Tag: risotto

Legendary Dishes | Risotto alla Po Delta Melon con Gamberetti ( rice with Po Delta melon and shrimp)

ITALY

Go to Risotto for a slightly different version.

  • 600 ml vegetable broth
  • 1 medium sized Po Delta melon, de-seeded, peeled, cut into small dice, refrigerated
  • 300 g carnaroli rice
  • 250 g prawns / shrimp, shelled
  • 125 g soft cheese (optional)
  • 2 shallots, sliced thin
  • 15 g butter
  • 15 ml olive oil
  • Black pepper, large pinch
  • Salt, large pinch
  • Saffron, pinch

Liquidise half of the melon cubes, add saffron, refrigerate. Melt butter and oil in a large deep frying pan, sauté shallots over a medium heat. Add the rice, coat in butter-oil mixture for a few minutes. sauté until soft, about ten minutes. Stir in the rice and coat in the butter-oil-shallot mixture. When the rice starts to stick on the bottom, add a ladle of stock. When the rice absorbs the stock add a second ladle, repeat this process several times until all the stock is used up. Add diced melon and the shrimp. If using cheese add at this stage. Stir in the liquidised melon, adjust seasoning, cover and heat through slowly. After five minutes, remove from heat and rest for a few minutes.

LEGENDARY DISHES


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Legendary Dishes | Risotto con la Salsiccia (rice with sausage)

ITALY
  • 1 litre meat stock / 500 ml passata mixed with 500 ml water
  • 350 g garlic sausage, chopped into 1 cm and 2 cm pieces
  • 350 g vialone nano rice
  • 200 g cherry tomatoes, whole
  • 175 g onion, chopped
  • 80 ml white wine
  • 60 g butter
  • 30 g garlic, chopped
  • 30 ml olive oil

Brown sausage pieces in a little oil, set aside and keep warm. Heat the stock and keep warm. Melt butter and oil in a large frying pan over a low heat, add the onions and garlic, sauté until soft, about ten minutes. Stir in the rice and coat in the butter-garlic-onion mixture. When it starts to stick on the bottom, pour in the wine and allow to evaporate, then add the first ladle of stock or tomato juice. When the rice absorbs the stock add a second ladle, repeat this process several times until all the stock is gone. Add the tomatoes and sausage pieces, stir into the rice, cover and leave to heat through, about ten minutes.

LEGENDARY DISHES


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Fricot Feature | The Risotto List

ITALY
CarnaroliRice

Risotto is not a dish, it is a theme with countless variations. For the story of risotto go here, for a glimpse of the various dishes read on.

Risotto all'Ardenza
arborio, olive oil, peperoncino, fish stock, mussels, prawns, scallops, squid, parsley

Risotto con gli Asparagi 
vialone nano, olive oil, celery, onion, white wine, vegetable stock, seasonings, parsley

Risotto col Brodo di Pesce dell'artusi 
vialone nano, olive oil, carrot, celery, garlic, onion, parsley, seasonings, passata, fish stock, butter, grana padano, dried porcini

Risotto con Castagne e Porcini 
carnaroli, olive oil, shallots, parsley, mushrooms, butter, 
chestnuts, vegetable broth, parmigiano, black pepper

Risotto con Carciofi 
carnaroli, olive oil, garlic, onion, artichoke hearts, 
vegetable stock, marjoram, butter, onion, white wine, artichoke mixture, cream, parmigiano

Risotto con Fegatini 
vialone nano, butter, shallots, chicken livers, beef marrow, 
white wine, beef broth, butter, parmigiano, seasonings

Risotto con Funghi 
arborio, olive oil, onion, mushrooms, vegetable stock, 
butter, parmigiano

Risotto con Gamberi 
baldo, olive oil, carrot, celery, garlic, onion, parsley, 
unshelled prawns, seasonings, passata, water, 
prawn paste, butter, parmigiano

Risotto al Limone 
carnaroli, butter, olive oil, white wine-prosecco, 
lemon-vegetable broth, lemon zest, robiola-parmigiano, butter

Risotto nero alla Fiorentina dell'artusi 
arborio, olive oil, garlic, onion, cuttlefish, cuttlefish ink, chard, fish stock, butter, parmigiano

Risotto con Piselli 
carnaroli, butter, olive oil, onion, seasonings, white wine, vegetable stock, butter, peas, parmigiano

Risotto con la Salsiccia 
vialone nano, butter, onion, chopped sausage, passata, seasonings, beef broth, seasonings

Risotto alla Sbirraglia 
arborio, olive oil, carrot, celery, onion, chicken pieces, white wine, passata, rosemary, seasonings, water, chicken stock, chicken pieces, butter, parmigiano

Risotto con di Sécole 
carnaroli, butter, onion, beef/veal scraps, black pepper, white wine, beef broth, cinnamon / nutmeg, parmigiano

Risotto alla Veronese 
vialone nano, tastasale-Veronese salami, white wine, rosemary, beef broth, cinnamon, parmigiano

Risotto con le Vongole 
carnaroli, olive oil, garlic, white wine, clams, seasonings, parsley

Risotto con Zucca 
carnaroli, butter, oil, rosemary, pumpkin, white wine, 
vegetable broth, black pepper, butter

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