Starch Contest! Win Italy's best risotto rice and help me out.
Will someone give me a hand?
The Veneto region grows one of the world's best strains of rice. Vialone Nano is a short grain that's hard to find in US stores, but is supposed to beat Arborio in the risotto game.
I learned this on two successive trips to two rice producers, where I was given six 2 lb. bags of this rice to take home with me. My backneck hurts just looking at it. Anyone want a bag?
Post your favorite risotto recipe in the comments. I will send the best recipe a heavy, heavy bag of premium-quality Vialone Nano.
I'm judging on apparent deliciousness, and also if you have a funny risotto story.
In case you do win the rice, I've attached a recipe for the heaping bowl of risotto set before me at the Veneto Rice Festival. I have not tried to make it in the hotel room, and be warned, it was delivered through our translator, who subsequently began to make a point-by-point refutation of the formula. They take risotto very seriously.
Ricetta Risotto Asolana:
1 kilo (~2 lbs) Vialone Nano rice (if you use Arborio, they will apparently find you and kill you)
2 liters (~8 1/2 cups) meat broth (veal or beef)
Ground veal
Ground pork or minced pork loin
1 branch rosemary, or a nice amount.
Grated Grana Padano cheese
Grated Parmigiano Reggiano
Olive oil
Bring broth to a boil. Dump rice in—do not stir—and wait for it to boil again. Once boiling, stir once, cover, and let cook for 15 minutes.
In the mean time, heat the rosemary in oil until it starts to fry, and then remove the rosemary and bite off the little crispy leaves—it's only to flavor the oil.
Start frying the ground pork and veal, and when it's begun to cook through, grate in enough Grana Padano and Parmigiano Reggiano to make into a thickish sauce. Depending on how fatty your meat is, you may have to add oil, or drain some fat (I'm guessing). Salt and pepper to taste.
Only once it's been made into a whole and true sauce by itself do you have permission to fold the sauce gently into the rice. Every time you stir your risotto, an Italian grandmother dies, apparently.
Anyway, post your own recipes under here, and I'll announce the winner on Friday.
thank
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Mushroom and Gouda Risotto
The ultimate fall side dish.
Ingredients
6 cups chicken broth
3 Tbsp. olive oil
1/2 pound Portobello mushrooms, thinly sliced
1/4 pound button mushrooms, thinly sliced
1/4 pound mixed wild mushrooms, thinly sliced
2 garlic cloves, diced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup vermouth
sea salt to taste
freshly ground black pepper to taste
4 tablespoons butter
1/3 cup grated Gouda
Directions
- On med-high, heat 2 Tbsp. olive oil in large saucepan. Add mushrooms and cook until soft, about 3 minutes. Scrape contents of pan into bowl and set aside.
- Add 1 Tbsp. olive oil, garlic and shallots to saucepan. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When rice turns golden in color, add vermouth, stirring constantly until fully absorbed. Add broth to rice, 1/2 cup at a time, stirring each time until absorbed. Add broth until rice is al dente, 15-20 minutes.
- Remove from heat, stir in mushrooms and their juice, butter and Gouda. Add salt and pepper to taste.
yum
cook risotto according to package using broth instead of water.add a 3oz peice of parmesean rind to rice while cooking.
.peel and dice pie pumpkin.layer on baking sheet.put olive oil,maple syrup and cayenne pepper all over pumpkin and bake till fork tender.fold pumpkin into risotto sprinkle with parmesean cheese.fry chorizo til golden brown and top risotto.enjoy!
Please, no more pumpkin! But
Please, no more pumpkin! But I do like the chorizo addition.
Shrimp, Scallop and Mushroom Risotto
Ingredients:
1/2 a white onion, diced
2 cups of mushrooms (I like to use a variety of oyster and baby bellas, maybe some shitakes, but any mushroom you prefer)
2 cups risotto rice
1 cup freshly grated Parmesan cheese
1 cup of white wine (I prefer a pinot grigio for this recipe)
3 tablespoons butter
6 cups chicken stock
4 cloves of minced garlic
6 large fresh scallops
12 fresh deveined and peeled shrimp
dash of olive oil
Step one:
In one Tablespoon of the butter, sautee mushrooms and set aside for later
Step Two:
Sautee the onions in the dash of olive oil, until translucent
Add rice and cook while stirring around for a couple of minutes to toast the rice
Add 1/2 cup of the wine and stir until rice absorbs all of the wine
Step Three:
Heat your chicken stock
add a cup of chicken stock at a time, and stir until all of the liquid is absorbed, then add another cup of stock, an repeat until all of the rice is cooked and all stock is absorbed into rice
Step Four:
In a separate pan, sear scallops on both sides and set aside
Then add 1/2 cup white wine to pan, and the shrimp
Cook until pink, right before shrimp is done, add the minced garlic, cook just until shrimp is one then remove from heat.
Step Five:
Add mushrooms to the rice along with the remaining tablespoon of butter and the Parmesan cheese and stir in. Top with the scallops and shrimp an serve.
Hmmm.... seafood? Four
Hmmm.... seafood? Four cloves garlic?
I think we have a winner!
Education Trust Prince Art
Education Trust Prince Art School public education
Can you share some more detail of chronic pain? I really like to see.
Pressure Cooker Risotto
I love using the pressure cooker to make rissoto. Lorna Sass has a number of recipes that work this way. Fast, easy and perfect every time!
Pressure cooker? I'm
Pressure cooker? I'm skeptical: the point of risotto is getting that perfect texture, and it would seem that a pressure cooker would tend to make moosh of the rice.
You will have to come over and show me how it works: I'm in Somerville, MA, "the Paris of the 90's"
Risotto recipe
This is a great and simple recipe for cool fall days. Forget the Jalapeno poppers, try these panko crusted risotto balls.
Panko crusted risotto cheese balls
Ingredients:
1 ½ cups risotto rice
Chicken Stock
4 oz Roth’s Private Reserve cheese, grated
4 oz Marieke Gouda, grated
Flour
Three eggs, beaten
Panko breadcrumbs
Corn Oil
Directions:
Cook risotto according to package, using chicken stock in place of water. Once cooked,
stir in grated cheeses until blended and melted. Spread risotto and cheese mixture on
parchment-lined cookie sheet and allow to get to room temperature, then chill in the
refrigerator until totally cooled, preferably overnight.
Once chilled, dip fingers in water and shape 2 rounded tablespoons chilled risotto into a
(1 1/2″) balls.
Heat oil on high in deep skillet or large pot.
Put flour, eggs and breadcrumbs in separate bowls. For each risotto ball: roll in flour and
shake off excess; dip in egg and let excess drip off; roll in bread crumbs; transfer to a
baking sheet lined with parchment paper.
Carefully add risotto cheese balls to heated oil with a slotted spoon, five or six at a time,
turning after two or three minutes, depending on how fast they brown.
Using slotted spoon, transfer cooked risotto cheese balls to paper towel-lined plate to
drain excess oil.
Serve immediately or keep warm in oven.
Yields 28-30 risotto balls
This has the disadvantage of
This has the disadvantage of being a deep-fried recipe—not a simple operation in my household.
On the other hand, it has the exceptional advantage of being a deep-fried recipe.
Want to make friends? Deep fry.
Butternut & Red Bell Pepper Risotto w/ chevre
Butternut & Red Bell Pepper Risotto w/ Harley Farm’s Chevre
Serves 4 as a main course, 8 as side dish
Roasting the vegetables first brings out the best in them. Serve the risotto over the top of the chevre and when you dig in, the chevre will be the destination for your fork at the bottom of the bowl.
3-4 c. Butternut squash, diced small
1 red bell pepper, quartered lengthwise, then sliced into thin strips
1 small red onion, quartered and sliced
6 branches of fresh thyme, leaves only
4 Tablespoons olive oil
salt & pepper to taste
2 c. Arborio rice or Vialone Nano rice
1/3 cup dry white wine
6 cups chicken stock, preferably homemade
4 oz plain log Harley chevre or your favorite local fresh goat cheese
Pecorino Romano or Parmesan, for grating at the table
Preheat the oven to 400. In a heavy skillet or ovenproof baking dish, toss together the squash, peppers, onion, thyme leaves, 2 T. of the olive oil and salt & pepper. Put this into the oven to roast for about 20 min. while you prepare the other ingredients.
Warm the chicken stock in a saucepan and let it simmer slowly on the back burner. Put your soup plates out, crumble & divide the chevre between the 4 plates.
In a wide. deep skillet over medium heat, add the remaining 2 T. olive oil. Add the roasted vegetables and stir to coat. Add the rice and stir for 1-2 minutes. Pour in the wine and stir until almost evaporated. Add a cup or so of boiling chicken stock at a time, gently stirring the simmering risotto, letting almost all the liquid evaporate before adding the next cup. It should take about 18 minutes from the time you added the wine to the serving. The squash will begin to melt in the background as it finishes. Spoon the risotto into the warmed soup plates over the top of the chevre. Pass the grating cheese at the table.
Recipe by Maggie Foard, author of Goat Cheese
Hmmm... the squash is, of
Hmmm... the squash is, of course, perfect for this time of year, and I like the idea of piling hot rice on top of the chevre.
Instead of Pecorino or Parmesan, maybe you could keep it all goat with the unfortunately-named Coach Farm Grating Stick? I think it's a fabulous hard goat cheese, but the mouth just doesn't water at the terms "grate" or "stick".
grating cheese for the butternut risotto
I thought of that. But this is California so how about a little Capricious from Achadinhea Dairy. That would knock your sox off!
total goat takes commitment
but it will be a big fav in this house.
as to our sox removal...I believe the yanks and rays took care of that weeks ago.
Risotto with Pumpkin and Prosciutto
This is not my favorite risotto but it is that time of year so pumpkin it is.
3.5 oz butter
2 oz. prosciutto
1 cup diced onions
1 lb pumpkin, peeled, and small diced roasted fresh pumpkin
9 cups hot chicken stock
3 cups Vialone Nano rice (I've always used Arborio but I'm too young to die)
1 serrano chili diced
1 cup freshly grated parmesean
1/2 cup chopped green onions
6 sage leave rough cut
1. Heat one oz of butter and the prosciutto and half the onions. Cook slowly for 5 minutes
2. Add the pumpkin, cover and cook slowly for an additional 5 minutes
3. Add one cup of the hot chicken broth and cook until the pumpkin is soft.
4. In another pot heat 1.5 oz of butter and and remaining onions and cook until translucent
5. Add the rice and cook over moderate heat until glazed
6. Add 4 cups of hot stock. Stirring constantly and cook over low heat for 10 minutes
7. Add the last 4 cups of stock, one cup at a time and stiring constantly over low heat. Remove from heat and add the chili pepper.
8. Combine the cooked pumpkin mixture with the risotto and adjust the seasoning
9. Stir in the remaining butter, parmesan cheese and sage.
10. Serve in a casserole dish and top with remaining cheese and green onions.
Try Risotto Taleggio and Red Radicchio
There are many different recipes online for this amazing matching - look for risotto taleggio radicchio and you will find many :-)
There was heated radicchio controversy at the festival!
Radicchio was a hot topic at the rice festival--To add lemon juice or not? Were you looking for a very pure bitter flavor from the raddicchio, or did that overwhelm the cheese?
Serious business.
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