Risotto Marseille Style Food

RISOTTO MARSEILLE-STYLE

Steps:

• Place 1/2 cup wine in a 2-quart saucepan, add the mussels, bring to a simmer and cover, leaving the lid slightly ajar. Steam the mussels until they open, about 4 minutes. Remove the mussels with a slotted spoon to a bowl. Add the fish stock and saffron to the mussel liquid in the saucepan and bring to a simmer. Stir in 1 tablespoon lemon juice, season with salt, remove from heat and set aside. Shuck the mussels and place meat in a dish, covered. Discard the shells.
• Mix 3/4 teaspoon garlic, the remaining tablespoon lemon juice and 1/2 teaspoon of the Espelette pepper into the mayonnaise. Set aside.
• Heat the oil on medium in a 4-quart sauté pan. Add the remaining 1 1/2 teaspoons garlic and the fennel to the pan and cook on medium-low until the fennel is soft but not brown, 5 minutes or so. Add the rice and cook, stirring, a few minutes, until the rice becomes opaque. Add the remaining 1/2 cup wine, the tomato paste and the remaining 1/2 teaspoon Espelette. Stir and cook on medium until the liquid is absorbed, a few minutes.
• Strain the fish stock mixture into a 2-quart saucepan and bring barely to a simmer. Add 1/2 cup of the stock, stirring, to the rice; when it has been absorbed, add another half cup. Continue adding stock until there's only about 1/2 cup left and the rice is nearly tender, 15 minutes or so. If you need more liquid you can add a little water. Season to taste with salt and more Espelette if desired. Fold in the mussels.
• Add the remaining stock and tuck the monkfish and scallops into the rice. Stir gently and cook for about 3 minutes until the fish and scallops are nearly cooked through. Tuck in the shrimp. Cook another minute or so, until the shrimp are just done. Remove from heat. Check seasoning. Divide the risotto among 4 soup plates or dinner plates. Top each with a dollop of garlic mayonnaise and serve.

RISOTTO ALL'AMATRICIANA

Steps:

• Place 2 tablespoons of the butter in a heavy two-quart saucepan. Add the onion and cook over low heat until the onion begins to soften. Add the pancetta and red chili peppers and saute until the pancetta renders its fat and the onion is tender.
• Add the tomatoes, salt and pepper. Increase the heat to medium and cook until the tomatoes thicken and turn into a sauce, about 10 minutes. Add the rice, stir and reduce the heat slightly.
• Heat the broth to boiling. Turn the heat to very low under the broth to keep it warm. Begin adding the broth to the rice mixture about half a cup at a time, stirring constantly to prevent sticking. As the rice absorbs the broth add more warm broth. Continue adding broth until the rice is al dente, tender outside but with a little bite at its center, and the mixture is quite moist, about 25 minutes total cooking.
• Turn off the heat and stir in the remaining butter and the six tablespoons of grated pecorino Romano cheese. Serve extra grated cheese at the table.

RISOTTO

Steps:

• PREPARING THE RICE.
• Peel and finely chop the onion.
• Melt the butter in a 4-to-5-quart saucepan over medium heat, stirring regularly.
• Add the onion and cook, continuing to stir, until it turns soft and translucent.
• Turn the heat down if the onion starts to brown.
• Meanwhile, pour the chicken broth into a separate saucepan, set over medium heat, and bring to a gentle simmer.
• Adjust the heat as needed to maintain this simmer the whole time you are preparing the risotto.
• Once the onion is soft, add the rice and cook over medium heat, stirring constantly, for about 3 minutes.
• Adjust the heat as necessary-- if the rice is cooked at too high a heat, it will turn brown and take on an undesirable flavor.
• ADDING THE LIQUID TO THE RICE.
• Using a ladle, scoop up about 1/2 to 3/4 cup of broth.
• Pour it in the pan with the rice, stirring constantly with a spoon.
• After the first addition of broth, the rice mixture will look a bit soupy.
• As the rice begins to cook, stir it constantly, making sure that you scrape along the bottom of the pan so that it does not stick.
• You should see little bubbles popping up on the liquid from time to time.
• If it bubbles more vigorously than this, turn the heat down to medium-low.
• When most of the liquid is absorbed into the rice and the rice begins to look a bit dry, add another ladle of broth to the pan and stir constantly, as before.
• DETERMINING WHEN THE RISOTTO IS COOKED.
• Continue to add the broth in 1/2-to-3/4-cup batches and stir the rice until you have used most of the broth (this will probably take about 20 minutes).
• It is now time to test whether the risotto is cooked.
• Spoon up a grain of rice and bite into it-- it should be tender without being too mushy.
• If it is still crunchy and tastes a bit starchy, you will need to continue adding liquid and cooking further.
• If it looks as if you will run out of chicken broth and your rice is still not cooked, don't be alarmed.
• Because of variations in individual stoves and cooking temperatures, you may need more liquid than called for in the recipe.
• Simply heat up another cup or 2 of chicken broth.
• If you run out of broth, use hot water.
• When the rice is tender and the risotto has a creamy consistency, almost like thick oatmeal, it is done.
• SERVING THE RISOTTO.
• Add salt and pepper to the risotto, about 1/4 teaspoon at a time, until it seems well seasoned to you.
• Stir.
• Add the grated Parmesan cheese and stir well.
• Serve the risotto immediately in warm bowls and have extra grated Parmesan on hand.

MEDITERRANEAN RISOTTO

Steps:

• Heat olive oil in a large saucepan over a low heat.
• Add arborio rice to saucepan, and stir ensuring all the rice is covered by the oil.
• Add white wine and stir until evaporated.
• Add chicken stock, salt and pepper, then stir while bringing quickly to the boil.
• Cover saucepan with a tight fitting lid, and lower heat.
• Simmer for 10 minutes, then turn off stove without removing the lid of the saucepan.
• Stand for 10 minutes without removing the lid.
• Stir in spinach leaves, then the sun-dried tomatoes, olives and parmesan cheese.
• Serve immediately.