Recipe - Risotto Variations

1 Basic risotto recipe

RISOTTO WITH WHITE TRUFFLES:
Prepare the Basic Risotta, omitting the garlic and cooking the onion in 3
Tbsp butter. Use short grain California pearl rice amd 3 cups chicken
broth, adding to it the juice drained from 1 can (1 oz.) white truffles.
When rice is almost tender, stir in One half cup whipping cream. Slice the
truffles paper thin. To finish, stir in the 1 Tbsp butter, Three fourths cup grated
Parmesan cheese, amd about half the truffles. Pour into a serving dish and
top with the balance of the truffles and sprinkle with about One fourth cup more
of cheese.

RISOTTO ALLA MILANESE: Soak 5 large slices dried Italian mushrooms in hot
water about 1 hour, rinse, drain, chop, and add to saute with onions in the
Basic Risotto recipe. (or use about 4 mediumsized fresh mushrooms,
chopped.)
Use chicken broth for the liquid. About 5 to 10 minutes before the rice
is done, stir in with a fork One fourth teaspoon saffrron, disolved in One fourth cup
Madeira, white wine, or chicken broth. (the Madeira makes an outstanding
dish.)

RISSOTO VERDE:

Use the Basic Risotto recipe, except substitute 3 slices green onion. While
the rice is simmering, prepare this mixture; place 2 Tbsp butter or
margarine in a frying pan over medium heat. Add 1 carrot, shredded, and one
stalk celery, thinly cut or sliced up ; cover and cook about 5 minutes. Add 2 cups
finely chopped fresh spinach or Swiss chard and 2 Tbsp minced parsley,
continue to cook, stirring several times, about 3 minutes; sprinkle with a
dash of nutmeg and add vegetables to rice when it is about threequarters
done. Finish as for Basic Risotto, omitting the final 1 Tbsp butter.

RISOTTO ALLA FINANZIERA:

Prepare the Basic Risotto, using chicken broth. While it is simmering,
prepare this sauce: Heat 2 Tbsp butter in a frying pan. Add 1 medium
sized onion, chopped, saute until onion is golden. Add 1 cup cut or sliced up fresh
mushrooms, One half pound chicken livers (cut in bite sized pieces), 1/8 tsp
EACH ground sage and crushed bay leaf, and One half tsp salt, continue to saute
over medium heat about 5 minutes. Add One fourth cup DRY Sherry or chicken broth;
cook quickly until almost all liquid has been evaporated.
Stir half the sauce into risotto with the first addition of cheese,
omitting the 1 Tbsp butter. Turn out onto a serving dish, making a well in
the centre of the risotto, add the remaining sauce to the well, then
sprinkle with the remaining cheese.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini