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Post by :JeffH
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :3550
Click below to download : Rice - Risotto Milanese (Format : PDF)
Rice - Risotto Milanese
1 1/4 cups round grain rice1 marrow bone (optional)
1/4 cup butter
1 small onion , finely chopped
1 clove garlic , crushed
pinch of saffron soaked in 2 tlbs. hot water
3 cups chicken or veal stock
salt and pepper
2 to 3 grated tlbs. Parmesan cheese or Romano
Melt half the butter in a shallow pan or flameproof casserole, add the marrow( if using) onion and garlic and fry gently for 4-5 minutes. Add the rice and continue to fry 4-5 minutes, stirring continuously until all the grains look white.
Add the saffton liquid and about a third of the stock. Season and simmer uncovered, stirring occasionally,until the rice thickens, then add another third of stock. Continue cooking until the rice thickens again. Add theremaining stock and cook until the grains are barely tender and the risotto is creamy.
Take the pan from heat, dot the surface of the risotto with the remaining butter and sprinke with the cheese. Cover the rice and leave 5 minutes or until ready to serve. Stir once or twice with a fork, then turn into a hot serving dish. Avoid using a spoon as this makes the rice mushy.
Another added ingredient is blanched asparagus cut in small pieces.
NEXT BOOKS
Risotto Nero (Rice with Cuttlefish Ink) 500 g. (1 lb.) medium size cuttlefish 120 mls. (4 fluid oz.) vegetable oil 3 cloves garlic 3 peperoncini (small red chillies / chiles)- optional 1/2 cup white wine 1 cup Neopolitan (or pasta) sauce 2 cups (preferably) Arborio (risotto) riceA generous knob of butter Parsley to garnish Prepare the cuttlefish, reserving ink sacs. Wash cuttlefish carefully and thoroughly and cut into small pieces. Heat the oil in a flameproof casserole and fry the whole garlic cloves until golden (~2 minutes), then toss in the cuttlefish pieces and fry.
Rice - Risotto Nero (rice With Cuttlefish Ink)
PREVIOUS BOOKS
Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Tex-Mex Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups water 2 (14 1/2 ounce) cans vegetable broth 2 teaspoons olive oil 1 cup uncooked Arborio or other short-grained rice 1 teaspoon ground cumin 1 teaspoon ground coriander (optional) 4 cloves garlic, minced 1 cup finely sliced green onions 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeno peppers 1/4 to 1/2 teaspoon hot sauce 2 cups frozen whole kernel corn 3/4 cup chopped bottled roasted red bell peppers Combine water and broth in a medium
Rice - Risotto - Monterey Jack, Corn And Roasted Red Pepper Risotto
NEXT 10 BOOKS
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PREVIOUS 10 BOOKS
|
RANDOM 10 BOOKS
- Rice - Risotto Nero (rice With Cuttlefish Ink)
- Rice - Risotto With Asparagus And Clams
- Rice - Risotto - Risotto With Butternut Squash And Leeks
- Rice - Risotto With Carrots And Feta
- Rice - Risotto With Chorizo And Sun-dried Tomatoes
- Rice - Risotto With Escarole And Parmesan
- Rice - Risotto With Squash And Pancetta
- Rice - Risotto With Tomatoes And Parmesan
- Rice - Risotto With Vegetables
- Rice - Seafood Risotto
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