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Newsgroups: rec.food.recipes
From: "Anne O'Reilly" <ammo@owlnet.rice.edu>
Subject: Risotto Milan style
Organization: Cosmic Donut
Message-ID: <CxF366.HvI@bonkers.taronga.com>
Date: Mon, 3 Oct 1994 05:05:59 GMT
I most often use saffron in risotto; I have found Marcella Hazan's basic
risotto milanese recipe (in her "Classic Italian Cookbook) to be a good
basic starting point. Anything in brackets will be my additions...this
is a *very* flexible, basic, forgiving recipe!
"Risotto Milan style--
(for 6)
1 qt homemade meat broth [canned is fine, as long as you keep in mind
that it will have quite a bit of salt; taste-check before adding
salt if you use canned. When I use dried mushrooms (see below),
I also like to strain the water used to soften them and use it
for risotto cooking liquid.]
2 T diced beef marrow, pancetta, or prosciutto [I often dispense with this;
it's plenty rich already. I'm sure any diced meat would be fine]
2 T finely chopped shallots or yellow onion
5 T butter
2 T vegetable oil
2 C arborio rice [do not substitute another kind of rice. Arborio is a
short grain, opaque-at-the-center Italian rice. Most grocery stores
carry it now, I think.]
1/3 t powdered saffron or 1/2 t chopped whole saffron, dissolved in 1 1/2 C
hot broth or water
[salt/pepper to taste]
[cooking directions condensed and "intuited" thru experience...
-- bring broth to a simmer; keep it there, don't let it actually reach a
rolling boil.
-- in a "heavy bottomed casserole" (I use my le Creuset Dutch oven)
saute whatever meat you're using and shallots/onions in 3T butter and
all of the oil. When the onions become translucent, add the rice and
stir for a few minutes until it's well coated and sauteed.
-- After the rice has sauteed for a bit, add 1/2 C or so of the hot
broth (keep it simmering!); stir this in, add another 1/2 cup or
so as the rice dries out, and stir it often to keep it from sticking;
continue for a while (@ 15, 20 minutes. Just add more liquid
whenever it starts sticking or looking dry; the rice will soak it all
up.)
-- After 15 minutes of this (when the rice starts tasing like it "might"
be done soon, add 1/2 the dissolved saffron and whatever
else you want to add (see below); I like a lot of saffron, so I
would go on ahead and add all that you've prepared; Marcella is concerned
about herbs overwhelming the dish; my sense is that it's easy to add
"a certain amount" of saffron and then add more to taste a bit later.
I like a lot.
-- When the rice is done (ie, tender but al dente, still a bit firm)
correct for salt. If you're eating this with parmesan cheese, don't
add very much salt at all. Add remaining 2 T butter and about 1/4
cp grated p. cheese and mix, and serve.
** I like to soak porcini mushrooms, chop them and add them towards the
end. After soaking (ie reconstituting) the shrooms, you get a nice
concentrated liquid that can be used in the risotto for cooking liquid
*as long as you drain it first* (I use a coffee filter in a sieve) I
also have had fabulous luck with just stirring in clean, raw
leaves of spinach into the risotto at the end (it wilts very quickly),
zucchini, shrimp, asparagus, sun dried tomatoes, chopped olives, fresh
sage, canned tuna, capers, anything. Literally anything.
Serve with additional grated p. cheese in case anyone wants it.
Enjoy!