Margi Cintrano
Washing Up
Lombardy us Italia´s workhorse region and home of rice. The Milanese have a penchant for risotto which they have uncountable recipes for.
This is Risotto Primavera, with seasonal fresh vegetables.
Risotto Primavera: ( 4 servings )
4 artichokes
1/2 lemon
5 1/2 cups of chicken stock ( Vegetarians can use vegetable stock )
3 tblsps olive oil extra virgin
1 large onion minced finely
1 stalk celery cut into 1/4 inch rounds
1 1/2 Arborio Rice ( Italian Rice for Risotto )
2 small potatoes peeled and cut into 1/2 inch cubes
4 ounces fresh French green beans ( string beans of choice )
1 small carrot, peeled and cut into 1/4 inch dice
4 oz. fresh asparagus green trimmed and cut into 1/4 inch stalk pieces
freshly ground blk. pepper
salt
1/4 cup butter ( 1/2 stick )
1 cup freshly grated Reggio Parmesano cow variety cheese ( 4 oz. )
*** can add fresh green peas and / or white aspargus ( I dislike peas and thus use white asparagus, zucchini and tomato )
*** garlic to taste
*** Proscuitto can be added
1) cut the artichokes in half
2) scoop out chokes
3) rub surface with lemon
4) peel leaves and using small knife, cut dark parts off
5) cut hearts into 1/4 inch pieces
6) squeeze lemon juice over and toss to coat
7) bring 5 1/2 cups chicken stock to simmer in heavy medium sauce pan and reduce heat to low
8) now, heat oil in heavy skillet and add the onion and the celery, sauté for 3 mins.
9) add the rice and stir for 30 seconds
10) add the artichoke hearts, potato, green beans and tomato and carrot
11) sauté ( number 10 ) for 10 minutes and add a drop or 2 of stock if a bit dry
12) Then, add 1/2 cup stock to rice and reduce and simmer until liquid is absorbed and stirring often
13) continue adding stock, 1/2 cup at a time for 10 mins.
14) allow each addition of stock to be absorbed before adding another
15) cook until rice tender but still firm to bite
16) mix in chopped radicchio or arugula leaves, or sliced endive or chopped zucchini and remove from heat
17) season with pepper and salt
18) stir in butter and then cheese and divide among plates
Serve with oven warm bread ( Italian style ) or Foccaccia and a Rosé wine or Lambrusco or Prosecco white sparkling wine or Cava
Enjoy.
Written by: Margaux Cintrano.
This is Risotto Primavera, with seasonal fresh vegetables.
Risotto Primavera: ( 4 servings )
4 artichokes
1/2 lemon
5 1/2 cups of chicken stock ( Vegetarians can use vegetable stock )
3 tblsps olive oil extra virgin
1 large onion minced finely
1 stalk celery cut into 1/4 inch rounds
1 1/2 Arborio Rice ( Italian Rice for Risotto )
2 small potatoes peeled and cut into 1/2 inch cubes
4 ounces fresh French green beans ( string beans of choice )
1 small carrot, peeled and cut into 1/4 inch dice
4 oz. fresh asparagus green trimmed and cut into 1/4 inch stalk pieces
freshly ground blk. pepper
salt
1/4 cup butter ( 1/2 stick )
1 cup freshly grated Reggio Parmesano cow variety cheese ( 4 oz. )
*** can add fresh green peas and / or white aspargus ( I dislike peas and thus use white asparagus, zucchini and tomato )
*** garlic to taste
*** Proscuitto can be added
1) cut the artichokes in half
2) scoop out chokes
3) rub surface with lemon
4) peel leaves and using small knife, cut dark parts off
5) cut hearts into 1/4 inch pieces
6) squeeze lemon juice over and toss to coat
7) bring 5 1/2 cups chicken stock to simmer in heavy medium sauce pan and reduce heat to low
8) now, heat oil in heavy skillet and add the onion and the celery, sauté for 3 mins.
9) add the rice and stir for 30 seconds
10) add the artichoke hearts, potato, green beans and tomato and carrot
11) sauté ( number 10 ) for 10 minutes and add a drop or 2 of stock if a bit dry
12) Then, add 1/2 cup stock to rice and reduce and simmer until liquid is absorbed and stirring often
13) continue adding stock, 1/2 cup at a time for 10 mins.
14) allow each addition of stock to be absorbed before adding another
15) cook until rice tender but still firm to bite
16) mix in chopped radicchio or arugula leaves, or sliced endive or chopped zucchini and remove from heat
17) season with pepper and salt
18) stir in butter and then cheese and divide among plates
Serve with oven warm bread ( Italian style ) or Foccaccia and a Rosé wine or Lambrusco or Prosecco white sparkling wine or Cava
Enjoy.
Written by: Margaux Cintrano.
