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Risotto al Scalogne e Cipollina

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Margi Cintrano View Drop Down
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    Posted: 02 December 2012 at 01:51
Buon Giorno, Good Morning,
 
 
 
Carnaroli Rice and Arborio Rice are plentiful in the Lombardia & parts of the Piamonte region in northern Italy and the most common exports, and is one of the most important crops of this region.
 
 
Carnaroli Lombardian Rice.
 
 
There are innumerable types of Risotto prepared and their flavorings can range from Asparagus, Gorgonzola, Prosciutto, Shellfish, Charcuterie, Mushrooms, Truffles, Sausage, Vegetables A to Z, Red Wine, Lemon with Ham, Pork, Pistachios & Gorgonzola, Beans with Meat or Vegetables, Saffron, Cheese, Chicken, Game and / or Meat.
 
 
 
Some of the other Lombardy and Piamonte rice varieties include:
Vialone, Balilla, Riso Parboiled, Roma, Greggio, Brillato and Riso Fino or Fine Rice.
 
 
Arborio Lombardian Rice.
 
 
Rice cultivation in Lombardia had started in the XV Century during the Middle Ages, however, it was first introduced by the Moorish Tribes in Sicilia and it was imported to Venecia in northeast Italy, via ship. During The Plague of the XV Century,  cultivating rice was utilized for feeding the victims of this horrible disease, and was grown and prepared by the Nuns at the Convents to provide alimentation for the patients at hospitals and in care residencies.
 
 
 
During the XIX Century, the Lombardians had begun to cultivate rice in the Po Valley, which has had a significant economic positive result for this region. In 1852, the Canale Cavour, the large canal was constructed and thus, exporting rice had begun. During the 20th century, Italy had begun to export rice throughout Europe, to provide basic nutrition for the misery that people in Europe were forced to endure,  due to large scale World Wars, and famine.   
This pastoral simple  dish with a modern take is quite simple to prepare and is commonly found 32 kilometres from Milano, in Pavia.
 
Risotto al Scalogne e Cipollina di Pavia ...
 
Risotto with Shallot or Scallion and Leek of Pavia ...
 
RECIPE ...
 
1 1/2 POUNDS OF TRIMMED LEEK
1/4 POUND SHALLOT OR SCALLION OR SPRING ONION
2 CUPS CHICKEN STOCK OR CHICKEN BROTH HOMEMADE
2 TBLSPS. EVOO
1 1/2 CUPS OF CHOPPED ONION
A HANDFUL OF SNIPPED CHIVE
1 1/2 CUPS ARBORIO OR CARNAROLI SHORT GRAIN RICE
1/4 CUP FRESHLY GRATED REGGIANO PARMESANO DI PARMA, EMILIA ROMAGNA
2 TBLSPS. OR 1/4 STICK BUTTER  ROOM TEMPERATURE ( a compound chive, lemon or orange & garlic butter shall provide a lovely aromas and flavor )
1/4 CUP SHAVED REGGIANO PARMESANO OR GRANA PADANO OR SIMILAR
 
1) Bring 5 cups of salted water to boil in extra large saucepan
2) add the Leeks and cook until crisp tender about 3 to 4 mins. at most
3) using Tongs, transfer the leeks to a bowl of ice water and let cool and then, drain and pat dry thoroughly.
4) Slice the stalks of the leeks into 1/4 inch thick rounds
5) reserve 3 1/2 cups cooking liquid in sauce pan and add the chicken stock or broth and bring to a simmer on slow flame low
6) heat some Evoo into a large sauce pan over medium heat and add the shallot, scallion or spring onion, onion, and sauté until translucent, about 4 to 5 mins.
7) Add the rice, and stir for 2 mins. gently
8) combine 3/4 of liquid from the leeks, and simmer until the leek liquid is absorbed stirring frequently
9) add the leek rounds, and cook rice until tender and risotto is creamy
10) add 3/4 of leek liquid one at a time, stirring often; and allowing each addition to be absorbed prior to adding another ( 20 mins. )
11) now, add the shallot, scallion, spring onion and the snipped chive, and the freshly grated Reggiano Parmesano and the butter into the rice ( stir gently )
12) season to taste with salt, freshly ground pepper and dry herbs: parsley, orégano, thyme and basil and a pinch of red pepper flakes if so desired
13) Top the risotto with shaved cheese
 
ENJOY WITH A PROSECCO OR LAMBRUSCO DRY SPARKLING WINE AND HOT CRUSTY BREAD.
 
Photo Courtesy: Fotosearch.
 
Kindest Regards.
Margi.  
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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