Risotto Variations
Preamble
Broad Bean Risotto
Method
Risotto Variations
Broad Bean Risotto
This risotto should be quite liquid, more soupy. Cook broad beans with pork ribs, celery, carrots, onions, tomato, and oregano. Remove all the vegetables and vitamise , except for the celery because it can be stringy. Make the basic Risotto but rather than chicken stock, use the vegetable mixture. Add the broad beans just before serving. Do not use cheese, it spoils the vegetable flavour
Chicory Risotto
Just use the green part for risotto, use the other end as a vegetable for another dish.Cook with the rice in same procedure as for artichoke risotto. Oil, butter, onion and stock made from chicory leaves. Chop chicory roughly and fry with the rice, salt and pepper. You can use a little chicken broth if you wish, as the flavour of the stock and the chicory goes well. together. Beef broth is good too. Serve with grated parmesan.
Risotto Milanese
My family's favourite risotto which is made according to the basic Risotto but with the addition of saffron. Best to use the saffron pistiles which should be added with the meat With Risotto Milanese, meat stock is often used rather than chicken stock. As it is the classic accompaniment to Osso Buco, a veal stock is ideal. It should be served with the marrow from the shin bones melting on top
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Risotto with Peas
I first ate this in Milan at a very simple trattoria. In Venice they give it the catchy name - risi e bisi. Make basic Risotto. Steam the peas over boiling water with some mint sprigs. Mix through the cooked risotto with a generous amount of grated parmesan and some cubes of unsalted butter. Serve with extra grated Parmesan.
Spinach Risotto
For 100 grams of rice, use 400 grams of spinach (you can use baby spinach leaves whole or, if using larger leaves, chop like parsley). Wash the spinach well and dry. Fry the rice with onions,and cook using the basic Risotto method and when the rice is half cooked add the spinach and some vegetable broth (don't use chicken stock). The vegetable broth can be made with anything - carrots, spinach, onions, celery, whole tomatoes. Don't cook too long, keep it fresh. For a slightly different texture you can toss the spinach in the wok and add right at the end when risotto is fully cooked. This gives a stronger taste. You can serve this with fontina cheese added at the end. Or you can use parmesan but fontina gives a more delicate flavour and richer texture to the risotto.
Swiss Brown Mushroom Risotto
Allow two mushrooms per person, (about 12 grams, Do not use white mushrooms, they hold too much water and lack body and flavour to work in a risotto. The Swiss Brown variety does not shrink and the flavour and texture is good in risotto. Oyster mushrooms can also be used , so too porcini mushrooms (these are more expensive)Use basic Risotto method and use chicken stock (unlike other vegetables, these mushrooms can take the flavour of a meat or poultry stock and it's particularly good served with marrow bone - as per the the classic Milanese, also a bit of saffron. To prepare mushrooms - Wipe clean then slice the mushrooms and dust with corn flour. Heat a frying pan, brush the pan with a little bit of oil or butter and fry the mushrooms till crisp.Do not fold through the risotto but overlap the mushrooms on top of the risotto. This is an effective presentation and maintains the textural contrast between the crisp mushrooms and the soft rice.
In Italy, in truffle season, they make risotto and then grate the truffles over the top. The above is a 'poor man's' version of this, the sublime truffle experience
Gnocchi Di Patate Farinaceous;
First Course
Gnocchi Di Semolino Farinaceous;
First Course
Gnocchi Farinaceous;
First Course
Mini Pizza Farinaceous;
First Course - Pizza with onion & anchovy
Pasta Fagioli Farinaceous;
First Course - This literally means pasta and beans and is a very thick soup, sometimes it is even pureed (when made with white beans) but there's no one way which is right
Basic Pasta Dough Farinaceous;
First Course - Pasta dough made without eggs should have some semolina added to give it strength
Pasta Recco Farinaceous;
First Course - A dough made with milk
Pasta Dough with Eggs Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Pasta Dough with Eggs
Chicken and Pumpkin Risotto Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Chicken and Pumpkin Risotto
Gnocchi with Chestnut and Fontina Cheese Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Gnocchi with Chestnut and Fontina Cheese
Gnocchi Sauces Farinaceous;
First Course - There is an unwritten law in Italy for gnocchi, they should be made while your sauce cooks
Lasagne of Chicken Polpettine Farinaceous;
First Course - A traditional wedding dish cooked at home in the old days in Italy for the marriage of a daughter
RAGU WITH LASAGNA Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is
Lasagna with Salmon Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Lasagna with Salmon
Lumachone - Pasta Snails with Veal, Sage, Bay Leaf and Tomato Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Lumachone
Pappardelle (Ribbon Pasta as done at Mario's) Farinaceous;
First Course - This pappardelle recipe calls for a short length of the pasta
Pappardella with Duck Umbrian Style Farinaceous;
First Course - The duck cooked with tomato, stock and herbs is reminiscent of Perugia, Umbria
Pappardelle with Poppy Seeds Farinaceous;
First Course - Silvana recalls - 'I remember in my childhood, we used to eat the poppy seeds
Pot Roasted pigeons and Harrietville Raspberry Risotto Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Pot Roasted pigeons and Harrietville Raspberry Risotto
Polenta e ceci Farinaceous;
First Course - One of the many variations with polenta
Polenta e Fagioli Farinaceous;
First Course - Yet another variation of polenta
Ravioli of Artichokes Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one isRavioli of Artichokes
Ravioli Della Nonna (Mario's recipe) Farinaceous;
First Course - A Ligurian style recipe which calls for a pinch of "the smell of Liguria" Sadly the old style "smell of Liguria" does not exist any more
Variatious Toppings for Pizza di Recco Farinaceous;
First Course - As above but put sliced mushroom on one half of the pizza and slices of bocconcini on the other
Rice Cherries wih Gorgonzola Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Rice Cherries wih Gorgonzola
Rigatoni with Cauliflower Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Rigatoni with Cauliflower
Riso in Cagnon Farinaceous;
First Course - Nonna's favourite rice dish
Risotto Variations Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Risotto Variations
River Trout Gnocchi with Tomato Soffritto Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is River Trout Gnocchi with Tomato Soffritto
Seafood Risotto Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Seafood Risotto
Seafood Risotto Farinaceous;
First Course - This is described as Abruzzese style because anchovies are not commonly found in 'aglio e olio' recipes
Seafood Risotto Farinaceous;
First Course - A more traditional version of this classic
Spaghetti Amatriciana Farinaceous;
First Course - This spaghetti is a typical Roman dish and is often found in the city's trattorias
Spaghetti with Cauliflower Farinaceous;
First Course - A really quick and easy dish
The Original Spaghetti Marinara Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is The Original Spaghetti Marinara
Spaghetti alla Marinara Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Spaghetti alla Marinara, as done at the Society Restaurant in 1983
Spinach and Bacon Pasta Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Spinach and Bacon Pasta
Spaghetti with Cold tomato and Basil Sauce Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Spaghetti with Cold tomato and Bazil Sauce
Tagliatelle Saporitissme Farinaceous;
First Course - The name means 'most flavoursome' - because it has everything in it, mushrooms, fresh sausage - the lot
Tagliatelle with Tomatoes Farinaceous;
First Course - A fantastically simple Neapolitan dish with a lovely fresh flavour
Tortelloni Radicchio Farinaceous;
First Course - A recipe from Mietta's Book Italian Family Recipes. This one is Tortelloni Radicchio
Vincisgrassi in Timbalo Farinaceous;
First Course - Also called Pasticcio di lasagne con fegatini, animelle e besciamella cotto al forno
Shabu Shabu Farinaceous;
First Course - A recipe from great Australian chef, Pietro Barbagallo - I Carusi Pizza
Tortellini di anitra e funghi con pera (Duck and mushroom tortellini with pears) Farinaceous;
First Course - A recipe from Great Australian Chefs, This is Guy Grossi's recipe for Tortellin di anitra e funghi con pera
Emmental or Fontina Cannelloni Farinaceous;
First Course - A recipe from Great Australian Chefs
