Risottos
Alfredo’s Risotto Milanese
Ingredients:
1 veal or beef bone
1/4 cup plus 2 tablespoons butter, divided
1/2 cup chopped onion
1 pound Italian Arborio rice
1 1/2 teaspoons saffron (1 gram)
1/2 cup dry white wine
8 cups beef consommé or stock
approximately 1 cup grated Parmigiano Reggiano
Directions:
This historic and most famous dish from Milan dates to 1574 and owes its origin to the wedding feast of the daughter of a Flemish master glassworker who had been called to Milan to work on the Duomo. One of his young apprentices particularly adept at mixing his colors had used saffron to create a brilliant golden color for the glass. This same student, mostly in a joking manner, is known to have given some saffron to the innkeeper where the feast was to be held, asking that it be used in making the first course of rice. This colorful dish appeared to the surprise of all the guests and to this day it can be savored in any restaurant in Milan. It is served either as a first course, or as an accompaniment to another Milanese specialty, Osso Bucco, braised veal shanks.
Place marrow bone in a heavy saucepan over low heat. Cook for 20 to 30 minutes until marrow is melted. Use right away or cool and refrigerate until ready to use.
Combine marrow and 2 tablespoons butter in a 6 quart saucepan. Sweat onion in butter for 10 minutes until softened.
Add rice and saffron. Stir to coat rice with butter. Add wine and cook to evaporate. Add 1/2 cup beef consommé. Boil rice stirring constantly until consommé reduces.
Continue adding stock 1/2 cup at a time, stirring almost continuously until rice is tender but still firm, about 16
minutes. Rice will be suspended in liquid, not dry. Remove from heat. Add remaining 1/4 cup butter. Add cheese and stir.
Serve right away. Serves 6 to 8.
Autumn Squash Risotto with White Truffle Oil
Ingredients:
4 tablespoons unsalted butter
1 large onion, minced
1/2 pound butternut squash, in 1/2-inch dice
Approximately 4 1/2 cups light homemade chicken broth, or 2 cups low-sodium canned chicken broth mixed with 2 1/2 cups water
1 1/2 cup Arborio rice
1/2 cup white wine
salt and freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
1 tablespoon minced parsley
white truffle oil
Directions:
Melt three tablespoons butter in a large pot over moderate heat. Add onion and sauté until softened, about 10 minutes. Add squash and stir to coat with fat. Add 1/2 cup chicken broth, cover and adjust heat to maintain a simmer. Cook until squash is tender, about 10 minutes.
Put remaining broth in a small saucepan and bring to a simmer; adjust heat to keep broth hot but not boiling.
Add rice to onion and squash and cook, stirring, until rice is hot throughout. Add wine and cook, stirring, until wine is absorbed. Begin adding the hot broth 1/2 cup at a time, stirring frequently and waiting until each addition has been absorbed before adding more. Adjust heat so that mixture simmers gently, not vigorously. It should take 20 to 22 minutes for the rice to become al dente—firm to the tooth but with no hard core. The mixture should be creamy—neither soupy nor stiff. You may not need all the liquid; if you need a little more, use boiling water. Season with salt and pepper. Cover and let stand 3 minutes, then stir in remaining tablespoon butter, the cheese, and the parsley.
Divide among 4 warm bowls. Top each serving with 1/2 teaspoon white truffle oil, but pass additional oil at the table for those who want more.
Recipe taken from Fresh from the Farmers’ Market by Janet Fletcher (Chronicle Books, 1997).
Baked Risotto Verde
Ingredients:
1 tablespoon olive oil
1 green bell pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 cup Arborio rice
3 cups chopped fresh spinach
1 14 1/2-ounce can chicken broth
1 tablespoon TABASCO® brand Green Pepper Sauce
1/2 cup grated Parmigiano Reggiano
Add salt to taste
Directions:
Preheat oven to 400 degrees Fahrenheit. Grease 1 1/2-quart casserole dish. Heat olive oil in a 10-inch skillet over medium heat. Add green bell pepper, onion, and garlic. Cook for 5 minutes.
Add rice; toss to coat well. Stir in spinach, chicken broth, TABASCO® Sauce, salt, and 1/4 cup Parmigiano Reggiano.
Spoon mixture into prepared baking dish. Sprinkle top with remaining 1/4 cup Parmigiano Reggiano. Bake 35 to 40 minutes until rice in tender. Serve immediately.
Serves 4.
Adapted from www.tabasco.com.
Irish Oatmeal Risotto
Ingredients:
2 cups McCann’s Steel Cut Irish Oatmeal
3 tablespoons olive oil (or butter)
1/4 cup minced shallots
2 cloves garlic, peeled and minced
5-6 cups hot strong unsalted defatted chicken or beef broth
2 tablespoons minced fresh parsley
1 tablespoon fresh lemon juice
1/2 cup grated Parmesan cheese
salt and pepper to taste
pinch of saffron for color (optional)
Directions:
Heat olive oil in heavy saucepan over medium-high heat. When hot, add shallots and garlic. Sauté for 3 minutes. Stir in the oats and sauté for about 5 minutes or until oats are glistening. Begin by adding the hot broth 1/2 cup at a time (and saffron if used), stirring continuously, until each 1/2 cup has been absorbed. When oats have absorbed enough broth to be a rich, creamy texture with a bit of bite left, remove from heat. Stir in parsley, lemon juice, cheese, salt, and pepper.
Serve hot. Serves 6-8.
Kailijira Rice Risotto With Shrimp and Mussels
Ingredients:
5 cups fish or chicken stock
3/4 teaspoon saffron threads
2 sprigs thyme
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup finely chopped shallots
2 cups Kalijira Rice
3/4 cup dry white wine
3/4 pound small or medium shrimp, peeled and de-veined
16 mussels, well scrubbed
1/2 cup grated Parmesan, plus more for serving
Kosher salt and freshly ground pepper to taste
2 teaspoons chopped thyme
Directions:
Place the stock, saffron, and thyme in a saucepan and set it over medium heat. Bring to a simmer, lower the heat, and keep it just below a simmer. Add the oil and butter to a risotto pan set over medium heat. Add the shallots and cook, stirring, 2 minutes. Add the rice and cook, stirring, until coated. Add the wine and cook, stirring, until al the liquid has evaporated.
Add 1 cup of the heated stock to the risotto pan, and continue stirring until all the liquid has evaporated. Repeat with 2 more cups of stock, letting the liquid evaporate between additions. Add a final cup of stock to the pan, scatter the shrimp and then the mussels over the rice, lower the heat slightly and cover the pan. Cook until the mussels have just opened, about 4 minutes.
Using tongs, transfer the mussels to a small bowl. Remove the pan from the heat and stir in Parmesan. (Add a bit more stock if the risotto seems too dry.)
Season with salt and pepper and transfer to a bowl or divide among 4 dinner plates. Top with the mussels, garnish with chopped thyme, and serve.
Paella
Ingredients:
2 tablespoons olive oil
2 pints mussels
1/2 cup olive oil
2 onions, sliced
4 cloves of garlic, minced
2 red or green bell peppers, diced
3 tomatoes, diced
1 pound chicken with skin, cut into 2-inch pieces
2 cups short-grain rice, such as Arborio or calasperra
2 pints boiling water
12 black olives
pinch saffron, ground
1 teaspoon salt
1 cup shrimp, de-veined
Directions:
In a pot large enough to hold the mussels, heat 2 tablespoons olive oil over medium heat. Sauté the mussels until they open. Shell them, set them aside, and save their liquid.
In a large pot, heat 1/2 cup olive oil over medium heat. Sauté the onions, garlic, and peppers until the onions are translucent, about 5 minutes. Add tomatoes and cook until they release their juices. Add the chicken and brown on all sides.
Add the rice and cook until all of the oil and liquid is absorbed. Pour over two pints of boiling water and reserved mussel liquid and stir to combine. Add the olives, saffron, and salt and cook for about 12 minutes, or until the water is absorbed. The rice should be tender at this point. If it is not, add a small amount of additional boiling water.
Add the shrimp and cook 2-5 minutes, until they are just opaque. Remove from heat and stir in the reserved mussels. Serve immediately.
Serves 6.
Porcini Risotto
Ingredients:
1 1/2 cup dried porcini mushrooms
4 to 5 cups chicken or beef broth (preferably homemade but cubes do very will)
2 tablespoons unsalted butter
4 tablespoons Olio Carli Extra Virgin Olive Oil
3 tablespoons finely chopped shallots (or onions)
1 cup uncooked Italian Arborio rice
3 tablespoons freshly grated Parmigiano Reggiano cheese, or more to taste
salt and freshly ground pepper to taste
Directions:
Combine the porcini and broth in a small saucepan and heat to boiling. Cover and simmer over low heat for 10 minutes. Remove from heat and let stand, covered for 20 minutes.
Drain the porcini through a sieve lined with a dampened paper towel and set aside the broth separately. Rinse the mushrooms under running tap water and rub with your fingers, cut off and discard any gritty pieces. Drain well and pat dry. Finely chop and set aside. (There should be about 1/2 and 3/4 cup of reconstituted dried porcini.)
Return the strained broth to the rinsed-out saucepan and heat to boiling. Adjust the heat to maintain a steady simmer.
Heat 2 tablespoons butter and the olive oil in a heavy saucepan over low heat until the butter is melted. Add the shallots and sauté, stirring, until tender, about 3 minutes. Add the rice and sauté over low heat, stirring for 2 minutes.
Add enough of the hot broth (about 1/2 cup) to just cover the rice. Adjust the heat to maintain a steady simmer and cook the rice, stirring constantly, until almost all the broth has been absorbed, about 3 to 4 minutes.
Add another ladle of broth (about 1/2 cup). Cook stirring constantly, until all the broth has been absorbed. Continue adding the broth, about 1/2 cup at a time, and cooking and stirring. Add the next ladleful when the broth is absorbed and the rice begins to pull away from the sides of the pan as it is stirred.
About halfway through the cooking time add the reserved chopped porcini. Cook until the rice is creamy and firm but not chalky in the center when it is tasted. The total cooking time is 25 to 35 minutes or more.
Remove from the heat. Stir in the Parmigiano Reggiano and salt. Sprinkle generously with black pepper. Serve at once with additional cheese on the side.
Rabbit Risotto With Ramps and Fiddlehead Ferns
Ingredients:
3 tablespoons olive or canola oil
1 1 1/2-pound, boneless rabbit loin
4 ramps (wild leeks) or 1 large leek, sliced 1/4-inch thick, white and light green part, rinsed to remove sand and drained
1/2 tablespoon finely chopped garlic
1 large red bell pepper, cut into 1/4-inch dice
1 pound Arborio rice
8 ounces dry white wine
1 1/2 quarts chicken stock or rabbit stock, heated
1/2 pound fiddlehead ferns or young asparagus, cleaned, trimmed, blanched, and shocked. (Leave fiddleheads whole. Cut asparagus on bias into 1/2-inch slices.)
4 ounces Manchego or Parmesan cheese, grated
2 ounces assorted fresh herbs (flat-leaf parsley, thyme, tarragon, chives) chopped, plus 6 small sprigs thyme, to garnish
salt and freshly ground black pepper to taste
Directions:
Heat oil in a large, heavy sauté pan over medium-high heat until hot. Add rabbit, stir to separate, then add ramps, garlic, and red pepper. Sauté until vegetables are soft, about 3 minutes. Add rice and stir until well mixed and heated. Pour in wine and bring liquid to a boil.
Reduce heat and, stirring often, add heated stock by cupfuls, stirring until rice has nearly absorbed all of the liquid before adding the next cup, about 20 minutes.
Add blanched fiddlehead ferns, cheese, and herbs. Mix and cook until heated through, 5 to 10 minutes. Rice should be al dente, but risotto should have a creamy consistency. Add more liquid if too dry. Season with salt and pepper. Divide among warmed plates and serve immediately, garnished with a sprig of thyme.
Red Rice Risotto With Cabbage and Pancetta
Ingredients:
2 teaspoons olive oil
1/4 pound pancetta, finely diced
1 small head (about 1 1/4 pounds) red cabbage, core removed, very thinly sliced
2 cloves garlic, chopped
kosher salt and freshly ground black pepper to taste
1 cup dry white wine
2 carrots, diced
5 cups chicken or beef stock
3 tablespoons unsalted butter
1 onion, diced
2 cups Bhutanese Red Rice
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons chopped parsley
Directions:
In a risotto pan set over medium heat, add the olive oil and the pancetta and cook until the pancetta is lightly browned, about 5 minutes. Add the cabbage and garlic, season lightly with salt and pepper and cook, stirring, until the cabbage is wilted. Add 1/2 cup of the wine, cover the pan lower the heat and cook, stirring occasionally, for 20 minutes. Add the carrots to the pan, cover again and cook until carrots are tender, about 15 minutes more. Transfer the vegetables to a bowl and set aside.
Place the stock in a saucepan and heat until just below a simmer. Return the risotto pan to medium heat and melt 2 tablespoons of the butter. Add the onion and cook, stirring, for 2 minutes. Add the rice and cook until the gains are thoroughly coated. Add the remaining 1/2 cups of wine and cook, stirring constantly, until all liquid has evaporated.
Begin adding the stock a cup at a time, stirring constantly and allowing the liquid to evaporate completely before the next addition. After you have added 3 cups, begin checking the rice for doneness; it should be tender with just a bit of crunch. If it is too tough, add more stock and continue to cook until done.
When it reaches the desired doneness, add the cabbage mixture and toss gently. Remove pan from heat and add an additional 1/2 cup of stock to the pan along with the cheese, parsley, and remaining tablespoon of butter. Mix gently. Season with salt and pepper and serve.
Serves 4.
Risotta al Gorgonzola
Ingredients:
1 tablespoon Olio Carli Extra Virgin Olive Oil
1 tablespoon butter
3 shallots minced or 1 medium onion
1 1/2 cups Italian Arborio Rice
6 cups hot chicken stock (put chicken stock in a separate pot and keep hot over medium heat on separate burner)
3 1/2 ounces Italian Gorgonzola cheese
1/2 cup freshly grated Italian Parmigiano Reggiano
salt and pepper
Directions:
Heat the oil and butter in a heavy three-quart saucepan (not aluminum or copper which discolors rice). Add the finely chopped shallots or onion and sauté over medium heat until they turn golden. Stir in the Arborio rice and cook for a minute or two, until rice is coated.
Add in about 1 cup of hot chicken stock. Cook stirring, until most of the stock has been absorbed by the rice. Add another ladle of stock. Stir.
Continue to cook, stirring from time to time, and adding additional stock as it is absorbed. Add the Gorgonzola cheese, cut into small pieces, and stir until the cheese melts and becomes creamy. Remove from heat. Do not overcook. (Italians cook rice until it is al dente, that is, resistant to the bite.
Season to taste with salt and pepper, and immediately transfer the rice to either a warm serving dish, or individual plates, preferably shallow soup dishes. Sprinkle generously with the freshly ground Parmigiano Reggiano. Serve immediately.
Serves approximately 4.
Risotta al Gorgonzola Clin
Ingredients:
1 tablespoon Olio Carli Extra Virgin Olive Oil
1 tablespoon butter
3 shallots or 1 medium onion, minced
1 1/2 cups Italian Arborio Rice
6 cups hot chicken stock (put chicken stock in a separate pot and keep hot over medium heat on separate burner)
3 1/2 ounces Italian Gorgonzola cheese
1/2 cup freshly grated Italian Parmigiano Reggiano
salt and pepper
Directions:
Heat the oil and butter in a heavy 3-quart saucepan (not aluminum or copper, which discolor rice). Add the finely chopped shallots or onion and sauté over medium heat until they turn golden. Stir in the Arborio rice and cook for a minute or two, until rice is coated.
Add in about 1 cup of hot chicken stock. Cook, stirring, until most of the stock has been absorbed by the rice. Add another ladle of stock. Stir.
Continue to cook, stirring from time to time, and adding additional stock as it is absorbed. Add the Gorgonzola cheese, cut into small pieces, and stir until the cheese melts and becomes creamy. Remove from heat. Do not overcook. (Italians cook rice until it is "al dente" that is, resistant to the bite).
Season to taste with salt and pepper, and immediately transfer the rice to either a warm serving dish, or individual plates, preferably shallow soup dishes. Sprinkle generously with the freshly ground Parmigiano Reggiano.
Serve immediately. Serves approximately 4.
Risotto Flavored With Gorgonzola and Vincotto
Ingredients:
2/3 cup Carnaroli rice
2 ounces extra virgin olive oil
1 medium-sized onion, minced
1/2 glass of dry white wine
2 tablespoon of butter
3.5 ounces Gorgonzola
2 tablespoons Vincotto
broth to taste
3.5 ounces grated Parmesan cheese
salt and pepper
Directions:
Toast the rice in minced onions with extra virgin olive oil and moisten with wine. Add the Gorgonzola when you begin to pour the broth. Cook until rice is done, adding the necessary broth by tablespoonfuls and before serving, thicken with butter, add Vincotto, and sprinkle with Parmesan cheese. Combine with a Sauternes.
Risotto Val d’Aosta Style
Ingredients:
2 ounces butter
1 pound Arborio rice
6 ounces Fontina Val d'Aosta cheese, cubed or diced
1 glass dry white wine
approximately 1 quart broth (chicken, meat, or vegetable)
1 onion, diced
1 or 2 fresh tomatoes, peeled and diced
Directions:
Melt the butter in a thick-based stainless steel saucepan. Add the onions and tomatoes and sauté lightly until the onions become translucent. Add the rice and stir. Add the wine and let it evaporate. Then add the hot broth, about a ladle at a time, allowing the rice to absorb it as it cooks.
Keep adding the broth, and when the rice is almost cooked, mix in the Fontina Val d'Aosta. Continue stirring until all the cheese is absorbed. Season with salt and pepper to taste. Serve immediately while hot. The risotto should always be served rather moist and creamy.
Serves 6.
Risotto With Mint (Risotto allo Menta)
Ingredients:
12 ounces Italian Arborio rice
5 ounces peeled tomatoes
3 ounces tuna (in oil)
1 onion
1 clove garlic
2 tablespoons Olio Carli olive oil
3 or 4 mint leaves
2 quarts hot broth (chicken, beef, or vegetable)
salt and pepper to taste
Directions:
Crumble the tuna and cut up the mint leaves. Combine the two and hold on the side. These will be added to the risotto at the end of the cooking.
Finely chop the onion and garlic and sauté them in a stainless steel pot together with the oil. Add the tomatoes, stir, and let cook over medium heat for about 10 minutes. Salt to taste, then add the rice and stir.
Start adding the hot broth, about a ladle at a time as the rice absorbs the hot liquid. Continue to stir the risotto as it cooks. When cooked and just before serving, add the tuna and the mint leaves. Stir well and serve hot. This type of risotto is never served with cheese.
Preparation time: 30 minutes.
Cooking time for risotto: 16 to 20 minutes.
Serves 4.
Risotto With Nettles
Ingredients:
2/3 cup Arborio or carnaroli rice
1 packet Risotto All'Ortica flavoring kit
6 tablespoons extra virgin olive oil
2 tablespoons dry white wine
3 cups boiling chicken broth
1 tablespoon butter
Directions:
In a large skillet over low heat, combine rice, flavoring packet, and olive oil. Toast the rice slightly. Add the wine and cook until it evaporates completely. Add enough broth to just cover the rice. Cook until the broth is absorbed and add enough additional broth to just cover the rice again. Cook until the liquid is absorbed. Repeat until the rice is tender.
When rice is cooked, stir in 1 tablespoon of butter and 2 tablespoons of grated Parmigiano Reggiano.
Serves 2.
Risotto With Saffron (Risotto allo Zafferano)
Ingredients:
15 oz. Italian Arborio rice
1 1/2 quarts broth (preferably meat broth)
1 onion (finely chopped)
2 ounces butter
about 1/4 teaspoon saffron
salt and pepper
Parmigiano Reggiano to taste
Directions:
Sauté the chopped onion in two tablespoons butter. Add the rice, stir, and seize it. Begin adding the broth (about a ladle at a time).
While constantly stirring with a wooden spoon, continue to slowly add the broth as it becomes absorbed by the rice. Add salt to taste; this may or may not be necessary depending on the taste of the broth.
When the Risotto is almost cooked, add the saffron, diluted in a half cup of broth. Continue stirring until totally cooked. Remove from heat and immediately add the remaining butter. Stir well. This is called mantecare the risotto, which is the key to achieving a smooth and creamy texture.
Serve immediately very hot. The risotto can be sprinkled with the grated cheese, with more grated cheese served on the side to be used according to taste.
Note: A perfect risotto should always be moist with a smooth texture.
Preparation time: 25 minutes. Cooking time for the risotto: 16 to 20 minutes.
Serves 4.
Risotto With Strawberries (Risotto allo Fragole)
Ingredients:
15 ounces Italian Arborio rice
3/4 ounce strawberries
1 1/2 ounces butter
1 1/2 ounces Parmigiano Reggiano, freshly grated
1 onion, finely chopped
1/2 pint of cream
2 quarts of hot broth (vegetable, chicken, or beef)
Directions:
Clean and wash the strawberries in water and vinegar, then strain them.
In a pan mix the cream and the strained strawberries. Stir well with a wooden spoon and cook over low heat for about 4 minutes.
In a stainless steel pot sauté the chopped onion with a tablespoon of the butter. (Optional: The butter can be mixed with a tablespoon of oil if so desired). Add the rice and stir.
Once the rice is seized, slowly add the broth, about a ladle at a time.
Keep adding the broth as the rice absorbs the hot liquid, stirring continually with a wooden spoon. When the risotto is 95 percent cooked, add in the cream and strawberry mixture. Stir well.
When cooked, remove from heat and add the remaining butter.
Stir well (this is called mantecare the risotto). The grated cheese can either be added directly to the risotto or served on the side.
Preparation time: 30 minutes. Cooking time for the risotto: 16 to 20 minutes.
Serves 4.
(Blueberries can be substituted for strawberries, if desired.)
Sausage, Tomato, and Basil Risotto
Ingredients:
Make this with the most flavorful sweet Italian sausage you can find. Use either fresh or canned peeled and chopped plum tomatoes, but be sure to use fresh basil.
1 pound sweet Italian sausage, with casings removed and crumbled
4 to 5 cups light chicken broth, preferably homemade (bouillon cubes will serve well also)
2 tablespoons Olio Carli olive oil
1/2 cup finely chopped onion
1 small clove garlic, minced
1 cup uncooked Italian Arborio rice
1/2 cup peeled, seeded, and chopped fresh or canned plum tomatoes, drained
1 tablespoon chopped fresh basil
2 tablespoons unsalted butter
1/4 cup fresh grated Parmigiano Reggiano, plus more to taste
salt to taste
freshly ground black pepper to taste
2 tablespoons packed torn fresh basil leaves
Directions:
Brown the sausage in a heavy skillet, stirring and breaking up into small pieces with the side of a fork. Spoon out 1 tablespoon of the sausage fat and set aside. Drain and discard the remaining fat and set aside the browned sausage.
Heat the chicken broth in a small saucepan until boiling. Adjust the heat to maintain a steady simmer.
Combine the reserved sausage fat and olive oil in a heavy saucepan and heat over low heat. Add the onion and sauté, stirring, until golden—about 8 minutes. Add the garlic and sauté 1 minute more. Stir in the rice and sauté over low heat, stirring, about 2 minutes.
Add enough of the hot broth (about 1/2 cup) to just cover the rice. Adjust the heat to maintain a steady simmer and cook the rice, stirring constantly, until almost all the broth has been absorbed, about 3 to 4 minutes.
Add another ladle of broth (about 1/2 cup).
Cook, stirring constantly, until all the broth has been absorbed. Continue adding the broth, about 1/2 cup at a time, and cooking and stirring. Add the next ladleful when the broth is absorbed and the rice begins to pull away from the sides of the pan as it is stirred.
Add the tomatoes, chopped basil, and half of the reserved cooked sausage during the last 10 minutes of cooking.
Cook until the rice is creamy and firm but not chalky in the center when it is tasted.
The total cooking time is about 25 to 35 minutes.
Remove from the heat. Stir in the butter, cheese, and salt. Briefly reheat the reserved browned sausage. Spoon the risotto onto the plates, divide the warmed sausage evenly among the bowls. Sprinkle with the ground pepper and basil leaves. Serve with additional grated cheese on the side.
