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Risotto.
how to prepare risotto.
Take a good-sized pot, fill it with water, add a handful of salt, a whole onion, carrot, celery and a piece of beef rib. Bring to the boil. Taste and adjust the salt. Once the meat broth is ready, you can prepare all risottos except fish or summer ones with only vegetables. In these two cases the broth will be vegetable, therefore without meat, or fish, therefore with fish instead of meat.
However, the procedure for preparing risotto is common.
Take a saucepan, finely chop the onion and cook it over low heat with butter, a good generous spoonful.
When the onion begins to become soft, being careful not to darken it, add the rice to the pot. A handful per person, tradition says, plus a final one for the pot.
Toast the rice like this. Stir it continuously until it “creaks”. Be careful not to overdo it otherwise everything will taste burnt.
Deglaze with half a glass of white wine.
When the alcohol vapors have disappeared, add broth until it is covered. Let it boil like this for about twenty minutes, taking care to add broth every time it dries out.
The time can vary depending on the quality of the rice. In Italy, almost only Carnaroli is used.
Add salt only at the end. But don't overdo it, the risotto must then be creamed. Obviously, the better and tastier the broth, the less salt should be added. If you are in a hurry, you can also prepare the broth with water and stock cube, obviously the final result will be inferior.
At the end of cooking, after about 15/20 minutes, in the pot we should have a mixture with clearly distinguishable grains wrapped in a cream that is nothing other than the broth and starch of the rice.
If it is too liquid, do not overcook it but remove the excess liquid by immersing a ladle.
On the contrary, if it is too dry, you can add small quantities of broth. Be careful, during cooking it must always be monitored and stirred.
Yes, remove the saucepan from the heat and place it on a flat surface. Add butter and parmesan cheese, or grana padano. A spoonful of butter per person and a generous spoonful of parmesan per person. Let it rest for a minute.
Take the spoon and stir, stirring the rice vigorously and moving the pan back and forth at the same time. The idea is to make it jump. Air will be added and will emulsify the fats, swelling the liquid part and thus creating a cream of the right consistency.
If you are preparing a risotto with fish, stir with a drizzle of white wine and extra virgin olive oil which also replaces the butter in the soffritto. Not much, otherwise the flavour of the oil will cover the flavour of the rice. For vegetable risottos, in the summer, you can do a mix, less butter, a drop of oil and parmesan.
Obviously the various flavours and condiments are added in the phase immediately after the first round of broth, such as saffron, radicchio, asparagus, and so on. There are some flavors that can be added during the onion and butter sauté phase, such as porcini mushrooms.
Cheeses, on the other hand, are always added at the end.
Fish-based ones, on the other hand, require the ingredients to be added in sequence. What cooks more time from the first round of broth to the shrimp, for example, should be added in the very last minutes; otherwise they would become hard and small.
Serve on a flat plate, beating the bottom of the plate with your open hand. The risotto will take on a nice round and balanced shape when it has the right consistency.
Enjoy your meal.
Always stir away from the heat: fats, if heated, change flavor, especially parmesan. If you want to preserve its flavor, it should not be cooked, but will melt naturally with the heat of the rice.
Try it and enjoy your meal!!
how to prepare risotto.
Take a good-sized pot, fill it with water, add a handful of salt, a whole onion, carrot, celery and a piece of beef rib. Bring to the boil. Taste and adjust the salt. Once the meat broth is ready, you can prepare all risottos except fish or summer ones with only vegetables. In these two cases the broth will be vegetable, therefore without meat, or fish, therefore with fish instead of meat.
However, the procedure for preparing risotto is common.
Take a saucepan, finely chop the onion and cook it over low heat with butter, a good generous spoonful.
When the onion begins to become soft, being careful not to darken it, add the rice to the pot. A handful per person, tradition says, plus a final one for the pot.
Toast the rice like this. Stir it continuously until it “creaks”. Be careful not to overdo it otherwise everything will taste burnt.
Deglaze with half a glass of white wine.
When the alcohol vapors have disappeared, add broth until it is covered. Let it boil like this for about twenty minutes, taking care to add broth every time it dries out.
The time can vary depending on the quality of the rice. In Italy, almost only Carnaroli is used.
Add salt only at the end. But don't overdo it, the risotto must then be creamed. Obviously, the better and tastier the broth, the less salt should be added. If you are in a hurry, you can also prepare the broth with water and stock cube, obviously the final result will be inferior.
At the end of cooking, after about 15/20 minutes, in the pot we should have a mixture with clearly distinguishable grains wrapped in a cream that is nothing other than the broth and starch of the rice.
If it is too liquid, do not overcook it but remove the excess liquid by immersing a ladle.
On the contrary, if it is too dry, you can add small quantities of broth. Be careful, during cooking it must always be monitored and stirred.
Yes, remove the saucepan from the heat and place it on a flat surface. Add butter and parmesan cheese, or grana padano. A spoonful of butter per person and a generous spoonful of parmesan per person. Let it rest for a minute.
Take the spoon and stir, stirring the rice vigorously and moving the pan back and forth at the same time. The idea is to make it jump. Air will be added and will emulsify the fats, swelling the liquid part and thus creating a cream of the right consistency.
If you are preparing a risotto with fish, stir with a drizzle of white wine and extra virgin olive oil which also replaces the butter in the soffritto. Not much, otherwise the flavour of the oil will cover the flavour of the rice. For vegetable risottos, in the summer, you can do a mix, less butter, a drop of oil and parmesan.
Obviously the various flavours and condiments are added in the phase immediately after the first round of broth, such as saffron, radicchio, asparagus, and so on. There are some flavors that can be added during the onion and butter sauté phase, such as porcini mushrooms.
Cheeses, on the other hand, are always added at the end.
Fish-based ones, on the other hand, require the ingredients to be added in sequence. What cooks more time from the first round of broth to the shrimp, for example, should be added in the very last minutes; otherwise they would become hard and small.
Serve on a flat plate, beating the bottom of the plate with your open hand. The risotto will take on a nice round and balanced shape when it has the right consistency.
Enjoy your meal.
Always stir away from the heat: fats, if heated, change flavor, especially parmesan. If you want to preserve its flavor, it should not be cooked, but will melt naturally with the heat of the rice.
Try it and enjoy your meal!!
here is the veal shank in preparation.
This evening we will serve it with potatoes, the braised vegetables from the soffritto and cabbage sautéed with vinegar.
Very simple but really good. Take the shank, salt and pepper it on all sides, do not overdo it, place it in a baking pan, celery, carrots and onion cut into small pieces, extra virgin olive oil, and a base of white wine. If you like you can add some spices as long as they are not dominant.
Close with aluminum foil or a lid, in the oven for 3 and a half hours, with a lid, at 170 degrees, then remove the lid and another good half hour of cooking. must equip itself well! It is ready when it comes off the bone, and, with a small incision in the part of the meat closest to the bone the color is white and no longer pink.
Let it cool and scallop, put it back in a pan with its cooking juices and the braised for 10 minutes and serve on the platevegetables.
Enjoy your meal!
Last edited:
Orange and Pecorino Salad
A very tasty and simple dish, an excellent appetizer all year round.
Peel the oranges, you can cut them into slices or, if you prefer, just get the pulp.
Place them in a bowl, take a fennel, cut it thinly, if you have a slicer or otherwise carefully with a knife.
Add it to the oranges.
Get a Pecorino, possibly Romano, but anything else will do, as long as it is ripe.
Cut it into matchsticks, to give you an idea, two centimeters long, with a square section. Then add the Pecorino, pitted olives, we use those from the Ligurian Riviera, small and very tasty, and walnuts to the orange and fennel. Mix everything together with extra virgin olive oil, salt and if you like a pinch of freshly ground pepper.
Enjoy your meal!!!
Keith_W
Major Contributor
My 2024 resolution was to go vegetarian 1 day a week. It was a challenge because I did not know many vegetarian recipes and I did not think I would feel satisfied eating only vegetables, even for one day. Well here we are at the end of 2024 - not only have I learnt a lot, but I am now up to 3 vegetarian days a week. I won't go full vegetarian because I believe I meat is part of a healthy, balanced diet. The other benefit of eating more vegetables is that you can save a lot of money.
This is a vegetarian lasagna - mushroom and taleggio. It does not lack in flavour and IMO it is more satisfying than my usual version with a tomato based ragu. I used 3 types of mushrooms - brown, shiitake, and dried porcini. I fried off the mushrooms in olive oil and a bit of garlic, added some thyme and parsley (including the stalks), and finished it with a dash of truffle oil. The besciamella was made the traditional way.
I was going to use Ricotta but an Italian told me that the whole of Emilia-Romagna would revolt if I used Ricotta in a lasagna. Not sure how true that is (maybe some Italians on ASR could comment?) so I searched online for some recipes. It appeared that Italians would use scamorza or taleggio, so that's what I used.
great recipe!!
you can use all the cheeses you prefer. Ricotta is used a lot in first courses, a great classic is Ravioli ricotta and spinach, or herbs. And, needless to say, another great classic is lasagna ricotta and spinach. So it would go well with mushrooms, radicchio, asparagus, artichokes...In general, ricotta is used as a base in stuffed pasta, because it has a neutral flavor that goes well with everything without being dominant.
Excellent choice not to eat meat every day. I do it too, and also, for some time now I eat only one course for lunch and only one course for dinner. In the morning a modest breakfast with some biscuits and tea. This allows me, since I am quite greedy, some small whim at other times of the day, whether it be a pastry, chocolate, cheese, fruit,...also, living in contact with food every day….it's better to stay a little behind and light!!
Keith_W
Major Contributor
Thanks @Mikig! I think the taleggio did the trick, it added some funkiness to the mushrooms. I have made a mushroom and gorgonzola lasagna in the past, and the gorgonzola was way too overpowering. I have a tendency to want to use up all the ingredients I bought, and I added too much gorgonzola. I thought it can't do much harm - I eat it as a table cheese, so it should be OK in a lasagna right? Wrong!!! I learnt my lesson and tasted the taleggio before using it. I decided to use only half of what I bought. That was a very wise move.
For dinner tonight was a recipe I made up. Braised lamb shanks. Fry off the lamb shanks to get a nice brown colour. Deglaze the pan with lamb stock or chicken stock (I had some lamb stock in my freezer). Place the shanks in a casserole dish and add 1 can of tomatoes, some sage, and 1 diced brown onion. Add the stock. Cover the casserole dish in foil and bake at 180C for 30 min. Then add 1 large carrot, 2 sticks of celery, some potatoes, and mushrooms all cut to the same size. Cover with foil again and bake for another 30 min. Then remove the foil and sprinkle breadcrumbs and grated Parmigiano-Reggiano on top. Bake for another 30 min. The lamb should be falling off the bone and the top should have a lovely gratin appearance. Serve with fresh parsley and more Parmigiano-Reggiano sprinkled on top.
This goes well with polenta or mash. But tonight I ate it with bread.
For dinner tonight was a recipe I made up. Braised lamb shanks. Fry off the lamb shanks to get a nice brown colour. Deglaze the pan with lamb stock or chicken stock (I had some lamb stock in my freezer). Place the shanks in a casserole dish and add 1 can of tomatoes, some sage, and 1 diced brown onion. Add the stock. Cover the casserole dish in foil and bake at 180C for 30 min. Then add 1 large carrot, 2 sticks of celery, some potatoes, and mushrooms all cut to the same size. Cover with foil again and bake for another 30 min. Then remove the foil and sprinkle breadcrumbs and grated Parmigiano-Reggiano on top. Bake for another 30 min. The lamb should be falling off the bone and the top should have a lovely gratin appearance. Serve with fresh parsley and more Parmigiano-Reggiano sprinkled on top.
This goes well with polenta or mash. But tonight I ate it with bread.
absolutely you can use it for lasagna or pasta!
clearly having a fairly strong flavour you need to dose it well, in order to have a dish balanced in flavours.
a great classic is gorgonzola and walnuts as a pasta sauce! gorgonzola is very versatile: currently we are making a risotto with gorgonzola, dried figs macerated in whisky and a little bit of peaty whisky in the sauce. It is also very good with beef fillet, towards the end of cooking in a pan add a little cream and gorgonzola, on a low heat, reduce and make a cream, which you will use as a sauce to cover the fillet once plated. try it, it is delicious!
Beautiful lamb recipe! Compliments a beautiful dish!!
No pics. A friend dropped off a rear venison loin earlier today. Did a couple short YouTube videos to see how to butcher it. Got the major muscles, shank and trimmings vacuum sealed and in the freezer. Set aside one thin 'steak' for dinner. Gave it a good sear and basted with butter, garlic, rosemary and juniper berries. I managed to cook it to a decent doneness -- had a crust on the outside and some ping in the thin interior. It was good.
The star will be the shank, which we will similar to osso bucco. I've typically only been given venison in ground form or shanks, so I haven't messed with roasts or thin steaks before.
The star will be the shank, which we will similar to osso bucco. I've typically only been given venison in ground form or shanks, so I haven't messed with roasts or thin steaks before.
Andysu
Major Contributor
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actually that sign is a decoy
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