 |
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
||||||||||||
 |
 |
 |
|
||||||||||
 |
 |
 |
|
||||||||||
 |
|
||||||||||||
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
||||
 |
 |
 |
|
||||||||||
 |
 |
|
|||||||||||
Basic Risotto
2 tablespoons unsalted butter, plus 1 additional tablespoon
2 tablespoons olive oil
1 medium onion, chopped into a fine dice
1 3/4 cups Arborio rice
4 cups chicken broth
1/4 cup grated Parmigiano-Reggiano cheese
How-to:
Bring the chicken broth to a simmer. In a separate, medium saucepan, warm 2 tablespoons of butter and olive oil. Add the onion and sauté until translucent. Add the rice and sauté for 2 minutes, until the rice is well-coated with oil and butter. Add the chicken broth, 1 cup at a time, until the rice is tender. After all the broth has been incorporated, add the remaining tablespoon of butter and the Parmigiano-Reggiano cheese.
Looking to indulge? Garnish with shaved truffles.
If you happen to have some leftover Bolognese (meat sauce) in the fridge, add a half cup to the above before you add the broth.
Rice Balls (for leftover risotto)
2 cups leftover risotto
1 egg, beaten
1 cup bread crumbs
6 ounces mozzarella cheese, diced
Peanut or canola oil, for frying
How-to:
Mix the risotto with the beaten egg. Roll into balls, about 1 inch in diameter. Into each ball, push a piece of mozzarella. Roll into the bread crumbs. Heat 3-inch oil on medium-high heat. Fry rice balls until golden, about 3 minutes. Remove from oil and drain on paper towels. Serve hot.
Note: Rice balls are fantastic with risotto made with Bolognese sauce.
Risotto with Porcini Mushrooms
2 tablespoons unsalted butter, plus 1 additional tablespoon
2 tablespoons olive oil
1 medium onion, chopped into a fine dice
1 3/4 cup Arborio rice
3 cups beef broth
1/2 ounce dried porcini mushrooms, soaked in 1 cup of boiling water for 30 minutes
1/4 cup Parmigiano-Reggiano cheese
How-to:
Bring the beef broth to a simmer. Drain the porcini mushrooms and chop, reserving the liquid. In a separate, medium saucepan, warm 2 tablespoons of butter and olive oil. Add the onion and sauté until translucent. Add the rice and sauté for 2 minutes, until the rice is well-coated with oil and butter. Add the mushrooms. Add the beef broth, 1 cup at a time, alternating with the porcini mushroom liquid, until the rice is tender. After all the broth has been incorporated, add the remaining tablespoon of butter and the Parmigiano-Reggiano cheese.
Risotto with Radicchio and Taleggio
2 tablespoons unsalted butter, plus an additional tablespoon
2 tablespoons olive oil
1 small head radicchio, chopped
4 cups chicken broth
1 3/4 cups risotto
2/3 cups white wine
6 ounces Taleggio cheese
How-to:
In a medium saucepan, heat the butter and olive oil. Add the radicchio and sauté until tender. Add the rice and sauté for about 2 minutes. Add the wine and stir until evaporated. Add chicken broth, 1 cup at a time. When all the broth has been added, add the Taleggio cheese and stir until it’s well-mixed. Serve right away.
Risotto Primavera
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cups chicken broth
1 3/4 cups Arborio rice
1 medium onion, finely diced
2 stalks celery, chopped
2 carrots, chopped
8 basil leaves, chopped
1/2 cup Italian parsley, chopped
8 plum tomatoes seeded and diced, chopped
2 small zucchini, chopped
1/2 cup peas
1/4 cup Parmigiano-Reggiano cheese
How-to:
Simmer the chicken broth. Heat the olive oil and butter in a medium saucepan and sauté the onion, celery and carrots until translucent. Add the rice and sauté about 2 minutes until the rice is well-coated with oil and butter. Add 1 cup of the simmering broth. Add tomatoes, zucchini and peas. Keep adding the broth until the rice is done but tender, about 30 minutes. After all the broth has been incorporated, add the remaining butter and Parmigiano-Reggiano cheese.
HOME | ABOUT TFG | CONTACT TFG | FREE TFG | ADVERTISE TFG | SHOP TFG | PRIVACY POLICY | TERMS & CONDITIONS
