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Name: Risotto Variations
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 recipe Basic risotto

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INGREDIENTS

1 recipe Basic risotto

Servings

INSTRUCTIONS

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 1/2 cup whipping cream. Slice the truffles paper thin. To finish, stir in the 1 Tbsp butter, 3/4 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 1/4 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 medium-sized fresh mushrooms, chopped.) Use chicken broth for the liquid. About 5 to 10 minutes before the rice is done, stir in with a fork 1/4 teaspoon saffrron, disolved in 1/4 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 sliced; 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 three-quarters 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 sliced fresh mushrooms, 1/2 pound chicken livers (cut in bite sized pieces), 1/8 tsp EACH ground sage and crushed bay leaf, and 1/2 tsp salt, continue to saute over medium heat about 5 minutes. Add 1/4 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.

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Risotto Variations

1 recipe Basic risotto

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 1/2 cup whipping cream. Slice the  truffles paper thin.  To finish, stir in the 1 Tbsp butter, 3/4 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 1/4 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 medium-sized fresh mushrooms,  chopped.)    Use chicken broth for the liquid.  About 5 to 10 minutes before the rice  is done, stir in with a fork 1/4 teaspoon saffrron, disolved in 1/4 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 sliced; 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 three-quarters  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 sliced fresh  mushrooms, 1/2 pound chicken livers (cut in bite sized pieces), 1/8 tsp  EACH ground sage and crushed bay leaf, and 1/2 tsp salt, continue to saute  over medium heat about 5 minutes.  Add 1/4 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.

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 4

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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