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RISOTTO RECIPES RISOTTO WITH CLAMS RISOTTO WITH CRABMEAT RISOTTO ALLA PARMIGIANA RISOTTO E SCAMPI RISI E BISATI RISOTTO CON TONNO RISOTTO CON FRUTTI DI MARE Basic technique - Simply heat oil, and or butter in a sauce pan. Add the raw rice and stir to coat the rice for about one minute. Add the cooking liquid (which can be broth or plain water) a 1/2 cup at a time, adding more liquid only when the liquid has been absorbed. Regulate the heat, risotto should not cook on a fast boil, but a quick simmer would be best. RISOTTO WITH CLAMS 3 dozen little neck or mahogany clams 2 tbls of onion - minced 1/2 cup of olive oil 2 garlic cloves - minced 2 tbls parsley - chopped 1/3 cup of dry white wine 2 cups of uncooked rice salt and pepper Steam open the clams/remove from shells & chop/strain the clam juice and set side/bring 5 cups of water to a steady simmr/heat the oil in a large covered sauce pan/add garlic, and onion and saute until just begining to brown/add the rice and parsley and stir until the rice is well coated/add wine and stir until it evaporates/add clam juice and stir until it evaporates/next add a cup of water at a time until the rice is done/add salt and pepper to taste/stir clams into rice RISOTTO WITH CRABMEAT 3 tbls.of Butter 1 sm Onion-minced 1 1/2 cups of rice 5 cups of Chicken 1/2 cup of Whipping cream 3 1/2 oz Fresh goat cheese 8 oz Crabmeat 1/3 cup of fresh basil or 1 Teaspoon dried Melt butter in large saucepan over medium heat/Add minced onion and saute until translucent/ Add rice and saute 1 minute/Add 1 cup chicken stock to rice, reduce heat and simmer until liquid is absorbed, stirring often/Continue adding enough of remaining chicken stock 1 cup at a time until rice is just tender but still firm to bite, stirring frequently and allowing each addition to be absorbed before adding next/Add whipping cream and simmer 2 minutes/Mix in goat cheese, then crabmeat and chopped basil/Season risotto to taste with salt and pepper. RISOTTO ALLA PARMIGIANA 1 cup of canned chicken broth & 4 cups of water 2 tbls of onion - minced 5 tbls of olive oil 2 tbls of butter 1 1/2 cup of raw rice 1/2 cup of parmessan cheese - grated salt and pepper Bring the broth and water to a simmer/heat the oil and brown the onion/add rice and stir till coated/add the broth a cup at a time and cook till done/add the butter, cheese, and salt and mix RISOTTO E SCAMPI 1 lb of shrimp - unshelled 5 cups of water 1 med onion - minced 1 garlic clove - minced 1 tsp parsley - minced 1 cup of olive oil 6 tbls of butter 1 1/2 cups of rice salt Place shrimp, onion, garlic and parsley in 5 cups of boiling water and cook for 4 minutes/with a slotted spoon remove the shrimp, peel them, and place shells into the still boiling water. Lower heat and simmer for 15 minutes then strain the broth/devein the shrimp if necessary/heat oil and butter in a large sauce pan/add rice and stir till coated/add 1 cup of broth to rice and simmer until absorbed/repeat until rice is done RISI E BISATI 1 lb. of eel-skinned, and cleaned 2 cups of rice 5 tbls. of olive oil 2 garlic cloves-chopped 1 tbl. of parsley-chopped 1 bay leaf lemon juice 12 cups of boiling water chop eel into smallish pieces/heat oil in sauce pan, and saute garlic til golden/add eel,parsley,bay leaf, and 1/2 tsp. of lemon juice/cook for 15 minutes/add rice and stir until well coated with oil/add water 1 cup at a time continuing to add more as each cup is absorbed/continue in this manner until rice is tender/season with salt, and pepper RISOTTO CON TONNO 2 cups of rice 5 cups of water - simmering 4 tbls of butter 1- 7 oz can of tuna 4 tbls of parmessan cheese - grated 1 tsp of salt 1 tsp of parsley - chopped Heat the 3 tbls of butter in a sauce pan, add rice & stir til rice is coated/add 1 cup of water at a time and simmer til absorbed/repeat until rice is done/add remaining butter, cheese, and tuna/add salt, and parsley/mix RISOTTO CON FRUTTI DI MARE 1/2 lb of small squid - cleaned & cut into rings 1 dozen mussels - scrubbed and cleaned 1/2 lb of bay scallops 12 little neck clams - scrubbed and cleaned 1/2 lb of meduim shrimp - with shells 1/2 cup of dry white wine 4 1/2 cups of water 4 tbls of parsley - chopped 1/4 cup of olive oil 2 tsp of salt 2 tbls of butter 2 cups of rice Heat 2 tbls of olive oil in a large skillet/add squid and saute about 4 minutes/add the wine and cook until evaporated/lower heat to a simmer and cook for 15 minutes/heat the remaining olive oil in a large pot/add the clams & mussels and steam open/remove from pot and remove clams & mussels from their shells - add to squid/shell the shrimp and place the shells into the pot with the clam & mussel broth/add 1/2 cup of water, simmer about 20 minutes/strain then add to the squid, clams & mussels/add the parsley and salt & simmer for 5 minutes/add the scallops/add 4 cups of water to the fish and stir/heat oil ina large sauce pan add rice and stir til coated/add the broth a cup at a time until asorbed then repeat til done (add just broth not shellfish) when rice is done either mix in fish or spoon shellfish over the risotto |