Risotto al Vino Rosso. You need to use a good, full bodied red wine – the best you can afford. The basic rule applies. If you wouldn’t drink it, don’t cook with it 🙂 I used a Primitivo di Maduria , but next time I’m flush, I’ll try it with a Barolo.
If you prepare this on April 25, you will be carrying on an ancient tradition that dates from the days of the Republic of Venice. This springtime dish of creamy rice and peas is made in Venice and its surroundings area to celebrate the feast day of its patron, Saint Mark. Almost the consistency of a soup, risi e bisi should be served as a course of its own. In the past, risi e bisi was presented on Saint Mark’s Day with much ceremony to the doge, the leader of Venice. You can streamline this dish by using small frozen peas.
When the rice is cooked al dente remove from the heat. Adjust salt and pepper, stir in the parmesan and the rest of the butter. Serve immediately
Giorgio Mantello used the picture above to illustrate an article on his site a cena da Giorgio. This is a translation of his comments:
I chose this image because it shows excellently what should be the consistency of the risotto – neither too thick nor too liquid – in Venice is said to be “moeche”. which translates as soft and a little sticky. enjoy!
Risotto is an Italian dish that was originally eaten by peasants for breakfast, but which has risen in stature to become a highly regarded restaurant dish. It’s simple to make at home, but requires a bit of attention.Risotto is made from risotto rice cooked with stock. Other ingredients (such as vegetables, shellfish or meat) are then added, and the dish is usually finished off with a knob of butter and some Parmesan cheese, which is stirred through at the end of cooking.
The key to a successful risotto is the rice and the stirring. There are three main types of Italian risotto rice – arborio, carnaroli and vialone nano. Essentially they’re all starchy short-grain rices. The stock is added bit by bit to the rice and stirred frequently resulting in the classic creamy texture of a risotto. It shouldn’t be overcooked, but should still retain its characteristic al dente bite. All risotti are prepared in pretty much the same way. This page explains the standard method. Serves 4
350g risotto rice
40g butter (or olive oil depending on the recipe)
1 small onion,finely chopped
1 clove garlic (if the recipe calls for it), finely chopped
1 1/2 litres stock
1 glass dry white wine
Bring the stock to a gentle boil.
Add the rice and stir until all the rice is coated with the butter. Add the wine and cook until it has been completely absorbed, stirring all the time. Add a ladle of the hot stock and stir until it has been absorbed. Keep adding the stock in this way, a ladle at a time, until the rice is cooked. It should take around 20 minutes. Test a grain of rice from time to time to see if it’s done. Remove from the heat and , if the recipe calls for it, stir in some cheese and butter. Leave to rest for a couple of minutes before serving.
I had quite a few clams left over from the previous recipe, so I had a look around and came up with this recipe. It has very few ingredients, and allows the flavour of the clams to shine through. Click here for the basic risotto method. Serves 6
risotto with clams ingredients
600 grams risotto rice
2 kilograms clams — scrubbed
2 tablespoons olive oil
3 tablespoons butter
3 tablespoons chopped parsley
Put the clams into a saucepan and cover with water
Bring to the boil and simmer until the clams open.
Remove the clams and reserve the water.
Remove the meat from the clams, reserving a few for decoration.
Add the butter and oil to a frying pan and fry the clam meat and parsley for a couple of minutes.
Add the rice and stir fry until the rice starts to turn transparent
Add a little of the cooking liquid and wait for it to be absorbed, stirring all the time.
Keep adding the cooking liquid, little by little, until the rice is cooked.
This is another dish from the north. I think the last time I cooked it was more than ten years ago when my brother came to visit. Radicchio is a little bitter, but the harsh flavours mellow into a great, creamy risotto.
radicchio risotto ingredients
160 grams radicchio di treviso
320 grams risotto rice – pref Vialone Nano
30 grams onion – about 1/2 a small one — finely chopped