Biba's Northern Italian Cooking - Biba Caggiano [34]
Place in a warm dish. Serve immediately with remaining Parmesan cheese.
DANTE’S RISOTTO
Risotto Dante
Prepare the vegetables ahead and the cooking will be a snap.
MAKES 6 SERVINGS
1 carrot, halved
1 celery stalk, halved
6 to 8 cups Chicken Broth, page 23, or canned chicken broth
6 tablespoons butter
1 medium onion, finely chopped
2½ cups arborio rice, page 5
¾ cup dry white wine
¼ pound small white mushrooms, thinly sliced
½ (10-ounce) pkg. thawed frozen spinach, finely chopped
2 tablespoons chopped parsley
¼ pound prosciutto, page 4, finely chopped
⅓ cup whipping cream
Salt to taste
1 cup freshly grated Parmesan cheese
Fill a small saucepan one-third full with water. Bring water to a boil. Add carrot and celery. Cook over medium heat until barely tender. Finely chop carrot and celery.
Prepare Chicken Broth. Heat broth in a medium saucepan and keep hot over low heat.
Melt 4 tablespoons of the butter in a large saucepan.When butter foams, add onion. Sauté over medium heat until pale yellow. Add rice and mix well.When rice is coated with butter, add wine. Cook, stirring constantly, until wine has evaporated. Stir in 1 or 2 ladles of broth, or enough to cover rice. Stir over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding broth a little at a time until rice is almost done, 10 to 15 minutes. Melt 1 tablespoon of the butter in a medium skillet. Add mushrooms. Sauté until golden. Add sautéed mushrooms, spinach, carrot, celery, parsley, prosciutto and cream to rice mixture. Mix well and season with salt. Cook about 5 minutes longer.When rice is tender but firm to the bite, stir in ½ cup of the Parmesan cheese and remaining 1 tablespoon butter. Place in a warm dish. Serve immediately with remaining Parmesan cheese.
RISOTTO MILAN STYLE
Risotto alla Milanese
This golden risotto and Veal Shanks Milan Style, page 151, are traditionally served together.
MAKES 6 SERVINGS
6 to 8 cups Chicken Broth, page 23, or canned chicken broth
5 tablespoons butter
1 medium onion, finely chopped
2½ cups arborio rice, page 5
¾ cup dry white wine
½ teaspoon saffron
½ cup freshly grated Parmesan cheese plus additional for serving
Salt to taste
Prepare Chicken Broth. Heat broth in a medium saucepan and keep warm over low heat.
Melt 4 tablespoons of the butter in a large saucepan.When butter foams, add onion. Sauté over medium heat until pale yellow. Add rice and mix well.When rice is coated with butter, add wine. Cook, stirring constantly, until wine has evaporated. Stir in 1 or 2 ladles of broth, or enough to cover rice. Stir over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding broth a little at a time until rice is done, 15 to 20 minutes. Rice should be tender but firm to the bite.
In a small bowl, dissolve saffron in a little hot broth and add to rice mixture. Stir in ½ cup Parmesan cheese and remaining 1 tablespoon butter. Season with salt. Place in a warm dish. Serve immediately with additional Parmesan cheese.
PUMPKIN RISOTTO
Risotto con la Zucca
Pumpkin gives a delicate taste to this risotto from Lombardy.
MAKES 4 SERVINGS
6 cups Chicken Broth, page 23, or canned chicken broth
1 pound pumpkin
4 tablespoons butter
1 medium onion, finely chopped
2 cups arborio rice, page 5
½ cup freshly grated Parmesan cheese plus additional for serving
Prepare Chicken Broth. Heat broth in a medium saucepan and keep warm over low heat.
Peel pumpkin and discard seeds. Cut pumpkin into very small pieces. Melt 3 tablespoons of the butter in a large saucepan.When butter foams, add onion. Sauté over medium heat until pale yellow. Add pumpkin and mix well. Add 1 or 2 ladles