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Culinary Vacations in ItalyRisotto Recipes!
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Risotto is a Northern Italian dish, and is traditionally prepared in a heavy bottomed skillet, and cast iron fits the bill better than any other. It transfers heat to the food extremely well.

To make risotto, you must use a certain type of rice. Italian Arborio (a fat, starchy, medium grain rice) is by far the most common used in this country to make risottos, because it is available in most every grocery store. Other rices that work well are Roma, Vialone, Carnaroli, Nano and Maratelli.

A perfect Arborio dish is rich and creamy, so these starchy brands of rice are essential to the texture.

If you have a delicious Risotto recipe, please share with us. If you have questions regarding this recipe page, please fill out our online contact form and it will be our pleasure to respond. ♥ The Italian Cook

Risotto Recipe List

Traditional Risotto Recipe

 

Traditional Risotto Recipe

Traditional Risotto Recipe Ingredients:

• olive oil (and/or butter)
• 1 1/2 chopped onion
• 4 ounces of rice per person if it is a main dish or 2 ounces per person if it is a side dish.
• 4 cups chicken broth
• white wine
• saffron (pinch)
• parmesan cheese
• chopped spinach
• chopped porcini mushrooms
• chopped asparagus
• optional: other vegetables to your taste

Directions:

1• In a frying pan, heat olive oil and/or butter. Olive oil is usually preferred for this Italian dish.
2• Add the onions and fry until the onion have a nice golden appearance.
3• Add the rice and make sure that the rice has a nice olive oil coat.
4• Stir and gently fry the rice for a few minutes.
5• Slowly add some chicken broth a little at a time.
6• The rice should stay wet but should never be completed covered by the broth.
7• The rice will absorb the liquid and at that point you can repeat the process of adding more broth.
8• Let the stove at low/simmer heat and do not stop stirring.
9• It is fine that you can hear the steam while cooking but the rice should not stick.
10• At some point you can start using some wine to add instead of the chicken broth.
11• Do the same as with the chicken broth, a little at a time and simmer until the wine is absorbed.
12• When the rice is perfectly cooked you can add the other ingredients: saffron, parmesan cheese, spinach, mushrooms etc.
13• If you use vegetables that need less cooking add them earlier in the process.
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Artichoke Rice - Risotto coi Carciofi

 

Artichoke Rice - Risotto coi Carciofi

Artichoke Rice - Risotto coi CarciofiIngredients:

• 400 grams (about one pound) arborio rice
• 6 large artichokes
• 1 yellow or white onion
• 1 clove of garlic
• one-half cup dry white wine
• 100 grams grated cheese (parmesan or romano)
• virgin olive oil
• 1 lemon
• about 50 grams (a small bunch) of fresh parsley
• salt
• pepper

Risotto seems a Northern Italian dish, but in fact white arborio rice has been consumed in Sicily for a very long time, being imported from Lombardy and Piedmont since medieval times. This dish is a good complement to the meat and fish recipes presented on this page.

Directions:

1• Clean the artichokes, leaving the tender inner leaves attached to the hearts, and chop into spoon-size chunks.
2• Sprinkle with lemon juice.
3• Boil in a large pot.
4• When they're tender and almost cooked, add the rice.
5• Cooking arborio rice sometimes seems an art in itself. Prepare it as you would other rice, but remember that it should be allowed to absorb more liquid. When served, this dish should be almost creamy.
6• While the rice begins to cook, chop the garlic and onions and slowly sautè these together in olive oil.
7• Then add these, with the wine, to the boiling rice mixture.
8• Finely chop the parsley. (True Italian chefs achieve this with scissors, cutting tiny segments from the bunch until only a few short stems remain.)
9• When the rice is cooked, remove from heat and allow it to set for a few minutes to absorb any remaining liquid. However, it should not be too dry.
10• Just before serving, mix in the cheese and chopped parsley, and salt and pepper to taste.

Risotto Milanese

 

Risotto Milanese

Risotto MilaneseIngredients:

• 1 veal or beef bone
• 1/4 cup plus 2 tablespoons butter, divided
• 1/2 cup of chopped onion
• 1 pound Italian Arborio rice
• 1 1/2 teaspoons saffron (1 gram)
• 1/2 cup dry white wine
• 8 cups beef consomme or stock
• approximately 1 cup grated Parmigiano Reggiano

Directions:

1• Place marrow bone in a heavy saucepan over low heat. Cook for 20 to 30 minutes until marrow is melted.
2• Use right away or cool and refrigerate until ready to use.
3• Combine marrow and 2 tablespoons butter in a 6 quart saucepan.
4• Sweat onion in butter for 10 minutes until softened.
5• Add rice and saffron. Stir to coat rice with butter.
6• Add wine and cook to evaporate. Add 1/2 cup beef consomme. Boil rice stirring constantly until consomme reduces.
7• Continue adding stock 1/2 cup at a time, stirring almost continuously until rice is tender but still firm, about 16 minutes.
8• Rice will be suspended in liquid, not dry.
9• Remove from heat.
10• Add remaining 1/4 cup butter. Add Parmigiano Reggiano Cheese and stir. Serve right away.

Serves 6 - 8

Risotto with Asparagus

 

Risotto with Asparagus

Risotto with Asparagus Ingredients:

• 3 Tbsp. Unsalted Butter -1 Tbsp Removed To Finish The Dish
• 1/4 Cup Finely Chopped Onion
• 1 Clove Of Garlic
• 1 Cup Arborio Rice
• 1/4 Cup White Wine
• 3 Cups Chicken or Vegetable Broth
• 1/4 Pound Fresh Asparagus Cut Into 1 Inch Pieces
• 1/4 Cup Grated Parmesan Cheese

Directions:

1• Heat the 2 tablespoons of butter in a heavy saucepan.
2• Add the onions and cook until translucent.
3• Next add the garlic and cook another minute.
4• Add the rice and stir until it is well coated with the butter.
5• Begin to add the wine, and stir continually over medium heat until it is absorbed.
6• Start to add 1/4 cup of hot broth, stirring as it is absorbed.
7• Continue in this manner, adding ladles full of hot broth, and stirring continuously.
8• About 15 minutes into the cooking time, add the asparagus pieces and continue cooking for about 20-25 total minutes or until the rice is cooked, but remains slightly firm to the teeth.
9• Remove from the heat, add the remaining butter and the parmesan cheese. Serve, offering additional cheese if desired, and garnishing with the asparagus tips if desired.

Risotto with Tuna & Mint (Risotto allo menta)

 

Risotto with Tuna & Mint (Risotto allo menta)

Risotto with Tuna & MintIngredients:

• 12 oz. Italian Arborio rice
• 5 oz. Peeled tomatoes
• 3 oz. Tuna (in oil)
• 1 onion
• 1 clove garlic
• 2 tablespoons Olio Carli olive oil
• mint leaves (3 - 4)
• 2 quarts hot broth (chicken, beef or vegetable)
• salt & pepper to taste

Directions:

1• Crumble the tuna & cut up the mint leaves.
2• Combine the two and hold on the side.
3• These will be added to the risotto at the end of the cooking.
4• Finely chop the onion an garlic and saute them in a stainless steel pot together with the oil.
5• Add the tomatoes, stir and then let cook over medium heat for about 10 minutes.
6• Salt to taste, then add the rice and stir.
7• Start adding the hot broth, about a ladle at a time as the rice absorbs the hot liquid.
8• Continue to stir the risotto as it cooks.
9• When cooked and just before serving add the tuna and the mint leaves.
10• Stir well and serve hot.
11• This type of risotto is never served with cheese.

Preperation time: 30 minutes.
Cooking time for risotto: 16 - 20 minutes.
Serves 4

Risotto with Saffron (Risotto allo zafferano)

 

Risotto with Saffron (Risotto allo zafferano)

Risotto with SaffronIngredients:

• 15 oz. Italian Arborio rice
• 1 1/2 quarts broth (preferably meat broth)
• 1 onion (finely chopped)
• 2 oz. butter
• Saffron (about 1/4 teaspoon)
• salt & pepper
Parmigiano Reggiano to taste

Directions:

1• Saute the chopped onion in two tablespoons butter.
2• Add the rice, stir and seize it.
3• Begin adding the broth (about a ladle at a time).
4• While always stirring with a wooden spoon continue to slowly add the broth as it becomes absorbed by the rice.
5• Add salt to taste; this may or may not be necessary depending on the taste of the broth. It may be that the broth itself contains the necessary amount of salt.
6• When the Risotto is almost cooked, add the Saffron (which has been diluted in a half cup of broth). Continue stirring until totally cooked.
7• 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.
8• Serve immediately very hot.
9• The risotto can be sprinkled with the grated cheese, with more Parmigiano Reggiano grated cheese served on the side to be used according to taste.

Note: a perfect risotto should always be moist with a smooth texture.
Preperation time: 25 minutes. Cooking time for the risotto: 16 - 20 minutes.
Serves 4

Risotto with Sausage, Tomato and Basil

 

Risotto with Sausage, Tomato and Basil

Risotto with Sausage, Tomato and BasilIngredients:

• 1 lb. sweet Italian sausage, with casings removed and crumbled
• 4 - 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

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.

Directions:

1• Brown the sausage in a heavy skillet, stirring and breaking up into small pieces with the side of a fork.
2• Spoon out 1 tablespoon of the sausage fat and set aside.
3• Drain and discard the remaining fat and set aside the browned sausage.
4• Heat the chicken broth in a small saucepan until boiling.
5• Adjust the heat to maintain a steady simmer.
6• Combine the reserved sausage fat and olive oil in a heavy saucepan and heat over low heat.
7• Add the onion and saute, stirring, until golden about 8 minutes.
8• Add the garlic and saute 1 minute more.
9• Stir in the rice and saute over low heat, stirring, about 2 minutes.
10• Add enough of the hot broth (about 1/2 cup) to just cover the rice.
11• Adjust the heat to maintain a steady simmer and cook the rice, stirring constantly, until almost all the broth has been absorbed, about 3 - 4 minutes.
12• Add another ladle of broth (about 1/2 cup).
13• Cook, stirring constantly, until all the broth has been absorbed.
14• Continue adding the broth, about 1/2 cup at a time, and cooking and stirring.
15• 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.
16• Add the tomatoes, chopped basil, and half of the reserved cooked sausage during the last 10 minutes of cooking.
17• Cook until the rice is creamy and firm but not chalky in the center when it is tasted.
18• The total cooking time is about 25 - 35 minutes. Remove from the heat.
19• Stir in the butter, cheese, and salt. Briefly reheat the reserved browned sausage.
20 • Spoon the risotto onto the plates, divide the warmed sausage evenly among the bowls.
21 • Sprinkle with the ground pepper and basil leaves.
22 • Serve with additional grated cheese on the side.


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