Risotto Al Forno Food

SEAFOOD RISOTTO (RISOTTO AI FRUITTI DI MARE)

Seafood Risotto (Risotto ai Fruitti di Mare) image

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.

Provided by Gianni Scappin

Categories Rice Shellfish Tomato Seafood Clam Mussel Scallop Squid Simmer

Yield Makes 4 servings

Number Of Ingredients 18

Ingredients

2 1/2 cups fish or vegetable stock
1/3 cup olive oil
3 tablespoons unsalted butter
1 small onion, minced (about 1/2 cup)
1 1/3 cups Carnaroli or Vialone Nano rice
1/2 cup dry white wine
8 small clams, such as Manila
8 mussels, scrubbed and debearded
4 ounces squid, cleaned and cut into thin rings
4 medium sea scallops
1/2 cup peeled, crushed, and seeded plum tomatoes
1/2 cup loosely packed chopped fresh flat-leaf parsley
1/2 teaspoon chopped garlic
1 tablespoon brandy
1 tablespoon extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano, optional
Salt and freshly ground black pepper
N/A freshly ground black pepper

Steps:

1. In a small saucepan, warm the fish or vegetable stock. Keep warm.
2. In a large saucepan over moderately low heat, warm the olive oil. Add 1 tablespoon of the butter and the onion, and sauté, stirring occasionally, until tender (there should be no color), about 5 minutes. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.
3. Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
4. Add the clams, mussels, squid, scallops, and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed.
5. Remove the risotto from the heat and add the parsley, garlic, brandy, olive oil, Parmigiano-Reggiano, if using, and the remaining 2 tablespoons butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper, and serve immediately.

POMODORO (AL FORNO'S TOMATO SAUCE)

Pomodoro (Al Forno's Tomato Sauce) image

Make and share this Pomodoro (Al Forno's Tomato Sauce) recipe from Food.com.

Provided by ratherbeswimmin

Categories Low Protein

Time 35m

Yield 6 cups

Number Of Ingredients 6

Ingredients

1/2 cup extra virgin olive oil
1 tablespoon minced fresh garlic
1/2 teaspoon fine sea salt
1 cup dry white wine
1 cup homemade chicken stock
5 cups chopped canned tomatoes, with their juices

Steps:

Heat the olive oil, garlic, and salt in a saucepan over medium heat, stirring often.
Keep a close watch here and adjust the heat as necessary because you want the garlic to slowly turn from opaque white to slightly translucent golden without a hint of browning.
As soon as the garlic is golden, immediately add the wine and stock-be careful not to burn yourself as the oil has a tendency to splatter.
Bring to a boil, decrease heat, and simmer until the garlic is soft and has taken on a nutty color, and the liquid has reduced to about 1 cup.
Add the tomatoes, bring to a boil, decrease the heat and simmer for 5 minutes.

RISOTTO AL FORNO

RISOTTO AL FORNO image

Categories Rice Bake Vegetarian

Yield Makes 8 servings

Number Of Ingredients 14

Ingredients

Ingredients for making Risotto:
2 cups of Arborio rice
1 small Vidalia onion
dash of salt
5 cups of chicken broth
4 tablespoons of virgin olive oil
Ingredients for making Sauce:
4 28 oz. containers of crushed tomatoes
4 cloves of crushed garlic
6 tablespoons of virgin olive oil
½ teaspoon of salt
2 leaves of basil
Final Ingredient for Risotto al Forno:
4 cups of shredded mozzarella cheese

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!

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