Authentic Italian Cuisine, Also Featuring Authentic Polish CuisineAuthentic Italian Cuisine

Risotti


Risotto with Swiss Chard
(Serves 6)

Ingredients:

1lb. or 500 gr. Swiss Chard
2 cups or 500 gr. Arborio rice – Vialone Nano – Carnaroli
2 tbsp. or 30 ml. Extra virgin olive oil
small onion, finely chopped
1 cup. or 250 ml. dry white wine
1 cup. or 250 gr. grated Parmigiano Reggiano cheese
5 tsp. or 50 gr. sweet butter
8 cups or 2 litres chicken broth
salt & pepper to taste

Method:

Wash the swiss chard and separate leaves and stems.

Blanch the stems for 2-3 minutes. When cooled, cut them into small pieces, about ½ inch by ½ inch.

In a large skillet, sauté onions with olive oil. Add stems, cook for 2-3 minutes, then add chopped leaves and cook for another 2-3 minutes. Add rice and toast for 2-3 minutes. Pour in half of the wine and cook until evaporated.

At this point begin adding the broth a little at a time and cook until everything has evaporated, approximately 16-18 minutes.

Add salt and pepper to taste.

Pour in remaining wine, add butter and cheese and "Mantecare" until risotto is creamy. Serve immediately.

Squash Risotto with Pancetta
(Serves 4)

Ingredients:

6 oz. or 180 gr. squash of your liking, cleaned and cubed
½ onion, finely chopped
3 Tbsp. or 45 ml. extra virgin olive oil
3 oz. or 85 gr. fresh pancetta cut into small cubes
2 Tbsp. or 30 ml. lemon juice
340 gr. or 12 oz. rice – carnaroli, arborio or vialone nano
2 tsp. or 10 ml. chopped fresh parsley
2 Tbsp. or 30 ml. unsalted butter
4 Tbsp. or 60 ml. grated parmesan cheese
6 cups or 1.5 litre vegetable broth

Method:

  1. In a dutch oven, sauté onion and pancetta in olive oil until translucent. Add squash and cook for 5 minutes over medium heat. When the squash has become translucent, add one tablespoon of lemon juice and evaporate.
  2. Add the rice and sauté for 1-2 minutes and begin adding the broth, enough to cover the rice and stir constantly. As the broth evaporates, add more broth.
  3. When the rice is cooked (about 18 minutes) and has a creamy consistency, add the rest of the lemon juice, parsley, butter and parmesan cheese. Stir gently until the risotto is very creamy. This method is called "mantecare". Serve immediately.
Risotto with Porcini and Arugola
(Serves 4)

Ingredients:

½ ounce or 15 gr. dry porcini mushrooms, soaked in warm water for 30 minutes
3 Tbsp. or 45 ml. extra virgin olive oil
½ medium onion, chopped
12 oz. or 340 gr. rice, either arborio, carnaroli or vialone nano
½ cup or 125 ml. white wine
6 cups or 1.5 litres vegetable broth plus drained mushroom liquid
1 bunch arugola lettuce, washed and chopped
salt and pepper to taste
2 oz. or 60 gr. fontina cheese, rind removed, cut into small pieces
4 Tbsp. or 60 ml. grated parmesan cheese

Method:
  1. Remove the porcini mushrooms from the liquid and coarsely chop; pass the remaining liquid through a paper towel-lined sieve to catch any sand or dirt. Bring liquid to a boil.
  2. Heat olive oil and sauté onion. When onion becomes translucent, add chopped porcini and cook for 2-3 minutes.
  3. Add rice and when it is well coated with the mushroom mixture and add half of the wine. Evaporate and then add the drained porcini liquid.
  4. Over medium heat add some broth and continue cooking. Before adding more broth, wait until previous broth has been absorbed. This mixture needs to be stirred continuously.
  5. When the rice is cooked, approximately 18 minutes, add arugola, salt and pepper, the rest of the wine, fontina and parmesan cheeses.
  6. Should the risotto appear to be too dry, add a little more broth and stir until the fontina has melted. Serve immediately.