...

When Sofia Bianchi’s father Aldo dies, it makes her stop and look at things afresh. Having been his carer for so many years, she knows it’s time for her to live her own life – and to fulfil some promises she made to Aldo in his final days.
So there’s nothing for it but to escape to Italy’s Umbrian mountains where, tucked away in a sleepy Italian village, lie plenty of family secrets waiting to be discovered. There, Sofia also finds Amy who is desperately trying to find her way in life after discovering her dad isn’t her biological father.
Sofia sets about helping Amy through this difficult time, but it’s the handsome Levi who proves to be the biggest distraction for Sofia, as her new life starts to take off…



Davide’s Wild Mushroom Risotto


3 tbsp olive oil
1 medium onion, chopped
1 garlic clove, chopped
175g risotto rice
1l boiling water
400g mixed mushrooms
100g grated parmesan
1 tsp chopped fresh chives
1 tsp fresh parsley
Salt and pepper
White truffle oil for drizzling (optional)

1.       Heat 2 tbsp olive oil in a pan and fry the onions and garlic in a pan until the onions are soft and transparent. Season with a pinch of salt.
2.       Once the onions are cooked, add the risotto rice and stir until the rice is very hot and beginning to turn translucent. Add the water, a little at a time and stir continuously.
3.       Cook for 18-20 minutes then remove the pan from the heat and leave to stand.
4.       In a separate frying pan, heat a tbsp of olive oil, add the mushrooms and fry for a few minutes.
5.       Once the mushrooms are softened, mix them into the risotto base and cook the first for a further few minutes.
6.       When the rice is completely soft, stir in the parsley and chives and season to taste with salt and freshly ground pepper.
7.       To serve, place the risotto into four serving dishes and drizzle with white truffle oil if you choose.

Thank you so much to Sue for sharing with us today and remember to stop by those other stops on the tour!


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