Risotto Al Vermouth Recipes

RISOTTO AL SALTO

Steps:

• Bring the stock to a simmer in a medium saucepan. Add the saffron threads and a healthy pinch of salt, and continue to simmer, 2 to 3 minutes. Set aside.
• Meanwhile, melt 3 tablespoons unsalted butter in a large enameled or heavy-bottomed pot over medium heat. Add the onions and sweat them, stirring occasionally, until soft and translucent, 6 to 8 minutes.
• Add the rice, and stir to coat with the onion-butter mixture, then add the wine, and continue to stir until the wine is evaporated, about 1 minute.
• Add 2 cups of the warm saffron-chicken stock, and stir continuously until nearly all the stock is absorbed into the rice, 13 to 15 minutes. Continue adding about 1/2 cup of stock at a time, stirring constantly until the stock is absorbed into the rice before adding more, until the rice is creamy and tender yet still al dente, about 18 minutes total. (You may not need to use all of the stock.)
• Remove the risotto from the heat, stir in the Parmesan and the remaining 1 tablespoon unsalted butter, then season to taste with salt. Transfer to a lidded container, and refrigerate overnight.
• Heat 3 tablespoons clarified butter in an 8-inch nonstick skillet over medium-low. Add the chilled risotto, and shape into a thick, even pancake using a heatproof rubber spatula. Cook over medium-low heat, swirling the pan often to prevent the rice from sticking, until the underside is lightly browned and crisp, about 10 minutes.
• Gently shake and swirl the pan to make sure the risotto pancake isn't sticking at all and remains intact. Carefully slide it out onto a large round plate big enough to accommodate it. Invert another plate on top of the risotto pancake, and quickly flip the plates so that the crispy side of the rice is now facing up. Remove the top plate.
• Add the remaining 3 tablespoons clarified butter to the skillet, and carefully slide the rice into the pan, crispy-side up. Cook over medium heat, and continue swirling the skillet until the bottom side is crispy and lightly browned, 6 to 8 minutes.
• Carefully pour off and discard any extra clarified butter, and gently slide the risotto pancake onto a warm serving plate.

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.

RISOTTO ALL' AMANDA

Steps:

• Stir vegetable broth and saffron together in a bowl.
• Bring a pot of water to a boil; add dried porcini mushrooms and cook until mushrooms are reconstituted, about 1 1/2 minutes. Drain and finely chop the mushrooms.
• Heat 2 tablespoons olive oil in a pressure cooker over medium-high heat. Saute onion in hot oil until onion is caramelized, about 10 minutes. Add rice; saute until rice is translucent, about 2 minutes more. Add garlic and 1 tablespoon olive oil to onion and saute until fragrant, 1 to 2 minutes. Transfer rice mixture to a stainless steel bowl that can fit inside the pressure cooker. Stir vegetable broth with saffron, mushrooms, wine, and salt into rice mixture and toss to combine. Cover the bowl with aluminum foil.
• Pour 2 cups of water into the bottom of the pressure cooker and place the pressure cooker's metal rack in the base for steaming. Place bowl with rice mixture on top of the metal rack in the pressure cooker.
• Cover the pressure cooker with the lid, lock the lid, bring the cooker to high pressure, and cook under pressure for 6 minutes. Release pressure from the pot according to the manufacturer's instructions. Remove bowl with risotto from pressure cooker.
• Heat remaining 1 tablespoon oil in a skillet over high heat. Saute shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Stir shrimp into risotto.

PEA & VERMOUTH GRAIN 'RISOTTO'

Steps:

• Bring 1 litre/1¾ pints water and the bouillon powder to the boil in a large saucepan. Add the pouches of wheat grain, tamping them down into the liquid with a wooden spoon. Cover the pan and boil over a medium heat for 18 minutes.
• Meanwhile, melt 50g/2oz of the butter in a medium-sized frying pan over a low-medium heat. Tip in the shallot, garlic and celery, and gently fry for about 5 minutes, stirring occasionally, until the vegetables have softened a little but haven't coloured. Pour in the vermouth, turn up the heat and bubble until it has almost disappeared. Set the pan aside.
• Remove the pouches of wheat grain with a pair of tongs and leave them to drain. Tip the peas into the stock remaining in the saucepan and simmer them for 2 minutes or until hot. Drain off the stock, reserving it, and leave the peas in the pan.
• Cut open the pouches and tip the wheat grain into the peas, then scrape in the contents of the frying pan. Add the parmesan, parsley and the remaining butter, and season with plenty of black pepper - it's unlikely you'll need more salt. Return the saucepan to a low heat and stir thoroughly until the cheese has melted and the 'risotto' is a loose, creamy mass, adding a spoonful or two of the reserved stock if required. Serve immediately.

RISOTTO WITH RADICCHIO

Steps:

• In a large heavy saucepan or skillet, soften the onion in the butter. Add the rice and cook over fairly high heat, stirring constantly, until the grains turn opaque.
• Add the raddichio leaves, saute for one minute, then pour in the wine. Stir the rice well to prevent it from sticking to the bottom of the pan. When the liquid has evaporated, add a ladleful of hot broth. Repeat this procedure until the rice is almost tender but firm. If you run out of stock, add warm water instead.
• Turn off the heat, add cream and season the risotto with salt, pepper and Parmesan cheese to taste. Serve immediately, with more cheese to pass separately at the table.