• Thursday, November 23, 2017

Risotto Recipes

The Art of Risotto
September 7, 2011

A classic Milanese dish, it is a pursuit to perfect the al dente texture and lusciously creamy consistency of Risotto. Galavante was fortunate to have a member of the Castelli family of Milan guide us in our pursuit of making the perfect risotto. This is a carb load worth pursuing, with a myriad of options from the savory of truffles and saffron to even champagne strawberry risotto. Our dinner inspired by the best risotto of Milan will feature a tasting flight of Pancetta & Leek, Mushroom and classic Parmesan Risotto.

The Castelli Pancetta and Leek Risotto

Ingredients

2 cups Vialone Nano Rice
Olive oil
3-4 leeks, finely chopped
1 large Vidalia onion, finely chopped
6-7 cups of homemade duck stock, heated
½ stick butter or the equivalent of beef bone marrow
½ lb. fresh parmesan, grated
½ lb. fresh parmesan, cut in pieces
1 lb. tallegio cheese cut into small cubes
1 lb. cubed pancetta
1 cup of aromatic white wine such as Gewürztraminer
Salt and Pepper

Directions

In a risotto pan, heat the bone marrow for approximately 3 minutes. Sauté the onion, leek and pancetta for approximately 5-6 minutes until caramelized.  Sprinkle salt and pepper to taste to enhance the aroma of the marrow and ingredients.  Add the rice and sauté until the rice is semi-transparent. 

Deglaze the pan with white wine and mix constantly until all liquid is evaporated.  Stir in approximately 4 ladles of hot duck stock to submerge the rice and ingredients.  Throughout the process of making the risotto, the risotto should be submerged in stock at all times, and stirred constantly.  When 4-5 cups of stock have been absorbed, mix in all of the tellagio and the cubed parmesan and continue to cook the risotto until the rice is al dente (firm) and creamy.  A guide for this is that when you shake the  pot, the risotto liquid will make waves.  Risotto should not be cooked for more than 20 minutes.

Once al dente, remove the risotto from the heat and let stand for five minutes, which will allow the rice to finish cooking and to thicken in consistency.  Serve hot with loads of parmesan cheese sprinkled on top.

Parmesan Risotto

Ingredients

2 cups Aborio Rice
1 medium onion, finely chopped
Olive Oil
½ stick butter
½ cup white wine, as preferred
6-7 cups organic vegetable broth
1 lb parmesan cheese, grated
Salt and pepper

Directions

In a risotto pan, heat half of the butter and 4 tablespoons of olive oil for approximately 3 minutes. Sautee the onion for approximately 5-6 minutes until softened. Sprinkle salt and pepper to taste to enhance the aroma of the onion and oils. Add the rice and sauté until the rice is semi-transparent, about 2-3 minutes.

Deglaze the pan with white wine and mix constantly until all liquid is evaporated. Stir in approximately four ladles of hot vegetable broth to submerge the rice and ingredients. Throughout the process of making the risotto, the risotto should just be submerged in stock at all times, and stirred constantly. When 4-5 cups of stock have been used, mix in all of the cubed parmesan and continue to cook the risotto until the rice is al dente (firm) and creamy. Add in the remaining butter. A guide for al-dente risotto is that when you shake the pot, the risotto liquid will make waves. Risotto should not be cooked for greater than 20 minutes as well.

Once al dente, remove the risotto from the heat and let stand for five minutes, which will allow the rice to finish cooking and to thicken in consistency. Serve hot with a lot of parmesan cheese on the side.

Mushroom Risotto

Ingredients

2 cups Carnelloni Rice
1 medium onion, finely chopped
Olive Oil
½ cup white wine, as preferred
6-7 cups organic chicken broth
1 lb parmesan cheese, grated
1 ½ pound mixed wild mushrooms, including shitake, trumpet and hen of the woods, sautéed and set aside.
Salt and pepper

Directions

In a risotto pan, 4-5 tablespoons of olive oil for approximately 3 minutes. Sautee the onion for approximately 5-6 minutes until softened. Sprinkle salt and pepper to taste to enhance the aroma of the onion and oils. Add the rice and sauté until the rice is semi-transparent, about 2-3 minutes.

Deglaze the pan with white wine and mix constantly until all liquid is evaporated. Stir in approximately four ladles of hot chicken broth to submerge the rice and ingredients. Throughout the process of making the risotto, the risotto should just be submerged in stock at all times, and stirred constantly. When 4-5 cups of stock have been used, mix in all of the parmesan and mushrooms, and continue to cook the risotto until the rice is al dente (firm) and creamy. A guide for al-dente risotto is that when you shake the pot, the risotto liquid will make waves. Risotto should not be cooked for greater than 20 minutes as well.

Once al dente, remove the risotto from the heat and let stand for five minutes, which will allow the rice to finish cooking and to thicken in consistency. Serve hot with a lot of parmesan cheese on the side.

Apres Risotto

Ingredients

Leftover risotto
Oil

Directions

If your crew has not devoured all the risotto, you can save the leftovers for the Apres Risotto cake, which you will come to crave as much as risotto itself. If you think you will have the risotto in the next day, you can refrigerate your leftovers and make them into the shape of a flat cake, like a potato pancake, the next day right before you plan to cook them. Otherwise, you can form your risotto cakes between sheets of wax paper, and freeze.

When you are ready to cook the Apres Risotto Cakes, in a non-stick skillet, heat about 6 tablespoons of sunflower, canola or other oil that warms to a high heat for approximately 3 minutes. Add the risotto cake and cook over medium low heat, until the bottom is thoroughly browned, about 10 minutes. Turn the risotto cake by placing a large plate over the skillet and flipping onto the plate, then sliding it back onto the skillet. Alternatively, you can slide the cake onto a plate brown side down, and use a second plate to flip the cake so that you may brown the other side. Continue to cook until browned over medium low-heat, approximately 6-7 minutes more. Serve hot, with either the leftover zucchini salad or a green salad. This recipe is guaranteed to inspire you to cook more risotto dinners.

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