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Risotto

(Salads) - (Joe Tilden's Recipes For Epicures)







Fry two chopped onions in butter until light brown in color. Add one
cup of raw rice and cover with beef stock. As the rice absorbs the
stock add more until done. Then add two large tomatoes stewed with a
little sugar and highly seasoned. Place on the dish for serving and
grate Parmesan cheese over it.

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No. 30. Soup with Risotto

Ingredients: Risotto (No. 189), eggs, bread crumbs, clear or brown
soup.
If you have some good risotto left, you can use it up by making it
into little balls the size of small nuts. Egg and bread crumb and
fry them in butter; dry them and put them into a soup tureen with
hot soup. The soup may be either clear or brown.

Other Recipes


No. 81. Scalopini di Riso (Beef with Risotto)

Ingredients: Rump steak, butter, rice, truffles, tongue, stock,
mushrooms.
Slightly stew a bit of rump steak with bits of tongue and
mushrooms; let it get cold, and cut it into scallops. Butter a pie
dish, and garnish the bottom of it with cooked tongue and slices of
cooked truffle, then over this put a layer of well-cooked and
seasoned risotto (No. 190), then a layer of the scallops of beef,
and then another layer of risotto. Heat in a bain-marie, and turn
out of the pie dish, and serve with a very good sauce poured round
it.

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Risotto Milanaise

(Risotto alla Milanese)



Melt a small piece of butter in a saucepan. Brown in the butter a medium

sized onion, cut in thin slices. When the onion is browned, take it away

from the saucepan and add little by little the rice, stirring it with a

wooden spoon. Every time that the rice becomes dry, add some hot broth

(or hot water) until the rice is completely cooked. Add salt and pepper

and a little saffron, if you like it.



When the rice is almost cooked, add to it some brown stock. Dress with

parmesan cheese and some butter. Mix well and serve hot. This dish must

not be allowed to be overcooked or cooled before eating.

Other Recipes


Risotto With Chicken Giblets

(Risotto alla Milanese II)



The broth for this risotto may be made by cooking together the giblets,

neck and tips of wings of a chicken which is to be roasted, or it may be

made from the left-overs of roast fowl.



Boil the rice until it is about half done in salted water. Then let the

water cook away and begin adding the broth, in such quantity that the

rice will be nearly dry when it is tender. Fry one chopped onion in the

oil or fat. Some mushrooms cut up small are a very good addition to this

"Soffritto". Mince the chicken giblets and add to the onion. Stir the

mixture into the rice. Add grated cheese and a beaten egg just as the

rice is taken from the fire.

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Risotto Con Piselli

Wash and dry 1-1/2 lb. rice; chop fine one medium sized onion and put it

on the fire with a small quantity of butter.



When the onion is well browned, add the rice little by little, stirring

with a wooden spoon. Add some boiling water one cup at a time. Drain the

peas previously prepared (fresh or canned peas may be used) and add them

toward the end of the cooking. When the whole is almost cooked, add some

salt and take it away from the water almost dry. Add some butter, stir

and serve hot.

Other Recipes


Risotto With Lobster

(Risotto coi gamberi)



For this risotto either lobster or crab meat can be used: the former is,

however, considered more tasty. The lobster or crab meat ought to be

about half the weight of the rice employed. A little more than a pound

of rice and half this weight of crab meat ought to be enough for six

persons.



Chop fine a sprig of parsley, a stalk of celery, one carrot, half an

onion a clove of garlic and brown the whole in good olive oil. When

browned, add the crab meat and season with salt and pepper. During the

cooking process stir and turn over the crabs, and when they have become

red, pour over as much hot water as is necessary to cook the rice.



After the water boils for a while, remove the lobster (or crab, or

craw-fish) leaving the saucepan on the fire. Put half of the crabs

aside, and grind the rest. Rub the ground meat through the sieve and put

it back on the fire. In another saucepan melt some butter and put into

it little by little the rice that has been washed and dried. Stir and

add the broth from the first saucepan. When the rice is almost cooked

add the craw-fish that you have put aside, or rather its meat extracted

from the shells, take from the fire and pour over it the fish mixture,

adding some grated cheese.

Other Recipes


Soup With Risotto

Ingredients: Risotto (No. 189), eggs, bread crumbs, clear or brown soup.



If you have some good risotto left, you can use it up by making it into

little balls the size of small nuts. Egg and bread crumb and fry them in

butter; dry them and put them into a soup tureen with hot soup. The soup

may be either clear or brown.

Other Recipes


Scalopini Di Riso Beef With Risotto

Ingredients: Rump steak, butter, rice, truffles, tongue, stock,

mushrooms.



Slightly stew a bit of rump steak with bits of tongue and mushrooms; let

it get cold, and cut it into scallops. Butter a pie dish, and garnish

the bottom of it with cooked tongue and slices of cooked truffle, then

over this put a layer of well-cooked and seasoned risotto (No. 190),

then a layer of the scallops of beef, and then another layer of risotto.

Heat in a bain-marie, and turn out of the pie dish, and serve with a

very good sauce poured round it.

Other Recipes


Risotto All'italiana

Ingredients: Rice, an onion, butter, stock, tomatoes, cheese.



Fry a small onion slightly in butter, then add half a pint of very good

stock. Boil four ounces of rice, but do not let it get pulpy, add it

to the above with three medium-sized tomatoes in a puree. Mix it all

up well, add more stock, and two tablespoonsful of grated Parmesan and

Cheddar mixed, and serve hot.

Other Recipes


Risotto Alla Genovese

Ingredients: Rice, beef or veal, onions, parsley, butter, stock,

Parmesan, sweetbread or sheep's brains.



Cut up a small onion and fry it slightly in butter with some chopped

parsley, add to this a little veal, also chopped up, and a little suet.

Cook for ten minutes and then add two ounces of rice to it. Mix all

with a wooden spoon, and after a few minutes begin to add boiling stock

gradually; stir with the spoon, so that the rice whilst cooking may

absorb the stock; when it is half cooked add a few spoonsful of good

gravy and a sweetbread or sheep's brains (previously scalded and cut up

in pieces), and, if you like, a little powdered saffron dissolved in

a spoonful of stock and three tablespoonsful of grated Parmesan and

Cheddar mixed. Stir well until the rice is quite cooked, but take care

not to get it into a pulp.









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