Risotto Al Forno Recipes

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 AL SALTO

Steps:

• Spray cooking spray into a small non-stick skillet over medium-high heat. Shape the risotto into a round patty and add to the skillet. Cook for 2 to 3 minutes until the risotto is golden brown on the bottom and set around the edges. Use a spatula to turn the risotto patty and cook for another 2 to 3 minutes. Slide the risotto onto a plate, sprinkle Parmesan on top and serve.
• Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
• Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

RISOTTO AL FORNO

Steps:

• Directions: 1) The heart of this dish is the tomato sauce so we begin with a heated large saucepot with a medium flame. Open your containers of crushed tomatoes before you continue. Pour in the virgin olive oil into the heated saucepot and sprinkle a dash of salt. Crush the garlic with the side of your chopping knife and add to heated oil (do not mince or dice the garlic; leave as larger pieces). Make sure you avoid browning the garlic by stirring constantly. Add the 4 containers of crushed tomatoes and stir. Stir occasionally and when the sauce begins to first boil, lower to simmer and add the salt and basil leaves. Let simmer for at least 30 minutes stirring often. 2) Preheat oven to 350 degrees. Next comes the risotto. In a large covered pan, sauté the chopped onion in heated pan and olive oil using medium flame. Add the salt to the onion. Sauté until onions are softened and glistening. Add the rice and chicken broth. Stir well and turn heat to simmer. Rice is done when water is absorbed, usually 25 minutes. 3) On your counter, place a deep casserole baking dish so you can mix all the final ingredients with ease. Add the cooked risotto sauce until well blended and well coated in red sauce. Reserve some sauce for the top layer. And now the crowning ingredient: our shredded mozzarella cheese! Stir in 3 cups of the shredded mozzarella cheese until evenly distributed. Flatten the mixture to a smooth top. Sprinkle the remaining 1 cup of shredded mozzarella cheese as a top layer. Ladle tomato sauce sparingly as your last layer. Bake in oven for 40 minutes. Let stand for 5 minutes. And then serve in squares using a spatula. Enjoy!