Michele-Carbone-New-Cover

Category: Risotto

3

Risotto with Saffron and Artichoke (for 4)

By

On August 16, 2021

In Dr. Michele Carbone, Risotto

This is a wonderful recipe: it will make an impression! but…saffron is expensive!

Risotto With Wild Artichoke And Saffron 1

Michele finalizing the Artichoke and Saffron Risotto in Calabria

I modified this recipe from something I read in a magazine, basically I replaced the butter with olive oil, changed the type of onion and artichoke, and added the rosemary to the rice.

Artichokes: ideally you want the small wild artichokes.  About 20 of them for 4 people –also those found in jars under olive oil are good.  If you cannot find these type of artichokes, you can use fresh artichokes (1 or 2 per person after you cleaned them very well). You can also use one and half jar of Italian artichokes in olive oil (“Seggiano,” for example, are great).  If you use a jar of regular artichokes, drain the oil from the jar and throw it away, because that oil will not taste good if cooked, and cut each artichoke in 4.

Ingredients

  • Artichokes (see above for quantity)
  • 175 ml (¾ cup) Italian extra virgin olive oil
  • 300 grams of risotto Carnaroli (or Vialone Nano)
  • 2 grams of saffron, not more not less.
  • 1 sweet onion, preferably a Tropea onion, alternatively a Vidalia or a Maui onion, minced
  • 4 sprigs of rosemary, divided. Remove the needles from two of the sprigs to cook with the artichoke; reserve the other whole sprigs for the risotto.
  • ½ glass white wine
  • About 1.25 liters (4-5 cups) of chicken broth, preferably homemade (see recipe)
  • 50 – 70 grams freshly grated Parmigiano Reggiano
  • 60 ml (¼ cup) of finely chopped Italian parsley

Preparation

  1. Put the saffron in about 1 cup of warm broth and let it dissolve for several minutes. It will help if you mix it periodically with a fork
  2. Put the rest of the broth on high heat, covered, till it boils. Then put the pot on simmer.
  3. In a separate large skillet, add ½ cup of extra virgin olive oil, the rosemary needles, and turn the heat to high. Add the artichokes and fry until they are golden, approximately 5 minutes.  Remove from heat and set aside after pouring off the olive oil used to cook the artichokes.
  4. Now you are ready to start the risotto. In a risotto pot (Staub or Creuset enamel are the best), add 1/3 of cup of olive oil, the minced onion, and the remaining two sprigs of rosemary and cook on high heat for about 2 minutes, until the onion just begin to become translucent.
  5. Add the risotto, and stir constantly on high heat with a wooden spoon for 2 minutes.
  6. Add the white wine, allow it to evaporate for about 30 seconds, and start adding chicken broth ½ cup at the time, of course stirring it continuously.
  7. Taste for salt and add it if necessary, which means if the broth had little salt, add some.
  8. After about 20 minutes when the risotto is almost ready. Add the broth that contains saffron; now the risotto will turn yellowish/red. Keep stirring.
  9. Once the risotto is done, which means it is still al dente and the broth absorbed almost entirely, turn the heat off, add the Parmigiano and mix well.
  10. Put the cooked artichokes on top of the risotto (do NOT add the olive oil in which you cooked the artichokes), sprinkle with the chopped parsley and serve.
  11. Buon Appetito!

Risotto Carciofi e Zafferano

Ottimo, semplice, ma caro perché lo zafferano costa!

Adding Parmigiano to Risotto Wild Artichoke And Saffron

Michele adds the Parmigiano to the risotto.

Carciofi: se trovate i carciofini selvatici, freschi o in scatola meglio, altrimenti i carciofi normali, 1-2 a testa oppure anche quelli in scatola con i c

arciofi sott’olio per esempio I carciofi chef a “Seggiano” sono ottimi (non quelli in acqua per carità).  Se usate i carciofi in barattolo, un barattolo e mezzo per 300 g di riso che basta per 4 persone.  Attenzione l’olio che usano per inscatolarli di solito è scadente, perciò scolatelo e friggeteli con del buon olio d’oliva. Come sempre la qualità dell’olio è fondamentale per la buona riuscita del piatto.

Ingredienti

  • Carciofi (vedi sopra)
  • Olio d’oliva extra vergine Italiano
  • 300 grammi Risotto Carnaroli (o Vialone Nano)
  • Zafferano 2 grame, né più né meno.
  • 1 cipolla di Tropea, o altra cipolla dolce a pezzettini.
  • 4 rametti di rosmarino
  • ½ bicchiere di vino bianco
  • Circa 1 litro e mezzo di brodo di pollo fatto in casa (vedi ricotta)
  • 50-70 grammi di parmigiano grattato fresco
  • Un pugno di prezzemolo tritato

Preparazione

  1. Mettere lo zafferano in 1/3 di litro di brodo di pollo tiepido e con una forchetta girare un po’ e lasciarlo li per circa mezzora che si sciolga. Il più possibile girando spesso.
  2. Mettere il resto del brodo a bollire e come bolle abbassare il fuoco al minimo
  3. Mettere 1/2 bicchiere d’olio in padella, gli aghi di due rametti di rosmarino, fuoco alto, aggiungere i carciofi e fare cuocere finche dorati da entrambi I lati, circa 5 minuti.
  4. In una buona pentola, di ferro, di rame o tipo Staub o Le Creuset per esempio, mettere 1/3 di bicchiere d’ olio, la cipolla a pezzettini, e gli aghi di due rametti di rosmarino, fuoco forte, fate soffriggere 2 minuti, al massimo e aggiungete il riso.
  5. Girate continuamente con un cucchiaio di legno per circa 2 minuti, aggiungete mezzo bicchiere di vino bianco, lasciate evaporare 30 secondi, sempre girando, e cominciate ad aggiungere il brodo un mesto alla volta finché non si incorpora. Assaggiate di sale, se il brodo è insipido dovrete aggiungere un po’ di sale.
  6. Dopo circa 20 min quando il risotto è quasi pronto, aggiungete il brodo con lo zafferano –anche quello che non si è sciolto -e continuate a girare fino a completa cottura.
  7. Spegnete il fuoco, togliete la pentola dai fornelli bollenti, aggiungete il parmigiano rimestate bene, e metteteci sopra i carciofi presi dalla pentola in cui li avete soffritti. Quindi saranno unti, non dovete asciugarli dall’olio ma non dovete aggiungere l’olio in cui avete fritto i carciofi. Aggiungete il prezzemolo e portate la padella a tavola così che tutti vedono quanto è bello questo risotto, poi fate le porzioni e…
  8. Buon Appetito!

Risotto alla Marinara

By

On April 20, 2021

In Entrees, Fish, Risotto

(For 8 people)

A long time ago, I started writing some of my favorite recipes into my “little green book,” a bound green notebook. My daughter, Martina, was just eleven years old at the time, and she liked rating my recipes with Betti. Anytime I prepared a new recipe, Betti, Martina, and any guest who happened to be there for the meal would provide a satisfaction rating, using a ten-point scale. Betti kept giving me 9s and 10s, but Martina made me work. I just looked through my book and found a recipe that even Martina thought was “the best.”

Michele Carbone

 

Ingredients

  • 2 pounds musselsSeafood On Cutting Board
  • 1 pound mackerel
  • 1 pound bay scallops
  • 16 jumbo shrimp (2 per person)
  • 2/3 cup of extra-virgin olive oil
  • 3 garlic cloves, smashed
  • ¼ cup freshly squeezed orange juice
  • 1 and ½ cups white wine
  • 1 handful of chopped Italian flat-leaf parsley
  • 1 handful of fresh arugula
  • 1 handful minced chives
  • 1 handful minced fresh dill
  • 3 leafs of fresh sage
  • 1 medium red onion, finely chopped
  • 1 spicy pepper, such as an Italian pepperoncino or a Thai pepper
  • Salt and freshly grated black pepper to taste
  • 3 and ½ cups of risotto, Campanile preferred
  • 2 liters fish broth, brought to a low boil in a medium sized saucepan (this is incorporated in the risotto)

Preparation

  1. In a large heavy pan, add ½ cup olive oil, 2 cloves of smashed garlic, parsley, fish, shrimp, arugula and parsley. Turn the heat to high, 2-3 minutes covered, till the arugula “disappears” and the mussels open.
  2. Add 1 cup of white wine, cover until it boils, about 1 min.  Remove cover, let wine evaporate 1 minute.
  3. Add ½ cup of freshly-squeezed orange juice and ¾ of a box of Pomì chopped tomatoes –or homemade canned tomatoes. Cook for 2 minutes on high heat.
  4. Add salt and pepper and turn off the fire.
  5. Remove all the seafood, placing it into a separately covered containerand peel the shrimp, leave the sauce in the pan in which you cooked the fish.
  6. Add ½ of cup olive oil to another pan.
  7. Add the chopped red onion, a handful of parsley, and a smashed garlic clove, and cook on low heat until the onion “starts” to become translucent.
  8. Add 3 and ½ cups of risotto and cook on high for 3 minutes, mixing constantly.
  9. Add 1 cup of wine, allow to evaporate for 1 minute.
  10. Add the fish sauce from the pan that you just cooked the fish —1 cup at a time—stirring continuously.  Once you finish using all the just-cooked fish/sauce, start using the fish broth that you had warmed in the additional saucepan.
  11. As each cup becomes incorporated in the risotto, add the next cup.
  12. Near the end (just taste the rice, and when it is almost done but still a little harder than what you prefer) add the dill, a little parsley, 3 leaves of fresh sage minced, and a handful of minced chives. Mix into the risotto. Allow it to incorporate for 2 minutes. Turn off the fire.
  13. Add back the reserved fish and shrimp, gently mixing them into the risotto, which will warm up the fish.
  14. Plate the risotto, then arrange the mussels in an attractive pattern on the plate. (I like to create a circle of mussels around the risotto).
  15. Sprinkle freshly chopped parsley over each plate and serve immediately. Buon Appetito!

 

Italiano: Risotto alla Marinara

Molto tempo fa, ho iniziato a scrivere alcune delle mie ricette preferite in un taccuino verde rilegato. Mia figlia Martina aveva solo undici anni all’epoca e le piaceva valutare le mie ricette con Betti. Ogni volta che preparavo una nuova ricetta, Betti, Martina e qualsiasi ospite che si trovava lì davano un punteggio utilizzando una scala di dieci punti. Betti continuava a darmi 9 e 10, ma Martina mi ha fatto lavorare. Ho appena sfogliato il mio libro e ho trovato una ricetta che anche Martina pensava fosse “la migliore”.

 

Ingredienti per 6-8 persone

  • 1 Kg di cozze
  • 250 g kg di filetto di sgombro o altro pesce fresco senza spine!
  • 250 g di capesante (muscoli)
  • 16 gamberi (2 a testa)
  • 160 ml di olio extravergine di oliva
  • 3 spicchi d’aglio, schiacciati
  • 60 ml di succo d’arancia appena spremuto
  • 355 ml di vino bianco
  • 1 manciata di prezzemolo tritato italiano a foglia piatta
  • 1 manciata di rucola fresca
  • 1 manciata di erba cipollina tritata
  • 1 manciata di aneto fresco tritato (se non lo avete va bene uguale)
  • 3 foglie di salvia fresca
  • 1 cipolla rossa media, tritata finemente
  • 1-2 peperoncini piccanti calabresi o di altra specie
  • 500 g polpa di pomodori fatti in casa o comprati (Pomi` e simili)
  • Sale e pepe nero grattugiato fresco a piacere
  • Risotto circa 80-90 grammi a testa, cioe` per 6-8 persone circa 700g
  • 2 litri di brodo di pesce, portato a ebollizione in una casseruola di media grandezza (questo va incorporato nel risotto)

Preparazione

 

  1. In una padella larga, aggiungere l’olio d’oliva, 2 spicchi d’aglio schiacciato, il prezzemolo, il pesce, i gamberi, la rucola e il prezzemolo. Alzate la fiamma, coprite 2-3 minuti, finché la rucola “scompare” e le cozze si aprono.
  2. Aggiungere 1 cup di vino bianco, coprire fino a quando bolle, circa 1 min. Togliere il coperchio, lasciare evaporare il vino 1 minuto.
  3. Aggiungere 60 ml (1/2 cup) di succo d’arancia appena spremuto e ¾ di una scatola di pomodori Pomì a pezzetti (500 g). Cuocere per soli 2 minuti a fuoco forte.
  4. Salate e pepate e spegnete il fuoco.
  5. Rimuovere tutti i frutti di mare, mettendoli in un contenitore coperto separatamente. Pelate i gamberi. Lasciate naturalmente il sugo nella pentola dove avete cucinato il pesce e coprite cosi` non evapora.
  6. Aggiungere 60 ml di olio d’oliva in un’altra padella dove cucinerete il risotto
  7. Quando l’olio e` caldo ma non troppo, aggiungere la cipolla rossa tritata, una manciata di prezzemolo e uno spicchio d’aglio schiacciato e cuocere a fuoco basso finché la cipolla comincia a diventare traslucida. Alzare il fuoco al Massimo.
  8. Aggiungete circa 700 g di risotto e cuocere a fuoco alto per circa 3 minuti, girando continuamente.
  9. Aggiungere 60 ml di vino e lasciare evaporare per 1 minuto.
  10. Aggiungere il sugo di pesce dalla padella in cui avete appena cotto il pescecon l’arancia e il pomodoro, una mestolo alla volta, mescolando continuamente. Una volta finite, continuate con il brodo di pesce che avevi riscaldato in una terza pentola.
  11. Man mano che ilbrodo viene incorporato nel risotto, aggiungetene un altro mestolo.
  12. Verso la fine (assaggiate il riso, e quando sarà quasi cotto ma ancora un po’ più duro di quello che preferite) aggiungete l’aneto, un po’ di prezzemolo, 3 foglie di salvia fresca tritata e una manciata di erba cipollina tritata. Mescolare nel risotto. Lascialo incorporare per 2 minuti. Spegni il fuoco.
  13. Aggiungere nuovamente il pesce e i gamberi messi da parte, mescolandoli delicatamente al risotto, che cosi` scalderà il pesce.
  14. Impiattare il risotto, quindi disporre le cozze in un disegno attraente sul piatto. (Mi piace creare un cerchio di cozze attorno al risotto).
  15. Cospargere di prezzemolo tritato fresco su ogni piatto e servire immediatamente.
  16. Buon Appetito!

 

Spinach Risotto

By

On April 20, 2021

In Risotto

Stirring The Pot With Giancarlo Gottardo 1

Dr. Michele Carbone with Giancarlo Gottardo, a famous chef and a very good friend.

Look—this is a great recipe, many people accustomed to other types of risotto will think I am out of my mind when they read it.  Just do it, and then if you do not like it, email me.

Good risotto requires two fundamental things:

  1. Good ingredients
  2. A willingness to “just stir the pot” and NOT text or answer the phone.

You need to pay attention to risotto as you cook it: you can’t be distracted by a lot of other things going on in the kitchen.  For that reason, I like having my family and guests with me in the kitchen as I prepare any of my risotto dishes.  As I stir the pot,  we all enjoy each other’s company.  By the time the risotto’s ready to be transferred to a serving dish, almost everyone in the kitchen has had a chance to stir the pot with me.

I do not particularly like greens, but I love this risotto.  I prefer making it with chicken broth, but if you have vegetarian guests, you can use vegetable broth and it will be almost as good.

Ingredients for 5-8 people

  • 1 pound of pear or cherry tomatoes, both yellow and red
  • ½ cup fresh mint, minced
  • 1 pound of fresh or frozen spinach, chopped
  • A pinch of nutmeg
  • 1 small or ½ medium sweet onion (the best is from Tropea, Italy, but if you are in the US, get a Vidalia or Maui onion) minced
  • 2 sticks of butter
  • 1 cup white wine
  • 2-3 liters of chicken or vegetable broth
  • ½ cup of extra virgin olive oil, and separately a spoon of it
  • About 1 pound (450 g) of Italian rice: “Carnaroli”
  • Salt, olive oil and butter, hot pepper (the best from Calabria, followed by Hawaii, Thai pepper, etc.)
  • 200 grams (8 ounce) of freshly-grated Parmigiano cheese

Preparation

  1. If you are using frozen spinach, take it out of the freezer so that it starts to melt.
  2. Put broth in a stock pot and bring it to a boil. Once it boils, lower the heat and cover the stock pot. The liquid needs to stay very hot as you incorporate it in the recipe.
  3. Cut the pear or cherry tomatoes into halves and put them in a large bowl. Add ½ cup olive oil and salt.  Mix it gently and put the bowl into the refrigerator for use after the risotto is finished.
  4. In a large skillet or paella pan, add 1 stick of butter and 1 table spoon of olive oil. On medium heat, melt the butter until it combines with the olive oil.
  5. Add ½ of the chopped onion, and sauté just until the onion starts to become translucent.
  6. Increase heat to high. Add 1 or more minced hot peppers and the frozen/melted spinach, mix constantly for 4 minutes.  Remove from heat and add salt and a pinch of freshly grated nutmeg.  Mix well and transfer to a bowl.
  7. Using the same large skillet, add half stick of butter and 1 TB of olive oil. Heat on medium until the butter is melted.
  8. Add the other ½ chopped onion and sauté until the onion becomes slightly translucent.
  9. Bring heat to high, add the Italian rice and mix, using a wooden spoon, for about 3 minutes.
  10. Add the white wine and allow it to incorporate for about 30 seconds.
  11. Add the spinach to the pan and mix well.
  12. Add broth, 1 cup at a time, until it incorporates, continuing to stir the rice so that it doesn’t stick to the bottom of the pan. As the broth incorporates, add the next cup of broth. Continue stirring and adding broth until the rice is cooked.  It usually takes about 20 to 25 minutes.
  13. Remove the pan from the heat and add the freshly grated Parmigiano cheese, stirring gently.
  14. Transfer the risotto to a serving plate, then pour the chilled tomato mixture over the top of the risotto.
  15. Sprinkle with minced mint and serve.
  16. Buon appetito!

Italiano: Risotto con gli spinaci.  Ingredienti per 6-8 persone

Guarda, questa è un’ottima ricetta, molte persone abituate ad altri tipi di risotto penseranno che sono fuori di testa quando lo leggono. Fallo e poi se non ti piace scrivimi.

 

Ingredienti

  • 1/2 kg pomodorini, sia gialli che rossi (meglio quelli a pera)
  • ½ tazza di menta fresca, tritata
  • ½ kg di spinaci, freschi o congelati, tritati
  • 1 cipolla dolce piccola o ½ media (la migliore è di Tropea, in Italia, ma se sei negli Stati Uniti, prendi una cipolla Vidalia o Maui) tritata
  • 1 cup (225 ml) di vino bianco
  • 2-3 litri di brodo di pollo o vegetale
  • 115 g di burro non salato (un bastoncino di burro)
  • Circa ½ cup, più 1 cucchiaio, di olio extravergine di oliva
  • 1/2 kg di riso “Carnaroli”, o Vallone Nano, o riso Arborio superfino
  • Sale, olio d’oliva e burro, peperoncino piccante calabrese, o altro
  • Circa 1 cup, 225 g, di parmigiano grattugiato fresco

Preparazione

Ricetta “strana” ma buonissima, provare per credere.

  1. Circa mezzo Kg di pomodorini piccoli, meglio se mischiati gialli e rossi (Forza Roma). Aggiungere un po’ (una tazzina di caffè) di olio e sale e mettere in frigo.
  2. Squagliare circa 100 g di burro e un cucchiaio di olio d’oliva, soffriggere mezza cipolla dolce finché diviene traslucida, poi aggiungere 1 o più – a gusto– peperoncini piccanti, e circa mezzo Kg di spinaci.  Io uso quelli surgelati a pezzetti perché sono ottimi oppure spinaci freschi, prima cotti 10 minuti in acqua bollente.  Spegnere il fuoco e aggiungere un cucchiaino da te di noce moscata tritata.
  3. Squagliare circa 100 g di burro e 1 cucchiaio d’olio, aggiungere ½ cipolla dolce, appena diviene traslucida alzare il fuoco e aggiungere circa 500 g di riso, mischiare bene per 3 minuti, aggiungere un bicchiere di vino bianco, 30 secondi.
  4. Aggiungere un po’ alla volta mestoli di brodo vegetale o di pollo –il pollo è più saporito ma se avete ospiti vegetariani il brodo vegetale –vedi la mia ricetta– va benissimo, fino a che il riso è pronto, circa 20 minuti –attenzione se il brodo è salato giusto non serve aggiungere sale altrimenti mettete un po’ di sale.  Spegnere il fuoco.
  5. Aggiungere circa 200 gr di Parmigiano grattugiato al momento, incorporare, mettere su piatto di portata.
  6. Coprire con i pomodori (vedi punto 1) e mezza cup di menta tritata al momento.
  1. Buon appetito!

 

Risotto with sausage (for 4-5 people)

By

On April 20, 2021

In Entrees, Risotto

This is a spectacular risotto dish that’s especially good on cold winter nights. There are several different types of Italian Arborio rice, but my favorite variety is called Carnaroli because it has a firmer texture and higher starch content, resulting in a creamy flavor.  If you cannot find the Carnaroli risotto,  use the varietal of Arborio or Vialone nano rice that may be available in your local market.Risotto Al Salsiccia

This recipe is a variation on the Risotto al Barolo, although you add Italian sausage and reduce the amount of wine used in making the risotto.

 

Ingredients

  • Risotto Carnaroli (Italian). About ½ cup (80 grams) per person.  Thus, for 4-5 people, you would use 2 – 3 cups of uncooked Carnaroli rice.
  • 4 Italian sausages, preferably spicy (without fennel please!), crumbled.
  • 6 – 8 cups of beef broth
  • 1 bottle of Barbera, Barolo, or Barbaresco wine. Keep in mind that the quality of the wine makes a big difference in this recipe, so make sure you use one of these excellent Italian varietals.
  • 1 red onion medium size, chopped
  • 2-3 sprigs of fresh rosemary
  • 2 bay leaves
  • ½ to 1 cup of freshly grated Parmigiano chees
  • ½ stick of butter
  • 1 TB olive oil

Use a good pot. I like those made of cast iron, like a Staub, Le Creuset, or similar.  The best pot will be able to evenly conduct the heat as you cook the rice.

Preparation

Preparation

  1. Put the meat broth in another covered pot, and heat it until it is almost boiling. As it starts heating, start the next step.
  2. In your large skillet, melt the butter and oil over medium flame. Add the chopped onion, rosemary, bay leaf, and Italian sausage.  Cover the pan.
  3. Turn the heat to low and let it cook ~12 minutes, until the onion begins to become translucent, but is not brown. Mix every 3 to 4 minutes, making sure that the onions and herbs do not stick to the bottom of the pan.
  4. Remove the cover from the skillet. Turn the flame to high, and add the rice.  Stir constantly with a wooden spatula for about 3 minutes, making sure that the rice is thoroughly coated with the butter and oil.
  5. Add ¼ of a bottle of the red wine, and continue to stir as it incorporates with the rice. After a minute or two add another ¼ of a bottle of red wine.  Continue for another minute or two until you have added all of the wine.
  6. Once the wine dries up, lower the heat to medium-high. Add a cup of the very hot beef broth, stirring constantly.  As the broth in the pan begins to dry, add more broth, continuing for about 20 to 25 minutes, depending where you are.  In my home in Hawaii, it takes about 20 minutes, but from my home at high altitude in the Sierra Nevada, it takes about 25 minutes.
  7. Look, the best way to know when the risotto is ready is to taste it, so taste the rice every 2 to 3 minutes as you near the 20-minute cooking point.  Also, keep in mind that the rice will continue to cook once you’ve turned off the flam, so turn it off about 2 minutes before you judge it to be ready.  Otherwise, it will overcook and become Chinese rice –which is good, but it’s another thing!
  8. If you like you can add ½ to 1 cup of FRESHLY grated Parmigiano. Butter at the end?  See above please,in the introduction to the risotto about “mantecatura”.
  9. Buon appetito!

Italiano: Risotto con salsicce per 4-5 persone

Questo è un piatto di risotto spettacolare che è particolarmente buono nelle fredde notti invernali. Esistono diversi tipi di riso Arborio italiano, ma la mia varietà preferita si chiama Carnaroli perché ha una consistenza più soda e un contenuto di amido più elevato, risultando in un sapore cremoso. Se non riesci a trovare il risotto Carnaroli, usa la varietà di riso Arborio o Vialone nano che potrebbe essere disponibile nel tuo mercato locale.

Questa ricetta è una variazione del Risotto al Barolo, anche se aggiungi la salsiccia italiana e riduci la quantità di vino utilizzata per preparare il risotto.

Ingredienti

  • Risotto Carnaroli (italiano). Circa ½ tazza (80 grammi) a persona. Quindi, per 4-5 persone, usereste 2-3 tazze di riso Carnaroli crudo.
  • 4 salsicce italiane, preferibilmente piccanti (senza finocchi per favore!), Sbriciolate.
  • 6 – 8 tazze di brodo di carne
  • 1 bottiglia di Barbera, Barolo o Barbaresco. Tieni presente che la qualità del vino fa una grande differenza in questa ricetta, quindi assicurati di utilizzare uno di questi eccellenti vitigni italiani.
  • 1 cipolla rossa di media grandezza, tritata
  • 2-3 rametti di rosmarino fresco
  • 2 foglie di alloro
  • Da ½ a 1 tazza di Parmigiano appena grattugiato
  • ½ panetto di burro
  • 1 cucchiaio di olio d’oliva

Preparazione

Usa una buona casseruola di Ghisa (io uso Staub o Le Creuset), oppure una pentola di rame.

  1. Sciogliere il burro, aggiungere cipolla e salsiccia a pezzetti, lauro e rosmarino, cuocere a fuoco basso 10-12 minuti coperto. La cipolla deve cominciare a diventare translucida ma non deve diventare marrone. Rimestare ogni 3 minuti circa.
  2. Alzare il fuoco al Massimo aggiungere il riso, mischiare costantemente per 3 minuti.
  3. Aggiungere 1 bicchiere di vino rosso, fare incorporare, aggiunge secondo bicchiere (totale mezza bottiglia), fare incorporare. Invece, se stai preparando il risotto al Barolo, usa l’intera bottiglia
  4. Continuare aggiungendo mestoli di brodo di carne. Sarà pronto in 20-25 minuti, dipende se siete al mare o in montagna. Spegnere 2 minuti prima, perché il riso continua a cuocere anche dopo che avete spento e vi si stracuoce.
  5. Aggiungete 60 o 120 grammi di Parmigiano grattugiato al momento, mischiare e buon appetito. Mantecatura? Vedi sopra intriduzione ai risotti per favore.

 

 

 

Risotto prepared with funghi porcini

Risotto with Porcini Mushrooms

By

On April 20, 2021

In Risotto

Last August, when I was visiting family friends in Cellara, a small village in the Sila mountains where my family is from, my host brought out a basket of freshly-picked Porcini mushrooms.

Porcini Mushrooms

Fresh Porcini Mushrooms

 

We cooked them together and they were wonderful.

Cooking fresh porcini

Michele Carbone and Armando cook fresh Porcini mushrooms

While the dried Italian porcini mush
rooms are not as good as those freshly picked and eaten in the mountains of Calabria, they are still wonderful.  You may find them in the gourmet sections of your market.  Be careful: there are lots of “fake Italian porcini” for sale.  If the box says “packed in Italy”, and does not specify from where the porcini are from, it means they were imported in Italy from Yugoslavia or other country and packed in Italy to sell them at higher price by fooling you into thinking those are the Italian porcini.

If you cannot find the “Italian funghi porcini”, you can try this recipe with the Yugoslavia porcini or other mixed dried mushrooms—but the flavor will not be quite the same

Risotto is a classic Northern Italian preparation for their famous Arborio and Carnaroli rice products.  I prefer the Carnaroli risotto rice if you can find it, because it is a little starchier than Arborio; it’s less likely to get mushy if you overcook it.  Usually you need to look for the risotto rices in the gourmet sections of the market, although Amazon.com also has a variety of Italian rices available

So here is how you make risotto

Now for many years I thought I made the best risotto with porcini, until I ate it at “Papa` Giovanni” a restaurant in Roma near the Senate (strongly recommend you eat there!).  I called the host, Daniela, and told her: your risotto is better than mine.  How do you make it?  She told me she uses olive oil instead of butter, garlic rather than onion—I was surprised, to say the least.  I tried and it worked great, so I modified the recipe.  Here it is:

Ingredients for 5-7 people – depending on how much you eat!

  • About 50 grams dried funghi porcini (Porcini mushrooms)
  • 1⁄3 cup of extra-virgin olive oil
  • 2 garlic cloves, smashed
  • 1 cup white wine
  • 1 handful of minced Italian flat-leaf parsley
  • 1-2 spicy Calabria pepper, or a Thai, or Hawaiian pepper or other
  • Salt and freshly grated black pepper to taste
  • 1 cup of freshly grated Parmigiano cheese
  • 1 TB butter
  • 3 ½ cups of risotto, Carnaroli preferred (1 box of 450 grams)
  • About 1.5 liters homemade chicken broth (or vegetable if you do not have chicken broth), brought to a low boil in a medium sized saucepan (this is incorporated in the risotto)

Preparation

  1. In a small bowl –enough to submerge the mushrooms, soak the dried funghi porcini in chicken broth water for about 30 minutes.
  2. Heat the chicken broth to a low boil (I do not recommend vegetable broth) in a pot. Keep the broth on a low boil or simmer throughout the recipe; the broth is incorporated into the rice one cup at a time, and it must be very hot when it is added.
  3. In a large heavy pan, add 1⁄3 cup olive oil, and 2 cloves of smashed garlic and sauté it gently until the garlic takes on a golden color.
    1. While the garlic is being sautéed, squeeze the water/broth from the mushrooms that have been soaking and chop them. Reserve the water/broth so that you can incorporate it into the risotto later.
  4. Discard the garlic and add the finely-chopped parsley and spicy pepper (chopped very fine). Allow the flavors to combine for 30 seconds on low heat. Reserve a little bit of the chopped parsley for a garnish when you serve the risotto.
  5. Add the risotto, bringing the heat to medium. Toast the risotto in the pan for 2 minutes, stirring so that each grain of rice is coated in the oil. The grains of rice should begin to cook—you’ll see kind of a white dot in the center of each grain, indicating that it’s read for the next step.  If you do not see it,  well, do not worry about the dot, after 2 minutes it is ready!
  6. Add the chopped dried mushrooms and stir with the risotto for 1 minute or so.
  7. Add 1 cup of white wine, and continue to stir until the wine has been incorporated (30 seconds)
  8. Now start adding the heated broth, using a scoop or ladle to add it to the pan with the rice, 1 cup at a time. Keep stirring the risotto as it incorporates the broth.  You stir to make sure that each grain of rice is exposed to the broth and heat as it cooks.  I also re-heat the reserved water/broth from the soaked porcini and add that liquid to the pan as well, since it provides more of the mushroom flavor to the risotto.
  9. Continue adding broth, 1 cup at a time, until the risotto is ready. This usually takes about 20 – 25 minutes.  The risotto should be slightly firm – you don’t want it to get mushy. remember that it will continue to cook for a little bit after you turn the fire off, so turn off the heat 2 minutes before you think the risotto is ready.
  10. When the heat is off, the risotto is ready. Stir in the optional butter and about ½ cup of the grated Parmigiano.  If you have truffle butter, use that instead of regular butter– it adds a delicious, savory aroma that infuses the risotto.
  11. Sprinkle with the reserved chopped parsley. Put the rest of the grated Parmigiano in a small bowl so that you can serve at the table, allowing your guests to add more to their risotto if they like.  (Americans tend to use more Parmigiano on their pastas and risottos than Italians)

Wines: Barbaresco or Barolo, (10+ years old or older opened at least 12 hours earlier), or if you find it, try this one that I had the other day and that is outstanding Langhe Nebbiolo Cascina Luisin 2014, same grape as the other (Nebbiolo) but much less expensive, and opening it 1 hour in advance will do it.

Italiano: Risotto con Funghi Porcini

Il risotto ai porcini richiede brodo di pollo fatto in casa –pure quello vegetale va bene se non avete quello di pollo, porcini veri, tanto amore e poco o niente burro.

  1. Soffriggere aglio in olio (80 ml di olio) rimuovere aglio aggiungere prezzemolo e peperoncino, 30 secondi, aggiungere riso -450 grammi per 4 – 7 persone- cuocere a fuoco medio/alto 2 minuti, aggiungere i porcini freschi, oppure se secchi rinvenuti per 10 minuti almeno o di più in un po’ di brodo e poi strizzati.
  2. Fuoco forte 1 minuto.
  3. Aggiungere 1 bicchiere di vino bianco, fuoco forte, 1 minuto massimo, poi il resto dell’acqua in cui avere rinvenuto i porcini –sarà 1 cup, cioe` circa 236 ml—e poi abbassando un po’ il fuoco a medio/alto un po’ per volta brodo di pollo
  4. Spegnere il fuoco 1 – 2 minuti prima che è pronto–il risotto continuerà a cuocere un po’.

Vino ideale, vedi sopra, se possibile Barbaresco di 15-20 anni.

Risotto al Barolo (for 4 to 5 people)

By

On April 20, 2021

In Dr. Michele Carbone, Risotto

This is a spectacular risotto dish that’s especially good on cold winter nights. There are several different types of Italian rice, but my favorite variety is called Carnaroli because it has a firmer texture and higher starch content, resulting in a creamy flavor. If you cannot find the Carnaroli risotto,  use the varietal of Arborio or Vialone nano rice that may be available in your local market.

Risotto Al Barolo

Barolo is a Piedmont wine made from the nebbiolo grape, and this delicious risotto gives you a taste of authentic Piedment flavors.  For more information on other recipes from the Piedmont region of Italy, check this website: https://www.tasteatlas.com/risotto-al-barolo

Ingredients

  • Risotto Carnaroli (Italian). About ½ cup (80 grams) per person.  Thus, for 4-5 people, you would use 2 – 3 cups of uncooked Carnaroli rice –depending how hungry they are.
  • 6-8 cups of beef broth
  • 1 bottle of Barbera, Barolo, or Barbaresco wine. Keep in mind that the quality of the wine makes a big difference in this recipe, so make sure you use one of these excellent Italian varietals.
  • 1 red onion medium size, chopped
  • 2-3 sprigs of fresh rosemary
  • 2 bay leaves
  • ½ to 1 cup of freshly grated Parmigiano cheese
  • ½ stick of butter (50g)
  • 1 TB olive oil

Preparation

  1. Put the meat broth in another covered pot, and heat it until it is almost boiling. As it starts heating, start the next step.
  2. In your large skillet, melt the butter and oil over medium flame. Add the chopped onion, rosemary, bay leaf and cover.  Turn the heat to low and let it cook about12 minutes, until the onion begins to become translucent, but is not brown.  Mix every 3 to 4 minutes, making sure that the onions and herbs do not stick to the bottom of the pan.
  3. Remove the cover from the skillet. Turn the flame to high, and add the rice.  Stir constantly with a wooden spatula for about 3 minutes, making sure that the rice is thoroughly coated with the butter and oil.
  4. Add ½ of a bottle of the Barolo wine, and continue to stir as it incorporates with the rice. As it incoprporates (1-2 minutes) add the other ½ of a bottle of the wine.
  5. Once the wine dries up, lower the heat to medium-high. Add a cup of the very hot beef broth, stirring constantly.  As the broth in the pan begins to dry, add more broth, continuing for about 20 to 25 minutes, depending where you are.  In my home in Hawaii, it takes about 20 minutes, but from my home at high altitude in the Sierra Nevada, it takes about 25 minutes.

Look, the best way to know when the risotto is ready is to taste it, so taste the rice every 2 to 3 minutes as you near the 20-minute cooking point.  Keep in mind that the rice will continue to cook once you’ve turned off the flame, so turn it off about 2 minutes before you judge it to be ready.  Otherwise, it will overcook and become Chinese rice –which is good, but it’s another thing!

  1. Add ½ to 1 cup maximum of FRESHLY grated Parmigiano. Butter? “Mantecatura”: add ½ stick of butter at the end that by melting gives a creamy texture. I do not like it, Betti and most people do. You may try truffle butter, gives a nice aroma especially if you do not have real porcini.

Italiano: Risotto al Barolo

Ingredienti

  • Circa 1 litro di brodo di carne (vedi ricetta nei brodi)
  • 1 bottiglia di Barbera, Barolo, Barbaresco, pure il Cirò ci sta bene
  • 1 cipolla rossa a pezzettini
  • 2-3 rametti di rosmarino
  • 2 foglie di lauro
  • Parmigiano grattato ½ cup, massimo 1 cup.
  • Mezzo bastoncino (50g) di burro e 1 cucchiaio di olio d’oliva buono
  • Risotto Carnaroli, circa 80-100 grammi a testa dipende da quanto appetito avete.

Preparazione: Risotto al Barolo/Barbera/ Barbaresco, etc.

Usa una buona casseruola di Ghisa (io uso Staub o Le Creuset), oppure una pentola di rame.

  1. Sciogliere il burro, aggiungere cipolla, lauro e rosmarino, cuocere a fuoco basso 12 minuti coperto. La cipolla deve cominciare a diventare translucida ma non deve diventare marrone. Rimestare ogni 3 minuti circa.
  2. Alzare il fuoco al massimo aggiungere il riso, mischiare costantemente per 3 minuti.
  3. Aggiungere ½ bottiglia di vino, fare incorporare; aggiungere il resto del vino, fare incorporare.
  4. Continuare aggiungendo mestoli di brodo di carne. Sarà pronto in 20-25 minuti, dipende se siete al mare o in montagna. Spegnere 2 minuti prima, perché il riso continua a cuocere anche dopo che avete spento e vi si stracuoce.
  5. Aggiungete circa 60 o 120 grammi di Parmigiano grattugiato al momento, mischiare e buon appetito.

 

Risotto with Fresh Mushrooms

By

On April 20, 2021

In Risotto

Risotto with Fresh Mushrooms

If you have some good fresh mushrooms, you can make a fantastic risotto using a variation of the recipe for the funghi porcini.  My friend Arty brought over some Chanterelle mushrooms, which provide a nutty, bright taste.  I combined them with a few dried porcini mushrooms to intensify the flavor.

Risotto With Chanterelle Mushrooms 1

Risotto with fresh Chanterelle Mushrooms

Many supermarkets now carry packages of “gourmet” or “chef’s choice” mushrooms, which provide exotic combinations of fresh mushrooms. They are all good in a risotto – the only mushroom you should consider carefully is the Shiitake mushroom, because its flavor is a little too strong for a risotto.

Ingredients for 4-6 people – depending on how much you eat!

  • A couple of handfuls of sliced fresh mushrooms (2-3 handfuls, depending on the number of people you are serving. 2 handfuls is enough for 4-6 people).
  • ¼ cup of dried porcini mushrooms, soaked in tepid broth for about 20 minutes (optional)
  • 1⁄3 cup of extra-virgin olive oil
  • 2 garlic cloves, smashed
  • 1 cup white wine
  • 1 handful of minced Italian flat-leaf parsley
  • 1 spicy pepper, such as an Italian pepperoncino from Calabria or a Thai pepper
  • Salt and freshly grated black pepper to taste
  • 1 cup of freshly grated Parmigiano cheese
  • Optional: 50 g or so of butter (if you find truffle butter at your local market, and your guests all like the flavor of truffles,  use truffle butter instead of regular butter)
  • 3 ½ cups of risotto, Carnaroli preferred (1 box of 450 grams)
  • About 1 and half liter of chicken broth, brought to a low boil in a medium sized saucepan (this is incorporated in the risotto).

Preparation

  1. If you are also adding dried porcini mushrooms to the recipe, soak the dried funghi porcini in tepid/warm chicken broth for about 30 minutes.
  2. Slice the fresh mushrooms.
  3. Heat the chicken broth to a low boil in a pot. Keep the broth on a low boil or simmer throughout the recipe; the broth is incorporated into the rice one cup at a time: must be very hot when it is added.
  4. In a large heavy pan, add 1⁄3 cup olive oil and 2 cloves of smashed garlic. Sauté the garlic cloves gently until they take on a golden color.
    1. While the garlic is being sautéed, squeeze the broth from the mushrooms that have been soaking and chop them. Reserve the broth so that you can incorporate it into the risotto later.
  5. Discard the garlic and add the finely-chopped parsley and spicy pepper (chopped very fine). Allow the flavors to combine for 30 seconds to a minute on low heat. Reserve a little bit of the chopped parsley for a garnish when you serve the risotto.
  6. Add the risotto, bringing the heat to high. Toast the risotto in the pan for 1 and half minutes, stirring so that each grain of rice is coated in the oil.
  7. Add the chopped mushrooms and the chopped, reconstituted funghi porcini to the pot and continue stir continuously for about 2 and half minutes.
  8. Add 1 cup of white wine, and continue to stir until the wine has been incorporated and the alcohol evaporates (30 seconds or so).
  9. If you soaked the optional dried porcini mushrooms, add the broth they soaked in to the pan.  Stir the mushrooms and risotto until the broth is incorporated.
  10. Now start adding the heated broth, using a scoop or ladle to add it to the pan with the rice, 1 cup at a time. Keep stirring the risotto as it incorporates the broth.  You stir to make sure that each grain of rice is exposed to the broth and heats as it cooks.
  11. Continue adding broth, 1 cup at a time, until the risotto is ready. This usually takes about 20 – 25 minutes.  The risotto should be slightly firm – you don’t want it to get mushy. remember that it will continue to cook for a little bit after you turn the fire off, so turn off the heat 2 minutes before you think the risotto is ready.
  12. When the heat is off, add ½ cup of the grated Parmigiano and you may stir in the optional truffle butter.
  13. Sprinkle with the reserved chopped parsley. Put the rest of the grated Parmigiano in a small bowl so that you can serve at the table, allowing your guests to add more to their risotto if they like.  (Americans tend to use more Parmigiano on their pastas and risottos than Italians).

Wines: Barbaresco or Barolo, or other wine made with Nebbiolo grapes

Italiano

Italiano

Il risotto ai porcini o altri funghi freschi richiede brodo di pollo fatto in casa, porcini veri, tanto amore e poco o niente burro.

  1. Soffriggere aglio in olio (80 ml di olio) rimuovere aglio aggiungere prezzemolo e peperoncino, 30 secondi, aggiungere -450 grammi di riso carnaroli per 4 – 7 persone- cuocere a fuoco medio/alto 2 minuti, aggiungere i porcini freschi
  2. Fuoco forte 1 minuto.
  3. Aggiungere 1 bicchiere di vino bianco, fuoco forte, 1 minuto massimo, poi aggiungere il resto dell’acqua in cui avere rinvenuto i porcini –sarà circa “1 cup”, e poi abbassando un po’ il fuoco a medio/alto un po’ per volta brodo di pollo finché il risotto è quasi pronto.

Spegnere il fuoco 1 – 2 minuti prima che è pronto–il risotto continuerà a cuocere un po’, aggiungere parmigiano, pepe nero e se vi piace

 

Powered by WordPress & Theme by Anders Norén