Risotto A-Go-Go

prestotours | 14 May, 2010 09:19

  Ahhh risotto….a culinary delight and a typical ‘primo piatto’ in Italian cuisine.  It’s also a good alternative if you would like a first plate without pasta (whether you are pastaed-out or you don’t eat gluten/wheat).  While you’ll find it all over the Boot, it is a bit more common in the Northern regions.  Here are some different types and some recipes if you’re feeling adventurous, you might try making some at home (it’s usually fairly simple,jst a bit time-consuming and you will work up some arm muscle stirring).  Ps- A lot of these can be altered to be vegetarian or vegan friendly too by substituting veggie broth and substitutions for things like butter and cheese. To go to a recipe, just click on the links!

 

The Basic Ingredients to most risotto dishes are: butter/olive oil, garlic/onion,  wine (usually white), broth, rice, and salt. 

 

Risotto alla Parmagiana: basic ingredients are + parmesan cheese.

 

Risotto alla Milanese: basic ingredients + saffron + beef bone marrow + parmesan cheese.

 

Risotto ai Funghi: basic ingredients + mushroom sauce + mushrooms + parmesan cheese. 

 

Risotto al Pescatore: basic ingredients + seafood (usually clams, oysters, and shrimp)

 

Risotto al Radicchio: basic ingredients + red radicchio leaves + scallion + parmesan cheese

 

Risotto alla Zucca: basic ingredients + cooked squash + nutmeg + grated parmesan cheese

 

Risotto al Barolo: basic ingredients + red wine + sausage + borlotti beans

 

Risotto al Nero: basic ingredients + cuttlefish (it gets it’s black color from the ink from the cuttlefish)

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