RISOTTO ALLA SARDA
A recipe from a local magazine Italianicious. Although the recipe calls for butter I don't usually add to risotto.
Provided by Coasty
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring stock to boil and then keep simmering.
- Heat oil in wide heavy based pan. Add onion and saute until soft.
- Add meat browning the meat until cooked.
- Add rice and stir for a minute or two, then add wine and let it evaporate.
- Add passata, saffron and a ladleful of boiling stock, stir. Allow rice time to absorb stock before adding more stock.
- Continue adding stock a ladleful at a time until its all used. Cook for a frther 15 mins on low heat until rice is al dente. Season with salt and pepper.
- When cooked, remove from heat and stir in butter and top with cheese.
RISOTTO ALLA MILANESE
Typical Italian risotto as the tradition of my city wants it. Directly from Milano I send you this wonderful recipe!
Provided by Manuela
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 834 calories, Carbohydrate 90.3 g, Cholesterol 94 mg, Fat 35.4 g, Fiber 2.3 g, Protein 27.7 g, SaturatedFat 21.6 g, Sodium 710.8 mg, Sugar 6.3 g
CHEF JOHN'S PASTA CON LE SARDE
I'm no survivalist, but like any responsible chef I like to have a few cans of sardines stocked away, just in case. If times ever get tough, I could survive for hours, maybe days on them; but since things are going pretty well, I decided to dust off a can, and show you my version of Sicily's famous pasta con le sarde. You can substitute thick spaghetti for the bucatini, if desired.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Cook and stir bread crumbs with 2 tablespoons olive oil in a skillet over medium heat until bread crumbs are crispy and toasted, 2 to 5 minutes. Transfer breadcrumbs to a bowl to cool.
- Grind saffron threads with a mortar and pestle; pour white wine into mortar and stir to combine.
- Bring a large pot of lightly salted water to a boil. Cook bucatini in boiling water, stirring occasionally until almost cooked through but firm to the bite, 10 to 11 minutes. Drain, reserving 1/2 cup of the pasta water.
- Heat remaining olive oil in large skillet over medium heat. Cook and stir onion and fennel with a pinch of salt in hot oil until onion is soft, about 10 minutes.
- Stir raisins, garlic, and anchovy fillet into onion mixture; cook and stir until heated through, about 1 minute.
- Pour saffron-wine into skillet; cook until wine is almost evaporated, about 2 minutes. Pour 1 ladleful reserved pasta water into skillet and bring to a simmer. Stir pine nuts and red pepper flakes into sauce; simmer until flavors combine and sauce is reduced, about 5 minutes.
- Stir bucatini and sardines into wine mixture; increase heat to high, and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. Remove from heat. Ladle into bowls and top with fennel fronds and toasted bread crumbs.
Nutrition Facts : Calories 708.8 calories, Carbohydrate 72.2 g, Cholesterol 81.4 mg, Fat 33.3 g, Fiber 4.6 g, Protein 27.5 g, SaturatedFat 4.8 g, Sodium 531.8 mg, Sugar 8.9 g
RISOTTO ALLA MILANESE
From www.italyum.com. "This recipe belongs to the culinary tradition of the city of Milan. It's a very old recipe, probably more than 400 years old and the story goes that while an artist was preparing the dye to colour the window glass of the cathedral (Il Duomo di Milano), his apprentice, by accident, poured some saffron powder into the near by pan of rice. Since then, the recipe has been elaborated many times, until nowadays. When cooking the proper "risotto alla Milanese" you require the use of some beef bone marrow at an early stage in the cooking."
Provided by Annacia
Categories Short Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put 30 g of the butter in a large pan and melt it (keep the remaining butter for later).
- Add the finely chopped onion.
- Sweat over a medium heat for about 2 minutes.
- Add the bone marrow and continue cooking for another 3 minutes, breaking it with the spoon while stirring.
- Once the onion is soft, add the rice and and stir until the rice is completely coated with the fat.
- You can see that the rice will start to become translucent, keep stirring and sweat the rice for a minute or two.
- Then, add the white wine, keep stirring and let the wine evaporate (it will probably take a couple of minutes).
- Now, add the stock and turn the heat to medium/low, the stock, which is kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at a time and when this is absorbed, add more stock.
- Carry on in this way for about 15 minutes, during this stage, do not leave the pan alone and stir regularly (gently).
- After 15 minutes, you will probably need an extra 3 to 5 minutes to complete the final stage of cooking (this time depends on the type of rice you are using). From now on, taste the rice every minute until the rice is cooked "al dente" (this means that the rice is tender outside, but still slightly firm to the bite in the centre). At the same time, the tasting will tell you if you need to adjust seasoning with salt. Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan.
- In these last minutes, if the stock is completely absorbed, you can gradually add a bit more (say a half ladle at a time) because at this final stage you do not want the risotto becoming too watery.
- Now, at about the 15th minute, put the saffron powder into a glass.
- Add half a ladle of stock and dissolve the saffron stirring with a small spoon and then add the saffron into the pan.
- Stir until all the rice is uniformly coloured (golden yellow). Continue cooking and adding stock as required.
- When the rice is perfectly cooked "al dente", add the Parmesan cheese and stir for few seconds until the Parmesan has melted.
- Then, put the cooker off, add all the remaining butter (cut into pieces) and stir until completely melted.
- Cover the pan with a lid for about 1 minute and allow the risotto to rest before serving it.
- Risotto should be served "all'onda" (like a wave). This means that when you serve it onto the plate, it should still flow a little.
- Buon appetito!
Nutrition Facts : Calories 2108.5, Fat 184.3, SaturatedFat 79.5, Cholesterol 276.3, Sodium 386.4, Carbohydrate 72.5, Fiber 1.4, Sugar 1.1, Protein 31.9
More about "risotto alla sarda food"
RISOTTO ALLA VALDOSTANA RECIPE | FOOD NETWORK
From foodnetwork.com
Author Chris Young and Chris YoungSteps 4Difficulty Intermediate
RISOTTO ALLA SARDA: RICETTA PRIMO PIATTO SFIZIOSO | ARBOREA
From arborea1956.com
Estimated Reading Time 2 mins
RISO ALLA SARDA - GAMBERO ROSSO
From gamberorosso.it
Estimated Reading Time 3 mins
RISOTTO ALLA SARDA - L'IDEA PER PREPARARE E CUCINARE LA ... - RICETTAIDEA
From ricettaidea.it
PIATTI TIPICI SARDI: RICETTE DALLA COSTA E DALL’ENTROTERRA
From ricettegourmet.com
RISOTTO ALLA SARDA SARDAIGNE
From italienpasta.com
RICETTE RISOTTO ALLE SARDE - LE RICETTE DI GIALLOZAFFERANO
From giallozafferano.it
GET PLEASURE FROM ALL OF THE MEDITERRANEAN TASTE WITH THIS RISOTTO …
From champersgroup.com
FREGOLA SARDA RISOTTO WITH BLACK TRUFFLE - MEILLEUR DU CHEF
From meilleurduchef.com
FREGOLA-SARDA-RISOTTO MIT ROTE BETE UND PARMESAN | SCHMECKTWOHL
From schmecktwohl.de
TORTA DI RICOTTA ALLA SARDA - SONO SOLO UNA FOODLOVER
From blog.giallozafferano.it
RISOTTO ALLA SARDA - YOUTUBE
HOW TO MAKE RISOTTO (THE RIGHT WAY!) - LA CUCINA ITALIANA
From lacucinaitaliana.com
RISOTTO ALLA SARDA - PANE & TULIPANI
From blog.cookaround.com
ARROSU A SA SARDA (RISO ALLA SARDA) - ZAFFERANO CORDA
From zafferanocorda.it
RISOTTO ALLA SARDA - YOUTUBE
RISOTTO ALLA MILANESE (SAFFRON RISOTTO) - FOOD AND JOURNEYS
From foodandjourneys.net
RISOTTO ALLA TREVIGIANA | TRADITIONAL RICE DISH FROM PROVINCE OF ...
From tasteatlas.com
RISOTTO RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
RISOTTO ALLA MILANESE & THE LEGEND OF SAFFRON RICE - GO LIGHTLY
From roamandgolightly.com
RISOTTO ALLA PESCATORA - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
RISOTTO ALLA SARDA – RICETTE SARDEGNA
From ricettesardegna.it
PASTA CON LE SARDE RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
RISOTTO ALLA MILANESE RECIPE (SAFFRON RICE) - COOKING WITH BRY
From cookingwithbry.com
RISOTTO ALLA SARDA - YOUTUBE
From youtube.com
RISOTTO RECIPES | ALLRECIPES
From allrecipes.com
RECIPES FOR RISOTTO ALLA SARDA - COOKTIME24.COM
From cooktime24.com
RISOTTO ALLA SALSICCIA SARDA - LE VIE DELLA SARDEGNA
From piatti-tipici-sardi.leviedellasardegna.eu
POACHED EGG PARADISE: RISOTTO ALLA CARBONARA - FOOD REPUBLIC
From foodrepublic.com
RISOTTO ALLA SARDA - IN... - BANANA FOOD & GAME PANINOTECA
From facebook.com
WHAT IS RISOTTO? AND HOW TO MAKE RISOTTO - FOOD NETWORK
From foodnetwork.com
RISOTTO ALLA SARDA :: RICETTA TIPICA SARDA. - LE VIE DEL GUSTO ...
From piatti-tipici-sardi.leviedellasardegna.eu
POLENTA ALLA SARDA - WINE AND TRAVEL ITALY
From wineandtravelitaly.com
RISOTTO ALLA MILANESE | TRADITIONAL RICE DISH FROM MILAN, …
From tasteatlas.com
OUR BEST RISOTTO RECIPES | FOOD & WINE
From foodandwine.com
RISOTTO ALLA VALDOSTANA | TRADITIONAL RICE DISH FROM AOSTA VALLEY ...
From tasteatlas.com
RISOTTO ALLO ZAFFERANO ALLA MANIERA SARDA - PRODOTTI TIPICI ITALIANI
From prodottitipiciitaliani.info
RISOTTO ALLA PESCATORA, TO MAKE YOU FEEL LIKE YOU’RE AT THE SEASIDE
From lacucinaitaliana.com
RISOTTO ALLA SARDA - IN CUCINA COL BANANA - YOUTUBE
From youtube.com
RISOTTO CON CARNE ALLA SARDA | UNA RICETTA REGIONALE BUONA PER PRANZO
From ricettasprint.it
HOW TO MAKE THE CREAMIEST RISOTTO ALLA MILANESE (SAFFRON RISOTTO)
From seriouseats.com
RISOTTO ALLA SARDA (LIVE) - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love