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1995-09-26
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Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: COLLECTION: Risotto
Message-ID: <VBRSD96@taronga.com>
Date: Sun, 18 Jul 93 16:41:46 CDT
Risotto
RISOTTO ALLA MILANESE
Risotto
2 cups short grain white rice 1/2 liter
2 quarts chicken or beef stock 2 liters
8 tablespoons butter 120 ml
2 slices prosciutto, dice
1 small onion, thinly slice
salt and freshly ground pepper
2 cups shelled fresh peas 1/2 liter
1 tablespoon chopped fresh parsley 15 ml
1 cup freshly grated Parmesan cheese 1/4 liter
Bring the stock to a boil and keep it simmering. Melt half of the butter
in a saucepan set over medium heat; then add the prosciutto. When the
ham is very hot, add the onion. When the onion is transparent, add the
rice and stir the grains until they are well coated with butter. When
the rice glistens, start adding the hot stock a ladleful at a time.
Allow the first ladleful to be absorbed before adding the next, but do
not let the rice dry out. Season with salt and pepper and, when the rice
is half-done (about 10 to 12 minutes), add the peas. Continue adding
the stock and continue stirring. When the rice is almost done (about 25
minutes), add the parsley and Parmesan. Just before removing the pan from
the heat, add the rest of the butter. Serve immediately.
RISOTTO ALLA MILANESE
1 litre of boiling broth or water and cubes to make the broth
1 small size onion
50 grams of butter
1 glasss of white dry wine
400 grams of Arborio or Roma rice (1/2 glass per person aprox)
1/2 teaspoon of saffron
1 cup of grated parmesan cheese
salt as necessary
Have 1 litre or more of clear salted broth made (preferably) by boiling
ca 500 grams or more of beef and bones for about 2 hrs or more.
Alternatively you can use cubes for an easiest and fastest preparation
(but it will not taste the same). Keep the broth boiling in a pot on
the fire.
Finely chop a small onion, then stir fry it for about a minute (don`t
let it turn brown) with about 50 grams of butter. If you wish, you may
also add one possibly-Italian red sausage cut in small pieces, and let
all fry for an additional 3-5 minutes at a low flame. This is however
a variation of the traditional recipe.
Add the rice (suggested Arborio or Roma rice, definitely not Uncle
Ben's or similiar), and stir. Add the glass of wine and let it dry
out stirring continuously. Turn the flame down to the minimum, or
just above. Start adding two dippers of the boiling broth until it
evaporates, stirring the rice continuously. Then add again two dippers
at a time when the rice gets dry, and continue the same way until the
rice is ready (about 15 to 20 minutes, depending on the rice you are
using, taste for consistency). Definitely avoid versing the whole broth
at large at once, but keep versing it in small quantities, and stir.
Make sure all the broth with the rice has evaporated before serving.
Just before taking it off the fire add the grated parmesan cheese and
stir well. Add salt if needed. At this point you already have a tasty
Parmesan risotto.
For a "Risotto alla Milanese", add the saffron (in Italy they sell it in
small packages of the proper amount) in the end and stir well one last time.
The recipe for Parmesan risotto is the base recipe for almost all the
other "risotti" you may prepare. You can add champagne or beer instead
of wine, or you can stew peas, mushrooms, asparagi or artichokes (always
finely chopped) with some broth just before adding the rice. Or just
anything else you may want to experiment with (e.g. with apples or
prunes you will make an excellent "nouvelle cousine" risotto, but in
this case instead of parmesan you should use cream).