Preparation:
RISOTTO WITH WHITE TRUFFLES:
Prepare the Basic Risotta, omitting the garlic and cooking the onion in 3 Tbsp butter. Use short grain California pearl rice amd 3 cups chicken broth, adding to it the juice drained from 1 can (1 oz.) white truffles.
When rice is almost tender, stir in 1/2 cup whipping cream. Slice the truffles paper thin. To finish, stir in the 1 Tbsp butter, 3/4 cup grated Parmesan cheese, amd about half the truffles. Pour into a serving dish and top with the balance of the truffles and sprinkle with about 1/4 cup more of cheese.
RISSOTO VERDE:
Use the Basic Risotto recipe, except substitute 3 slices green onion. While the rice is simmering, prepare this mixture; place 2 Tbsp butter or margarine in a frying pan over medium heat. Add 1 carrot, shredded, and
one stalk celery, thinly sliced; cover and cook about 5 minutes. Add 2 cups finely chopped fresh spinach or Swiss chard and 2 Tbsp minced parsley, continue to cook, stirring several times, about 3 minutes; sprinkle with a dash of nutmeg and add vegetables to rice when it is about three-quarters done. Finish as for Basic Risotto, omitting the final 1 Tbsp butter.
RISOTTO ALLA FINANZIERA:
Prepare the Basic Risotto, using chicken broth. While it is simmering, prepare this sauce: Heat 2 Tbsp butter in a frying pan. Add 1 medium- sized onion, chopped, saute until onion is golden. Add 1 cup sliced fresh mushrooms, 1/2 pound chicken livers (cut in bite sized pieces), 1/8 tsp EACH ground sage and crushed bay leaf, and 1/2 tsp salt, continue to saute over medium heat about 5 minutes. Add 1/4 cup DRY Sherry or chicken broth; cook quickly until almost all liquid has been evaporated. Stir half the sauce into risotto with the first addition of cheese, omitting the 1 Tbsp butter. Turn out onto a serving dish, making a well
in the centre of the risotto, add the remaining sauce to the well, then sprinkle with the remaining cheese. |
