Risotto Alla Valdostana Recipes

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RISOTTO ALLA MILANESE

Typical Italian risotto as the tradition of my city wants it. Directly from Milano I send you this wonderful recipe!

Provided by Manuela

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 40m

Yield 4

Number Of Ingredients 9



Risotto alla Milanese image

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.

Nutrition Facts : Calories 834 calories, Carbohydrate 90.3 g, Cholesterol 94 mg, Fat 35.4 g, Fiber 2.3 g, Protein 27.7 g, SaturatedFat 21.6 g, Sodium 710.8 mg, Sugar 6.3 g

1 ¾ cups uncooked Arborio rice
½ cup unsalted butter, divided
1 ½ quarts beef stock
3 tablespoons beef marrow
1 onion, thinly sliced
1 teaspoon saffron powder
¾ cup dry white wine
salt to taste
1 ½ cups grated Parmesan cheese

RISOTTO ALLE VERDURE (VEGETABLE RISOTTO)

Nice, light (as risottos go -- they ARE supposed to be carbohydrate sources), and definitely very summery. The best rice to use is Arborio, but you could replace it with any other round-grain type. The vermouth can be replaced with dry, white wine. This recipe asks for a lot of attention and work, so don't plan on doing something else while making this. Experience with making risottos definitely is an advantage, because it takes some judgement when to add the tomato and zucchini. The idea is that the rice and vegetables are cooked, but only just, and still have a "bite".

Provided by Is This Really Nece

Categories     Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12



Risotto alle verdure (vegetable risotto) image

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.

Nutrition Facts : Calories 392.4, Fat 12.6, SaturatedFat 7.8, Cholesterol 35.9, Sodium 254.9, Carbohydrate 59.1, Fiber 4.9, Sugar 4.4, Protein 10.3

750 ml vegetable stock
2 spring onions
2 carrots
2 stalks celery
3 tablespoons butter
250 g arborio rice
100 ml dry white vermouth
1/2 zucchini
75 g garden peas (deep freeze)
1 beefsteak tomato
50 g pecorino cheese
15 g basil leaves

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