RisottoBy Carole Kotkinco-author MMMMiami--Tempting Tropical Tastes for Home Cooks Everywhere Watch out pasta, rice is becoming a star on the culinary scene. Rather than just a filler--a white mound on the dinner plate--rice is now rivaling pasta as an appetizer or a main course. For centuries rice has been the staple food for more than half the world's population and consumption of rice in the United States has doubled in the past 10 years. This recent increase is probably because of its importance in a healthy diet--one low in fat, high in complex carbohydrates, vitamins and minerals. Cooks with an interest in Italian cooking will love risotto (rih ZOT oh). It might even become an alternative to pasta in your house. It's made with arborio rice from Italy's Po Valley which is available in specialty food stores. Don't be tempted to wash it or to use other short grain rice because it's the starch in arborio rice that absorbs the high proportion of broth and wine used, creates a slightly chewy, nutty-flavored taste, and at the same time produces a creamy consistency. The most classical versions are made with onion and saffron, but there are as many versions of risotto as there are for pasta. In Bologna one January, I had an exquisite risotto studded with squid, lobster, and shrimp that delivered a satisfying dash of comfort on that blustery day. Our easy to follow recipe is made with beautifully ripe tomatoes and shrimp, but you can add a little of this or a little of that and it will become your personal dish. The preparation of the risotto must be done right before it is served, so make the rest of the meal easy by stopping at the deli to buy ingredients for the antipasto, and serve a made-ahead fresh orange dessert. AntipastoOther cold cuts may be included--prosciutto, mortadella, or pancetta. Remember, this dish is meant to stimulate, not satiate the appetite, so don't serve too much. 1/2 pound Genoa salami, thinly sliced Arrange all ingredients on a serving platter. Drizzle with olive oil and vinegar. Let everyone help themselves. Serves 6. Risotto with Fresh Tomatoes and Basil and ShrimpServes 6 Use a wooden spoon to stir the risotto so you don't damage the tender grains of rice. Serve the rice in wide bowls and eat with a fork or a spoon, depending on whether the risotto is soup-like or not. 1-1/2 pounds medium shrimp, peeled Dry the shrimp thoroughly on paper towels. In a heavy 3 quart casserole, heat the oil and butter over medium high heat. Add the shrimp and cook for 2 to 3 minutes or until they turn pink. Season with salt and pepper and transfer to a side dish with a slotted spoon. Reserve. Bring broth to a simmer in a saucepan and keep it hot for the rest of the procedure. Reduce the heat and add the onion. When the onion is pale gold, add the rice and stir it to coat it thoroughly with the oil. Pour in the wine and let the rice absorb it, stirring to make sure the rice doesn't stick. Add tomatoes with a little salt and pepper. Cook, stir it in. Add a ladle full of broth and stir the rice frequently. When the broth has been absorbed, add another ladle full. Stir frequently, adding more broth as required. Never let the pot get too dry. Repeat until the rice is firm but tender, without a chalky center. Remove from the heat and add the remaining 2 tablespoons of butter, the cheese, basil, and the shrimp. Stir for a minute or two and correct seasonings. Cover the pot and give it a couple of minutes' rest. Serve it immediately, with extra cheese on the table. Oranges in WineAmaretti cookies go very well with this refreshing dessert. 3/4 cup sugar
Pour the hot wine syrup over the orange slices and refrigerate for a least four hours or until thoroughly chilled. Serves 6 |
|
TM