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Rice Recipies from Italy
Risotto
with Leeks and Bacon
From my personal
Authentic Recipe Collection
This is a simple yet tasty
dish from Italy. Serve with tossed salad, sauteed vegetables, lentil soup, bread and
Italian wine.
This recipe is very easy to
make, and does not take long to prepare. Our vegetarian visitors can easily omit the
bacon and use vegetable stock and enjoy this traditional recipe.
Ingredients -Serves 4
1 lb. streaky bacon slices, chopped
2 fl. oz. [I cup] vegetable oil
4 leeks, cleaned and chopped
1 lb. [2 2/3 cups] long-grain rice, washed, soaked
in cold water for 30 minutes and drained
14 oz. canned peeled tomatoes
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 teaspoon grated lemon rind
1 1/2 pints [3 3/4 cups] chicken stock
Preparation
In a
flameproof casserole, fry the bacon over moderate heat for 6 to 8 minutes or until
it is crisp and brown and has rendered most of its fat. Transfer the pieces to a plate and
set aside.
Add the oil and
heat it over moderate heat. When the oil is hot, add the leeks and fry, stirring
occasionally, for 12 minutes.
Stir in the
rice and fry, stirring frequently, for 5 minutes.
Add the
tomatoes with the can juice, salt, pepper, cayenne, cumin and lemon rind and stir to mix.
Pour over the stock and bring the liquid to the boil.
Return the
bacon pieces to the casserole, reduce the heat to low and simmer the mixture for 15 to 20
minutes or until the rice is cooked and tender and all the liquid has been absorbed.
Remove the
casserole from the heat and serve at once.
Risotto con Fungi
BRAISED RICE WITH
MUSHROOMS
From my personal
Authentic Recipe Collection
This is a simple
yet tasty dish from Italy. Serve with tossed salad, sauteed vegetables, lentil soup, bread
and Italian wine. A wonderful light rice dish for the winter.
This recipe is
very easy to make, and does not take long to prepare. Vegetarian can use
vegetable stock and enjoy this traditional recipe.
Ingredients
Serves 4-6
3 oz. [3/8
cup] butter
1 medium-sized onion, finely chopped
1 garlic clove, crushed
1 lb. [2 2/3 cups] Italian rice, such as aborio
3 fl. oz. [3/8 cup) dry white wine
2 pints [5 cups] boiling beef stock
10 oz. mushrooms, wiped clean and sliced mushrooms
1/4 cup sliced celery
½ teaspoon grated nutmeg
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
¼ teaspoon black pepper
2 oz. [1/2 cup] Parmesan cheese, grated
Preparation
In a
large, heavy saucepan, melt 2 ounces [1/4 cup] of the butter over moderate heat. When the
foam subsides, add the onion and garlic and cook, stirring occasionally, for 5 to 7
minutes or until the onion is soft and translucent but not brown.
Add the
rice to the pan, reduce the heat to low and cook, stirring frequently, for 5 minutes. Pour
over the wine and approximately one-third of the boiling stock. Regulate the heat so that
the liquid is bubbling all the time. Stir the rice occasionally with a fork. When the rice
swells and the liquid is absorbed add another one-third of the stock. Continue cooking the
rice in this way until it is tender and moist but still firm.
Stir in
the mushrooms, celery, nutmeg, cayenne, salt and pepper and cook, stirring occasionally,
for 3 minutes. Stir in the remaining butter and the grated cheese and mix well to blend.
Simmer for I minute, stirring frequently.
Remove
the pan from the heat and transfer the risotto to a warmed serving bowl. Serve at once.
Risi e Bisi - RICE WITH PEAS
From my personal Authentic Recipe Collection
This is a
very popular dish from Venice. It is simple yet tasty dish. Serve with tossed salad,
sauteed vegetables, bread and Italian wine.
This
recipe is very easy to make, and does not take long to prepare. Our vegetarian
visitors can easily omit the bacon and use vegetable stock and enjoy this traditional
recipe.
Ingredients
- 4-6 SERVINGS 
1
tablespoon olive oil
6 oz. lean bacon, chopped
2 oz. [1/4 cup] butter
1 onion, thinly sliced
1 lb. peas, weighed after shelling
1 lb. [2 2/3 cups] Italian rice, such as avorio
3 fl. oz. [3/8 cup] dry white wine
2 pints [5 cups] boiling chicken stock
1 teaspoon salt
1/2 teaspoon black pepper
4 oz. [1 cup] Parmesan cheese, grated
Preparation
In a
large, heavy saucepan, heat the oil over moderate heat. When the oil is hot, add the bacon
and fry, stirring occasionally, for 5 minutes or until it is crisp and golden brown. With
a slotted spoon, transfer the bacon to kitchen paper towels to drain.
Add 1
ounce [2 tablespoons] of butter to the pan and melt it over moderate heat. When the foam
subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes or until the
onion is soft and translucent but not brown.
Add the
peas and rice to the pan, reduce the heat to low and cook, stirring frequently, for 5
minutes. Pour over the wine and approximately one-third of the boiling stock. Regulate the
heat so that the rice is bubbling all the time. Stir the rice occasionally with a fork.
When the rice swells and the liquid is absorbed add another one third of the stock.
Continue cooking the rice in this way until it is tender and moist but still firm.
Stir in
the bacon, the remaining butter, the salt, pepper and grated cheese and mix well to blend.
Simmer for 1 minute, stirring frequently.
Remove
the pan from the heat and transfer the risotto to a warmed serving bowl. Serve at once.
Risotto
alla Bolognese
BRAISED
RICE WITH HAM AND BOLOGNESE SAUCE
From my
personal Authentic Recipe Collection
This is a
simple yet tasty dish from Italy. Serve with tossed salad, sauteed vegetables, lentil
soup, bread and Italian wine.
This recipe is difficult and time consuming to make. The
efforts, although, are well worth it.
Ingredients
- Serves 4-6
4
oz.[1/2 cup] butter
1 medium-sized onion, thinly sliced
4 oz. Parma ham, chopped
1 lb. [2 2/3 cups] Italian rice, such as avorio
3 fl. oz. [3/8 cup) dry white wine
2 pints [5 cups] boiling beef stock
1 oz. [1/4 cup] Parmesan cheese,grated
BOLOGNESE SAUCE
1 oz. [2 tablespoons] butter
2 oz. lean ham, chopped
1 small onion, chopped
1/2 carrot, scraped and chopped
1 celery stalk, trimmed and chopped
4 oz. lean minced [ground] beef
2 oz. chicken livers, chopped
8 oz. canned peeled tomatoes, drained
2 tablespoons tomato puree
3 fl. oz. [3/8 cup] dry white wine
6 fl. oz. [3/4 cup] chicken stock
1/2 teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
Preparation
First
make the sauce. In a large saucepan, melt the butter over moderate heat. When the foam
subsides, add the ham, onion, carrot and celery. Cook, stirring occasionally, for 8 to 10
minutes or until the onion is golden brown. Add the beef to the pan and cook, stirring
occasionally, for 10 minutes or until it is well browned.
Add all
the remaining ingredients and stir well to mix. Reduce the heat to low, cover and simmer
the mixture for about I hour.
Meanwhile,
make the rice. In a large saucepan, melt 3 ounces [3/8 cup] of the butter over moderate
heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7
minutes or until it is soft and translucent but not brown.
Add the
ham and rice, reduce the heat to low and cook, stirring frequently, for 5 minutes. Pour
over the wine and approximately one-third of the boiling stock. Regulate the heat so that
the rice is bubbling all the time. Stir the rice occasionally with a fork. When the rice
swells and the liquid is absorbed, add another one-third of the stock. Continue cooking
the rice in this way until it is tender and moist but still firm.
Stir in
the remaining butter, the bolognese sauce and grated cheese and mix well to blend. Simmer
for I minute, stirring frequently.
Remove
the pan from the heat and transfer the risotto to a warmed serving bowl. Serve at once.
Rice with Shellfish
From my personal
Authentic Recipe Collection
This is popular
all over Italy. This dish makes a delicious main meal or center meal.
Serve with tossed salad, European bread and wine.
This recipe is
very easy to make, and does not take long to prepare.
Ingredients Serves 4
2 oz. [1/4
cup] butter
8 oz. [1 1/3 cups] long-grain rice, washed, soaked in cold
water for 30 minutes and drained
8 fl. oz. [I cup] fish stock
10 fl. oz. [1 1/4 cups] water
1 1/2 teaspoons salt
1 teaspoon black pepper
3 large tomatoes, blanched, peeled, seeded and
chopped
2 garlic cloves, crushed
1 tablespoon flour
2 quarts mussels, scrubbed, steamed, removed from their
shells and 4 fl.oz. [1/2 cup] of the cooking fluid reserved
8 fl.oz. [1 cup] dry white wine
1 tablespoon lemon juice
1 tablespoon sweet vermouth
1 lb.scallops, scrubbed and removed from their shells
8 oz frozen Dublin Bay prawns [large Gulf shrimps], thawed
4 oz. [1 cup] Parmesan cheese, grated.
Preparation
In a
large saucepan, melt 1 ounce [2 tablespoons] of the butter over moderate heat . When the
foam subsides, add the rice and fry, stirring
constantly, for 3 minutes. Pour over the stock and water and add half the salt and pepper,
the tomatoes and garlic. Bring the liquid to the boil, stirring constantly, Reduce the
heat to low, cover tightly and simmer for 20 minutes or until the rice is cooked and
tender and has absorbed all the liquid.
Meanwhile in a
medium-sized saucepan, melt the remaining butter over moderate heat. Remove the pan from
the heat. Stir in the flour and the remaining salt and pepper with a wooden spoon to make
a smooth paste. Gradually add the reserved mussel liquid, the wine, lemon juice and
vermouth, stirring constantly and being careful to avoid lumps.
Return
the pan to the heat and cook the sauce, stirring constantly, for 3 minutes or until it is
smooth and has thickened slightly. Remove from the heat and spoon half the sauce into a
warmed sauceboat. Set aside and keep warm.
Return
the pan to the heat and add the mussels, scallops and prawns [shrimps]. Cook the
shellfish, stirring frequently, for 5 minutes. Remove the pan from the heat and keep warm.
Remove
the rice from the heat and stir in half the grated cheese. Spoon the rice mixture into a
warmed serving dish and spoon over the fish mixture. Place the remaining cheese in a small
serving bowl and serve immediately, with the sauce.
Rice with Shellfish is rice, mussels, scallops and prawns
or shrimps in a creamy white wine sauce.
Gamberi
con Riso
From my personal
Authentic Recipe Collection
This dish makes a
delicious main meal or center meal. Serve with tossed salad, and wine.
This recipe is
very easy to make, and does not take long to prepare.
Ingredients
- Serves 4
2 oz. [1/4
cup] butter
2 tablespoons olive oil
1 large onion, finely chopped
1 garlic clove, finely chopped
I medium-sized red pepper, deseeded and chopped
4 oz. button mushrooms, wiped clean and chopped
½ teaspoon dried basil
1 teaspoon salt
½ teaspoon black pepper
12 oz. [2 cups] Italian rice, such as avorio
12 oz. frozen shrimps, thawed and shelled
1 1/2 pints [3 3/4 cups] boiling water
2 oz. [1/2 cup] Parmesan cheese, grated
Preparation
In a
large, heavy frying-pan, melt half the butter with the oil over moderately high heat. When
the foam subsides, reduce the heat to moderate. Add the onion, garlic and pepper and fry
them, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and
translucent but not brown. Stir in the mushrooms, basil, salt and pepper. Cook, stirring
occasionally, for 5 minutes.
Add the
rice, reduce the heat to low, and cook, stirring frequently, for 5 minutes. Stir in the
shrimps and cook for I minute. Add approximately one-third of the boiling water. Regulate
the heat so that the rice is bubbling all the time. Stir the rice occasionally with a
fork. When the rice swells and the liquid is absorbed, add another one-third of the water.
Continue cooking the rice in this way until the rice is tender and moist but still firm.
Remove
the pan from the heat and stir in the remaining butter and the cheese. Turn the mixture
into a warmed serving dish and serve at once.
Gamberi
con Riso is a succulent Italian mixture of rice, shrimps, vegetables and Parmesan cheese.
Chicken
Liver Risotto
From my personal
Authentic Recipe Collection
This dish makes a
delicious main meal or center meal. Serve with tossed salad, European bread and
wine.
This recipe is
very easy to make, and does not require too much time for its preparation.
Ingredients
-
Serves 4
2 oz. [1/4
cup] butter
1 onion, finely chopped
4 oz. mushrooms, wiped clean and sliced
10 oz. [1 2/3 cups] long-grain rice,washed, soaked in cold
water for 30 minutes and drained
1 pint [2 1/2 cups] boiling chicken stock
8 chicken livers, cut into small
2 tablespoons chopped fresh parsley
2 oz. [1/2 cup] Parmesan cheese, grated
Preparation
In a
large, heavy saucepan, melt three quarters of the butter over moderate heat. Add the onion
and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and
translucent but not brown. Add the mushrooms and cook for a further 3 minutes.
Add the
rice to the saucepan and cook, stirring constantly, for 2 minutes. Pour on the stock and
let the rice cook over high heat for 15 seconds. Cover the saucepan, reduce the heat to
low and simmer gently for 15 to 20 minutes, or until the liquid is absorbed and the rice
is tender.
While the
rice is cooking, prepare the chicken livers. In a medium-sized frying pan, melt the
remaining butter over moderate heat. Add the chicken livers and cook them for 10 minutes,
stirring occasionally.
When the
rice is cooked, stir in the chicken livers and parsley. Put the mixture into a warmed
serving dish and sprinkle on the Parmesan cheese. Serve immediately.
Green
Rice
From my personal
Authentic Recipe Collection
This dish makes a
delicious main meal or center meal. Serve with tossed salad, European bread and
wine.
This recipe is
very easy to make, and does not take long to prepare. Our vegetarian visitors can
use vegetable stock and enjoy this traditional recipe.
Ingredients -
Serves 4
2 1/2 oz.
[5 tablespoons] butter
6 oz. [I cup] Italian rice, such as avorio
15 fl. oz. [1 7/8 cups) chicken stock
3 teaspoons salt
I lb. fresh green peas, shelled
7 fl. oz. [7/8 cup] water
2 lb. spinach, thoroughly washed
I teaspoon black pepper
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh marjoram
2 oz. [1/2 cup] Parmesan cheese, grated
Preparation
In a
large saucepan, melt I ounce [2 tablespoons] of butter over moderate heat. When the foam
subsides, add the rice and fry, stirring constantly, for I minute. Pour over about
one-third of the stock and 1 teaspoon of salt. Regulate the heat so that the rice is
bubbling all the time. Stir the rice occasionally with a fork. When the rice swells and
the liquid is absorbed, add another one-third of the stock. Continue cooking the rice in
this way until it is tender and moist but still firm.
Meanwhile,
in a medium-sized saucepan, cook the peas with the water and I teaspoon of salt over
moderate heat for 8 minutes, or until they are tender. Drain the peas and set them aside.
In
another medium-sized saucepan, cook the spinach with the remaining salt over moderate heat
for 7 to 12 minutes, or until it is just tender. Do not add any water because there should
be enough left on the spinach leaves after they are washed.
Drain the
spinach, pressing down with a wooden spoon to extract any excess liquid. Chop the spinach
and sprinkle with the pepper. Arrange one-third on the bottom of a shallow heatproof dish.
When the
rice is cooked add I ounce [2 tablespoons] of the butter, the basil and marjorarn and toss
until the rice is well coated. Spoon one-third over the spinach.
Puree the
peas in a blender or mash them through a strainer. Spread one third of the pea puree over
the rice. Consume making layers of spinach, rice and peas, until all the ingredients have
been used up.
Preheat
the grill [broiler] to high.Sprinkle the cheese over the top and dot with the remaining
butter, cut into small pieces. Place the dish under the grill [broiler]. Grill {broil for
3 to 4 minutes, or until the cheese is bubbling and beginning to brown. Serve at once.
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