Risotto Variations
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Risotto Variations
  Risotto    Italian  
Last updated 6/12/2012 1:20:31 AM. Recipe ID 52282. Report a problem with this recipe.
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      Title: Risotto variations
 Categories: Italian
      Yield: 4 Servings
 
      1    Basic risotto recipe
 
  RISOTTO WITH WHITE TRUFFLES:
    Prepare the Basic Risotta, omitting the garlic and cooking the
  onion in 3 Tbsp butter.  Use short grain California pearl rice amd 3
  cups chicken broth, adding to it the juice drained from 1 can (1 oz.)
  white truffles. When rice is almost tender, stir in 1/2 cup whipping
  cream. Slice the truffles paper thin.  To finish, stir in the 1 Tbsp
  butter, 3/4 cup grated Parmesan cheese, amd about half the truffles.
  Pour into a serving dish and top with the balance of the truffles and
  sprinkle with about 1/4 cup more of cheese.
  
  RISOTTO ALLA MILANESE: Soak 5 large slices dried Italian mushrooms in
  hot water about 1 hour, rinse, drain, chop, and add to saute with
  onions in the Basic Risotto recipe. (or use about 4 medium-sized
  fresh mushrooms, chopped.)
    Use chicken broth for the liquid.  About 5 to 10 minutes before the
  rice is done, stir in with a fork 1/4 teaspoon saffrron, disolved in
  1/4 cup Madeira, white wine, or chicken broth. (the Madeira makes an
  outstanding dish.)
  
  RISSOTO VERDE:
  
  Use the Basic Risotto recipe, except substitute 3 slices green onion.
  While the rice is simmering, prepare this mixture; place 2 Tbsp
  butter or margarine in a frying pan over medium heat. Add 1 carrot,
  shredded, and one stalk celery, thinly sliced; cover and cook about 5
  minutes. Add 2 cups finely chopped fresh spinach or Swiss chard and 2
  Tbsp minced parsley, continue to cook, stirring several times, about
  3 minutes; sprinkle with a dash of nutmeg and add vegetables to rice
  when it is about three-quarters done. Finish as for Basic Risotto,
  omitting the final
        1    Tbsp butter.
  
  RISOTTO ALLA FINANZIERA:
  
  Prepare the Basic Risotto, using chicken broth.  While it is
  simmering, prepare this sauce:  Heat 2 Tbsp butter in a frying pan.
  Add 1 medium- sized onion, chopped, saute until onion is golden. Add
  1 cup sliced fresh mushrooms, 1/2 pound chicken livers (cut in bite
  sized pieces), 1/8 tsp EACH ground sage and crushed bay leaf, and 1/2
  tsp salt, continue to saute over medium heat about 5 minutes.  Add
  1/4 cup DRY Sherry or chicken broth; cook quickly until almost all
  liquid has been evaporated.
    Stir half the sauce into risotto with the first addition of cheese,
  omitting the 1 Tbsp butter.  Turn out onto a serving dish, making a
  well in the centre of the risotto, add the remaining sauce to the
  well, then sprinkle with the remaining cheese.
 




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Recipe ID 52282 (Apr 03, 2005)

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