Ligurian Risotto Recipes

LIGURIAN RISOTTO

Steps:

• Place broth in a medium saucepan and bring to a low simmer. While broth heats, place a wide saucepan over low heat and add butter and oil. When butter has melted, add onion and garlic and sauté until softened. Add rice and stir until well coated.
• Raise heat to medium and add wine to rice. Stir until wine is absorbed, then reduce heat slightly. Begin adding ladlefuls of hot broth, stirring constantly and allowing each addition to be absorbed before adding the next. Cook rice until al dente (tender but slightly chewy), about 20 minutes. All broth may not be needed; if additional liquid is needed, boiling water may be used.
• Remove pan from heat and add pecorino, mixing it in well. Season with white pepper to taste, and mound on a large platter. Scatter with toasted pine nuts and basil leaves, and serve immediately.

RISOTTO ALLA MILANESE

Steps:

• Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)
• Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
• Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.