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Shiitake Mushroom Risotto

Shiitake Mushroom Risotto


Authentic Italian recipe. Rice cooked slow and slightly al dente.

Prep: 20 mins. Cook: 30 mins. Total: 50 mins. Yield: 6 Servings

  • 6 Cups vegetable broth, divided
  • 3 tablespoons olive oil, divided
  • 2 Jar ZONA Organic Shiitake Mushroom drained
  • 2 shallots, diced
  • 1 ½ cups Arborio rice
  • 100 ml cup dry white wine
  • sea salt to taste
  • freshly ground black pepper to taste
  • 4 tablespoons butter
  • 1/3 cup freshly grated Parmesan cheese
  • White Truffle Oil to finish

Step 1

In a saucepan, warm the broth over low heat.


Step 2
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Step 3

Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.


Step 4

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.


Per Serving:


439 calories; protein 9.7g; carbohydrates 60.7g; fat 12.7g; cholesterol 27.7mg; sodium 557.8mg. 

Linguini and Tomato with Tuna

Craving pasta? All the ingredients are here ready to make and serve. An authentic Italian pasta dish perfect for a dinner with friends. Leftover? It is better the next day!

SERVES 4. Prep Time:  10 min. Cooking Time: 20 min


STEP 1: Prepare the sauce: Heat the oil in a medium pan. Toss in 2 tbsp of the parsley, the garlic, chilli, capers and cook together for a few minutes. Tip in the tomato sauce and cook for another few minutes. Fold in the tuna and season the sauce generously. Leave the sauce to simmer for 10 minutes.

STEP 2: Boil the pasta: Meanwhile, cook the pasta for 8-10 minutes, or as directed on the pack. Drain, then return to the pan. Pour the tuna sauce into the pasta and toss well. Sprinkle over the remaining parsley, and finish with a splash of smoked oil. Split between four bowls and serve.

Sun-Dried Tomato Pesto Recipe

This recipe is extremely flexible, so think of it more as a set of guidelines. Don’t have Parmesan? Pecorino or asiago work just as well. I’ve even used feta. As for the nuts, slightly bitter Marcona Almond are my favorite to balance the natural sweetness of the tomatoes, but I’ve used peanuts, almonds, and pecans and loved them all. If I have a jar of roasted sweet red peppers on hand, I cut them into quarters and add one or two to the mix for more sweetness, but if you don’t have them, then don’t stress.
  • 1/2 cup Marcona Almond
  • 1 cup (8 ounces) sun-dried tomatoes packed in oil
  • 3 cloves garlic, sliced
  • 3/4 cup grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon chili flakes (optional)
  • 1 to 2 roasted red pepper quarters, from a jar (about 1/4 cup, optional)
  • 1/2 cup extra virgin olive oil
  1. Toast the Marcona Almond: Preheat the oven to 350°F. Place the nuts on a sheet pan in a single layer. Toast for 6 to 8 minutes or until fragrant and lightly colored. Remove from the oven and allow to cool.
  2. Start processing the ingredients: Place the half of the sun-dried tomatoes along with all the Marcona Almond, cheeses, garlic, salt, pepper, chili flakes and preserved roasted red pepper (if using) into a food processor or blender. Pulse a few times until chopped well.
  3. Add the rest of the tomatoes and the oil: Next, add the rest of the sun-dried tomatoes and the oil they’re packed in. (Splitting up the tomatoes will add some variance in texture.) With the motor running, steam in the olive oil, pausing to scrape down the sides once or twice, until the pesto has a uniform, but not-quite-pureed, consistency. (You want to ensure there’s still a bit of chunkiness to get a nice, toothsome texture.) Use right away or store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months for when needed.

Spanish Tuna-Stuffed Piquillo Peppers Recipe

The Spanish are masters at packing RDS (Really Delicious Stuff) into cans. When I’m drinking a glass of sherry or a Rioja, I could be content with a good loaf of bread, some excellent olive oil, and some RDS. This recipe—pimientos del piquillo rellenos de atún (that’s Spanish for “peppers with some well-dressed tuna shoved inside’em”)—requires two jars of RDS: piquillo peppers and oil-packed bonito tuna. But it still takes all of 15 minutes to put together.

  • 1 (250-gram, about 8.5 ounces) jar oil-packed ZONA OCEAN bonito tuna, drained
  • 1 recipe allioli, divided
  • 1 small shallot, minced (about 2 tablespoons)
  • 1 tablespoon fresh juice from 1 lemon
  • 1 tablespoon chopped brined capers
  • 3 tablespoons minced fresh flat-leaf parsley leaves, divided
  • 1/4 cup extra-virgin olive oil, plus more for serving
  • Kosher salt and freshly ground black pepper
  • 1 (12- to 14-ounce) jar piquillo peppers, drained, about 12 total (see note)
  • 12 slices baguette, cut on a sharp bias and toasted
  • Coarse sea salt, for serving
  1. Combine tuna, 1/4 cup allioli, shallots, lemon juice, capers, 2 tablespoons minced parsley, and olive oil in a medium bowl and fold gently to incorporate. Adjust seasoning to taste with salt and pepper, adding more lemon juice, olive oil, or allioli if desired.
  2. Stuff tuna mixture into piquillo peppers. Arrange baguette slices on a serving board. Top each with a stuffed pepper. Top with a dollop of allioli. Sprinkle with remaining parsley, drizzle with olive oil, and sprinkle with coarse sea salt. Place a toothpick in each to secure it to the bread and serve immediately.

Marinated Butter Beans & Artichokes

  • 3 tbsp ZONA red wine vinegar
  • 1/4 cup plus 2 tbsp olive oil, divided
  • Sea salt and ground black pepper, to taste
  • 1 cup cooked butter beans
  • 1 cup jarred artichokes, cut into quarters
  • 1/4 cup thinly sliced fresh radish
  • 1/4 cup minced fresh chives
  • 1 sprig fresh rosemary, leaves removed
  • 1 tbsp apple cider vinegar
  • 1 small seedless cucumber, sliced thinly lengthwise
  • 4 oz part-skim mozzarella cheese, shaved
  • 4 oz fresh arugula
  • 1/4 cup sliced pickled eggplant
  1. Prepare vinaigrette: In a small bowl, combine Banyuls vinegar and 1/4 cup oil with salt and pepper. Set aside.
  2. In a medium bowl, combine remaining 2 tbsp oil with red wine vinegar. Add beans, artichokes, radish, chives and rosemary and toss to combine. Set aside until ready to assemble salad.
  3. In a small bowl, toss apple cider vinegar with cucumber. Set aside.
  4. Assemble salad: Divide cucumber slices evenly among 4 plates and top each with 1 oz cheese. Layer quarter of vegetable mixture over top, then finish with arugula, dividing evenly.
  5. Garnish with eggplant, dividing evenly, and a spoonful of vinaigrette.