Tag: Carnaroli Rice Recipe

Legendary Dishes | Risotto alla Zucca (rice with pumpkin)

ITALY

Some versions of this recipe call for the rice to be dry-toasted.

  • 1.4 litres vegetable stock
  • 650 g pumpkin, cubed
  • 320 g Carnaroli rice
  • 100 g shallots, chopped
  • 75 g Parmigiano cheese, grated
  • 60 g Asiago cheese, grated
  • 30 g butter
  • 60 g white wine
  • 30 g olive oil
  • 5 g black pepper
  • 2 sage leaves, chopped
  • 2 thyme sprigs

Sauté shallots in butter and one tablespoon of oil for 10 minutes.

Add pumpkin, fry for a few minutes, then add one ladle of stock. Cover and cook over a medium heat until the pumpkin has broken down, about 30 minutes.

Put a tablespoon of oil a large frying pan, heat and toast the rice, about three minutes.

Pour in white wine, allow to evaporate.

Add a ladle of stock, cook until it is absorbed by the rice. Repeat with three ladles.

Stir the pumpkin mixture into the rice. Add a ladle of stock and repeat with a sixth ladle.

Stir in the black pepper and cheese. Cover and leave to rest for 10 minutes.


Legendary Dishes | Risotto con Salsa di Nebbiolo e Pere (rice with pears and red wine sauce)

ITALY

Derived from the word fog because they bud early and ripen late to be harvested in late October amidst the autumn morning mist, the nebbiolo is a red grape with a strong personality.

Nebbiolo wines – Barbaresco, Barolo, Carema, Gattinara, Langhe Nebbiolo, Nebbiolo d’Alba, Roero – have a distinctive full-bodied structure with fruity and spicy aromas.

The vines are prominent in Piedmont and generally in north-eastern Italy where they are paired with appetisers, first and second courses. Among these are a condiment made with the wine and this enigmatic dish – one of the legendary rice dishes of the world.

Risotto

  • 1.5 ml beef broth
  • 350 g carnaroli rice
  • 1 shallot, chopped small
  • 20 ml olive oil
  • 15 g butter
  • 5 g salt

Sauce

  • 750 ml Barbaresco red wine / Barolo red wine
  • 4 pears, halved, cored
  • 1 celery, cubed small
  • 1 carrot, cubed small
  • 1 shallot, cubed small
  • 10 black peppercorns
  • 10 juniper berries
  • 5 cloves
  • 1 bay leaf

Finish

  • 400 g Castelmagno cheese

Put the carrots, celery, shallots in a saucepan with the wine, add bay leaf, cloves, juniper berries and peppercorns.

Bring to the boil, continue until the liquid is reduced by half and the vegetables are soft.

Some versions call for a smooth sauce. If this is your choice leave the mixture to cool, then blend. Return to the saucepan, add the pears, simmer for 15 minutes.

As soon as the wine mixture begins to reduce start the risotto.

Sauté shallot in butter and oil over a low heat for ten minutes.
Increase heat, add rice, coat and toast for five minutes. Reduce heat to medium.

Pour in a ladleful of hot stock, cook until the stock is absorbed. Add a large pinch of salt.

Keep adding ladlefuls of stock one at a time allowing the rice to absorb the liquid, continuing until the rice is al dente, no more than 20 minutes. Taste for flavour and add more salt if necessary.

Finish with a ladle of stock, half of the cheese and some butter, cover, leave to rest for ten minutes.

Scatter the remaining grated cheese on the serving plates, arrange the risotto on one side and the pears and wine sauce on the other side of each plate.


Indigenous Ingredients

Cheese
Pear
Rice
Wine

Legendary Dishes | Risotto con Gamberoni (rice with melon and prawns / shrimp)

ITALY
  • 1.5 ml vegetable broth, heated
  • 1 melon, medium-sized
  • 350 g carnaroli rice
  • 250 g prawns / shrimp
  • 125 g parmigiano, grated
  • 2 shallots, chopped
  • 20 ml olive oil
  • 15 g butter
  • 10 g black pepper, freshly ground
  • Saffron, large pinch
  • Salt, pinch

Cut melon into two halves, deseed and skin, cut into flesh into cubes.

Put half the cubes into a food processor, refrigerate the paste.

In a deep, wide frying pan sauté shallots in oil over a low heat, about 15 minutes.

Increase heat to medium, coat and toast rice, add a ladleful of broth, the remaining melon and shrimp.

When the rice absorbs the liquid, add more stock.

After three minutes add the melon paste, increase heat, stir and cook until the rice absorbs the liquid.

Reduce heat to low, keep stirring, add more stock and test, adding another ladleful of stock if necessary.

When the rice is al dente, add cheese, saffron and salt.

Leave to rest for ten minutes.

Legendary Dishes | Risotto de Pesse alla Polesana (rice with fish of the Adriatic)

ITALY
  • 1.5 litres fish stock, heated
  • 350 g carnaroli rice
  • 300 g fresh shellfish – clams, mussels, razor clams, shrimp – all whole; cuttlefish, squid – chopped small)
  • 100 g onion, chopped
  • 75 ml dry white wine
  • 50 g parmigiano, grated
  • 2 garlic cloves, crushed, chopped
  • 20 g butter, for frying and dressing
  • 15 ml olive oil
  • 15 g parsley, chopped
  • 1 tsp black pepper, freshly ground

Sauté garlic and onion in butter and oil in a deep, wide frying pan over a low heat, about ten minutes.

Increase heat to high, coat rice, toast for three minutes, stirring constantly.

Pour in the wine and allow to evaporate, decrease heat to medium, add a ladleful of the hot stock, simmer and stir until the liquid is absorbed.

Repeat until rice is creamy but not cooked through, about 15 minutes.

There should be some liquid floating on the surface of the rice.

Turn heat to low.

Lay the fish on top of the rice, in stages according to the cooking requirements of the fish, covering the pan each time – for clams, mussels and shrimp about five minutes, for cuttlefsh and squid about ten minutes.

Complete with butter, cheese, parsley and pepper.

Remove from heat, leave to rest for ten minutes.

Legendary Dishes | Risotto alla Baccalà Mantecato (rice with whipped cod)

ITALY
  • 1.5 litres vegetable stock, heated
  • 350 g carnaroli rice
  • 200 g Baccalà Mantecato
  • 65 g grana padano, grated
  • 40 g butter
  • 15 g parsley, chopped
  • Olive oil, for frying

In a deep, wide frying pan over a high heat, toast the rice in oil, add a ladleful of hot stock and stir continuously until the liquid is absorbed.

Decrease heat to medium, add another ladleful of stock, simmer and stir until the liquid is absorbed.

Repeat this process until the rice is al dente, about 12 minutes.

Add the creamed cod, stir into rice, cover and simmer over a low heat for five minutes.

Finish with butter, cheese and parsley.

Remove from heat, leave to rest for ten minutes.

Legendary Dishes | Risotto alla Stoccafisso (rice with flaked cod)

ITALY

Venetian restaurants pre-cook a basic risotto to save time, halting the procedure after ten minutes when the rice is part-cooked. Ironically, given the relationship the people of the lagoon have with air-dried cod, it is the perfect method for risotto alla stoccafisso.

  • 1.5 litres fish stock, heated
  • 350 g carnaroli rice
  • 150 ml milk
  • 150 g stockfish (air-dried cod), rehydrated
  • 60 g grana padano, grated
  • 40 g butter, for frying and finish
  • 30 ml white wine
  • 15 g parsley, chopped
  • Olive oil, for frying

In a deep wide frying pan, toast the rice in butter and oil over a medium heat, deglaze with wine and begin to add hot stock one ladleful at a time.

Stop after ten minutes.

Cover the pan, turn off heat, allow to cool, then remove contents to a separate container.

Resume cooking after several hours in a clean frying pan.

An hour before resumption, place the cod in a saucepan, cover with milk and simmer over a low heat.

Drain the milk from the cod, flake it and stir into the rice.

Increase heat, add stock and continue until the rice is al dente, about ten minutes.

Finish with butter and cheese, garnish with parsley.