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2 Types: Risotto di Lombardia

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Margi Cintrano View Drop Down
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    Posted: 23 April 2013 at 09:50

 
RISOTTO DI LOMBARDIA ... 
 
 

*** I make risottos ranging from the elegant Trattoria style to the quick lunch meal style ... Here is a Mini Pictorial ...

LOMBARDIA, or LOMBARDY with its glorious mountains, plains and lakes, includes Italy's fashion capital, Milano. This north central  region of Italia is often thought of as the industrial work horse of Italia. 

One of the most important crops of this region´s lower Po Valley River Plain are short grain  rice varieties, CARNAROLI and ARBORIO ITALIANO ... 
 
 
PHOTO 1:  Ingredients For Risotto di Saffran ... EVOO, PURE CREAMY BUTTER, onion, garlic, 2 fresh ripe tomatoes, salt, freshly ground black, rose,white & green peppercorns, 12 Saffron Threads and Milk & 12 month to 18 month old Reggiano Parmesano or Grana Padano 12 month old ... And /or a mixture of Fiore Sardo di Pecorino & Reggiano Parmesano ...
 
 
 
 
PHOTO 2 ... THE KEY IS IN THE STIRRING ... YOU DO NOT GO AROUND THE SKILLET; YOU PUSH THE RICE WITH A WOODEN SPATULA SO IT DOES NOT STICK, ON LOW SLOW FLAME FAIRLY CONSTANTLY FOR 22 - 25 MINUTES ...
 
 
 
 

The are uncountable types of RISOTTO, prepared throughout Lombardia. From classic RISOTTO ALLA MILANESE made with onion, Saffron, bone marrow and Reggiano Parmigiano 12 - 18 year old cured grated cheese. 
 
 
PHOTO 3: SAUTÉING THE RICE, IN MIXTURE OF EVOO, MELTED BUTTER & THEN, ADDING GRADUALLY THE MILK ... & THE REGGIANO PARMESANO ... One can use Grana Padano ...
 
  
 
 
 
PHOTO 4: THE PACKAGE OF THE ITALIAN IMPORTED RISOTTO RICE ITALIAN ARBORIO FROM LOMBARDIA ... FOR THE SAFFRON YELLOW RISOTTO. ( NOTE: THE CREVETTE RED SHRIMP RISOTTO BELOW EMPLOYS CARNAROLI RICE FROM LOMBARDIA ) ...
 
 
 
 

RISOTTO IS ALSO PREPARED WITH: shellfish, ragú, green asparagus in season, leeks, sausage, prosciutto ( ham ), artichokes, sweet green peas, zucchini, Bel Pase Cheese, Stracchino or Bitto cheeses, or Gorgonzola blue vein cheese, wild mushrooms and / or truffles and /  or a sweetened version with almonds. 


We enjoy a quick version either with fresh wild green Asparagus or Red Crevettes or Large Shrimp seasonally available ... 

Here is a quick recipe and one can sub the ingredient of a vegetable or shellfish as they have local availability. 

RISOTTO DI CARNAROLI ( WHICH IS MUCH SMALLER IN GRAIN THAN THE ITALIAN ABORIO ) WITH SMALL RED CREVETTES IN SEASON NOW ... A SLICE OF 12 MONTH REGGIANO PARMIGIANO COVERES MY HUSBAND´s PLATE ... I PREFER MY RISOTTO WITH CREVETTES WITHOUT CHEESE ON TOP ...
 
PHOTO COURTESY: MARGAUX CINTRANO´s CELLULAR PHONE - SERVED ON NEW BLACK PLATES.
 
 
RISOTTO DI LOMBARDIA 

1 1/4 POUNDS OF EITHER LARGE SHRIMP OR GREEN ASPARAGUS ( SUB: ACCORDING TO AVAILABILITY, ANOTHER VEGETABLE IN SEASON AND / OR FRESH FISH AVAILABLE ) 

2 CUPS HOMEMADE CHICKEN BROTH 

2 TBLSPS. EVOO ( EXTRA VIRGIN OLIVE OIL, PREFERABLY ITALIAN ) 

1 1/2 CUPS CHOPPED ONION OR LEEK 

1 1/2 CUPS ITALIAN CARNAROLI OR ITALIAN ARBORIO SHORT GRAIN RICE ( DO NOT USE LONG GRAIN NON ITALIAN RICE --- THIS IS NOT RISOTTO ... ) 

1/4 CUP GRATED REGGIANO PARMIGIANO OR GRANA PADANO CHEESE FRESHLY GRATED AT TABLE

1/4 STICK CREAMY ROOM TEMPERATURE BUTTER FRENCH TYPE 

1/4 CUP SHAVED AGED CURED 12 - 18 MONTHS OF AGE REGGIANO PARMIGIANO, PECORINO SARDO OR GRANA PADANO 

1) IF EMPLOYING ASPARGUS, BRING 4 CUPS OF SALTED WATER TO BOIL IN A LARGE SAUCE PAN AND ADD ASPARAGUS AND COOK UNTIL CRISP TENDER ONLY OR AL DENTE ... ABOUT 3 1/2 MINUTES

2) USING TONGS, TRANSFER THE ASPARAGUS TO BOWL OF ICE WATER AND COOL, AND THEN DRAIN THOROUGHLY 

3) SLICE OFF SPEAR TIPS AND RESERVE 

4) SLICE STALK PARTS INTO 1/4 INCH THICK ROUNDS

5) IF EMPLOYING SHRIMP OR CREVETTES; SAUTÉ EN 1 1/2 TBLSPS. OF EVOO EXTRA AND SAUTÉ FOR ONLY 1 MINUTE PER SIDE AND DRAIN; AND PLACE ON TENTED PLATTER

6) reserve the 3 1/2 cups of asparagus cooking liquid and add the chicken broth to it 

7) BRING THESE 2 LIQUIDS TO A SIMMER

8) HEAT EVOO IN A LARGE DEEP SKILLET AND ADD ONION OR LEEK, AND SAUTÉ ON LOW SIMMER SLOW FLAME UNTIL ALMOST TRANSPARENT --- NOT BROWN --- SIMMER 4 MINS.

9) ADD THE RICE AND STIR 2 MINUTES

10) ADD 3/4 CUPS OF THE HOT BROTH ( CHICKEN AND ASPARAGUS OR JUST THE CHICKEN BROTH ) AND AND COOK UNTIL RICE IS CREAMY AND JUST TENDER 

11) NOW ADD 3/4 CUPS OF MORE BROTH TO THE RICE AGAIN, AND ALLOW EACH ADDITION TO BE ABSORBED BEFORE ADDING ANY MORE

12) MIX THE ASPARAGUS OR THE SHRIMP NOW WITH GRATED CHEESE WITH THE BUTTER INTO THE RICE AND SEASON WITH SALT AND FRESHLY GROUND PEPPER

13) TOP WITH SHAVED CHEESE IF YOU WISH 

ENJOY WITH A PROSECCO, OR LAMBRUSCO ROSÉ ... SPARKLING WINE ... 

MARGAUX CINTRANO 
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 23 April 2013 at 11:09
It looks really good, Margi - I like the cheese and the shrimp!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 23 April 2013 at 11:45

Tas,

 
THE KEY IS ITALIAN SHORT GRAIN RICE ... NOTICE, HOW TINY THE GRAINS ARE ...
 
You could prepare with any of the following: sausage or air dried sausage; leek; ham; chicken breast strips;  steak strips -- scallopine style ... or any other vegetable in season at the moment ...
 
Frozen shrimp thawed thoroughly, and patted dry ...
 
There are so many options; the same with pasta !  MEATBALLS WOULD WORK PHENOMENALLY.
 
THANKS.
MARGAUX.
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