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Risotto con Fagioli
Fresh Fruit
Menu Plan for the week of March 8, 2013: Sunday's Recipes
Risotto con Fagioli
Fresh Fruit
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
To continue my mission to get everyone to love risotto, this is one of my favorites and an Italian classic. It will, as always, be on the creamy side without added butter. It is not necessary to stir risotto constantly... Just often!
Risotto con Fagioli Ham and White Bean Risotto Time: 25 minutes'Risotto con Fagioli ' You could use any type of ham: the salted, air cured Prosciutto-type is traditional. but as we already have ham for later in the week, we're using baked.
2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/2 cup (4oz, 120ml) dry, white wine
2 1/4 cups (18oz, 1020ml) chicken stock
1/2 onion other half for the condimenti
1 tbs butter
3/4 cup (3oz, 90gr) Parmesan cheese - freshly grated
Condimenti
Heat chicken stock and keep hot over low heat. Finely chop onion. In medium sauce pan heat butter; add 1/2 of the onion and sauté until transparent then add rice and sauté, stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir.
Start condimenti.
When wine is almost absorbed add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. Before you add the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 1 tbs at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate. Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.
Condimenti
6oz (180gr) ham
1/2 onion, chopped
2 tomatoes
1 3/4 cups (15oz, 450gr) white beans, (cannellini)
1 tbs olive oil
Peel tomatoes: blanch for 30 seconds in boiling water. Drain and cool in cold water. Peel will come off easily. Heat oil in small skillet. Add the rest of the onion and sauté until tender. Roughly chop ham and add to onions. Roughly chop tomato and add to ham & onions. Turn heat to low and allow to simmer until tomatoes are well-cooked, then add white beans and heat through. Keep warm until needed for risotto.
Fresh Fruit
something seasonal - think spring
Cooking Schedule:
30 minutes for menu |
Cut ham |
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