Cheesy tomato risotto is a delectable comfort food which is perfect for dinner. For this recipe we used ham and peas, but feel free to be creative and add other ingredients as you wish. Leftover meats are also great additions for this dish.

Serves 2

Ingredients:

30g butter, plus extra

1L chicken stock

2 tablespoons tomato paste

2 tablespoons olive oil

1 small onion, finely chopped

3 garlic cloves, crushed

250g Arborio rice

6 slices cooked ham, diced

2/3 cup cooked frozen peas

50g grated cheddar cheese

Salt and white ground pepper to taste

Grease a shallow ovenproof dish with butter and then set it aside.

Next, place the chicken stock and tomato paste in a small saucepan. Whisk until well combined. Place it over low heat and let it simmer until it is heated through.

After, heat the oil in a large pan over medium heat. Sauté the garlic and onions for two to three minutes or until the onions are soft. Add the rice and stir-fry it for a minute or until the grains are coated in oil.

Gradually ladle some stock into the pan. Let the rice absorb the stock before adding some more. Stir occasionally. Repeat this until all the stock has been finished. Season it with salt and pepper to taste.

Place the ham and peas in the pan. Mix well. Transfer the risotto to the greased baking dish. Top it with the remaining butter and cheese. Place it under a hot grill or oven for 6-8 minutes or until the cheese melts. Let it stand for five minutes before serving.

Photo Courtesy Of: placid casual

Ribollita or Tuscan bread soup is an aromatic comfort food which is quite filling enough to be a meal in itself. This hearty soup is perfect for chilly days. Here we used dried cannellini beans, but feel free to use canned ones to reduce the cooking time.

Serves 8

Ingredients:

100ml extra virgin olive oil, plus extra

1 onion, finely chopped

2 celery stalks, finely chopped

1 carrot, finely chopped

150g pancetta, chopped

6 garlic cloves, finely chopped

8 cups chicken stock

2 400g cans chopped tomatoes

250g dried cannellini beans, soaked in cold water overnight and drained

2 bay leaves

2 parsley stalks, bruised

Salt and ground pepper to taste

1 loaf day-old ciabatta, roughly torn

Finely grated Parmesan, for serving

Chili flakes, for serving

Lemon zest, for serving

Heat the oil in a large saucepan over medium heat. Sauté the garlic and onions for 2-3 minutes or until it is fragrant and the onions are translucent. Add the carrots, celery and pancetta. Cook it for 15 minutes or until the vegetables are tender.

Place the tomatoes, stock, cannellini beans, bay leaves and parsley in the saucepan. Set the heat to high and bring it to a boil. Reduce the heat to low and let it simmer for thirty minutes or until the beans are tender. Remove the parsley stalks and discard. Season it with salt and pepper to taste.

Divide the bread into 8 parts and place them in individual bowls. Ladle hot soup into the bowls and drizzle them with olive oil. Top with grated Parmesan, chili flakes and lemon zest before serving. Serve immediately.

Photo Courtesy Of: tuscanycious

Fried cheese ravioli is a delicious starter which is quite similar to mozzarella sticks or other cheese stuffed appetizers. Since it is made of pasta it can be quite heavy. For my appetite, it is a meal in itself. You may replace the tomato dip with marinara sauce if desired. Adding chili flakes will also give it an interesting twist. Enjoy!

Serves 4

Ingredients:

1 cup buttermilk

2 cups panko breadcrumbs (Japanese breadcrumbs)

500g pack cheese ravioli

Sunflower or canola oil, for deep-frying

300ml can chopped tomatoes

Parsley, for serving

Freshly grated Parmesan cheese, for serving

Salt and pepper to taste

Place the buttermilk in a medium sized bowl. Do the same for the bread crumbs.

Half fill a saucepan or deep fryer with oil and heat it over medium heat.

Dip a piece of ravioli in buttermilk and then coat it in breadcrumbs. Do this for the rest of the ravioli. Place them on a platter, making sure that they are apart.

Fry the ravioli in batches for 1-2 minutes or until they are golden brown and crisp. Do not overcrowd them. Once they are cooked, remove them from the oil and place them on a plate lined with paper towels to drain the excess oil.

In a separate saucepan, prepare the dip by heating the tomatoes in a small saucepan over medium heat. Season it with salt and pepper. Transfer it to a small bowl.

Place the fried cheese ravioli on a serving platter and sprinkle it with parsley and Parmesan cheese. Serve it with the tomato dip.

Photo Courtesy Of: jeffreyw

Creamy polenta is a light and fluffy comfort food which can be eaten as is or served as a bed for other dishes.  You may also use soup stock instead of water to give it a twist.

For this recipe the polenta is not cooked in direct heat, but you may do so if you are using a heavy pan over low or medium flame. It is meant to be a little runny, so do not let it dry up. Add more water or soup stock if needed.

Serves 6

Ingredients:

1 cup milk

1 cup polenta

125g unsalted butter, cut into cubes

5 cups water

2 bay leaves, plus extra for serving

50g grated parmesan, plus extra for serving

Salt and ground white pepper to taste

Half fill a large saucepan with water. Place it over high heat and bring it to a boil.

Meanwhile in a separate pan, place the milk, bay leaves and five cups of water. Set the heat to high and bring it to a boil. Add two teaspoons of salt. Whisk and then gradually add the polenta. Continue to whisk it for 5 minutes or until the mixture becomes thick.

After, transfer the polenta to a heatproof bowl and cover it with foil. Place the bowl over the water. You may also use a double boiler if it is available. Continue to cook the polenta for an hour and a half or until it is thick and creamy. Stir every thirty minutes. Add more water to the saucepan if needed. Remove from heat.

Place the parmesan cheese and butter into the polenta mixture. Stir until the cheese and butter melts. Season it with salt and pepper.  Place the polenta on a chopping board or individual plates and then top it with cheese and butter. Garnish it with bay leaves and Parmesan cheese before serving. If you are not serving it immediately, you may keep it over the water for up to two hours but make sure it is covered.

Photo Courtesy Of: meaduva

Easy chicken parmigiana is a delicious dish that people of all ages will enjoy. The soft and tasty chicken smothered in sauce and topped with yummy mozzarella cheese is surely worth all the calories. Enjoy it with other sides or even pasta if you wish.

Serves 4

Ingredients:

3 medium sized potatoes, peeled and cut into 1 inch pieces

1 medium sized orange sweet potato, peeled and cut into 1 inch pieces

1/4 cup rice bran oil

4 chicken breast fillets

2/3 cup tomato based pasta sauce

2/3 cup grated mozzarella cheese

1/4 cup fresh basil, chopped

Salt and ground pepper to taste

Preheat the oven at 220C and line a large baking tray with baking paper and another one with foil.

Place the sweet potato and potato in a bowl. Add 1 tablespoon of oil and season it with salt and pepper. Toss until the potatoes and sweet potatoes are coated in oil and seasoned. Place it on the lined baking tray and bake them for 25-30 minutes or until they are golden brown and crisp.

While waiting for the potatoes and sweet potatoes to cook, heat the remaining oil in a large frying pan over medium heat. Fry the chicken in batches for 2-3 minutes per side or until they are soft and golden brown. Add more oil if needed. Transfer the chicken to the baking tray lined with foil.

Spread 3 tablespoons of pasta sauce over the chicken and top it with cheese. Bake it in the oven for 2-3 minutes or until the cheese is melted. Place the cooked chicken parmigiana in individual plates and Top them with the chopped basil. Serve immediately with the baked potatoes and sweet potatoes.

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