As I am giving away copies of my In Your Italian Kitchen Risotto Special Edition I thought I would offer it to you folks too.Just CLICK HERE and then follow the link on the page. The password is - risotto

You are also welcome to take advantage of the subscription offer.

If you have questions about Risotto making after you have read the issue please post them here and I will do my best to answer them.

Thanks,
Craig Camp

Thanks Craig. I'll read it.

Thanks Craig

Thanks, but I can't print the adobe file. Was this intentional?

Interesting. As I make Risotto Milanese quite often I find much similarity to how I do it... other than the broth vs stock part. I generally use my home-made stock and find it quite nice.

ah, if only Stacey was not on the South Beach, low carb diet....

Not sure if I posted this recipe before, but it is pretty good...

Risotto with Roasted Shallots, Portobello Mushrooms, and Radicchio

8 oz. whole shallots
3 tbsp. olive oil
Salt and pepper
1 tbsp. butter
½ lb. Portobello mushrooms, diced
½ cup chopped yellow onion
½ cup Arborio or Carnaroli rice
½ tbsp. dried thyme
½ cup white wine
4 ½ cups warmed chicken broth
1 ¾ cups loosely packed chopped radicchio
1 cup seeded, chopped tomatoes (about 1 good sized one)
¾ cup grated Parmigiano-Reggiano
Garnish if you like: minced chives

Preheat oven to 350 degrees. Trim ends of shallots. Peel off outer brown layer and discard. Halve shallots, coat with 1 tbsp. olive oil, and sprinkle with salt and pepper. Wrap shallots loosely in foil and roast fro 65 minutes. Keep wrapped in foil until ready to serve.

In a large sauté pan over medium to medium high heat, heat remaining olive oil and butter. Add mushrooms and onions and sauté for 2-3 minutes, stirring frequently. Add rice and thyme and continue cooking for 4-5 minutes, stirring frequently. Carefully add wine (it will steam up when poured into the hot pan) and simmer until evaporated. Start adding stock one ladle at a time, stirring after each addition until mostly evaporated. Cook until al dente.

Stir in the radicchio and tomatoes. Cook for 1-2 minutes more to wilt radicchio slightly. Stir in Parmigiano. Stir in roasted shallots.

I had a wonderful mushroom risotto tonight at Cafe Marcella in Los Gatos.

Try opening the pdf in PhotoShop if you have it. It should convert and should then be able to print. I have not tried this document yet but it is something I do quite often.

The problem with the stock is that it totally overwhelms the delicate flavors of the rice and instead of tasting both the rice and the broth you taste just the stock

Try the Milanese with the marrow - you'll never go back!

Risotto made with chicken broth does not taste bad, it is obviously quite good, but it does not have the depth and complexity of beef broth.

Italians often make broths by boiling both chicken and beef in the same pot. For the chicken they use a gallina - an old tough hen - broth made in this way is fantastic and has a whole different dimension of flavor and is excellent in both risotto and soups.

One of the best risotto's I've had was at the Green Gables Inn on Long Beach Island, NJ.

ttepper, was that the one in Oct 2002 at the Pinot tasting? It was a mushroom risotto, wasn't it? That was damn fine, IIRC, too.

TJ: a nearly identical recipe for the roasted shallot risotto came in my Gainey wines newsletter yesterday.

Quote:

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As I am giving away copies of my In Your Italian Kitchen Risotto Special Edition I thought I would offer it to you folks too.

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Actually, Craig, if it's not printable then you're not really "giving away copies" of this. You're only allowing us to read the document, not use the document, so you haven't really given anyone a copy.

Personally, I'd try one of those recipes if I had a computer beside my stove, or if I could print the booklet. As it stands now, it's really not that functional.