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Lucretia B's International Cookbook Lucretia B's Amazing International Cookbook

Rice, risotto and rice soups







Risotto con la luganega

Thanks: Luciano Belloni, Brianza [ luciano.belloni --at-- tin.it ]

Ingredients
(serves 4)
400 gr arborio rice
100 gr luganega (Italian mild sausage)
100 ml dry white wine
a small onion
approx. 1 lt stock
30 gr grated parmesan cheese
50 gr butter
Method
Peel and dice the onion, remove skin from sausage. Brown over medium heat with the butter. When crisp, add the rice and cook over medium heat for another 3 minutes, stirring often, until the rice has warmed up evenly. Turn up the heat and pour in the white wine. When the wine has completely evaporated, add just enough hot stock to cover. Stir well.
Keep the rice at a gentle simmer and continue to add more stock, a little (1 cup) at a time, letting each addition be absorbed by the rice. Stir frequently, making sure the rice doesn't stick to the bottom of the pan.
After 18 to 20 minutes, taste the rice for texture. When it's cooked, remove from heat and serve hot, garnishing with grated parmesan cheese.
Serve with Carato bianco, a wine from the Brescia province, or with any dry, flat white wine (possibly Italian or Australian!).

Rice and turnip soup

Lucretia B

Ingredients
(serves 4)
2 white turnips, not too big (300 g approx)
a dash of butter or olive oil
2 tb minced parsley, preferably the type with flat leaves
1 clove garlic (optional)
3/4 cup rice, preferably short grain
4 cups beef stock, or water and vegetable or meat extract
grated Parmesan cheese (optional)
Method
Wash the turnips, cut into 4 wedges and then into thin slices. Place the turnips in a heavy-bottomed saucepan, sprayed or brushed with a little bit of butter or olive oil. Cook over medium heat, stirring often, until the turnips start browning. Add half of the parsley, the garlic (optional) and the stock, or water and extract. Cover with lid and simmer for 30 minutes.
When the turnips are nearly ready, remove the lid, turn up the heat and stir in the rice. Bring to a full boil, then reduce the heat and simmer for 10 to 12 minutes. When the rice is cooked "al dente", check for salt, add the remaining parsley and serve, passing the grated cheese separately.

Rice and Savoy cabbage soup

Grazie: NOME

Ingredients
(serves 4)
1/4 savoy cabbage (400 g approx)
a dash of butter or olive oil
1 clove garlic (optional)
3/4 cup rice, preferably short grain
4 cups beef stock, or water and vegetable or meat extract
grated Parmesan cheese (optional)
Method
Wash the savoy cabbage, drain well and cut into thin strips. Place over medium heat a heavy-bottomed saucepan, sprayed or brushed with a little bit of butter or olive oil. When the pan is thoroughly heated, add the cabbage strips and the optional garlic and cook over medium heat, stirring often, until the cabbage has softened; it will take approx. 5 minutes. Add the stock, or water and extract, and bring to a rolling boil. Stir in the rice, bring to a full boil, then reduce the heat and simmer for 10 to 12 minutes. When the rice is cooked "al dente", check for salt and serve, passing the grated cheese separately.

Rice and zucchini soup

Lucretia B

Ingredients
(serves 4)
4 zucchini
a dash of butter or olive oil
1 clove garlic (optional)
2 tb minced parsley, preferably the type with flat leaves
4 Roma tomatoes, perfectly ripe
3/4 cup rice, preferably short grain
4 cups beef stock, or water and vegetable or meat extract
grated Parmesan cheese (optional)
Method
Wash the zucchini and cut into 1-mm thick slices. Place the zucchini slices, half of the parsley and the optional garlic in a heavy-bottomed saucepan, sprayed or brushed with a little bit of butter or olive oil. Cook over high heat, stirring often, until the zucchini start getting soft; it will take approx. 5 minutes. In the meantime, wash and dice the tomatoes. Add the tomatoes to the zucchini and cook for another couple of minutes. Add the stock, or water and extract, and bring to a rolling boil. Stir in the rice, bring to a full boil, then reduce the heat and simmer for 10 to 12 minutes. When the rice is cooked "al dente", check for salt, add the remaining parsley and serve, passing the grated cheese separately.

Risotto alla milanese

Lucretia B

Ingredients
(serves 6)
100 g butter
50 g beef marrow (or extra butter if you can't find the marrow)
1 large onion
3 cups rice - preferably Arborio or Calrose
1/2 cup dry white wine (Sauvignon)
6 to 8 cups beef stock
2 sachets Italian or Spanish saffron
6 tb grated Parmesan cheese, plus some extra for serving
salt to taste
Method
Heat the stock, which preferably has been made with beef, celery, onion and herbs, and hold at a low simmer.
Finely chop the onion. In another saucepan, melt the marrow and one-third of the butter, add the onion and cook over medium heat until translucent, about 5 minutes. Add the rice and cook over medium heat for another 3 minutes, stirring often, until the rice has warmed up evenly. Turn up the heat and pour in the white wine. When the wine has completely evaporated, add a sachet of saffron and just enough hot stock to cover the rice. Stir well.
Keep the rice at a gentle simmer and continue to add more stock, a little (1 cup) at a time, letting each addition be absorbed by the rice. Stir frequently, making sure the rice doesn't stick to the bottom of the pan.
After 18 to 20 minutes, taste the rice for texture. When it's cooked, remove from heat and stir in the other sachet of saffron, dissolved in half a cup of stock, the rest of the butter and the grated cheese. Stir briskly and serve hot, garnishing with extra cheese.
Traditionally, it's served with ossobuco in gremolada.

Risotto alla parmigiana

Lucretia B

Ingredients
(serves 6)
150 g butter
1 spring onion
6 rashers of pancetta or bacon (if using bacon, the fat half only)
6 fresh sage leaves
3 cups rice - preferably Arborio or Calrose
1/2 cup dry white wine (Sauvignon)
6 to 8 cups beef stock
6 tb grated Parmesan cheese, plus some extra for serving
salt to taste
Method
Heat the stock, which preferably has been made with beef, celery, onion and herbs, and hold at a low simmer.
Finely chop the bacon and the onion. In another saucepan, melt half of the butter, add onion, sage and bacon and cook over medium heat until translucent, about 5 minutes. Add the rice and cook over medium heat for another 3 minutes, stirring often, until the rice has warmed up evenly. Turn up the heat and pour in the white wine. When the wine has completely evaporated, add just enough hot stock to cover the rice. Stir well.
Keep the rice at a gentle simmer and continue to add more stock, a little (1 cup) at a time, letting each addition be absorbed by the rice. Stir frequently, making sure the rice doesn't stick to the bottom of the pan.
After 18 to 20 minutes, taste the rice for texture. When it's cooked, remove from heat and stir in half a cup of stock, the rest of the butter and the grated cheese. Stir briskly and serve hot, garnishing with extra cheese.
In Italy, it's usually served as the first course, but it can also be served as a side dish with stews or eggs au beurre noir (see recipe).

Riso in cagnone

Lucretia B

Ingredients
(serves 4)
2 cups rice, preferably Arborio or Calrose
1 tb rock salt
50 g butter
2 cloves garlic
4 leaves fresh sage
salt and pepper to taste
grated Parmesan cheese (optional)
Method
Bring to a full boil approx. 2 litres of water with the rock salt. Add rice, stir and simmer for 12 to 15 minutes, until the rice is cooked.
In the meantime, melt butter in a small saucepan. Add garlic and sage and brown.
To drain the rice: place the colander over a serving bowl and pour the rice into it so that the cooking water is collected by the bowl (this is meant to warm up the bowl). Empty the bowl in the sink and place the rice into it. Toss with the fried butter, garlic and sage.
Serve immediately, passing salt, pepper and Parmesan cheese separately.
This is a typical quick-and-easy recipe from Milan, where it's usually served as a side dish to asparagus or eggs au beurre noir (see recipe).

Last updated 28 jun 2011

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