    |
|
|
|
|
Risotto
-------
Always use Arborio Rice!
TIP: The creamy texture
(when cooked properly) is what makes a good Risotto.
Rissoto Ideas
--------
Tomatoes and Basil Risotto (or add
mozzarella)
With greens (salad greens), Gorgonzola,
and Walnuts
Procuitto & Saffron Risotto
Red and Yellow Pepper Risotto
Spinach Risotto (w/spinach and parm
cheese)
Butternut Squash, Sage, Hazelnut
Risotto
Broccolli
Lima Bean
Mushroom Barley (portobello)
Artichokes (garlic/lemon juice)
Lobster/Champagne Risotto
Smoked Salmon Risotto (could add
spinach)
Pesto, tomato, spinach risotto
Asian Shrimp and Vegetable Risotto:
(6 slices ginger, 4tbs soy, 6 tbs olive oil, shrimp, almonds, snow peas,
bokchoy, watercrest, juilenne bell peppers, scallions); serves 6
Porcini (Mushroom), Caramelized Onions
and Sage Risotto
Risotto Pancakes
----------------
2 cups Classic Risotto
1 egg
2 tbs butter
6 tbs grated parm
flatten and fry
Common Cheeses used in Risotto
Recipes
Feta
Fontina
Goat Cheese
Gorgonzola
Gouda
Mozzarella
Parmesan
Pecorino
Procedure:
1) Heat sauce pot with oil and rice, toast rice
til opaque (not brown)
2) add bay leaf, onion, carrots and celery, cook
until translucent (stir enough that you will not allow the toasted rice
to turn brown)
3) deglaze pan with white wine (cook off majority
of wine)
4) add broth and simmer until rice is cooked (stirring
occasionally)
5) finish by stirring in cheese, thyme, salt and
pepper, and lastly 1 tsp butter if desired.