Side Pannel
Risotto Variations
Ingredients List
- 1 Basic risotto recipe
Directions
RISOTTO WITH WHITE TRUFFLES:
Prepare the Basic Risotta, omitting the garlic and cooking the onion in 3
Tbsp butter. Use short grain California pearl rice amd 3 cups chicken
broth, adding to it the juice drained from 1 can (1 oz.) white truffles.
When rice is almost tender, stir in 1/2 cup whipping cream. Slice the
truffles paper thin. To finish, stir in the 1 Tbsp butter, 3/4 cup grated
Parmesan cheese, amd about half the truffles. Pour into a serving dish and
top with the balance of the truffles and sprinkle with about 1/4 cup more
of cheese.
RISOTTO ALLA MILANESE: Soak 5 large slices dried Italian mushrooms in hot
water about 1 hour, rinse, drain, chop, and add to saute with onions in the
Basic Risotto recipe. (or use about 4 medium-sized fresh mushrooms,
chopped.)
Use chicken broth for the liquid. About 5 to 10 minutes before the rice
is done, stir in with a fork 1/4 teaspoon saffrron, disolved in 1/4 cup
Madeira, white wine, or chicken broth. (the Madeira makes an outstanding
dish.)
RISSOTO VERDE:
Use the Basic Risotto recipe, except substitute 3 slices green onion. While
the rice is simmering, prepare this mixture; place 2 Tbsp butter or
margarine in a frying pan over medium heat. Add 1 carrot, shredded, and one
stalk celery, thinly sliced; cover and cook about 5 minutes. Add 2 cups
finely chopped fresh spinach or Swiss chard and 2 Tbsp minced parsley,
continue to cook, stirring several times, about 3 minutes; sprinkle with a
dash of nutmeg and add vegetables to rice when it is about three-quarters
done. Finish as for Basic Risotto, omitting the final 1 Tbsp butter.
RISOTTO ALLA FINANZIERA:
Prepare the Basic Risotto, using chicken broth. While it is simmering,
prepare this sauce: Heat 2 Tbsp butter in a frying pan. Add 1 medium-
sized onion, chopped, saute until onion is golden. Add 1 cup sliced fresh
mushrooms, 1/2 pound chicken livers (cut in bite sized pieces), 1/8 tsp
EACH ground sage and crushed bay leaf, and 1/2 tsp salt, continue to saute
over medium heat about 5 minutes. Add 1/4 cup DRY Sherry or chicken broth;
cook quickly until almost all liquid has been evaporated.
Stir half the sauce into risotto with the first addition of cheese,
omitting the 1 Tbsp butter. Turn out onto a serving dish, making a well in
the centre of the risotto, add the remaining sauce to the well, then
sprinkle with the remaining cheese.
Prepare the Basic Risotta, omitting the garlic and cooking the onion in 3
Tbsp butter. Use short grain California pearl rice amd 3 cups chicken
broth, adding to it the juice drained from 1 can (1 oz.) white truffles.
When rice is almost tender, stir in 1/2 cup whipping cream. Slice the
truffles paper thin. To finish, stir in the 1 Tbsp butter, 3/4 cup grated
Parmesan cheese, amd about half the truffles. Pour into a serving dish and
top with the balance of the truffles and sprinkle with about 1/4 cup more
of cheese.
RISOTTO ALLA MILANESE: Soak 5 large slices dried Italian mushrooms in hot
water about 1 hour, rinse, drain, chop, and add to saute with onions in the
Basic Risotto recipe. (or use about 4 medium-sized fresh mushrooms,
chopped.)
Use chicken broth for the liquid. About 5 to 10 minutes before the rice
is done, stir in with a fork 1/4 teaspoon saffrron, disolved in 1/4 cup
Madeira, white wine, or chicken broth. (the Madeira makes an outstanding
dish.)
RISSOTO VERDE:
Use the Basic Risotto recipe, except substitute 3 slices green onion. While
the rice is simmering, prepare this mixture; place 2 Tbsp butter or
margarine in a frying pan over medium heat. Add 1 carrot, shredded, and one
stalk celery, thinly sliced; cover and cook about 5 minutes. Add 2 cups
finely chopped fresh spinach or Swiss chard and 2 Tbsp minced parsley,
continue to cook, stirring several times, about 3 minutes; sprinkle with a
dash of nutmeg and add vegetables to rice when it is about three-quarters
done. Finish as for Basic Risotto, omitting the final 1 Tbsp butter.
RISOTTO ALLA FINANZIERA:
Prepare the Basic Risotto, using chicken broth. While it is simmering,
prepare this sauce: Heat 2 Tbsp butter in a frying pan. Add 1 medium-
sized onion, chopped, saute until onion is golden. Add 1 cup sliced fresh
mushrooms, 1/2 pound chicken livers (cut in bite sized pieces), 1/8 tsp
EACH ground sage and crushed bay leaf, and 1/2 tsp salt, continue to saute
over medium heat about 5 minutes. Add 1/4 cup DRY Sherry or chicken broth;
cook quickly until almost all liquid has been evaporated.
Stir half the sauce into risotto with the first addition of cheese,
omitting the 1 Tbsp butter. Turn out onto a serving dish, making a well in
the centre of the risotto, add the remaining sauce to the well, then
sprinkle with the remaining cheese.
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