Sunday, September 14, 2008

Risotto Frittata


Half omelet, half risotto, this Italian dish makes a delightful light lunch or supper. If possible, cook each frittata separately, and preferably in a small, cast iron pan, so that the eggs cook quickly underneath but stay moist on top. Recipe serves 4.

Ingredients:

2-3 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, crushed
1 large red pepper, seeded and cut into thin strips
3/4 cup risotto rice
1 2/3-2 cups simmering chicken stock
2-3 tablespoons butter
2 1/2 cups button mushrooms, finely sliced
4 tablespoons freshly grated Parmesan cheese
6-8 eggs
Salt and freshly ground black pepper

Method:

1. Heat 1 tablespoon oil in a large frying pan and fry the onion and garlic over a gentle heat for 2-3 minutes until the onion begins to soften but does not brown. Add the pepper and cook, stirring, for 4-5 minutes, until soft.
2. Stir in the rice and cook gently for 2-3 minutes, stirring all the time, until the grains are evenly coated with oil.
3. Add a quarter of the chicken stock and season. Stir over a low heat until the stock has been absorbed. Continue to add more stock, a little at a time, allowing the rice to absorb the liquid before adding more. Continue cooking in this way until the rice is al dente.
4. In a separate small pan, heat a little of the remaining oil and some butter and quickly fry the mushrooms until golden. Transfer to a plate.
5. When the rice is tender, remove from the heat and stir in the mushrooms and Parmesan cheese.
6. Beat together the eggs with 8 teaspoons cold water and season well. Heat the remaining oil and butter in an omelet pan and add the risotto mixture. Spread the mixture out in the pan, then immediately add the beaten egg, tilting the pan so that the omelet cooks evenly. Fry over a moderately high heat for 1-2 minutes, then transfer to a warmed plate and serve.

Tip: This will make a more substantial dish for two, using five or six eggs. If preferred, the frittata could be cooked as individual portions.

Risotto with Parmesan


This traditional Italian risotto is simply flavored with grated Parmesan cheese and golden, fried chopped onion. Recipe serves 3-4.

Ingredients:

2 pints (1.2 litres) beef, chicken or vegetable stock
2 1/2 ounces (75 g) butter
1 small onion, finely chopped
1 1/2 cups risotto rice
1/2 cup dry white wine
1 cup freshly grated Parmesan cheese, plus extra to garnish
Basil leaves, to garnish
Salt and freshly ground black pepper

Method:

1. Heat the stock in a saucepan, and leave to simmer until needed.
2. Melt two-thirds of the butter in a large heavy-based saucepan or deep frying pan. Stir in the onion, and cook gently until soft and golden.
3. Add the rice and stir to coat the grains with butter. After 1-2 minutes, pour in the white wine. Raise the heat slightly, and cook until the wine evaporates. Add one small tablespoonful of the hot stock. Cook until the stock has been absorbed, stirring constantly.
4. Gradually add the remaining stock, a little at a time, allowing the rice to absorb the liquid before adding more, and stirring constantly. After 20-30 minutes the rice should be creamy and al dente. Season to taste.
5. Remove the pan from the heat. Stir in the remaining butter and the Parmesan cheese. Taste again for seasoning. Allow the risotto to rest for 3-4 minutes before serving, garnished with basil leaves and shavings of Parmesan, if you like.

Risotto with Four Cheeses


This is a very rich Italian dish. Serve it for a special dinner-party first course, with a light, dry sparkling white wine. Recipe serves 4.

Ingredients:

3 tablespoons butter
1 small onion, finely chopped
2 pints (1.2 litres) chicken stock preferably home-made
1 3/4 cups risotto rice
Scant 1 cup dry white wine
1/2 cup grated Gruyere cheese
1/2 cup diced Taleggio cheese
1/2 cup diced Gorgonzola cheese
2/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
Chopped fresh flat leaf parsley, to garnish

Method:

1. Melt the butter in a large, heavy-based saucepan or deep frying pan and fry the onion over a gentle heat for about 4-5 minutes, stirring frequently, until softened and lightly browned. Pour the stock into another pan and heat it to simmering point.
2. Add the rice to the onion mixture, stir until the grains start to swell and burst, then add the wine. Stir until it stops sizzling and most of it has been absorbed by the rice, then pour in a little of the hot stock. Add salt and pepper to taste. Stir over a low heat until the stock has been absorbed.
3. Gradually add the remaining stock, a little at a time, allowing the rice to absorb the liquid before adding more, and stirring constantly. After 20-25 minutes the rice will be al dente and the risotto creamy.
4. Turn off the heat under the pan, then add the Gruyere, Taleggio, Gorgonzola and 2 tablespoons of the Parmesan cheese. Stir gently until the cheeses have melted, then taste for seasoning. Spoon into a serving bowl and garnish with parsley. Serve the remaining Parmesan separately.

Porcini and Parmesan Risotto


The success of a good Italian risotto depends on both the quality of the rice used and the technique. Add the stock gradually and stir constantly to coax a creamy texture from the starch grains. This variation on the classic Risotto alla Milanese includes saffron, porcini mushrooms and Parmesan cheese. Recipe serves 4.

Ingredients:

2 tablespoons dried porcini mushrooms
2/3 cup warm water
4 cups vegetable stock
Generous pinch of saffron strands
2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 3/4 cups Arborio or similar rice
2/3 cup dry white wine
2 tablespoons butter
2/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
Pink and yellow oyster mushrooms, to serve (optional)

Method:

1. Put the dried porcini in a bowl and pour over the warm water. Leave the mushrooms to soak for 20 minutes, then lift out with a slotted spoon. Filter the soaking water through a layer of kitchen paper in a sieve, then place it in a saucepan with the stock. Bring the liquid to a gentle simmer.
2. Spoon about 3 tablespoons of the hot stock into a cup and stir in the saffron strands. Set aside. Finely chop the porcini. Heat the oil in a separate pan and lightly saute the onion, garlic and mushrooms for 5 minutes. Gradually add the rice, stirring to coat the grains in oil. Cook for 2 minutes, stirring constantly. Season with salt and pepper.
3. Pour in the white wine. Cook, stirring, until it has been absorbed, then ladle in a quarter of the stock. Cook, stirring, until the stock has been absorbed. Gradually add the remaining stock, a little at a time, allowing the rice to absorb the liquid before adding more, and stirring constantly.
4. After about 20 minutes, when all the stock has been absorbed and the rice is cooked but still has a "bite", stir in the butter, saffron water (with the strands) and half the Parmesan. Serve, sprinkled with the remaining Parmesan. Garnish with pink and yellow oyster mushrooms, if you like.

Variations: There are endless variations on this delectable dish. The proportion of stock to rice, onions, garlic and butter must remain constant but you can ring the changes with the flavorings and cheese.

Lemon and Herb Risotto Cake

This unusual Italian dish can be served as a main course with salad, or as a satisfying side dish. It is also good served cold, and packs well for picnics. Recipe serves 4.

Ingredients:

1 small leek, finely sliced
2 1/2 cups chicken stock
Generous 1 cup risotto rice
Finely grated rind of 1 lemon
2 tablespoons snipped fresh chives
2 tablespoons chopped fresh parsley
3/4 cup grated Mozzarella cheese
Salt and freshly ground black pepper

Method:

1. Preheat the oven to 400 degrees F (200 degrees C). Lightly oil an 8 inch (21 cm) round loose-based cake tin.
2. Put the leek in a large pan with 3 tablespoons of the stock. Cook over a medium heat, stirring occasionally, until softened. Stir in the rice, then add the remaining stock.
3. Bring to the boil. Lower the heat, cover the pan and simmer gently, stirring occasionally, for about 20 minutes, or until all the liquid has been absorbed.
4. Stir in the lemon rind, herbs, cheese, and seasoning. Spoon the mixture into the tin, cover with foil and bake for 30-35 minutes or until lightly browned. Leave to stand for 5 minutes, then turn out. Serve hot or cold, in slices.

Tip: This risotto uses less liquid than normal and therefore has a drier consistency.

Risotto with Ricotta and Basil


This is a well-flavored Italian risotto, which benefits from the distinct pungency of basil, mellowed with smooth ricotta cheese. Recipe serves 3-4.

Ingredients:

3 tablespoons olive oil
1 onion, finely chopped
1 1/2 cups risotto rice
4 cups hot chicken or vegetable stock
3/4 cup ricotta cheese
Generous 1 cup fresh basil leaves, finely chopped, plus extra to garnish
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper

Method:

1. Heat the oil in a large saucepan or flameproof casserole and fry the onion over a gentle heat until soft.
2. Tip in the rice. Cook for a few minutes, stirring, until the rice is coated with oil and is slightly translucent.
3. Pour in about a quarter of the stock. Cook, stirring, until all the stock has been absorbed, then add another large spoonful. Continue in this manner, adding more stock when the previous spoonful has been absorbed, until the risotto has been cooking for about 20 minutes and the rice is just tender.
4. Spoon the ricotta into a bowl and break it up a little with a fork. Stir into the risotto along with the basil and Parmesan. Taste and adjust the seasoning, then cover and let stand for 2-3 minutes before serving, garnished with basil leaves.