The World of Computer Software/World_Of_Computer_Software-02-385-Vol-1of3.iso/r/rec572.zip/REC714

Internet Message Format | 1993-01-14 | 2KB

Date: Wed, 13 Jun 90 9:43:39 MET DST
From: [e-mail] (Paolo Bellutta)
Subject: risotto alla milanese
As requested by [e-mail] here is the "risotto" recipe.

1) Chop some onion (1/4 onion per person), then fry it in some oil.  When
the onion is *starting* to become brown add the rice (100-120 grams per
person).  Add some broth (a broth from water broth cube and some butter is
OK) and cook in a slow flame.  The cooking will take something like 20
minutes so when the risotto is too dry add more broth.  At the end of the
cooking the rice must *not* be like a soup.  It should have some
consistency.  The rice should be "al dente".  If you added too much broth,
use a higer flame and blend vigorously.

This is the basic "risotto". Here are two variants.

Risotto alla milanese.

After 1) use a higher flame, add some saffron (1-2 grams per person) and
blend.  The rice should become yellow.  Add some butter (10-20 grams per
person) and some grated parmesan cheese (30 grams per person) and blend.
This last step should take 1 minute or so.


Risotto alla birra (= with beer).

In process 1) start using beer (1/2 pint per person), then when needed use
broth.  Don't use a beer with a strong taste, something like a Budwiser is
ok.  Add some butter (10-20 grams per person) and some grated parmesan
cheese (30 grams per person) and blend.  As before this last step should
take 1 minute or so.


Paolo Bellutta
I.R.S.T.                vox: [phone]
loc. Pante' di Povo     fax: [phone]
38050 POVO (TN)         e-mail: [e-mail]
ITALY                           [e-mail]