Tag: Rice & Easy | From Paella to Plovlar Recipe

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 Gamberi (rice with melon and prawns)

ITALY
  • 1.5 ml fish stock, heated
  • 1 melon, halved, skinned, deseeded, flesh cut into cubes
  • 350 g baldo rice
  • 250 g prawns
  • 2 shallots, chopped
  • 75 g parmigiano cheese, grated
  • 50 ml wine
  • 20 ml olive oil
  • 15 g butter
  • 10 g black pepper, freshly ground
  • Saffron, large pinch
  • Salt, pinch

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

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

Increase heat to medium, coat and toast rice, add wine and a ladleful of broth.

Repeat until the rice absorbs the liquid.

After the third ladle add the melon paste.

Reduce heat to low, stir and repeat until the stock is finished and the rice is al dente.

Add the melon cubes and push the prawns into the rice, then the saffron and seasonings and finally the cheese.

Leave to rest for ten minutes.


Legendary Dishes | Risotto all’Ardenza (rice with fish)

ITALY
  • 1.2 litres fish stock
  • 320 g arborio rice
  • 400 g mussels cooked with 100 ml wine
  • 120 g onion, chopped
  • 100 g prawns
  • 100 g scallops
  • 100 g squid, cut small
  • 50 ml dry white wine
  • 5 garlic cloves, crushed, chopped
  • 30 ml olive oil
  • 20 g butter, for frying and dressing
  • 5 g peperoncino
  • 1 tbsp cilantro / parsley

Add mussel liquid to fish stock.

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.

Stir the prawns, scallops and squid into the rice.

Turn heat to low.

Lay the cooked mussels on top of the rice.

Complete with butter, cilantro or parsley and peperoncino.


Indigenous Ingredients

Cilantro
Garlic
Mussels
Peperoncino
Prawns
Rice
Scallops
Squid
Wine

Legendary Dishes | Panissa Piemontese / Paniscia alla Novarese (rice with beans and salami)

ITALY

Across the Po Valley on the Vercelli plain beyond Milan in Piedmont, the Saluggia bean is joined with Novara salami to produce a rice dish rooted in local tradition.

  • 1.5 litres beef broth, heated
  • 350 g baldo rice
  • 300 g salame della duja, chopped
  • 300 g Saluggia beans, soaked
  • 150 g onion, chopped
  • 70 g pancetta, diced
  • 35 g butter
  • 30 ml olive oil
  • 30 g pork rind, chopped
  • 10 g black pepper, freshly ground

Cook the beans in the broth, strain and retain the liquid.

Melt the oil and butter in a deep, wide frying pan over a low heat.

Saute pancetta, salami and onions for ten minutes, combine with half of the beans.

Add rice, coat and toast for five minutes over a high heat.

Reduce heat to medium, cover rice mixture with a ladle of the beef-bean stock.

When the rice has absorbed the liquid, add another ladle and repeat until the rice is al dente and there is still some liquid in the pan, about 20 minutes.

Stir in remaining beans, garnish with pepper, leave to rest for ten minutes.


Legendary Dishes | Risotto alla Milanese (rice with cheese and saffron, Milan-style)

VialoneNanoRice
ITALY

Milan in the 1500s was the centre of rice production in Italy. An irrigation system of canals and locks criss-crossed Piedmont, Lombardy and the Veneto, covering the length of the Po Valley from the alps to the Adriatic. Now the rice varieties known as arborio, baldo, carnaroli and vialone nano are grown for the purpose of making a fabulous range of creamy risotto dishes. One more than any other has come to symbolise the rice of the Po Valley – Risotto alla Milanese.

Risotto alla Milanese is also made with beef stock, bone marrow, butter and white wine, the marrow being added with the onions, the white wine to deglaze and the butter as a finish. A third version has Marsala wine. Pancetta can replace the marrow.

  • 1.5 litres chicken stock, heated
  • 350 g vialone nano rice
  • 150 g onions, chopped
  • 100 g parmigiano, grated
  • 20 saffron filaments, ground, soaked in 100 ml of hot stock

Saute onions in butter in a deep, wide frying pan over a low heat, about ten minutes.

Coat and toast the rice in the butter and onions.

Increase heat to medium, coat and toast rice in the butter and onions, add a ladleful of broth.

When the rice absorbs the liquid, add more stock and continue for ten minutes, then add the saffron-infused stock.

Add more stock, cook until rice is al dente, a further seven minutes.

Dress with cheese, cover and leave to rest for ten minutes.

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.

Legendary Dishes | Mani Plov مانی پلو (lentils, rice, fruit and meat with rice-yoghurt-saffron base)

IRAN

A cornucopia of flavours, this plov is one of the traditional dishes of Damghan in the province of Semnan in the north-east of Iran. The ingredients vary. It can be made with an assortment of meats or without meat, and with various fruits and nuts. The constant is the marriage of long grain rice with yellow spilt peas, the fragrance of rosewood and saffron and the rice-yoghurt-saffron base. Serve with yoghurt or with a salad. We recommend in summer this orange and onion salad. Variations can be found on Iran Cook.

Plov

  • 600 g long grain rice
  • 500 ml water + water for boiling peas and rice
  • 400 g chicken / beef / lamb (optional)
  • 300 g onions, sliced
  • 250 g yellow split peas, soaked for two hours
  • 200 g raisins
  • 60 ml hot water with one teaspoon of rosewood and one teaspoon of saffron
  • 60 ml water
  • 50 g almonds, dry roasted, chopped
  • 15 g dried barberries / 75 g fresh barberries
  • 1 tsp black pepper
  • 1 tsp turmeric
  • 1 tsp salt
  • Oil for frying onions and meat + frying fruit

Base

  • 250 g long grain rice, cooked or baked, left to cool
  • 1 egg
  • 4 tbsp yoghurt
  • 1 tbsp saffron
  • 15 g butter to grease the bottom of the pot
  • 15 ml oil to grease the bottom of the pot
  • 1 tsp black pepper
  • 1 tsp salt

Cook the peas until al dente, keep warm in cooking water.

Fry the onions in oil in a large frying pan over a high heat for 5 minutes, cover, reduce heat to low, cook for 15 minutes. Add choice of meat, fry until browned, add turmeric, seasonings and water, cover and cook over a low heat for 30 minutes.

Fry the raisins in oil over a medium heat for 3 minutes, cover, reduce heat to low, cook for 20 minutes.

In a large pot boil 2 litres of water, pour the rice, bring back to the boil, remove from heat, leave for 5 minutes. Strain the rice.

Strain the peas.

Combine the peas and rice in a clean pot, add 400 millilitres of water, bring to the boil, reduce heat to low, cook for 15 minutes.

Prepare the base.

Combine cooked or baked rice with the egg, yoghurt, saffron and seasonings.

Melt the butter with the oil over a low heat in a large heavy-bottomed pot, diameter no less than 25 centimeters. Fold the rice-yoghurt-saffron mixture into the pot, gently smooth out to cover the base.

Arrange the meat mixture in an even layer over the rice-yoghurt-saffron base. Sprinkle the barberries on top of the meat mixture. Carefully fold the pea-rice mixture on top of the barberries. Pour the rosewood-saffron water into the pea-rice mixture, finish with a layer of the cooked raisins.

Increase the heat to medium-low, cover and cook for 20 minutes.

Legendary Dishes | Şuşa Çolpalı (Shusha chicken rice with cranberries and pomegranate seeds)

Chicken rice with bread base

AZERBAIJAN

This chicken and cranberry rice pilaf is adapted from Qarabağ Mətbəxi, the fabulous quixotic cookbook by Tahir Əmiraslanov and Aynurə Əmiraslanova. This is the cuisine of Qarabağ, a modern and historical region of Azerbaijan. Qarabağ or Karabakh can mean black garden and big land, derived from the words ‘gara’ and ‘bagh’ in Azerbaijani. Traditionally the chicken is from the mature male bird.

Qazmag (base)

  • 160 g white wheat flour
  • 1 egg
  • 45 g yoghurt
  • 30 ml oil
  • 5 g salt

Whip the egg into the yoghurt, add the flour and salt, knead into a smooth dough, coat with oil.

Plov

  • 3 litres water for soaking rice
  • 2 litres water for cooking chicken
  • 1.5 kg chicken
  • 1 litre chicken stock
  • 500 g basmati rice
  • 1 pomegranate, seeds
  • 200 g cranberries
  • 200 g onions, sliced
  • 60 ml oil
  • 30 g butter
  • 10 g + 5 g salt
  • 1 g + 1 g saffron

Soak the rice in three litres of water with the salt for three hours.

Meanwhile place the chicken in a pot just tight enough to fit, fill with water to cover the chicken, poach until the chicken starts to fall off the bone, about 90 minutes. Drain, retaining the cooking liquid for stock.

Break the chicken into pieces, coat with four tablespoons of oil, sprinkle with a large pinch of saffron and a teaspoon of salt.

Sauté the onions in butter over a low heat for 15 minutes, add the cranberries and pomegranate seeds, cook for 5 minutes until the cranberries start to soften.

Bring the stock to the boil over a high heat. Stir in a large pinch of saffron. Transfer the soaked rice to the pot, reduce heat to low, cover and cook for 10 minutes.

Arrange the qazmag in the bottom of an ovenproof dish. Place the onion mixture on top, place the chicken on top of the onion mixture, then the rice. Bake in a 180ºC oven for an hour.

Legendary Dishes | Buhara Pilavı (rice with carrots and lamb)

TURKEY
  • 400 g lamb, cut into 3 cm dice
  • 400 ml meat stock / water, boiled
  • 300 g long grain rice, soaked in hot water for 30 minutes, drained
  • 200 g carrots, peeled, cut into small dice
  • 150 g onion, sliced thin
  • 4 tbsp butter / oil
  • 3 tsp salt
  • 2 tsp black pepper

Melt a tablespoon of butter or pour oil onto a frying pan, begin to sauté the onions. Cover and fry gently for 15 minutes until the onions are soft and creamy. Place the fried onions in the bottom of a deep saucepan. Put the lid on, and keep warm.

Add a tablespoon of butter or oil to the frying pan, sauté carrots for 10 minutes. Add the carrots to the onions. Heat through.

Add two tablespoons of butter or oil to the frying pan, fry the lamb for 5 minutes over medium-high heat. Stir into the carrots and onions in the saucepan.

Spoon the rice on top of the carrot-onion-lamb mixture, season and pour in stock or water. Cover and cook over medium heat for 15 minutes.

Once dimples form on the rice, place a paper towel between the pan and the lid. Turn the heat down to lowest setting. Cook for 5 minutes.

Take the pilaf off the heat, rest for 15 minutes with lid on.

Before service, place a plate on top of the saucepan, carefully invert to put the lamb mixture on top of the rice. Serve immediately.


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