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ITALIAN RECIPES

Easy Spring Risotti

Asparagus Risotto

Ingredients:

1pound (500 g) asparagus
1/2 a small onion, finely sliced
1 1/2 cups (300 g) short-grained rice along the lines of Arborio
1/4 cup plus 2 tablespoons butter, or: 1/4 cup olive oil + 2 tablespoons butter
1/3 cup dry white wine, warmed
1 cup grated Parmigiano
The water the asparagus was cooked in, topped off with beef broth or vegetable bouillon to make 1 quart, simmering
Salt and white pepper

Preparation:

Clean and boil the asparagus for a few minutes (use an asparagus pot if you have one), or until a fork easily penetrates the tip of a spear. Use tongs to remove the asparagus from the water.
Trim the tips from the stalks and set them aside. Cut the remaining green part of the stalks into one-inch lengths and set them aside too. Return the white ends of the stocks to the pot, along with the broth or bullion.

Sauté the onion in half the butter or the oil, and when it's translucent, remove it to a plate with a slotted spoon. Next, stir in the rice and sauté, stirring, until the grains have turned translucent, 5-7 minutes. Stir in the warmed wine and cook until it has evaporated.

Then add the one-inch lengths of green asparagus stem to the rice, and begin stirring in the liquid, a ladle full at a time. Should a white stem find its way into the pot, remove it. Continue adding liquid, and when the rice is almost done, stir in half the reserved tips.
Check seasoning and continue cooking the rice till it's al dente.

Turn off the heat and stir in the remaining butter and half the grated cheese. Let the risotto stand covered for two minutes, then transfer it to a serving dish and garnish it with the remaining tips. Sprinkle the remaining grated cheese over it and serve.
The wine? Asparagus works best with whites, and I would go for a Roero Arneis, or perhaps a Lugana.
Serves 4-6.

Strawberry Risotto

Ingredients:

2 tablespoons minced onion (or shallot)
3 tablespoons julienned celery
1/2 cup (50 g) unsalted butter
2 cups (400 g) rice (preferably Carnaroli, otherwise Arborio)
1 cup (250 ml) good dry sparkling wine (it need not be Methode Champenoise)
Simmering broth, ideally vegetable, though chicken will do
3/4 pound (350 g) firm strawberries, hulled and finely sliced
4 tablespoons grated Parmigiano.

Preparation:

Sauté the onion and celery until well wilted in 2/3 of the butter, then remove them from the pot with a slotted spoon and set them aside.
Stir the rice into the butter and cook over a moderate flame, stirring, for 5-7 minutes. Stir the onion and celery back into the rice, stir to heat through, and add the bubbly. Continue stirring until the wine is completely evaporated, then begin adding broth a ladle at a time.

The rice should be done in about 15 minutes; at this point stir in the strawberries, cook stirring gently for one more minute, turn off the flame, stir in the remaining butter and cheese, cover for a minute, and serve.
Note: If you want to serve individual portions (they do look better) set aside the four prettiest strawberries, split them, and place them on top of the ristto in the bowls, garnishing with either mint or celery leaves.
Serves 4-6.

Zucchini Blossom Risotto with Prosecco

Ingredients:

1 1/2 cups (300 g) Vialone Nano or other short-grained rice
Simmering vegetable broth (unsalted canned will work if need be; you'll want a quart)
10 zucchini blossoms
1/4 cup freshly grated Grana Padano or Parmigiano Reggiano
Half a white onion, minced
Olive oil
1 cup sparkling Prosecco (warm)
2 walnut-sized chunks of unsalted butter
Salt & pepper to taste

Preparation:

Wash the blossoms gently, removing the stems and pistils, and pat the yellow petals dry. Heat a tablespoon of olive oil in a pot and gently sauté the onion, stirring it with a spoon, until it has begun to turn golden. Add the rice and turn the burner up to a brisk flame; cook, stirring, until the grains have become translucent -- 3 to 5 minutes. Add half the wine and stiff, then lower the flame and begin adding broth a ladle at a time, stirring gently.

When the rice is almost done, thinly slice the zucchini petals and stir them in too; check seasoning, stir in the butter and the cheese, and turn off the flame. Let the risotto sit covered for about 30 seconds, then sprinkle the remaining Prosecco over it, Stir again, and it's ready to serve.
Serves 4.

Apple Risotto

Ingredients:

1 3/4 cups (350 g) short grained rice such as Arborio or Carnaroli
1/2 pound (225 g) golden apples, peeled, cored, cut into shavings and sprinkled with lemon juice
The juice of a lemon for the above apples
A small onion, peeled and chopped
1/2 cup (50 g) peeled almonds, chopped
1/4 cup (50 g) unsalted butter
1/2 cup dry white wine, warmed
1 quart simmering meat broth (unsalted bouillon will work, as will vegetable broth)
4 tablespoons freshly grated Parmigiano
2/5 cup (100 ml) heavy cream
Salt and pepper to taste

Preparation:

Heat a walnut-sized chunk of butter in a pot, and when it is melted and begins to bubble add the onion. Cook, stirring, until the onion becomes translucent, and then add the shaved apples and sprinkle the lemon juice over them.
While you are doing this, heat another chunk of butter in a second pot (large enough to cook the risotto in) and when it begins to bubble, add the rice, and cook, stirring, until the grains become translucent.

Cook, stirring, for a minute more, and then add the rice and continue to cook for about 5 minutes, or until the grains become translucent.
Add the heated wine (I simply microwave it), stir until it has evaporated, and add the apple mixture, together with a first ladle of broth. Check seasoning and continue to cook until the rice reaches the firm-but-chewy al dente stage, stirring gently and adding broth as the rice absorbs it. At this point turn off the heat, stir in the remaining butter and the cream, and cover the pot for two minutes.

Divvy the apple risotto into 4 bowls, dust them with the grated cheese, give them a grating of pepper, and serve at once.
Serves 4.

Buon appetito!

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