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Home About Wine Chef Richie ItaliaCheese Italian Wine Recipes cold Antipasto Hot Antipasto Dry Pasta Fresh Pasta Polenta Gnocci Zuppa Entree Italian grill Seafood Vegetables Dulce
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Saffron shrimp and clam risotto
Risotto di Parma |
Most folks when make risotto do the following: They would the rice with savories until the rice is translucent, and then added hot broth to cover the rice. They would boil and stir until all the liquid was absorbed, add more broth, and continue this procedure until the rice was cooked. This stir, stir, sweat, sweat method ain't for us. Sautéing the rice loosens the starch on the outer surface of the grain, and incorporates the flavors into the starch. Sautéed Italian rice will have a white dot in the middle. To save a little time and energy, after sautéing the rice, cook it covered in half the recipe's broth. Check occasionally and stir from the bottom of the pot to prevent sticking and bruising. (We always stir with a wooden spoon) When the liquid is consumed remove the cover. (It is a good habit to check doneness at this point.) Add half the remaining liquid, cook uncovered, and occasionally stir the bottom of the pot. If necessary repeat until rice is al dente-cooked yet firm, with a creamy velvety consistency.
Heat the butter in a sauté
pan, mince the onion and add it to hot butter. Cut off the purple
end of the asparagus, from the stem end slice the asparagus very
thin and stop at the buds. Set the buds aside, and mix the slices
of asparagus into the hot butter. When the onions are glazed
and translucent, mix in the rice. Sauté until rice becomes
transparent with a white dot in the middle. Pair with Alba di Romagna secco, Est! Est! Est!! ddi Montefiascone, Bardolino Superiore Classico
Place a medium saucepan on the fire over medium heat and melt the butter in it. Add the onion and shallots to the hot butter, and saute until the onions are opaque. Mix in the garlic and saute until the onions are translucent. Mix in the radicchio, add the rice, stir occasionally, and continue to saute until the rice is translucent with a dot in the middle. Add the wine, occasionally stir to the bottom, and simmer to reduce the wine by 1/2 in volume. Carefully add 2 cups of broth and cover. Cook covered at a low boil, stirring from time to time until all the liquid in consumed. Add broth to cover rice and cook uncovered stirring from time to time. When the broth is consumed taste for doneness. The rice should be al dente with a creamy consistency. If it is not cooked, repeat the uncovered process until the risotto is cooked properly. Season with salt and pepper to taste, add the cognac and cook off the alcohol, about 1 minute. Turn off the fire; add 1/4 stick of butter and 3 tablespoons of the grated Pamigiano-Reggiano. Serve the remainder of the cheese on the side of the risotto for individual taste.
Pair with Pinot Grigio, Prosecco Brut, Valpolicella Risotto Zafferano con Gambaro e Vongole Saffron risotto with shrimp and clams Heat the oil and the butter in a 3-qt. heavy pot. Add the onion and then the garlic, and sauté until onion becomes translucent and the garlic is not burned. Add the rice and continue to cook the rice until it becomes translucent with a white dot in the middle, about 30 seconds. Stir in the saffron and the diced tomato. Add the wine, and simmer until the wine is absorbed. Stir in the clam juice and 1&1/2 cups of broth and cover the pot. Cook covered at a low boil for 7 to 8 minutes, until the liquid is absorbed. Stir once or twice to keep the rice from sticking, but otherwise keep the pot covered. Stir in the shrimp and the fresh clams and add 1/2 of the remaining liquid and cook, uncovered, stirring occasionally until the liquid is absorbed. The clams should be opened and the shrimp cooked. The risotto should be al dente and creamy; if not add a little more liquid and cook a few more minutes. The amount of liquid is a rule of thumb, and an adjustment may have to be made. Pair with Verdicchio, Orvieto Classico, Colli de Luni
Risotto Fruita de Mara Risotto Fruits of the Sea Truly a classic rice and seafood dish with a Chef Richie twist. Serves 4
Heat butter in a 2 quart sauce pot, add onions and shallots. Sauté until onions are translucent, add rice and the herbs and continue to sauté until the rice is translucent with a dot in the middle, about 30 seconds. Add 1 cup broth and the clam juice and cover the pot. Cook covered at low boil for 7-8 minutes until the broth is absorbed. Stir once or twice to keep the rice from sticking but otherwise keep the pot covered. Add 1/2 cup of broth, stir in the seafood and cook the rice, uncovered, stirring occasionally until the liquid is absorbed. Stir in 1/2 cup of broth, the clams should open, continue cooking until al dente. The risotto should be creamy with crack bite. Traditionally, risotto is cooked uncovered, stirring and stirring adding a little broth at a time. * - if italian rice in unavailable, you can substitute another rice. However, italian rice makes a difference. For this recipe, I prefer Italian vialone nano. Its soft shell and durable center will give this risotto a very creamy texture and with all the flavors of the sea, and a bite to the rice. However, arborio is also an excellent choice.
Pair with Verdicchio, Colline di Levanto Bianco, Costa d'Amalfi Bianco
RISOTTO con PORRI e FUNGI Leek and Mushroom Risotto
Finely slice the white of the leeks thoroughly in cold water to remove the dirt. Clean and slice the mushroom and chop the onion. Cook the onion and mushrooms in a pot with the oil and 1/2 the butter. When the onion is translucent add the leeks and the rice and stir. Pour in the white wine when the rice is translucent, and stir, let it half evaporate. Then add half of the broth. Cook covered at a low boil for 7or 8 minutes, until the broth is absorbed. From time to time, stir the bottom of the pot to keep from sticking. When all of the liquid is absorbed, add half the remaining broth and boil uncovered. Occasionally stir from the bottom of the pot. When there is creamy velvety texture to the risotto and the rice is al dente-a firm bite, add the remaining butter and cheese for a creamy constancy. Serve Pair with Chianti Classico, Gattinara, Amerone della Valpolicella
Serves 4
Heat 3/4 of the stick of butter in a medium saucepan and add the onions. Cook the onions until translucent, add the Italian rice, and sauté the rice until it is translucent with a dot in the middle. Add the basil, marjoram and swiss chard and mix well. Add the white wine and reduce by half. Add 1 bottle of clam juice and 1 cup of broth. Lower the heat and cook covered at a slow boil stirring occasionally. When all the liquid is absorbed add half the clam juice and about one cup of broth. Stir; add the shrimp, stir and cook at a slow boil uncovered stirring occasionally. Repeat the procedure with the remaining broth and claim juice until the risotto is al dente with a creamy texture. Add the cognac and remaining butter, salt and pepper to taste. Cook stirring gently until creamy. To Serve: Place the unused swiss chard leaves on the edge of a serving platter and place the risotto in the middle of a serving dish Pair with Alba di Romagna secco, Soave Superiore, Bardilino Crairetto (dry fizzy rose)
Risotto di Parma Pair with Orvieto, Bardilino Crairetto (dry fizzy rose), Soave
Risotto Milanese This is a classic Risotto Milanese that is great as a second dish, however it is often served with Ossobucco Serves 6
Melt and heat butter in a 4qt. pot. Add the onion and cook opaque. Add the rice; and the marrow and cook the rice is clear with a white dot in the middle. Mix in saffron. Add half the broth and cook at low boil covered 8 to 10 minutes. Check and stir occasionally. Uncover, add half the remaining broth and slow boil uncovered. Stir from bottom of pot, occasionally. Cook until rice is al dente and risotto has a velvety creamy texture. If risotto is to dry, stir in a little broth. *If you do not have the bone marrow, prepare the dish with out it. To serve with Ossobuco, place shanks in the middle of a serving platter, surround with the risotto and pour little sauce over all the food. Pair with Garda Classico Rosso, Oltrepo PaveseSauvignon, Barbera di alba Risotto Robusto Robust Risotto Asciutto Robust
Soak dry mushrooms in one-cup tepid broth. Heat butter and onion in a pot. Add the prosciutto to hot butter. Strain soft mushrooms, squeeze dry, save liquid, and add to hot butter. Saute until the onions are translucent. Add rice, and cook rice until it is clear with a white dot in middle, add tomatoes including the juice, stir and cook into rice for 2 minutes, and add liquid from mushroom. Add half the broth, cover and cook at slow boil, until broth is consumed. Stir occasionally to keep from sticking to bottom of pot. When all the liquid is consumed, add half of the remaining broth and cook uncovered stirring occasionally. When there is creamy velvety texture to the risotto and rice is al dente-a firm bite, it is ready to serve. If not, repeat uncovered procedure. Remove cooked risotto from the fire and add 1/4 cup of cheese, serve immediately. Pair with Barolo, Brunello di Moltalcino, Rosso di Moltacino, Amerone della Valpolicella
Risotto All'Isolana Isolana (Veneto) Style Risotto This is Verona's creamy risotto from its famous rice fields. Italian starlet, Sylvana Mangano, the star of the famed Italian movie, Bitter Rice, enjoyed risotto at Camillo’s restaurant, and Chef Richie thinks that this may be one of the Risotto dishes that his father’s restaurant prepared for her. The key to this dish is a soft short grain rice, ground pork or sweet sausage and cinnamon. Serves 4
Melt and heat butter in a 4qt. pot. Add the onion , ground pork, ground veal, sprig of rosemary and sage leaves to the melted butter,and cook all until the onion is opaque. Add the rice; and cook the rice clear with a white dot in the middle. Mix in the cinnamon and add the white wine. Low boil the white wine until it is half evaporated. Add half the broth and cook at low boil covered 8 to 10 minutes. Check and stir occasionally. Uncover, check for doneness and add one quarter of the remaining broth and slow boil uncovered. Stir from bottom of pot, occasionally. Cook until rice is al dente and risotto has a velvety creamy texture. If risotto is too dry, stir in a little more broth. Mix in the grated Parmigiano cheese. Pair with Amerone della Valpolicella, Bardolino Superiose, Brunello di Moltalcino,
Risotto Primavera Springtime Risotto Serves 4
Melt the butter in a four quart pot or larger. Add the onions, celery, carrots, fennel and cook until onions are translucent; stir in the peas, zucchini, yellow squash, basil and asparagus. Add the Italian rice and cook until it is translucent with a white dot in the middle. Add the white wine and slow boil until half of the wine is evaporated. Add half the broth; cover until the broth is absorbed – 8 to 10 minutes. Add half the remaining broth and cook uncovered until the broth is absorbed. Cook rice al dente by adding as much broth as needed to achieve a velvet and creamy consistency. Add the Parmigiano and serve. Pair with Prosecco Brut, Garda Colli Motovani Pino Bianco, Soave
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Food Wine Italian - Risotto for the Italian Table 
As
popular as Pasta is, in many Italian communities, risotto is
the essential second course. Particularly, in the Italy’s
northern regions. Risotto is gaining popularity world wide.
cheese