Frank Sinatras Favorite Risotto Recipes

FRANK SINATRA'S FAVORITE RISOTTO

Frank Sinatra's Favorite Risotto image

I found this on the website DreamOfItaly.com, who got permission from Villa d'Este to publish this recipe. I am a huge Frank Sinatra fan, and so I thought I would publish this here.

Provided by Miss Diggy

Categories Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

6 artichoke hearts
4 1/2 tablespoons butter
2 tablespoons extra virgin olive oil
6 cups chicken stock
1 small onion, finely chopped
2 cups carnaroli rice
1 cup italian spumante (sparkling wine)
3 tablespoons grated parmesan cheese
salt, to taste
fresh ground pepper, to taste
1 tablespoon flat leaf parsley, minced

Steps:

Cut the Artichoke hearts into thin slices, and then set half of them to the side.
In a saucepan over medium heat, melt 1/2 tbs butter and 1 tbs olive oil.
Add in artichokes and saute for 3 minutes, or until the centers are soft.
In a pan, bring the chicken stock to a boil and then turn down the heat so that it is simmering barely.
In another saucepan over medium heat, melt another tbs of butter with the last tbs of olive oil.
Add in the onions and saute until translucent (about 3 minutes).
Then add in the rice and stir until all of it is covered in the oil/butter mixture, and cook for about 3 minutes.
Add in 1/2 cup of the sparkling wine and stir until it is absorbed.
Add in 1 cup of the stock and stir until it is absorbed, and then add in the artichokes that have not been cooked.
Keep adding in 1/2 cup more stock, stirring often, and making sure that the liquid is absorbed before adding any more.
Cook until the rice is al dente, yet creamy and tender (about 15-20 minutes). There may be leftover stock.
Once done, add in the last 1/2 cup of the sparkling wine and stir it well.
Remove the pan from the heat and add the remaining butter, also adding in the parmesan cheese, and salt and pepper to taste.
Let it sit for a couple minutes, and then dish up using the cooked artichoke hearts and parsley for the top.

Nutrition Facts : Calories 755.3, Fat 26, SaturatedFat 11.2, Cholesterol 48.5, Sodium 1265.8, Carbohydrate 108.8, Fiber 11.2, Sugar 8.4, Protein 23.7

FRANK SINATRA"S LINGUINE DI POMODORO

Frank Sinatra

I found this recipe in an old magazine that featured pasta recipes from famous Italian-Americans. I first made this dish with regular ham.

Provided by linguinelisa

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 large onion, sliced
1 (35 ounce) can Italian plum tomatoes, crushed, undrained
10 -12 fresh basil leaves, chopped or 1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup julienned prosciutto ham
2 tablespoons butter or 2 tablespoons margarine
1 lb linguine
parmesan cheese

Steps:

In a 3 quart saucepan heat olive oil. Add onion and saute until golden brown.
Add can tomatoes, basil, salt and pepper and bring to a boil. Lower heat, cover and simmer 30 minutes. Add prosciutto and butter and simmer 15 minutes more. Keep covered while linguine is cooking.
Cook linguine according to package directions for al dente. Drain and toss with sauce. Serve on warm platter and sprinkle with Parmesan cheese.

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