Creamy, Cheesy, and Wine Risotti
Risotto is extremely versatile, and though many risotti contain meats or vegetables, some of the most refined (and tasty) are made with cheese or just wine.
Rice with Milk and Lemon Recipe - Riso al Latte e Limone
If you visit an Italian supermarket, you're sure to find small containers of fiocchi di latte -- cottage cheese -- in the dairy section. It is primarily consumed by those on diets, and is generally eaten along side salads. But there are other options, including this summery rice dish.
If you visit an Italian supermarket, you're sure to find small containers of fiocchi di latte -- cottage cheese -- in the dairy section. It is primarily consumed by those on diets, and is generally eaten along side salads. But there are other options, including this summery rice dish.
Rice Pie with Provolone -- Torta di Riso al Provolone
This recipe will be perfect with a tossed salad at a luncheon, and will also work nicely as an alternative first course dish. Though the recipe calls for Provolone, you can also use Caciocavallo.
This recipe will be perfect with a tossed salad at a luncheon, and will also work nicely as an alternative first course dish. Though the recipe calls for Provolone, you can also use Caciocavallo.
Microwave Risotto
Microwave Risotto: I requested that you share your favorite recipes with us. Many thanks, and keep them coming! Dear Kyle: Months ago I sent you my recipe for artichoke pesto. Here are two other recipes that my friends and family keep requesting. The Al Verde sauce is a summer staple at my house. And the Microwave Risotto is a fall favorite. Share them as you wish. Ann Sheehy
Microwave Risotto: I requested that you share your favorite recipes with us. Many thanks, and keep them coming! Dear Kyle: Months ago I sent you my recipe for artichoke pesto. Here are two other recipes that my friends and family keep requesting. The Al Verde sauce is a summer staple at my house. And the Microwave Risotto is a fall favorite. Share them as you wish. Ann Sheehy
Sformato di Riso -- Rice Flan
Sformato di Riso, or Rice Flan: This is from Pellegrino Artusi's La Scienza In Cucina e L'Arte di Mangiar Bene, which I translated as The Art of Eating Well (Random House). He suggests it be set in a ring mold and used to serve a chicken giblet stew, which goes into the well. You are of course free to use any type of stew, even stewed vegetables, as it makes for a very pretty presentation.
Sformato di Riso, or Rice Flan: This is from Pellegrino Artusi's La Scienza In Cucina e L'Arte di Mangiar Bene, which I translated as The Art of Eating Well (Random House). He suggests it be set in a ring mold and used to serve a chicken giblet stew, which goes into the well. You are of course free to use any type of stew, even stewed vegetables, as it makes for a very pretty presentation.
Rice with Garlic -- Riso all'Aglio
Rice with Garlic, or Riso all'Aglio: Very simple, but if you like garlic, very satisfying.
Rice with Garlic, or Riso all'Aglio: Very simple, but if you like garlic, very satisfying.
Creamy Risotto with Fontina -- Risotto Mantecato alla Fontina
Creamy Risotto with Fontina, or Risotto Mantecato alla Fontina: Mantecato means creamy, and this certainly will be; it's a feast-day dish from the Val D'Aosta, specifically the valley floor and the sections closest to Piemonte. If you're really into cheese, you can also grate some Parmigiano over it, but I would find it superfluous.
Creamy Risotto with Fontina, or Risotto Mantecato alla Fontina: Mantecato means creamy, and this certainly will be; it's a feast-day dish from the Val D'Aosta, specifically the valley floor and the sections closest to Piemonte. If you're really into cheese, you can also grate some Parmigiano over it, but I would find it superfluous.
Champagne Risotto -- Risotto allo Champagne
Champagne Risotto, or Risotto allo Champagne: Rather debauched, but given the proper occasion...
Champagne Risotto, or Risotto allo Champagne: Rather debauched, but given the proper occasion...
White Truffle Risotto -- Risotto al Tartufo Bianco
White Truffle Risotto, or Risotto al Tartufo Bianco: For a very special occasion.
White Truffle Risotto, or Risotto al Tartufo Bianco: For a very special occasion.
Fondue Risotto -- Risotto alla Fonduta
Risotto alla Fonduta -- -- Fondue Risotto
Risotto alla Fonduta -- -- Fondue Risotto
Lemon Risotto with Pomagranite Seeds -- Risotto al Limone
Lemon Risotto with Pomagranite Seeds, or Risotto al Limone: The risotto technique can be adapted to an extraordinary variety of tastes. This recipe will be quite delicate as is, and could also benefit from just a shaving or two of fresh ginger root, added when you add the pomegranate pieces and lemon strips. It will in any case take about a half hour to do.
Lemon Risotto with Pomagranite Seeds, or Risotto al Limone: The risotto technique can be adapted to an extraordinary variety of tastes. This recipe will be quite delicate as is, and could also benefit from just a shaving or two of fresh ginger root, added when you add the pomegranate pieces and lemon strips. It will in any case take about a half hour to do.
Risotto with Milk and Beans -- Risotto col Latte e Fagioli
Risotto col Latte e Fagioli, Risotto with Milk and Beans: Though using milk instead of broth to make a risotto might strike some as odd, according to Ottorina Bozzi it's common practice in Brianza, a part of Lombardy not far from Milan. This recipe should serve 6 or so; it will be especially nice in the summer when freshly shelled beans are available.
Risotto col Latte e Fagioli, Risotto with Milk and Beans: Though using milk instead of broth to make a risotto might strike some as odd, according to Ottorina Bozzi it's common practice in Brianza, a part of Lombardy not far from Milan. This recipe should serve 6 or so; it will be especially nice in the summer when freshly shelled beans are available.
Red Wine Risotto -- Risotto col Vino
This is a dish you'll find throughout Northern Italy; the name changes with location because so does the wine. In Piemonte it's risotto col Barbera or col Barolo, and in the Veneto region it's risotto col Valpolicella. The important thing is that the wine be dry; the finished dish will have a pleasing tartness that goes quite well with grated cheese, and, as a first course, is a wonderful beginning of a meal. It won't work as well as a one-course meal, but could work nicely as a side dish.
This is a dish you'll find throughout Northern Italy; the name changes with location because so does the wine. In Piemonte it's risotto col Barbera or col Barolo, and in the Veneto region it's risotto col Valpolicella. The important thing is that the wine be dry; the finished dish will have a pleasing tartness that goes quite well with grated cheese, and, as a first course, is a wonderful beginning of a meal. It won't work as well as a one-course meal, but could work nicely as a side dish.
Risotto al Salto
It's hard to believe one could ever have leftover risotto alla milanese. However, stranger things have happened, and this is a traditional way of reworking it. The term, al salto, means tossed; Alessandro Molinari Pradelli says "the tossing is best left to expert cooks who know how to handle a skillet." The less expert may want to cover the skillet with a lip-free lid, flip everything, and then slide the rice back into the skillet to brown the other side.
It's hard to believe one could ever have leftover risotto alla milanese. However, stranger things have happened, and this is a traditional way of reworking it. The term, al salto, means tossed; Alessandro Molinari Pradelli says "the tossing is best left to expert cooks who know how to handle a skillet." The less expert may want to cover the skillet with a lip-free lid, flip everything, and then slide the rice back into the skillet to brown the other side.
Risotto with Gorgonzola -- Risotto al Gorgonzola
Risotto with Gorgonzola: When I was growing up in the US my schoolmates loved spaghetti with meatballs, which I found very odd (Tuscans make sugo alla bolognese, which is made with ground meat), and shrank horrified from anchovies and Gorgonzola. I suppose I could understand (though not share) an aversion to anchovies, but not to Gorgonzola...
Risotto with Gorgonzola: When I was growing up in the US my schoolmates loved spaghetti with meatballs, which I found very odd (Tuscans make sugo alla bolognese, which is made with ground meat), and shrank horrified from anchovies and Gorgonzola. I suppose I could understand (though not share) an aversion to anchovies, but not to Gorgonzola...
Roasted Risotto -- Risotto Rustì
Risotto Rustì: This Lombard recipe is an intriguing mixture of beans and rice. The beans called for, borlotti, are known as cranberry beans in the US. If you cannot find them, use kidney beans or black beans (the Mexican variety), either of which more closely resembles borlotti in flavor than do white beans. As a final point, though the recipe calls for dried beans it will be even better when fresh beans are available. Increase the weight of beans to 3/4 pound (300 g) if you use fresh ones.
Risotto Rustì: This Lombard recipe is an intriguing mixture of beans and rice. The beans called for, borlotti, are known as cranberry beans in the US. If you cannot find them, use kidney beans or black beans (the Mexican variety), either of which more closely resembles borlotti in flavor than do white beans. As a final point, though the recipe calls for dried beans it will be even better when fresh beans are available. Increase the weight of beans to 3/4 pound (300 g) if you use fresh ones.
Risotto alla Milanese
Artusi remarked, a little more than a century ago, that the preparation of risotto alla milanese is best left to the Milanese and then gave three recipes (two are in my translation of his book) -- this suggests he thought others should enjoy it too. It is true that the dish offers a great chef an excellent opportunity to showcase her talents, but a home cook can do very well with care.
Artusi remarked, a little more than a century ago, that the preparation of risotto alla milanese is best left to the Milanese and then gave three recipes (two are in my translation of his book) -- this suggests he thought others should enjoy it too. It is true that the dish offers a great chef an excellent opportunity to showcase her talents, but a home cook can do very well with care.
Lemon Risotto: Risotto al Limone
An unusual risotto with lemon and pomegranate juice.
An unusual risotto with lemon and pomegranate juice.
Strawberry Risotto: Risotto alle Fragole
The combination sounds unlikely, but strawberries work very well in risotto -- Two variations on the theme.
The combination sounds unlikely, but strawberries work very well in risotto -- Two variations on the theme.
Lemony Risotto with Pomegranates
Lemony risotto with pomegranates is quite refreshing, and lively too.
Lemony risotto with pomegranates is quite refreshing, and lively too.
Black Easter Rice: Riso Nero di Pasqua
A rich chocolaty Sicilian rice dish for Easter dessert.
A rich chocolaty Sicilian rice dish for Easter dessert.