Essentials of Classic Italian Cooking - Marcella Hazan [122]
4. Turn up the heat, and add the rice. Stir quickly and thoroughly until the grains are coated well.
5. Add ½ cup of simmering broth, and cook the rice following the directions in Steps 3 and 4 of the basic white risotto recipe. When the rice is just about done, but still rather firm, after approximately 25 minutes, add the remaining wine, and finish cooking, stirring constantly, until all the wine has evaporated.
6. Off heat, add the 2 tablespoons of butter and the grated Parmesan, and stir thoroughly, turning the risotto over and over until the cheese has been well distributed and has melted. Taste and correct for salt. Transfer to a platter and serve promptly, with additional grated cheese on the side.
Note Barolo, perhaps Italy’s greatest red wine, and certainly its most profound in flavor, can satisfactorily be replaced in this preparation by its closest relative, Barbaresco. For other substitutions, look for wines derived from the same distinctive nebbiolo grape, such as Gattinara, Spanna, Carema, or Sfursat. You could try still other red wines, and although you might well make an excellent risotto with them, it would not be this risotto.
Risotto with Bolognese Meat Sauce
For 6 servings
5 cups Basic Homemade Meat Broth, OR 1 cup canned beef broth diluted with 4 cups water
1¼ cups Bolognese Meat Sauce
2 cups Arborio or other imported Italian risotto rice
1 tablespoon butter
¼ cup freshly grated parmigiano-reggiano cheese, plus additional cheese at the table
Salt, if required
1. Bring the broth to a very slow, steady simmer on a burner near where you’ll be cooking the risotto.
2. Put the meat sauce in a broad, sturdy pot, turn on the heat to medium, and bring it to a steady, gentle simmer. Add the rice and stir thoroughly for about 1 minute until the grains are coated well.
3. Add ½ cup of simmering broth and cook the rice following the directions in Steps 3 and 4 of the basic white risotto recipe.
4. Finish cooking the rice with broth or, if you have no more broth, with water. Cook the rice until it is tender, but firm to the bite, with no more liquid remaining in the pot.
5. Off heat, swirl in the tablespoon of butter and all the grated Parmesan, and stir thoroughly until the cheese melts and clings to the rice. Taste and correct for salt. Transfer to a platter and serve promptly with grated cheese on the side.
Risotto with Sausages
For 6 servings
5 cups Basic Homemade Meat Broth, or 1 cup canned beef broth diluted with 4 cups water
2 tablespoons onion chopped fine
2 tablespoons butter
2 tablespoons vegetable oil
¾ pound mild, sweet pork sausage, cut into disks about ⅓ inch thick
¼ cup dry white wine
2 cups Arborio or other imported Italian risotto rice
Black pepper, ground fresh from the mill
3 tablespoons freshly grated parmigiano-reggiano cheese
Salt, if required
1. Bring the broth to a very slow, steady simmer on a burner near where you’ll be cooking the risotto.
2. Put the chopped onion, 1 tablespoon of the butter, and the vegetable oil in a broad, sturdy pot, and turn on the heat to medium high. Cook and stir the onion until it becomes translucent, then add the sliced sausage. Cook until the sausage is browned well on both sides, then add the wine, stirring from time to time. When the wine has bubbled away completely, add the rice, stirring quickly and thoroughly until the grains are coated well.
3. Add ½ cup of simmering broth, and cook the rice following the directions in Steps 3 and 4 of the basic white risotto recipe.
4. Finish cooking the rice with broth or, if you have no more broth, with water. Cook the rice until it is tender, but firm to the bite, with no more liquid remaining in the pot.
5. Off heat, add a few grindings of pepper, the remaining tablespoon of butter, and all the grated Parmesan, and stir thoroughly until the cheese melts and clings to the rice. Taste and correct for salt. Transfer to a platter and serve promptly.
Molded Parmesan Risotto with Chicken Liver Sauce
THIS GRACEFUL presentation, suitable for a buffet table