Risotto variations
Yield: 4 Servings
Ingredients:
- 1 Basic risotto recipe
Instructions:
RISOTTO WITH WHITE TRUFFLES: Prepare the Basic Risotta omitting the garlic and cooking the onion in 3 Tbsp butter. Use short grain California pearl rice amd 3 cups chicken broth adding to it the juice drained from 1 can (1 oz.) white truffles. When rice is almost tender stir in 1/2 cup whipping cream. Slice the truffles paper thin. To finish stir in the 1 Tbsp butter 3/4 cup grated Parmesan cheese amd about half the truffles. Pour into a serving dish and top with the balance of the truffles and sprinkle with about 1/4 cup more of cheese. RISOTTO ALLA MILANESE: Soak 5 large slices dried Italian mushrooms in hot water about 1 hour rinse drain chop and add to saute with onions in the Basic Risotto recipe. (or use about 4 medium-sized fresh mushrooms chopped.) Use chicken broth for the liquid. About 5 to 10 minutes before the rice is done stir in with a fork 1/4 teaspoon saffrron disolved in 1/4 cup Madeira white wine or chicken broth. (the Madeira makes an outstanding dish.) RISSOTO VERDE: Use the Basic Risotto recipe except substitute 3 slices green onion. While the rice is simmering prepare this mixture; place 2 Tbsp butter or margarine in a frying pan over medium heat. Add 1 carrot shredded and one stalk celery thinly sliced; cover and cook about 5 minutes. Add 2 cups finely chopped fresh spinach or Swiss chard and 2 Tbsp minced parsley continue to cook stirring several times about 3 minutes; sprinkle with a dash of nutmeg and add vegetables to rice when it is about three-quarters done. Finish as for Basic Risotto omitting the final 1 Tbsp butter. RISOTTO ALLA FINANZIERA: Prepare the Basic Risotto using chicken broth. While it is simmering prepare this sauce: Heat 2 Tbsp butter in a frying pan. Add 1 medium- sized onion chopped saute until onion is golden. Add 1 cup sliced fresh mushrooms 1/2 pound chicken livers (cut in bite sized pieces) 1/8 tsp EACH ground sage and crushed bay leaf and 1/2 tsp salt continue to saute over medium heat about 5 minutes. Add 1/4 cup DRY Sherry or chicken broth; cook quickly until almost all liquid has been evaporated. Stir half the sauce into risotto with the first addition of cheese omitting the 1 Tbsp butter. Turn out onto a serving dish making a well in the centre of the risotto add the remaining sauce to the well then sprinkle with the remaining cheese.
