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ham risotto
Risotto con Fagioli

fruit
 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
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
medium skillet, 3 saucepans, ladle
Heat water over high heat for tomatoes
Heat broth
Chop onion
Sauté onion for risotto,
Open, drain, rinse beans
Add rice to onion, sauté
Blanch tomatoes
Add wine to risotto, stir
Peel, chop tomatoes
Sauté onion for condimenti
Add stock to risotto, stir

Cut ham
Stir risotto, grate Parmesan
Add stock to risotto, stir
Add tomatoes, ham to condimenti
Stir risotto
Add stock to risotto, stir
Add beans to condimenti
Stir risotto
Add stock to risotto, stir
   I think you can take it from here
   Any wine left?
   Relax and have a glass

Finish your risotto
Relax and enjoy
Don't forget the fruit