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Risotto, a Painters Palette

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Risotto, a Painter’s Palette

Risotto de Venezia

Ingredients:

  • 1 pound Canarolli Rice
  • 1 pound sliced bacon strips cut into one inch pieces
  • ¼ cup extra virgin olive oil
  • 1 medium onion, fine diced
  • 6 cups (48 oz) chicken stock
  • 2 ½ cups shelled peas (room temperature)
  • 1 cup freshly grated Parmigiano Reggiano
  • ¼ pound unsalted butter, cut into small squares
  • Salt and freshly ground pepper to taste

 

Procedure:

In a small saucepan over high heat, bring the chicken stock to a simmer, reduce heat and keep the stock hot. Sauté Bacon until crisp in a large 8 to 10 quart pot or saucepan. Remove bacon and set aside. In the same pot, use bacon drippings or replace with olive oil and sauté onions until translucent (about 7 to 8 minutes). Add the rice and stir until a white spot appears in the center of the grain (about 2 minutes).

Add the hot stock about a cup at a time, stirring constantly until the stock is absorbed and the rice starts to soften. This will take about 10 minutes and you will have used about ¾ of the total stock.

Add additional stock, about a half of a cup at a time, saving one cup. Stir constantly and the rice will become nice and creamy; add the cheese and the butter, mix well. Fold in the peas and bacon. Cook for a few more minutes and blend in the remaining stock so that the risotto has a custardy consistency. It should be like a thick wave rather than thick clump of rice Add more stock if you don't have the custard consistency.

Serve as a meal with a great white or light red from Veneto, Italy, or serve as a side dish with your favorite entrée. Serves 6.


Risotto Luigi di Toscana

Ingredients:

  • 2 pounds beef tenderloin, large dice
  • ¼ cup extra virgin olive oil
  • 3 cloves freshly minced garlic
  • 1 medium onion, fine diced
  • ½ cup dry red wine
  • 6 cups (48 oz) beef stock
  • 1 pound Portobello mushrooms, insides (gills) removed with a spoon, then sliced to ¼ inch thickness
  • 1 cup freshly grated Parmigiano Reggiano
  • ¼ pound unsalted butter, cut into small squares
  • Salt and freshly ground pepper to taste
  • Freshly chopped Italian parsley

Procedure:

Similar in preparation to Risotto de Venezia. In a small saucepan over high heat, bring the beef stock and red wine to a simmer, reduce heat and keep the stock blend hot. In a large 8 to 10 qt pot or saucepan, heat the half of the olive oil, add garlic and onion, sauté until onions are translucent(about 7 to 8 minutes). Add the rice and stir until a white spot appears in the center of the grain (about 2 minutes).

Add the hot stock blend about a cup at a time, stirring constantly until the stock is absorbed and the rice starts to soften. This will take about 10 minutes and you will have used about ¾ of the total stock blend.

In another sauté pan add the remaining olive oil and sauté the mushrooms, then with mushrooms, sauté the tenderloin to medium rare or rare, since it will cook to at least the next temperature in further preparation. Set aside the beef and mushrooms. Stir until a white spot appears in the center of the grain (about 2 minutes).

Add remaining stock blend, about a half of a cup at a time, saving one cup. Stir constantly and the rice will become nice and creamy; add the cheese and the butter, mix well. Fold in the beef and mushrooms. Cook for a few more minutes and blend in the remaining stock so that the risotto has a custardy consistency. It should be like a thick wave rather than thick clump of rice Add more stock if you don't have the custard consistency.

Serve as a meal with a great white or light red from Veneto, Italy or a heartier wine from Tuscany. Serves 6.

 

Buon Appetito !

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