From: (Micaela Pantke)

Date: Tue, 24 Aug 93 11:04:06 +0200


From: (Stephanie da Silva)


2 cups    (1/2 l) short grain white rice                   
2 quarts  (2 l) chicken or beef stock                  
8 tblsp   (120 ml) butter                                
2 slices  prosciutto, dice
1         small onion, thinly slice
2 cups    (1/2 l) shelled fresh peas                       
1 tblsp   (15 ml) chopped fresh parsley           
1 cup     (1/4 l) freshly grated Parmesan cheese            
salt and freshly ground pepper

Bring the stock to a boil and keep it simmering.  Melt half of the
butter in a saucepan set over medium heat; then add the prosciutto. 
When the ham is very hot, add the onion.  When the onion is transparent,
add the rice and stir the grains until they are well coated with butter. 
When the rice glistens, start adding the hot stock a ladleful at a time. 

Allow the first ladleful to be absorbed before adding the next, but do
not let the rice dry out.  Season with salt and pepper and, when the
rice is half-done (about 10 to 12 minutes), add the peas.  Continue
adding the stock and continue stirring.  When the rice is almost done
(about 25 minutes), add the parsley and Parmesan.  Just before removing
the pan from the heat, add the rest of the butter.  Serve immediately. 

From: (Stephanie da Silva)

1 litre  of boiling broth or water and cubes to make the broth
1        small size onion
50 g     of butter
1 glass  of white dry wine
400 g    of Arborio or Roma rice (1/2 glass per person aprox)
1/2 tsp  of saffron
1 cup    of grated parmesan cheese
salt as necessary
Have 1 litre or more of clear salted broth made (preferably) by boiling
ca 500 grams or more of beef and bones for about 2 hrs or more. 
Alternatively you can use cubes for an easiest and fastest preparation
(but it will not taste the same).  Keep the broth boiling in a pot on
the fire. 
Finely chop a small onion, then stir fry it for about a minute (don`t
let it turn brown) with about 50 grams of butter.  If you wish, you may
also add one possibly-Italian red sausage cut in small pieces, and let
all fry for an additional 3-5 minutes at a low flame.  This is however a
variation of the traditional recipe. 
Add the rice (suggested Arborio or Roma rice, definitely not Uncle Ben's
or similiar), and stir.  Add the glass of wine and let it dry out
stirring continuously.  Turn the flame down to the minimum, or just
above.  Start adding two dippers of the boiling broth until it
evaporates, stirring the rice continuously.  Then add again two dippers
at a time when the rice gets dry, and continue the same way until the
rice is ready (about 15 to 20 minutes, depending on the rice you are
using, taste for consistency).  Definitely avoid versing the whole broth
at large at once, but keep versing it in small quantities, and stir. 
Make sure all the broth with the rice has evaporated before serving. 
Just before taking it off the fire add the grated parmesan cheese and
stir well.  Add salt if needed.  At this point you already have a tasty
Parmesan risotto. 
For a "Risotto alla Milanese", add the saffron (in Italy they sell it in
small packages of the proper amount) in the end and stir well one last
The recipe for Parmesan risotto is the base recipe for almost all the
other "risotti" you may prepare.  You can add champagne or beer instead
of wine, or you can stew peas, mushrooms, asparagi or artichokes (always
finely chopped) with some broth just before adding the rice.  Or just
anything else you may want to experiment with (e.g.  with apples or
prunes you will make an excellent "nouvelle cousine" risotto, but in
this case instead of parmesan you should use cream). 

From: (Rochelle Newman)

Source: European Travel & Life, Sept. 1991, p. 62.

RISOTTO PARMIGIANO (Basic Risotto With Parmesan Cheese)
(Serves 6 as a first course)

5 to 6 cups  chicken stock, preferably homemade
1 tblsp      olive oil
1            small onion, minced
1 1/2 cups   short-grain Italian rice, preferably Vialone or Carnaroli
3 tblsp      unsalted butter at room temperature
2/3 cup      freshly grated Parmesan cheese, + extra to pass at the table
freshly ground pepper

Bring the stock to a simmer in a saucepan. 

Heat the olive oil in a heavy-bottomed 3-quart saucepan and cook the
onion over medium heat, stirring until the onion is golden but not
brown, about 3-5 min. 

Add the rice and stir with a wooden spoon to coat the rice thoroughly
with the oil and onion.  Turn the heat to medium-high, add about 1/2. 
cup of the simmering stock, and keep the mixture boiling, stirring
constantly.  As soon as the stock has been absorbed, add another 1/2 c. 
of stock and stir until it is absorbed.  You may have to adjust the heat
from time to time -- the risotto has to keep boiling, but it must not
stick to the pot.  If your risotto tends to stick, put the pot on a heat
diffuser.  Continue adding stock, about 1/2 c.  at a time, stirring
constantly and waiting until each portion is absorbed before adding the
next, until the risotto is creamy and tender on the outside, but with
each grain still distinct and firm.  This will take at least 20 minutes,
maybe as long as 30 minutes, depending on your pot and your stove.  If
the grains are still a bit hard in the middle after you have used all
but a few Tablespoons of the stock, add boiling water in 1/4 c. 
increments, stirring it in as you did the stock until each grain is
tender, but still has the slightest bit of firmness, and the mixture is

Remove the pan from the heat and continue to stir vigorously while
adding the butter and the Parmesan cheese.  This stirring will make the
risotto even creamier.  Taste and season the mixture with salt and
pepper.  While continuing to stir vigorously, add the few remaining
tqablespoons of hot stock (or boiling water if you've used all the
stock) to further soften the consistency.  Taste carefully once more for
seasoning and serve immediately, passing a small bowl of grated Parmesan

From: (Carey Schnell)


200 g      wild rice
4 fillets  chicken
2          onions
1          leek (or spring onions)
30 g       Cashews
2 tblsp    Sherry (or something similar)
salt, ground pepper

Rinse the rice in a "hair sieve"- fine grid.  Bring 800 ccm water to the
boil (just over a pint, from memory) and add the rice- cook 5 mins. 
Turn the heat to very low, place a lid on the saucepan, and cook until
the water is evaporated (about 40 mins.)

Cut the chicken into chunks, cut the onion into slices, and cut both the
white and green parts of the leek/spring onions in to slices. 

Heat the butter/marge/oil, and cook the chicken one minute.  Add the
onion slices and cook one minute, add the cashews and cook one minute,
then add the leek (or whatever) and cook one minute (surprise,

Add the rice and toss through, then slosh in the Sherry, salt and

Serve with a green salad...  Nice and light for a hot day Just a note
though- it might be an idea to pop the saucepan lid slightly to the side
about 20 mins into the simmering process- you don't want the rice soggy,
and that can easily happen. 

From: (Carol Alvin)

Source: Bon Appetit 


1 tbl. olive oil
1 small chopped onion
1.5 cups diced winter squash (butternut, acorn, etc.)
3.5 cups chicken broth - or more
1 cup Arborio rice
1/2 cup white wine
1/4 cup grated Parmesan cheese

Saute onion in olive oil over low heat about 10 minutes.  Add squash and
0.5 cup chicken broth.  Cover pan and cook until squash is tender, about
10 minutes.  Add rice and wine and cook until wine is absorbed.  Add 2.5
cups broth and simmer uncovered until liquid is absorbed, about 30
minutes.  Add 0.5 cup broth and stir until rice is tender and creamy,
about 5 minutes.  Mix in Parmesan and serve. 



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