Side Pannel
Risotto Barolo
Ingredients List
- 5 tb Unsalted butter
- 1 Medium-size yellow onion;
- -finely diced
- 1 1/2 c Arborio rice
- 1 c Seasoned chicken broth
- 1 Bottle Piemonteis Barolo
- -wine
- 1 c Freshly grated Italian
- -Parmesan cheese
Directions
SEASONED CHICKEN BROTH
1 5-lb. stewing hen
3 -(up to)
4 lb Chicken scraps & bones
2 Carrots; peeled and chopped
1 Medium-size yellow onion;
-peeled and quartered
2 Stalks celery; washed
1/2 Green or red pepper; chopped
2 Tomatoes; peeled, seeded,
-and chopped (canned
-optional)
1 sm Potato; peeled and
-quartered
1 ts Salt
1 pn Tarragon
1. In a 10-in saute pan, melt 4 tbs. of the butter over medium heat. Add
the onion and saute until golden brown. Add the rice and the Seasoned
Chicken Broth, stirring constantly with a wooden spoon to prevent sticking.
2. When the rice has absorbed the broth, add 3 cups of the wine. Stirring
constantly, continue to cook about 25 to 30 minutes until the rice is
tender. The rice may require a little more wine as it cooks to achieve the
desired moistness.
3. Stir in the remaining butter and the Parmesan. Serve in six deep bowls
or small plates. It is important to use only the arborio rice from Italy,
available at all Italian groceries as well as many food markets. In the
Piemonte, Val d'Aosta and other regions of northern Italy rice replaces
pasta as a first course. Chicken Broth:
1. Place all the ingredients in a large stockpot and cover with at least 2
qts. cold water. Do not cover. Place over moderate heat and bring to a
full boil. Reduce heat so that liquid just simmers.
2. Remove any scum that appears on the surface. Cover the pot and cook 3
to 4 hours.
3. Using a fine sieve lined with dampened cheesecloth, strain the mixture
into a clean pot or large bowl.
4. Let the broth cool well, then refrigerate. Remove the congealed fat
from the surface. Reheat as needed, freezing the unused portion for future
use.
CANTINA D'ITALIA
18TH STREET N.W., WASHINGTON, DC
BEV: GATTINARA
1 5-lb. stewing hen
3 -(up to)
4 lb Chicken scraps & bones
2 Carrots; peeled and chopped
1 Medium-size yellow onion;
-peeled and quartered
2 Stalks celery; washed
1/2 Green or red pepper; chopped
2 Tomatoes; peeled, seeded,
-and chopped (canned
-optional)
1 sm Potato; peeled and
-quartered
1 ts Salt
1 pn Tarragon
1. In a 10-in saute pan, melt 4 tbs. of the butter over medium heat. Add
the onion and saute until golden brown. Add the rice and the Seasoned
Chicken Broth, stirring constantly with a wooden spoon to prevent sticking.
2. When the rice has absorbed the broth, add 3 cups of the wine. Stirring
constantly, continue to cook about 25 to 30 minutes until the rice is
tender. The rice may require a little more wine as it cooks to achieve the
desired moistness.
3. Stir in the remaining butter and the Parmesan. Serve in six deep bowls
or small plates. It is important to use only the arborio rice from Italy,
available at all Italian groceries as well as many food markets. In the
Piemonte, Val d'Aosta and other regions of northern Italy rice replaces
pasta as a first course. Chicken Broth:
1. Place all the ingredients in a large stockpot and cover with at least 2
qts. cold water. Do not cover. Place over moderate heat and bring to a
full boil. Reduce heat so that liquid just simmers.
2. Remove any scum that appears on the surface. Cover the pot and cook 3
to 4 hours.
3. Using a fine sieve lined with dampened cheesecloth, strain the mixture
into a clean pot or large bowl.
4. Let the broth cool well, then refrigerate. Remove the congealed fat
from the surface. Reheat as needed, freezing the unused portion for future
use.
CANTINA D'ITALIA
18TH STREET N.W., WASHINGTON, DC
BEV: GATTINARA
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