RISOTTO RECIPES ARE AS VARIED AND MULTITUDINOUS AS PASTA RECIPES. THERE IS THE CLASSIC RISOTTO MILANESE; SAFFRON-SCENTED, ENRICHED WITH MARROW AND PARMESAN CHEESE, BUT THERE ARE ALSO LEMON RISOTTO, VEGETABLE RISOTTO AND SEAFOOD RISOTTOS, BLACK WITH SQUID INK. STILL, HOME COOKS ARE OFTEN INTIMIDATED BY ITS PREPARATION WHICH THEY THINK OF AS LABORIOUS. THE CLASSIC NOTION OF STANDING AT THE STOVE STIRRING IN LIQUID FOR FORTY MINUTES IS, IN REALITY, A MISCONCEPTION. YOU CAN ADD A FEW CUPS OF LIQUID TO THE RICE, COVER AND LEAVE IT TILL MEAL TIME; STIRRING IN THE REMAINING LIQUID TAKES ABOUT TEN MINUTES. AND RISOTTO, WITH ITS ORIGINS IN NORTHERN ITALY, IS RIB-STICKINGLY GRATIFYING. SUCH IS THE CASE WITH RISOTTO ROSSO, WHICH I TOOK FROM VIANA LA PLACE AND EVAN KLEIMAN'S CUCINA RUSTICA. I MADE IT WITH MY COOKING STUDENTS ON WEDNESDAY AND NOT A GRAIN OF RICE REMAINED.
https://johnpleshettemealoftheweek.com/recipes/risotto-rosso/
PEEL AND MINCE THE ONION.
REMOVE THE SAUSAGE FROM THE CASINGS AND MUSH TOGETHER IN A BOWL.
POUR THE STOCK INTO A SAUCEPAN AND BRING TO A BOIL. REDUCE TO A BARE SIMMER.
PUT THE TOMATOES IN A BOWL AND CRUSH WITH YOUR HANDS.
PEEL AND MINCE THE GARLIC CLOVES.
MELT 3 TBSPS OF BUTTER IN A DUTCH OVEN OR STEEP-SIDED SAUCEPAN. STIR IN THE ONION, REDUCE THE HEAT TO LOW AND COOK TILL THE ONION IS TRANSLUCENT.
STIR IN THE GARLIC AND COOK FOR A MINUTE.
ADD THE SAUSAGE MEAT AND STIR, TURNING OVER FREQUENTLY TILL THE MEAT SHOWS NO SIGN OF PINK.
POUR IN THE RED WINE AND COOK TILL IT IS ABSORBED.
POUR IN THE TOMATOES AND COOK FOR ABOUT 10 MINUTES TILL IT FORMS A SLIGHTLY THICKENED SAUCE.
ADD THE RICE AND 2 CUPS OF THE STOCK. AT THIS POINT YOU CAN EITHER CONTINUE ADDING STOCK TILL THE RISOTTO IS DONE OR TURN OFF THE HEAT AND COVER THE POT TO FINISH LATER. ADD STOCK A CUP AT A TIME AND ALLOW IT TO ABSORB BEFORE ADDING MORE. LIKE PASTA, THE RICE IS DONE WHEN IT IS AL DENTE. TURN OFF THE HEAT. ADD 1/2 CUP OF STOCK.
STIR IN 2 TBSPS OF BUTTER AND HALF THE PARMESAN CHEESE.
SCATTER THE RISOTTO WITH ROUGHLY CHOPPED BASIL. SERVE WITH EXTRA PARMESAN ON THE SIDE.
SERVES 6-8
Ingredients
Directions
PEEL AND MINCE THE ONION.
REMOVE THE SAUSAGE FROM THE CASINGS AND MUSH TOGETHER IN A BOWL.
POUR THE STOCK INTO A SAUCEPAN AND BRING TO A BOIL. REDUCE TO A BARE SIMMER.
PUT THE TOMATOES IN A BOWL AND CRUSH WITH YOUR HANDS.
PEEL AND MINCE THE GARLIC CLOVES.
MELT 3 TBSPS OF BUTTER IN A DUTCH OVEN OR STEEP-SIDED SAUCEPAN. STIR IN THE ONION, REDUCE THE HEAT TO LOW AND COOK TILL THE ONION IS TRANSLUCENT.
STIR IN THE GARLIC AND COOK FOR A MINUTE.
ADD THE SAUSAGE MEAT AND STIR, TURNING OVER FREQUENTLY TILL THE MEAT SHOWS NO SIGN OF PINK.
POUR IN THE RED WINE AND COOK TILL IT IS ABSORBED.
POUR IN THE TOMATOES AND COOK FOR ABOUT 10 MINUTES TILL IT FORMS A SLIGHTLY THICKENED SAUCE.
ADD THE RICE AND 2 CUPS OF THE STOCK. AT THIS POINT YOU CAN EITHER CONTINUE ADDING STOCK TILL THE RISOTTO IS DONE OR TURN OFF THE HEAT AND COVER THE POT TO FINISH LATER. ADD STOCK A CUP AT A TIME AND ALLOW IT TO ABSORB BEFORE ADDING MORE. LIKE PASTA, THE RICE IS DONE WHEN IT IS AL DENTE. TURN OFF THE HEAT. ADD 1/2 CUP OF STOCK.
STIR IN 2 TBSPS OF BUTTER AND HALF THE PARMESAN CHEESE.
SCATTER THE RISOTTO WITH ROUGHLY CHOPPED BASIL. SERVE WITH EXTRA PARMESAN ON THE SIDE.
SERVES 6-8
