Try Linda's great risotto recipes:
Lemon Wild Rice Risotto
Mushroom Risotto with Fresh Thyme
Risotto with Chives and Truffle Oil
Risotto with Corn, Tomatoes, and Basil
Risotto with Poached Pears
Saffron Risotto
Risotto Etiquette
In Italy, risotto is serve mounded,
steaming hot, in the center of warmed individual shallow bowls.
Among the myths
associated with risotto, there is the one that you must eat it
piping hot, as it comes from the pot!
Unlike pasta, risotto tastes
better when it has rested on your plate a minute or so. When
Italians are served risotto, they often spread it on their plate
from the center toward the rim, to dissipate some of the steam.
Using a fork or a spoon, push the grains of cooked rice out slightly
toward the edge of the bowl, eating only from the pulled out ring of
rice.
Continue spreading from the center and eating around the edges
in a circle. This will keep the risotto hot as you enjoy your
risotto.
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Learn How To Make Risotto Ahead of Time
(click on the
underlined). With this technique, that is used by restaurant chefs, you never have to
stand at the stove, stirring, for 20 minutes while your guests wonder where you
have gone. You can make any kind of risotto you want using this method.
Add a bottle of wine, a
fresh green salad and warm sourdough bread for a wonderful and delicious meal!
Check out Linda's
Pasta, Rice, and Main Dish Recipes.
Lemon Wild Rice Risotto
Before making risotto, please read my web
page on
Making Perfect Risotto.
Lots of hints and tips to help you.
1 cup wild rice
3 tablespoons butter or margarine
1/2 cup finely-chopped
onion
1 1/2 cups chicken broth
1/4 teaspoon
saffron strands*
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon red (cayenne) pepper
1/3 cup dry sherry
3 cups chicken broth
1 cup
Arborio rice*
1 teaspoon grated
lemon
zest
3 tablespoons freshly-squeezed
lemon juice
2 tablespoons butter or margarine, cubed
Salt and coarsely-ground pepper to taste
5 Roma
tomatoes, chopped
3 green onions, chopped
1/2 cup freshly-grated parmesan cheese
To purchase Saffron
and Arborio Rice, check out What's
Cooking America's Kitchen Store.
Wash wild rice carefully and drain.
In a large paella pan or large frying pan over medium heat, melt 3 tablespoons butter or margarine. Add onion; saute until soft. Add 1 1/2 cups chicken broth and bring to a boil. Add saffron and stir to dissolve.
Reduce heat to low. Add wild rice, basil, marjoram, thyme, oregano, and cayenne pepper; simmer 20 to 25 minutes or until most of the liquid is absorbed. Add sherry and simmer, covered, another 30 minutes or until most of the sherry is absorbed.
Add 3 cups chicken broth, Arborio rice, lemon zest, and lemon juice. Simmer, stirring frequently, 20 minutes or until
Arborio rice is just tender but still firm to bite and mixture is creamy.
Remove from heat. Add 2 tablespoons butter or margarine, salt, pepper, tomatoes, onions, and parmesan cheese. Stir until butter or margarine is melted. Serve immediately.
Makes 4 to 6 servings.
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