Rice With Shellfish Recipe
Ingredients
1. Long grain rice (1 1/3c)
2. butter (1/4c)
3. fish stock (1c)
4. water (1 1/4c)
5. black pepper (1tsp)
6. salt (1 1/2tsp)
7. blanched, peeled, seeded and chopped tomatoes (3large)
8. crushed garlic clove (2)
9. scrubbed, steamed mussel (2quart)
10. cooked fluid reserved (1/2c)
11. dry white wine (1/2c)
12. sweet vermouth (1tbsp)
13. lemon juice (1tbsp)
14. scallops(1lb)
15. frozen Dublin Bay prawns (8oz)
16. grated parmesan cheese (1c)
Method of preparation:-
1. Take a large saucepan, place it over moderate heat and then melt 2 tablespoon of butter in it and fry it for 3 minutes. Pour stock and water in it. Add half of the salt, pepper, tomatoes and garlic in it. Boil it by stirring it constantly.
2. Reduce the heat to low and then cover the pan tightly and simmer it for about 20 minutes until the liquid gets absorbed and rice is cooked and tender.
3. Meanwhile take a medium size bowl, place it over moderate heat and melt the remaining butter in it. Now take off the pan from the heat and add flour, salt and pepper and then make smooth paste of this mixture with a wooden spoon.
4. Add mussel liquid, lemon juice, wine, vermouth. Stir this mixture constantly to avoid lumps. Again place the pan over heat and cook it for about 3 minutes until it gets smooth and thickened.
5. Take off the pan from the heat. Put the sauce in the warmed sauce boat and then keep it aside. Again place the pan over heat add mussel, scallops and prawns in it. Cook the shellfish for about 5 minutes by stirring it frequently.
6. Take off the pan from the heat and keep it warm. Now take cooked and warm rice adds grated cheese in it. Put the rice in warm serving dish and place fish over it and then serve it immediately.
Number of servings – 5 to 6
Chicken Liver Risotto Recipe
Ingredients
1. Long grain rice (1 2/3c)
2. mushrooms wiped clean and sliced (40oz)
3. boiling chicken stock (2 1/2c)
4. chicken liver cut into small (8)
5. butter (1/4c)
6. chopped fresh parsley (2tbsp)
7. grated parmesan cheese (1/2c)
8. chopped onion (1med.)
Method of [reparation:-
1. Take a large heavy saucepan, place it over moderate heat. Melt butter in it. Add onions and cook it by stirring it occasionally for 5 to 7 minutes until the onion gets soft. Add mushroom and again cook it for 3 minutes.
2. Add rice to the pan and cook it for 2 minutes. Pour out stock in it and again cook it for 16 seconds. Cover the pan, reduce the heat to low and simmer the rice for 15 to 20 minutes until the liquid gets absorbed rice is tender.
3. Prepare the chicken liver while the rice is cooking. Take a medium size saucepan, melt the butter in it. Add chicken liver in it and cook it for 10 minutes.
4. When the rice gets cooked then adds it in chicken liver and parsley. Now put the rice in warm serving dish and sprinkle parmesan cheese over it. Serve it immediately.
Number of servings -4
Risotto Alla Bolognese Recipe
Ingredients
1. Italian rice avorio (2 2/3c)
2. boiling beef stock (5c)
3. grated parmesan cheese (1/4c)
4. dry white wine (3/8c)
5. chopped Parma ham (4oz)
6. thinly sliced onion (1medium)
7. butter (1/2c)
For Bolognese sauce:-
1. Chopped lean ham (2oz)
2. scrapped and chopped carrot (1/2)
3. trimmed and chopped celery (1stalk)
4. lean minced beef (4oz)
5. chopped chicken lever (2oz)
6. chopped onion (1small)
7. butter (2tbsp)
8. canned peeled tomatoes, drained (8oz)
9. dry white wine (3/8c)
10. tomato puree (2tbsp)
11. chicken stick (3/4c)
12. salt (1/2tsp)
13. dried basil (1/2tsp)
14. black pepper (1/4tsp)
Method of preparation:-
1. For sauce; take a large saucepan, place it over moderate heat. Melt butter in it. Put ham, carrot, onion and celery in it and cook it by stirring it.
2. Cook it for 8 to 10 minutes until onion gets brown. Now add beef in the pan and cook it until it gets brown. Reduce the heat and add the remaining ingredients in the pan. Cover it and simmer the mixture for about 1 hour.
3. For rice; take a saucepan , place it over moderate heat, melt 3/8 cup of butter in it. Then add onions in it, cook it for 5 to 7 minutes or until it gets soft. Reduce the heat and then add ham and rice and then cook it for 5 minutes then pour wine and ½ of the boiling stock.
4. Regulate the heat so that rice is bubbling all the time. When the liquid gets absorbed and rice swells then add another 1/3 of stock.
5. Cook the rice until gets tender and firm. Mix the remaining butter, grated cheese and Bolognese sauce in it. Simmer it for 1 minute by stirring it frequently.
6. Take off the pan from the heat and place the risotto to a warm serving bowl. Serve it immediately.
Risi E Bisi Recipe
Ingredients
1. Chopped lean bacon (6oz)
2. thinly sliced onion (1)
3. butter (1/4c)
4. peas (1lb)
5. Italian rice avorio (2 2/3c)
6. white wine (3/8c)
7. olive oil (1tbsp)
8. boiling chicken stock (5c)
9. salt (1tsp)
10. black pepper (1/2c)
11. grated parmesan cheese (1c)
Method of preparation:-
1. Take a large heavy saucepan, place it on moderate heat. Heat the oil in it and then add bacon and then fry it by stirring it occasionally for about 5 minutes or until it is crispy and golden brown.
2. Now place the bacon on the paper towel to drain. Add 2 tablespoon of butter in the pan and melt it. Add onions and then cook it for about 5 to 7 minutes or until onions gets soft but not brown.
3. Add peas and onions to the pan and cook it over low heat for 5 minutes. Pour over 1/3 of boiling stock, rice and wine in it. Regulate the heat so that rice is bubbling all the time. Stir the rice with fork.
4. When the liquid gets absorbed and rice swells then add another 1/3 cup of stock in it. Cook it until rice gets tender and moist but still firm.
5. Add bacon and butter, salt, pepper and grated cheese and mix it well to blend. Simmer it for 1 minute by stirring it frequently. Now take off the pan from heat and place it on the warm serving bowl. Serve it immediately.
Number of servings – 4
Risotto Con Fungi Recipe
Ingredients
1. Italian aborio rice (2 2/3c)
2. boiling beef of stock (5c)
3. finely chopped medium size onion (1medium)
4. crushed garlic cloves (1)
5. wiped clean and dry mushrooms (10oz)
6. dry white wine (3/8c)
7. sliced celery (1/4c)
8. grated nutmeg (1/2tsp)
9. cayenne (1/8tsp)
10. salt (1/2tsp)
11. black pepper (1/4tsp)
12. grated parmesan cheese (1/2c)
13. butter (1/4c)
Method of preparation:-
1. Take a large heavy saucepan, place it over moderate heat and melt ¼ cup of butter in it and then add onion and garlic in it. Cook it by stirring it occasionally for about 5 to 7 minutes or until the onion gets soft and brown.
2. Now add rice in the pan and cook it on low heat for 5 minutes by stirring it frequently. Pour wine and 1/3 of boiling stock in it. Regulate the heat so that liquid is bubbling all the time.
3. Mix the rice occasionally with fork. When the liquid gets absorbed and rice swells then add another 1/3 of stock and cook it until it is tender and moist but still firm.
4. Now mix mushrooms, nutmeg, celery, cayenne, salt and pepper and then cook it by stirring for about 3 minutes. Add remaining butter, grated cheese and mix it to blend and then simmer it for 1 minute.
5. Take off the pan from the heat and place the risotto to warmed serving bowl. Serve it immediately.
Number of servings -4 to 6
Italian Rice Pudding Recipe
Ingredients
1. Chopped streaky bacon slices (1lb)
2. long grain rice (2 2/3c)
3. chicken stock (3 3/4c)
4. canned peeled tomatoes (14oz)
5. salt (1tsp)
6. cayenne pepper (1tsp)
7. black pepper (1tsp)
8. ground cumin (1/2tsp)
9. grated lemon rind (1tsp)
10. vegetable oil (1c)
11. clean and chopped leeks (4)
Method of preparation:-
1. Take a flameproof casserole, place it on moderate heat and fry bacon in it for 6 to 7 minutes or until it gets crispy and brown.Then place the pieces on a plate and keep it aside.
2. Now put oil in it and heat it when the oil gets hot then add leeks and fry for 12 minutes and stir it occasionally. Mix rice in it and fry, stirring it frequently for about 5 minutes.
3. Add tomatoes with can juice, pepper, cayenne, salt, cumin and lemon rind and then mix it. Now pour this mixture over the stock and boil it. Add the bacon pieces in the casserole.
4. Reduce the heat to low and then simmer the mixture for 15 to 20 minutes until the rice is cooked and tender and the liquid has been absorbed. Now take off the casserole from the heat and then serve it immediately.
Number of servings – 4
Italian Rice Cake Recipe
Ingredients
1. Arborio rice (200gm)
2. butter (20gm)
3. eggs (2)
4. caster sugar (1/2c)
5. caster sugar extra (1/4 and 1 tsp)
6. finely grated rind of lemon (1)
7. split, vanilla beans (1)
8. milk (3c)
9. peeled and thinly sliced orange (2small)
For filling :-
1. Dried apricot (8)
2. dried apples (30 gm)
3. dry white wine (1c)
4. sugar (5tbsp)
5. peel on thinly sliced orange (1/2large orange)
6. sultanas (10gm)
7. cream to serve
Method of preparation:-
1. First heat the oven to 170degrees. Take a saucepan, mix rice, milk and vanilla beans in it over medium heat until gets boiling. Add butter in it and then mix and simmer it gently.
2. Cover it and cook it for 8 to 10 minutes. Now strain the rice then take out the vanilla beans and then cool it.
3. For filling; take a bowl, place fruits in it. Cover it with warm water and keep it for 10 minutes. Drain the fruit and chop it.
4. Put it in saucepan with water, wine and sugar and place it over heat and simmer it for 10 minutes. Add orange slices in it and again simmer for 10 minutes and then strain it. Add lemon rind, ½ cup of sugar and eggs into the rice mixture.
5. Take a ring tin, butter it and dust it with ¼ teaspoon of sugar. Spread ¾ of rice mixture over the bottom and around the sides of the tin.
6. Place the fruit in the center and cover it with remaining rice mixture. Sprinkle 1 teaspoon of sugar over it.
7. Take a baking dish. Place tin on to and bake it for 45 minutes until gets set. When it gets ready then arranges orange slices on the top and serves it with syrup or cream.