Risotto Alla Sarda Recipes

Steps:

• Bring stock to boil and then keep simmering.
• Heat oil in wide heavy based pan. Add onion and saute until soft.
• Add meat browning the meat until cooked.
• Add rice and stir for a minute or two, then add wine and let it evaporate.
• Add passata, saffron and a ladleful of boiling stock, stir. Allow rice time to absorb stock before adding more stock.
• Continue adding stock a ladleful at a time until its all used. Cook for a frther 15 mins on low heat until rice is al dente. Season with salt and pepper.
• When cooked, remove from heat and stir in butter and top with cheese.

Steps:

• Heat butter in a large saute pan set over medium heat. Add shallots and saute until translucent.
• Add mushrooms and saute until cooked through. Add rice and stir until well coated.
• Add 2 cups of chicken stock and simmer until liquid is absorbed, stirring continuously. Add remaining stock in small quantities (as above), stirring continuously until liquid is absorbed before adding more.
• After about 10 minutes, add diced yellow bell pepper. Continue to cook. When the rice becomes creamy and the grains al dente, add cheeses, and stir well. Add cream, parsley, and adjust seasonings.

Steps:

• Slice the spring onion, carrot, and celery sticks thinly.
• Dice the zucchini and the tomato.
• Grate the Pecorino.
• Tear (don't cut) the basil leaves.
• Heat 2 tbsp butter in a skillet.
• Fry spring onion, carrot, and celery slices for about 2 minutes.
• Add the rice and stir until all grains are shiny.
• Add the vermouth and allow the rice to absorb the fluid while continuously stirring over medium heat.
• Add the stock bit by bit; don't add the next ladle before the previous one is fully absorbed.
• This should take about 20 to 25 minutes if medium-grain Arborio rice.
• Add the zucchini, garden peas, and tomato about 10 minutes before the rice is fully cooked.
• Take the pot from the fire, and add the remaining butter, cheese, and half of the basil.
• Add salt and pepper to taste.
• Allow the risotto to stand another 2-3 minutes with the cover on the pot.
• Serve the risotto with the remaining basil.

Steps:

• Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)
• Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
• Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.