Tag: Risotto Recipes

Legendary Dishes | Risotto con Pomodori e Basilico (rice with tomatoes and basil)

ITALY

The secret to a perfect risotto is always the stock. With this risotto an aromatic vegetable stock is called for. We made a vegetable stock with root vegetables, the complete range of herbs, aromatic flavourings such as forest mushrooms, fresh and dried, and chestnuts and walnuts, plus candied fruit, dried fruit and fresh fruit.

  • 1.2 litres vegetable stock
  • 400 g San Marzano plum tomatoes, peeled, chopped
  • 320 g arborio rice
  • 150 g mozzarella, chopped
  • 60 ml olive oil
  • 60 ml white wine
  • 45 g Grana Padano cheese / Pecorino cheese
  • 45 g pine nuts
  • 4 garlic cloves, chopped
  • 15 g basil leaves plus a few for garnish
  • 5 g black pepper
  • 5 g salt

Fry basil, garlic and tomatoes in two tablespoons of oil over a medium heat until all the water in the tomatoes has evaporated, about 30 minutes. Season with black pepper and salt. Set aside.

Pour two tablespoons of oil into a large saucepan, add the pine nuts, heat until the nuts turn golden brown.

Add the rice, toast gently.

Add the wine, stir and allow to evaporate.

Add a ladle of stock, cook until it is absorbed by the rice.

Repeat this process with two ladles, then add the tomato, basil and garlic sauce.

Resume the stock-rice process until the rice is al dente.

Remove from heat, stir in both cheeses.

Cover, leave to rest for 10 minutes.

Serve with a garnish of cheese and basil leaves.


Indigenous Ingredients

Arborio Rice
Basil
Garlic
Grana Padano Cheese
Mozzarella
Olive Oil
Pecorino Cheese
Pine Nut
San Marzano Tomato
White Wine

Legendary Dishes | Risotto con Sedano e Porro (rice with celery and leek)

ITALY

One of the most aromatic of the numerous risotto dishes made with vegetables. The combination of celery and leek is culinary genius because the leek melts in the rice while the celery adds a piquancy that is subtle. We used the green part of the leek as well as the white to give the dish a bit of colour.

  • 1.2 litres vegetable broth
  • 320 g arborio rice / carnaroli rice
  • 300 g celery, cubed small
  • 200 g leeks, white part, sliced thin
  • 45 g + 30 g parmigiano, grated
  • 60 ml white wine
  • 45 g butter
  • 2 tbsp olive oil
  • 10 g black pepper
  • Salt, several large pinches

Sauté celery and leeks in butter and oil for 15 minutes, add the rice, toast, deglaze with the wine.

Add the stock a ladleful at a time to absorb the rice, about 20 minutes.

Add salt and test for taste, add more salt if necessary.

Sprinkle three tablespoons of cheese on top of the rice followed by the black pepper, turn off heat, cover and leave to rest for 10 minutes.

Serve garnished with more cheese.


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 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 | Risotto alla Buranella / Risotto di Gò (ghiozzo di laguna – creamy rice in fish stock)

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ITALY

A traditional speciality of Burano in the Venetian archipelago, made with carnaroli or vialone nano rice and a fish stock made with ghiozzi, the small goby fish of the lagoon, it is impossible to replicate unless you live in Venice.

A fish stock made from fresh anchovies or sardines or sprats is a respectable substitute. It will not replicate the ‘piacevole sapore e gran carattere’ (pleasant taste and great character) of the goby.

Da Primo, Osteria Al Fureghin, Raspo De Ua, Ristorante Da Forner, Trattoria Al Gatto Nero and Trattoria da Romano keep this delicious risotto on their menus, while Osteria Al Museo add baccalà to their version. 

  • 2 litres water
  • 500 g goby fish
  • 320 g carnaroli / vialone nano 
  • 2 celery stalks
  • 1 onion
  • 100 g butter
  • 100 g Parmigiano cheese, grated
  • 50 ml white wine
  • 30 g olive oil 
  • 1 garlic clove, crushed 
  • 1 tbsp parsley, chopped small

Put the fish into a large saucepan with water, onion and celery, bring to the boil and simmer for an hour. Strain into a separate pot and keep warm.

Pour two tablespoons of oil into a large, deep frying pan, sauté the garlic for a few minutes without letting it brown, toast the rice until it begins to stick to the pan.

Decrease heat, deglaze with wine and start adding the stock (about 1.2 litres), allowing the rice to absorb the liquid until it is al dente.

Cream with butter and cheese.

Turn heat off, cover and rest for ten minutes.

Dress with parsley.


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