RICE: Risotto del Goloso
Source of Recipe
"Cooking Rice with an Italian Accent", by Father Giuseppe Orsini
-- (The Glutton's Risotto)
1 tablespoon butter
2 tablespoons olive oil
1 large onion -- peeled and thinly
-- sliced
1 large garlic clove -- peeled and crushed
1 tablespoon pancetta or bacon -- minced
4 small carrots -- peeled and diced small
1/8 teaspoon salt
1 1/2 cups Arborio rice
1/2 cup dry white wine
or
1/2 cup dry vermouth
1 quart boiling hot chicken stock
2 tablespoons heavy cream
2 tablespoons grated Parmesan cheese
1 tablespoon fresh chervil -- chopped
or
1 tablespoon flat leaf parsley
In a large saucepan, melt butter in oil on gentle heat. Saute onion, garlic, and pancetta for eight minutes. Add carrots and salt and cook for 10 minutes. Add a few tablespoons of your hot broth if it gets too dry. Add wine. Add rice and stir three minutes. Add hot broth, cup by cup, stirring constantly, until rice absorbs all the liquid (about eighteen minutes). Remove from heat, stir in cream, cheese, and chervil or parsley. Stir well. Transfer to serving bowl and bring to table.
Remember now, a little self-control! No need for extra grated cheese.
Makes 4 servings
Recommended Wines: Barbera D'Alba, Valpolicella
Catetories: Grains, Italian, Wine
Recipe typed for you by Judi Mae Phelps.
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