Red wine risotto

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 ūüôā I used a Primitivo di Maduria , but next time I’m flush, I’ll try it with a Barolo.

Red wine risotto ingredients

Red wine risotto ingredients

Serves 4

  • 400g risotto rice
  • 2 glasses full bodied red wine
  • 1 small onion, finely chopped
  • About 1 1/2 litres vegetable sock
  • 40g parmesan, grated
  • 25g butter
  • 2 tbsp extra virgin olive oil
  • Salt and pepper
  1. Fry the onion in the olive oil until they start to become transparent.
  2. Add the rice and stir for few moments.
  3. Add the red wine and cook over a medium heat, stirring all the time, until the wine has been absorbed.
  4. Add a ladle of hot stock and continue cooking as per the standard risotto recipe.
  5. When the rice is cooked al dente , remove from the heat, season and stir in the butter and parmesan.
  6. Allow to rest for a few minutes before serving.
Red wine risotto

Red wine risotto

Risi e bisi

Venezia crestIf 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.
Serves 6

  • 500g risotto rice
  • 700g fresh peas (unshelled weight), shelled
  • 80g butter
  • 40g pancetta, cut into small cubes
  • 1 medium onion, finely chopped
  • parsley to taste, finely chopped
  • 60g parmesan cheese
  • stock (vegetable or chicken)
  1. Fry the onion, pancetta and parsley in half the butter. When the onions start to colour, add the peas and cook for a further 5 minutes
  2. Add a couple of ladles of hot stock and bring to the boil. Add the rice and stir.
  3. Continue in the usual way for risotto – note: use more stock than for a standard risotto. The finished dish should be quite sloppy – almost like a soup.
  4. 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!

Fennel and lemon risotto

Risotto ai finocchi e limone. This is a Valentina Harris recipe. Serves 6

fennel and lemon risotto ingredients

fennel and lemon risotto ingredients

  • ¬† 500¬†grams¬† fennel bulbs
  • ¬† 1 onion — peeled and finely chopped
  • ¬† 75 grams¬† unsalted butter
  • ¬† 500¬†grams¬† risotto rice
  • ¬† 2 tablespoons¬† lemon juice
  • ¬† ¬†grated zest of one unwaxed lemon
  • ¬† ¬†salt and pepper
  • ¬† 1.5¬†¬†¬†litres chicken or vegetable stock
  • ¬† 75 grams¬† freshly grated Parmesan or Grana Padano cheese
  • ¬† 2 tablespoons¬† finely chopped mint or parsley — or both
  1. Take off all the hard external leaves of the fennel and trim away all the green bits. You should be left with tender, white fennel hearts.
  2. If you like a very strong flavour of fennel, add the discarded parts of the vegetable, carefully washed, to the stock.
  3. Slice the tender bulbs thinly and evenly. Fry the sliced fennel gently with half the butter and the onion until the fennel is tender, then add all the rice and stir.
  4. Add the lemon juice and stir again. Season thoroughly and continue in the usual way.
  5. At the end of cooking, stir in the rest of the butter, the lemon zest and the cheese.
  6. Cover and take off the heat, leave the rice to rest for about 4 minutes, then stir once more before transferring on to a warmed platter.
  7. Sprinkle with the chopped herbs and serve at once.
fennel and lemon risotto finished dish

fennel and lemon risotto finished dish

Smoked salmon risotto

Risotto alla salsa di salmone.

Serves 4
smoked salmon risotto ingredients

smoked salmon risotto ingredients

  • 1 1/2¬†litres¬† vegetable stock
  • 40 grams¬† butter
  • 1 ¬†small¬† onion (optional)
  • 350 grams¬† risotto rice
  • 1 glass¬† dry white wine
  • 100 grams¬† smoked salmon
    1. Prepare the risotto in the usual way

using half the butter.

  1. Finely chop half the salmon and coarsely chop the other half.
  2. Cream the remaining butter in a bowl and beat in the finely chopped salmon with a wooden spoon.
  3. About 2 minutes before the rice has finished cooking, stir in the butter mixture and the coarsely chopped salmon.
smoked salmon risotto finished dish

smoked salmon risotto finished dish

Basic risotto method

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 ‚Äď arborio, carnaroli and vialone nano. Essentially they‚Äôre 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‚Äôt 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

Risotto ingredients

Risotto ingredients

  • 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.

risotto 1 (Medium)

Add the rice and stir until all the rice is coated with the butter.
risotto 2 (Medium)Add the wine and cook until it has been completely absorbed, stirring all the time.
risotto 3 (Medium)Add a ladle of the hot stock and stir until it has been absorbed.
risotto 4 (Medium)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.
risotto 6 (Medium)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.

Risotto finished dish

Risotto finished dish

Risotto with clams

 

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

risotto with clams ingredients

  • ¬† 600 grams risotto rice
  • ¬† 2 kilograms clams — scrubbed
  • ¬† 2 tablespoons olive oil
  • ¬† 3 tablespoons butter
  • ¬† 3 tablespoons chopped parsley
  1. Put the clams into a saucepan and cover with water
  2. Bring to the boil and simmer until the clams open.
  3. Remove the clams and reserve the water.
  4. Remove the meat from the clams, reserving a few for decoration.
  5. Add the butter and oil to a frying pan and fry the clam meat and parsley for a couple of minutes.
  6. Add the rice and stir fry until the rice starts to turn transparent
  7. Add a little of the cooking liquid and wait for it to be absorbed, stirring all the time.
  8. Keep adding the cooking liquid, little by little, until the rice is cooked.

risotto with clams ingredients

risotto with clams ingredients

 

Radicchio risotto

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

radicchio risotto ingredients

Serves 4

  • 160 grams¬† radicchio di treviso
  • 320 grams¬† risotto rice – pref Vialone Nano
  • olive oil
  • 30 grams onion – about 1/2 a small one — finely chopped
  • 1 glass dry white wine
  • 1 litre¬†vegetable stock
  • knob of butter
  • 50¬†¬†¬†¬†¬†grams¬† parmesan cheese — grated
  1. Wash the radicchio and cut into 1cm strips
  2. Fry the onion in plenty of olive oil for a few minutes
  3. Add the radicchio and fry until it has wilted
  4. Add the rice and continue to cook the risotto using the standard method.
  5. Remove from the heat, add the butter and cheese, and serve
radicchio risotto finished dish

radicchio risotto finished dish