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Truffled Red Wine Risotto with Parmesan Broth Recipe

Truffled Red Wine Risotto with Parmesan Broth Recipe

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Parmesan Broth

  • 1 small leek (white part only), chopped
  • 1 small fennel bulb, chopped
  • 1/2 cup head of garlic, halved crosswise
  • 1 1/2 pounds Parmesan cheese rinds, broken into 2- to 3-inch squares


  • 2 fresh Italian parsley sprigs
  • 1 teaspoon whole black peppercorns
  • 2 cups low-salt chicken broth
  • 2 cups carnaroli rice or arborio rice
  • 6 ounces white truffle butter
  • 2 tablespoons red or white verjus or 1 tablespoon red or white wine vinegar
  • 2 tablespoons minced fresh Italian parsley
  • 1 tablespoon minced fresh chives

Recipe Preparation

Parmesan Broth

  • Melt butter in heavy large saucepan over medium heat. Add leek, fennel, onion, and garlic. Stir until vegetables are soft, about 5 minutes. Add tomato paste and cook until beginning to brown on bottom of pan, about 2 minutes. Add cheese rinds, thyme, and parsley. Add enough water just to cover. Bring to boil; reduce heat to medium-low, cover, and simmer 2 hours, stirring occasionally. Strain, discarding solids in strainer. Return broth to saucepan. Boil over medium-high heat until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill. Rewarm before using, whisking to blend.


  • Place first 5 ingredients in double layer of cheesecloth; gather ends. Tie tightly with kitchen string; trim excess cloth.

  • Bring chicken and beef broths to simmer in medium saucepan. Cover and keep warm. Melt butter in large saucepan over medium heat. Add herb bundle, onion, and garlic. Cook until onion is soft, stirring occasionally, about 5 minutes. Add rice and stir to coat. Add wine; increase heat to high. Boil until almost dry, about 6 minutes. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often until rice is tender but still firm to bite, about 20 minutes. Add truffle butter, verjus, parsley, and chives. Stir until butter is melted. Season to taste with salt and pepper. Divide risotto among bowls. Pour 1/4 cup warm parmesan broth around risotto in each bowl and serve.

Recipe by Douglas Keane CyrusReviews Section

Scallops with Truffled Risotto

Bring broth to a boil in a small pot, then reduce heat and keep warm. Peel the garlic and the shallot and chop finely. Heat 20 grams (approximately 1/4 cup) butter in a pot over medium heat and sauté garlic and shallot until translucent. Add the rice and wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.

Rinse the raspberries, puree and strain through a sieve.

Rinse the scallops, pat dry and sauté until golden brown on both sides in a hot pan with 30 grams (approximately 2/3 cup) melted butter. Remove the scallops and keep warm. Deglaze the drippings with cream. Stir in raspberry puree and season with salt and pepper. Let simmer for 5 minutes over medium heat until thickened.

Stir the truffle butter and Parmesan into the finished risotto. Season with salt and pepper. Serve on warmed plates, with 3 scallops and sprinkled with raspberry sauce. Garnish with cress.

Filet Mignon with Truffled Mushroom Risotto and Roasted Broccolini

This dinner is for a special occasion. It’s meant to be paired with a beautifully aged red wine, such as a Cabernet Sauvignon or a blend that includes it (Seattle locals, check out Eagle Harbor Wine Co.’s Quanta blend). This meal deserves a strong yet balanced wine that can stand up to the earthy mushrooms and meld with the tender, flavorful Filet. Broccolini brings color to the plate along with a touch of elegance from the curve of its stems around the risotto. When the occasion deserves the best, serve the best with this delicious dinner.

Filet Mignon (preferably organic and grass fed)

Red cooking wine (for Filet marinade)

Dry white wine (for risotto)

* Makes 4 servings of risotto and broccolini. Cook as many Filet portions as desired (you may need two sheet pans for the filets and broccolini if you cook four or more filets)

Combine 1 cup of red wine, ½ cup diced onion, 1 tablespoon of olive oil and 1 clove minced garlic in a shallow pan or bowl that you will marinate your steak in. Generously season your steak with salt, pepper and thyme. Marinate for 1 hour, flipping steak halfway through.

Risotto: While steak is marinating, start to make your risotto. Slice 10 large crimini mushrooms, dice 1 cup of onion and mince 3 cloves of garlic. Warm 4 cups of chicken stock in a pot over low heat. Turn a large sauté pan or wok to medium heat and add 2 tablespoons of olive oil, 2 tablespoons of butter, and the mushrooms, onion, and garlic. Saute for 8-10 minutes, until onions are translucent and the mushrooms have released and reabsorbed nearly all of the juices they released while cooking. Add 1 ½ cups of arborio rice and swirl to coat. Let rice heat for 1 minute, then add 1 ½ cups dry white wine. Once the rice has absorbed the wine, add 1 cup of broth. Continue adding broth ½ cup at a time, allowing the rice to absorb almost all of the broth before adding more. Rice will cook in 20-25 minutes, it should be soft and slightly sticky but not mushy. When rice is cooked, add 1 cup shredded parmesan cheese, 1 tablespoon white truffle oil, and a few sprinkles of salt and pepper each. Swirl to combine.

Filets and Broccolini: While rice is cooking, preheat oven to 415 degrees F. Turn a saucepan to medium-high heat and add 3 tablespoons of butter. Add filets to the pan and sear each side for 3 minutes. While the filet is searing, cut the ends off one bunch of broccolini and toss with olive oil and salt and pepper on a sheet pan. Space evenly so broccolini are not overlapping, and leave space on one end of the sheet pan for the filets. After searing each side of the filets, place on the sheet pan and roast with the broccoli for 15 minutes. Check the doneness of your filets at 10 minutes (more rare) or cook for the full 15 for more medium-well steaks. Remove from oven at near desired level of doneness and cover the filets with tin foil to finish cooking. Broccolini should be tender with the florets starting to crisp.

Plate one filet, 1 cup of risotto and 3-5 broccolini together. Serve with red wine.

Lobster Risotto

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The beauty of this risotto is that two lobsters feed six people. Steam the lobsters, shuck them from their shells, then use the shells to create a quick and savory broth. This broth is the essence of the risotto, which brightens up in color, texture, and taste with the addition of the chopped lobster meat. It’s a healthier, elegant alternative to the classic lobster roll recipe.

This recipe was featured as part of our Healthy Risotto round-up.


  1. 1 Fill a large pot with a tightfitting lid with 1 inch of water and stir in the measured salt. Add a steamer rack to the pot. (If you don’t have a steamer rack, lightly bunch a long piece of foil so that it looks like a rope. Then make a figure eight out of the foil rope and set it in the pot.)
  2. 2 Bring the water to a boil over high heat. Add the lobsters, head first, to the pot, cover, and return the water to a full boil. Reduce the heat and cook at a gentle boil until the lobsters are bright red, about 14 minutes from the time they go into the pot. Check their doneness by pulling on an antenna: If it comes out with no resistance, the lobster is done. Remove the lobsters to a rimmed baking sheet and let them sit until cool enough to handle. Wash out the large pot.
  3. 3 Using your hands, twist and separate the tail from the body. Twist and remove both of the claws where they meet the lobster body set the claws aside. Reserve the head and torso.
  4. 4 Starting with the tail, remove the small, wispy flippers on the underside of the shell. Using a fork, pierce the exposed tail meat and slowly twist and pull it out of the shell in one piece. Rinse any white debris off of the tail meat and set it aside on a cutting board. Reserve the shell of the tail.
  5. 5 Twist the claws and separate them from the legs set the legs aside. Gently wiggle and pull the smaller part of the pincer shell off each claw. Using a seafood cracker, gently crack the claws, remove the meat, and set it aside on the cutting board. Crack the legs, remove the meat, and set it aside on the cutting board. Reserve the shells from the claws and the legs. Repeat with second lobster.
  6. 6 Check the meat for any cartilage or shell and discard it. Chop the meat into 1/2-inch pieces, place in a medium bowl, and place in the refrigerator until needed. (You should have about 2 cups.)
  7. 7 Rinse the reserved lobster shells, including the heads, of any residue. Place all the shells back in the large pot and add the 2 1/2 quarts of water, peppercorns, bay leaf, and leek. Bring to a boil over high heat, then reduce the heat to medium low and simmer for 1 hour. Discard the large shells and strain the lobster broth through a fine-mesh strainer set over a medium saucepan. Set the strained broth over low heat and keep it at a bare simmer.
  8. 8 In a large wide pot or Dutch oven, heat the measured oil over medium heat until shimmering. Add the onion and a large pinch each of salt and pepper and cook, stirring often, until the onion is translucent, about 5 minutes.
  9. 9 Add the rice and cook, stirring, until the kernels start to crackle, about 1 to 2 minutes. Stir in the wine and let simmer, stirring often, until all of the liquid has been absorbed, about 2 to 4 minutes. Pour a ladleful of the simmering lobster broth over the rice. Let simmer, stirring constantly, until the rice absorbs the liquid. Continue adding the broth, stirring and letting it absorb, until the rice is al dente, about 20 to 30 minutes (you may not use up all of the broth). Taste as you go for doneness, seasoning with salt and pepper as needed.
  10. 10 When the rice is done, remove from heat and stir in the reserved lobster meat, Parmesan, chives, lemon zest, and lemon juice. Taste and season with more salt, pepper, Parmesan, and lemon juice as needed. Just before serving, loosen the risotto to the desired consistency with a little more broth or hot water and serve immediately. Drizzle each serving with olive oil.

Truffled Risotto with Wild Mushrooms

This version of risotto doesn’t involve nearly as much stirring as the classic recipe and is every bit as good. You can use the basic technique to make any flavor risotto. I made the recipe in class and had forgotten how good it was so I had to make it again for dinner. Since it wound up only being the two of us that night, I had leftovers, which became these marvelous risotto cakes, so make sure you make more than enough.

Did you know that cremini and baby bellas are the same mushroom? A lot of times the baby bella are more expensive. You don’t have to spend more. Cêpes and Porcini are basically the same mushroom too, except Cêpes are French and Porcini are Italian.

After the dried mushrooms are hydrated and removed from the liquid, if they are not sandy or gritty, let the liquid settle and just pour off the top leaving the sediment in the bottom.

Truffled Risotto with Wild Mushrooms

Serves about 6 as a side dish

½ – 1 oz dried mushrooms that includes, hopefully, some morels, cêpes or porcini
2 T butter
8- 12 oz fresh wild mushrooms (cremini, shittake, etc) sliced
1/2 tsp thyme
1/8 tsp. pepper
2 T olive oil
½ C minced shallot
2 C Arborio rice
½ Tsp. salt
½ C white vermouth or dry white wine
2 C chicken stock mixed with the strained mushroom soaking liquid & enough water to make 5 C
½ C Parmesan cheese + more for serving
1 – 2 T truffle oil , optional, but delicious

Mushrooms Happily Hydrating

Rehydrate the dried mushrooms in 2-3 cups hot water until softened, about 30 minutes. Remove the mushrooms from the water, making sure they are not sandy or gritty and reserve the soaking liquid. Strain the liquid through a coffee filter to remove any grit and combine with the stock and water. Coarsely chop the dried and fresh mushrooms.

Leave room when you are sauteing mushrooms so they can cook evenly and brown a bit too

Melt the butter in a sauté pan and sauté all the mushrooms until browned, seasoning with salt, pepper and thyme. Do not crowd the pan or they will not brown. You can cook them in batches. Set aside.

Heat the oil in a heavy pot. Add the shallot and sauté until tender. Stir in the rice. Add the wine/vermouth, stirring frequently until absorbed. Add 3 C of the stock mixture and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook stirring occasionally until virtually all of the liquid is absorbed. Add the salt and stir. You can do ahead to this point.

Take the risotto off the heat when it still looks a little soupy. The rice will continue to absorb the liquid.

Add the remaining broth, 1/2 C at a time stirring constantly, until each addition is absorbed and the rice is creamy but still somewhat firm in center. You might not need all the liquid or If necessary add more water. Stir the reserved mushrooms into rice with Parmesan. Taste and season with additional salt and pepper if necessary and add additional liquid if too much has absorbed. Drizzle the truffle oil on top to make it truffled risotto and serve immediately with an additional shower of cheese.

Cauliflower Risotto with Brie & Almonds

Apparently I have taken to commandeering other people’s kitchens. Just a couple of nights after baking peanut butter and bacon cookies in Mary’s kitchen, my friend Kathryn and I went for a well-intentioned (and sweaty, thanks humidity) but brief walk, and decided our energy and resources would likely be better spent in her kitchen cooling down with a crisp glass of wine and preparing this decadent, but relatively light risotto.

I have been eyeing this recipe for entirely too long on the defunct Gourmet website, and no, not because it is one of the seemingly five lonely recipes they still have posted, but because I was dying to try a risotto with brie as the main cheese attraction! I’m not about to argue with toasted almonds either. And PS, Kath was in. Done.

Let me just tell you, watching the triple creme brie melt into the naturally creamy risotto, made for quite the kitchen spectacle (not to mention series of superlatives: “Wow, that looks like the BEST risotto EVER!”). I do love risotto, and this version was no disappointment. It was perfectly rich, yet balanced by the cauliflower – such a sneaky white vegetable. Honestly, the only thing I would do differently next time around, is, well, add more cheese. A touch of freshly grated Parmesan would surely add just the right amount of extra flavor.

Cauliflower Risotto with Brie & Almonds
adapted a touch from Gourmet

4 cups reduced-sodium chicken broth or vegetable broth
2 1/2 cups water
3 thyme or rosemary sprigs, plus 1 tsp leaves
1 tablespoon unsalted butter
2 tablespoons olive oil, divided
1/2 head cauliflower, cut into 1/2-inch florets (about 4 cups)
2 shallots, diced
1 1/2 cups Arborio rice
1/3 cup dry white wine
5 oz Brie, rind discarded, cut into small pieces
1/3 cup sliced almonds, toasted

Bring broth, water, and thyme or rosemary sprigs to a bare simmer in a medium saucepan.

Meanwhile, heat butter and 1 Tbsp oil in a 4-qt heavy saucepan over medium-high heat until foam subsides, then sauté cauliflower with 1/4 tsp salt until crisp-tender and golden brown, about 6 minutes. Add thyme leaves and sauté 1 minute. Transfer to a bowl.

Add remaining Tbsp oil to pan. Add shallots and cook until brown, about 4 minutes. Then, add rice and cook, stirring constantly, 1 minute. Add wine and simmer briskly, stirring, until wine has been absorbed, about 1 minute. Add 1/2 cup hot broth and briskly simmer, stirring, until broth has been absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly and waiting until each addition has been absorbed before adding the next, until rice is just tender and looks creamy, 18 to 22 minutes. (There will be leftover broth.)

Stir in cauliflower, Brie, and salt and pepper to taste. Thin with some of remaining broth if desired. Serve topped with almonds.

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RISOTTO REVELATION / Three divergent Italian rices are challenging the reign of Arborio

Another culinary myth bites the dust. For years, I believed that Italian Arborio rice was the traditional choice for risotto, and that its superfino status meant it was top of the line. Then, as more Italian rices began to show up in Bay Area markets -- varieties with lilting names like Carnaroli and Vialone Nano -- I began to have doubts.

Chefs and food writers were championing Carnaroli, another superfino, or swearing allegiance to Vialone Nano, a mere semifino.

Then Baldo, a fourth variety, turned up on market shelves, and my head began to spin.

Package labels didn't help. Every producer had different claims as to which variety made the finest vegetable risotto, the creamiest seafood risotto, the most successful soup or rice salad.

I traded up to Carnaroli, figuring that because it cost more, it might be better. But every time I replenished my rice supply, I felt that I was simply making an uneducated choice.

Recently, a friend pointed out that I would be traveling close to Italian rice country on a forthcoming trip to Piemonte. So, hoping for enlightenment, I included in my recent Italian trip a visit to Principato di Lucedio, a 1,250- acre estate that grows and packages Arborio, Carnaroli, Vialone Nano and Baldo for the American market.

The estate is part of the vast, flat rice fields of the Po River Valley, about a 90-minute drive from the mountainous wine regions of Barolo and Barbaresco. After four days in wine country, surrounded by fruit-laden grapevines marching up steep hills, I was surprised by the dramatic change in landscape.

The exceptionally hot summer meant that much of Lucedio's crop had already been harvested. Fields of golden stubble stretched toward the horizon, luring birds that come to feast on the leavings. The mechanical harvester had left neat, parallel tracks, like those on a freshly mowed lawn. Some fields had wide black bands where the rice stubble -- too tall or tough to decompose over the coming year -- had been burned.

Count Paolo Salvadori di Wiesenhoff runs Lucedio with his mother.

Their family can trace the history of the estate back to 1123, when the land was bequeathed to Cistercian monks. The monks, who built an abbey there and introduced rice cultivation, proved to be excellent farmers and astute businessmen. When the estate eventually grew to 25,000 acres, the accumulation of wealth and power so frightened the church that the Pope secularized the property.

Napoleon owned Lucedio briefly but traded it to his brother-in-law, the Prince Borghese, for one-quarter of the art in Rome's Galleria Borghese. The property had a succession of other owners -- until di Wiesenhoff's grandfather bought it in 1937.

A century ago, the property housed 1,000 year-round laborers, including a staff doctor, with up to 400 more workers at harvest time. Today, rice production has become so mechanized that a huge estate like Lucedio can function with only six workers. According to Ente Nazionale Risi, an agency that keeps statistics on the Italian rice industry, each hectare (about 2 1/2 acres) of rice demanded 1,000 annual hours of labor in 1939 now it requires only 50.

The fields are leveled, seeded, flooded and harvested mechanically. The rice grows in about 18 inches of moving water, propelled by a series of channels and gates. Flooding isn't essential -- you can farm rice in dry fields -- but the water helps moderate the temperature fluctuations between day and night, so the rice grows better. In the old days, women would wade into the water to hand weed. Today, if weeds threaten the rice, workers drain the fields and apply herbicides. A month before harvest, the fields are drained so they can dry out enough to support the harvester.

The four varieties Lucedio ships to the United States -- Arborio, Carnaroli, Vialone Nano and Baldo -- are all japonica varieties. Compared to indica varieties like basmati, japonica rices have a high proportion of a waxy starch called amylopectin and a low proportion of amylose, another starch. This composition makes them somewhat clingy or sticky when cooked.

The more amylose a rice variety contains, the more liquid it can absorb and the less clingy it is after cooking. Chinese sticky rice is at one end of this spectrum, fluffy basmati at the other, and the risotto varieties somewhere in between.

Of all the japonica varieties grown in Italy, Carnaroli has the highest amylose content. Chefs may not know such technical details, but the relatively high amylose content gives Carnaroli the qualities they admire -- it absorbs a lot of liquid, it offers a long window between cooked and overcooked, and it makes a creamy, flowing risotto, not a sticky one. It merits the superfino classification not because of any of these qualities but because of its high ratio of length to width. Semifinos like Vialone Nano aren't inferior they're simply rounder.

In fact, Vialone Nano has almost as much amylose as Carnaroli and measures even lower on the stickiness charts. It is every Venetian chef's choice for risotto, probably because it is widely grown in that area but also, chefs say, because it produces the desirable all'onda (wavy) texture. When a cook showily tosses the finished risotto in the saucepan with a flip of the wrist, it rises up and breaks like a wave. Arborio and Baldo have significantly less amylose. Consequently, they absorb less liquid, take longer to cook and tend to produce a somewhat starchier, stickier risotto, although the difference may be noticeable only to those who make risotto frequently.

At Balin, the delightful country restaurant near Lucedio where we had a two-risotto lunch, chef Angelo Silvestro said his preference is for Carnaroli. Davide Palluda, owner of All'Enoteca in Canale and one of Italy's rising-star chefs, echoed that opinion.

In the Bay Area's top restaurants, chefs vote largely, but not unanimously, for Carnaroli.

"Anybody who pays attention to their risotto uses Carnaroli," says Susan Patton Fox, a sales representative for ItalFoods, which distributes several brands and types of Italian rice. She is close to right.

"Carnaroli seems to cook the most evenly, not from grain to grain, but from start to finish," says Craig Stoll of Delfina in San Francisco. "Sometimes with Arborio, you'll be cooking it and it's not done, and not done, and then you turn around and it's overdone."

Chez Panisse uses both Carnaroli and Baldo, but chefs there differ in their preferences, says Chez Panisse Cafe chef Russell Moore. "Carnaroli is the creamiest, I think, but Baldo holds up a little longer, but every batch is different."

Zuni Cafe cooks use Carnaroli for risotto and Baldo for rice pudding, but chef Judy Rodgers, like Moore, says she's open to diversity. "Rice is not this unchanging staple," says Rodgers. "It's produce, like nuts, and it changes."

Vincenzo Cucco, chef at Bacco in San Francisco, stands firmly with Vialone Nano, possibly because he cooked for years in Venice. Cucco is one of the only chefs in San Francisco to make risotto entirely to order, rather than pre-cooking the rice partway "I think (Vialone Nano) absorbs better the condiments," says Cucco, by which he means the broth and seasonings. "It's a little less forgiving than Carnaroli, easier to overcook, but it gives a little more starch." Cucco believes that starch helps produce the onda, or wave.

Having watched Cucco and Silvestro, and having experimented widely on my own, I have formulated a new risotto theory. Success with risotto has less to do with the variety of rice, I believe, and much more to do with technique. All the risottos that I watched chefs make, although definitely not all the ones I made, were superb. They were all creamy.

Secret of perfect risotto

What all these chefs did, and what I now do, is to stop cooking the rice while it is still firm to the tooth and a little soupy. (Cucco repeatedly broke into a grain to see if he could still see the anima, or soul -- the hard kernel of starch at the center. If so, he kept cooking.) Then, during the three- to five-minute off-heat resting period, the rice completes cooking and absorbs some of the remaining liquid. Adding cheese and either butter or olive oil at the very end enhances the creaminess.

Many recipes call for cooking risotto for 20 to 25 minutes, or even longer. If I learned nothing else in my Italian rice exploration, I learned that this timing is too long for Carnaroli and Vialone Nano. Taking them off the heat at 15 minutes and allowing them to complete their cooking while resting produces grains that are firm and cooked through, but not mushy. The starch in Arborio and Baldo takes closer to 20 minutes to gelatinize, so taking them off the heat a couple of minutes before that should do the trick.

At Lucedio, di Wiesenhoff says that he is increasing his plantings of Carnaroli, the variety that fetches the highest price. It is low yielding and difficult -- it breaks easily in the wind, is disease-prone, and the grains break easily in processing -- but the premium price makes it worth growing. In fact, says di Wiesenhoff, government figures show, suspiciously, that more Carnaroli is packaged than planted.

Matt Kramer, a wine writer in Oregon and authority on the cooking of Piemonte, has heard the rumors. "The dark underside of the rice business is these endless murmurings that everything presented to us as Carnaroli is not Carnaroli," he says. Italian law allows packagers to put some percentage of other grains in varietal rices -- just as California Pinot Noir can be up to 25 percent something else -- but the top producers insist that theirs are pure.

"In my opinion, we should take superfino off the label and just put '100 percent Carnaroli,' " says di Wiesenhoff of his own rice. The size designations of superfino, semifino and fino are legally meaningless, he says, and are now merely marketing terms.

The only way to know you are getting a pure varietal Carnaroli is to inspect it visually, which means buying some. The grains should appear long, full and uniform. The fewer broken grains, the better. Be wary of a low price true Carnaroli is justifiably expensive.

Unfortunately, we missed Lucedio's sagra -- rice harvest feast -- by about two weeks. The centerpiece dish for the sagra is panissa, a trencherman's risotto with beans and various cuts of cured pork. To celebrate my newfound knowledge about Italian rices, a chef friend and I made panissa at home from Silvestro's recipe, and we savored every bite.

Which rice for which dish

Although I'm convinced that technique rules, and that variety is less important, I'll probably continue to buy Carnaroli for risotto and rice salad. I like its big, long grains and think it cooks more evenly than Arborio.

I'll keep Vialone Nano on hand for seafood risotto, in a nod to Venetian tradition.

For soups, rice puddings, rice cakes, arancine (Italian rice fritters) and other dishes where the rice texture is less important, it makes sense to use a less expensive rice like Arborio or Baldo.

Brands to look for in the Bay Area include Principato di Lucedio, Riseria di Lenta, Pila Vecia and the widely available Beretta.

Risotto With Fresh Tomato & Herbs

A family recipe from Countess Rosetta Clara d'Olivola Salvadori di Wiesenhoff, the proprietor of Principato di Lucedio.


3 tablespoons extra virgin olive oil

1 1/2 cups Carnaroli, Arborio or Vialone Nano rice

3/4 cup tomato sauce (preferably homemade)

1 tablespoon finely minced fresh herbs, such as parsley, sage, rosemary and basil

Approximately 5 cups vegetable broth, simmering

1/2 cup peeled and diced fresh tomato

1/4 cup freshly grated Parmesan

INSTRUCTIONS: Heat 2 tablespoons of the olive oil in a large, wide pot over moderate heat. Add the onion and saute until soft but not colored. Add the rice and stir constantly until it is hot, about 3 minutes.

Add the wine. When it evaporates, add the tomato sauce and herbs.

Cook, stirring, for about 1 minute, then begin adding the hot broth 1/2 cup at a time. Stir frequently and add more broth only when the previous addition has been absorbed.

It should take about 15 minutes (longer for Arborio) for the rice to absorb most of the broth and become almost tender.

Let rest for 3 minutes, stirring occasionally, to allow the rice to complete its cooking.

Stir in the tomato, Parmesan, remaining 1 tablespoon olive oil and salt to taste.

Serve immediately in warm bowls.

PER SERVING: 460 calories, 11 g protein, 69 g carbohydrate, 14 g fat (3 g saturated), 5 mg cholesterol, 1,649 mg sodium, 3 g fiber.

Risotto with Saffron, Zucchini & Radicchio

This is a family recipe from Countess Rosetta Clara d'Olivola Salvadori di Wiesenhoff, the proprietor of Principato di Lucedio.


6 cups vegetable broth or light chicken broth

1/8 to 1/4 teaspoon saffron threads

3 tablespoons extra virgin olive oil

1 1/2 cups Carnaroli, Arborio

cored and very finely sliced

Salt and freshly ground black pepper


Place 1 zucchini on a cutting board and cut a 1/4-inch-thick lengthwise slice. Turn the zucchini 90 degrees and cut another 1/4-inch-thick lengthwise slice.

Repeat two times so that you remove all the skin.

Cut the skinless core of the zucchini into small cubes and cut the lengthwise slices into matchsticks about 1 1/2 inches long.

Cut the second zucchini the same way.

Put the broth and 1/8 teaspoon saffron threads in a saucepan and bring to a simmer. Taste and add more saffron if desired. Adjust heat to maintain a bare simmer.

Heat 2 tablespoons of the olive oil in a large, wide pot over moderate heat. Add the onion and saute until soft but not colored. Add the rice and stir constantly until it is hot, about 3 minutes. Add the wine. When it evaporates, add the zucchini cubes, then begin adding the hot broth 1/2 cup at a time. Stir frequently and add more broth only when the previous addition has been absorbed. It should take about 15 minutes (longer for Arborio) for the rice to absorb most of the broth and become almost tender.

Stir in the zucchini matchsticks and the radicchio, then remove from the heat. Let rest for 3 minutes, stirring occasionally, to allow the rice to complete its cooking.

Stir in the Parmesan, butter and the remaining 1 tablespoon olive oil. Season to taste with salt and pepper. Serve immediately in warm bowls.

PER SERVING: 490 calories, 12 g protein, 69 g carbohydrate, 17 g fat (5 g saturated), 13 mg cholesterol, 1,625 mg sodium, 3 g fiber.

This robust risotto was once the traditional Sunday meal for the country people who worked in the Piedmontese rice fields. Today it is served at the harvest party for the rice workers at Principato di Lucedio. Adapted from a recipe by chef Angelo Silvestro of Ristorante Balin in Livorno Ferraris.


3/4 cup dried cranberry beans

2 slices pancetta, about 1/4 inch thick

1 pig's foot, halved lengthwise

2 tablespoons extra virgin olive oil + olive oil for garnish

1/4 large onion, finely minced

1 1/2 cups Carnaroli or Arborio rice

1 tablespoon tomato paste

Approximately 6 cups bean broth

2 ounces high-quality salami, finely diced

1/3 to 1/2 cup freshly grated Parmesan cheese


The beans: Soak beans overnight in water to cover generously. Drain. Transfer beans to a pot with the sliced pancetta, pig's foot, onion and bay leaves. Add cold water to cover by 1 inch. Bring to a simmer over moderately low heat. Cover and adjust heat to maintain a bare simmer. Cook until beans are tender. Season with salt. Let cool in the liquid. You can prepare beans to this point 1 day ahead.

The risotto: Drain beans, reserving broth. Discard pancetta, onion and bay leaves. Bone the pig's foot coarsely chop meat and skin. Transfer 6 cups of the broth to a saucepan bring to a simmer.

Heat olive oil and minced pancetta in a large pot over moderately low heat. Cook until pancetta begins to crisp. Add onion saute until soft, about 10 minutes. Add rice and toast until hot throughout, 2 to 3 minutes. Add wine simmer until it evaporates. Stir in tomato paste. Begin adding hot broth 1/2 cup at a time, stirring often and adding more only when the previous addition has been absorbed. The risotto should simmer briskly. It should take about 15 minutes (longer for Arborio) for the rice to absorb most of the broth and become almost tender. Stir in beans, salami and pig's foot. Thin with more broth if needed, then remove from heat. Let rest for 3 minutes, stirring occasionally, to allow rice to complete its cooking. Stir in Parmesan. Season to taste with salt and pepper.

Serve in warm bowls and pass additional olive oil at the table.

PER SERVING: 480 calories, 21 g protein, 56 g carbohydrate, 17 g fat (5 g saturated), 51 mg cholesterol, 227 mg sodium, 7 g fiber.

Italian Rice Salad With Shrimp

This salad is best when freshly made.


2 tablespoons extra virgin olive oil

1/2 cup minced heart of celery

1/3 cup minced red bell pepper

12 green olives, pitted and coarsely chopped

1 tablespoon minced Italian parsley

Sea salt and freshly ground pepper

Juice of 1/2 lemon, or to taste


Bring a large pot of salted water to a boil over high heat. Add shrimp boil until they turn pink, about 2 minutes. Drain, cool and peel. Cut into 1/3- inch pieces.

Bring another large pot of salted water to a boil over high heat. Add rice cook until just tender, about 15 minutes. Test often. Drain and rinse under cool water. Drain again and shake dry. Transfer rice to a bowl. Add shrimp, olive oil, celery, bell pepper, onion, olives and parsley. Toss gently.

Season to taste with salt, pepper and lemon juice. Serves 4

PER SERVING: 285 calories, 8 g protein, 42 g carbohydrate, 9 g fat (1 g saturated), 35 mg cholesterol, 336 mg sodium, 2 g fiber.

Delfina's Truffled Rice Pudding

From the San Francisco restaurant Delfina, this risotto is luscious even without the truffles and truffle oil. Serve chilled with thin, crisp cookies, such as tuiles. Chef Craig Stoll recommends Carnaroli, but Arborio or Baldo will work as well.



Combine the milk, sugar and salt in a wide, heavy saucepan.

Scrape the vanilla bean seeds into the milk, then add the vanilla pod. Bring the milk to a simmer, stirring to dissolve the sugar.

Add the rice, return the milk to a boil, and boil for 1 minute, then reduce the heat to maintain a gentle simmer.

Cook, stirring occasionally, until the pudding begins to thicken, about 45 minutes.

Transfer the pudding to a bowl and set it in a larger bowl of ice water to chill quickly.

Stir occasionally until completely cool. Discard the vanilla bean pod.

Whip the creme fraiche to soft peaks. Fold it into the pudding, stopping just before it is completely incorporated.

Gently stir in truffle oil to taste, perhaps 1/2 teaspoon, then fold in the minced truffles.

PER SERVING: 295 calories, 7 g protein, 40 g carbohydrate, 12 g fat (7 g saturated), 35 mg cholesterol, 119 mg sodium, 0 fiber.

Recipe Summary

  • 3 tablespoons olive oil
  • 3 cloves garlic, peeled
  • ½ pound shelled sea scallops
  • ½ pound uncooked medium shrimp, peeled and deveined
  • salt and ground black pepper to taste
  • 1 pinch red pepper flakes
  • ½ cup dry white wine
  • ½ lemon, juiced
  • 1 bunch fresh parsley, finely chopped
  • 1 quart fish stock, or more as needed
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1 (12 ounce) package Arborio rice
  • ½ cup dry white wine
  • 1 tablespoon extra-virgin olive oil

Heat 3 tablespoons olive oil in a skillet over a medium heat. Add garlic cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are pink, 3 to 5 minutes.

Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.

Pour fish stock into a saucepan over medium heat and bring to a simmer.

Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes. Make sure not to burn the shallot and reduce heat if skillet gets too hot.

Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.

Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking. Stir and finish cooking all together, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand for 2 minutes before serving.

All Purpose Pizza Dough

Using a stand mixer: Combine the flour and salt and add it to the yeast mixture all at once. Mix it together using the paddle attachment, then change to the dough hook. Knead at low speed for 2 minutes, then turn up to medium speed and knead until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. Hold on to the machine if it bounces around. Turn out onto a clean work surface and knead by hand for 2 or 3 minutes longer. The dough should be smooth and elastic. When you press it with your finger it should slowly spring back, and it should not feel tacky. Kneading the dough by hand: Mix together the yeast, honey, water and olive oil as directed in a medium-size or large bowl. Combine the flour and salt. Fold in the flour a cup at a time using a large wooden spoon. As soon as you can scrape the dough out in one piece, scrape it onto a lightly floured work surface and knead it for 10 minutes, adding flour as necessary until the dough is smooth and elastic. Using a food processor: Mix together the yeast, honey, water and olive oil in a small bowl or measuring cup. Place the flour and salt in a food processor fitted with the steel blade. Pulse once or twice. Then, with the machine running, pour in the yeast mixture. Process until the dough forms a ball on the blades. Remove the dough from the processor and knead it on a lightly floured surface for a couple of minutes, adding flour as necessary, until it is smooth and elastic.

Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up. Cover the bowl tightly with plastic wrap, and leave it in a warm spot to rise for 30 minutes (you can leave it for up to an hour). When it is ready the dough will stretch as it is gently pulled.

Divide the dough into 2 to 4 equal balls, depending on how large you want your pizzas to be. Shape each ball by gently pulling down the sides of the dough and tucking each pull under the bottom of the ball, working round and round the ball 4 or 5 times. Then, on a smooth, unfloured surface, roll the ball around under your palm until the ball feels smooth and firm, about 1 minute. Put the balls on a tray or platter, cover with pan-sprayed plastic wrap or a damp towel, and leave them to rest for at least 30 minutes. At this point, the dough balls can be covered with plastic wrap and refrigerated for 1 to 2 days. You will need to punch them down again when you are ready to roll out the pizzas.

Preheat the oven to 500 degrees F. Place a pizza stone in the oven to heat. In the meantime, press out the dough. Place a ball of dough on a lightly floured surface. While turning the dough, press down on its center with the heel of your hand, gradually spreading it out to a circle 7 to 8 inches in diameter for small pizzas, 12 to 14 for larger pizzas. Alternatively, use a rolling pin to get an even circle. With your fingers, form a slightly thicker raised rim around edge of the circle. Brush everything but the rim with a little olive oil, then top the pizza as you like. You can transfer the pizza to a lightly oiled pizza pan if you like, or bake it directly on the stone.

Depending on your taste, spread the dough with marinara sauce or pesto sauce (about 2 tablespoons for small pizzas, 1/4 to 1/3 cup for larger ones). If you don’t have sauce, a can of tomatoes, drained, chopped, and seasoned with salt and chopped sautéed garlic, will do. Top with the shredded or grated cheeses of your choice (I like a mixture of mozzarella and fontina). Add thinly sliced vegetables such as Roma tomatoes, pitted olives, red peppers, or red onions sautéed sliced vegetables such as mushrooms, eggplant, zucchini, or artichoke hearts thinly sliced cured meats such as pepperoni or prosciutto or small pieces of lightly cooked chicken or shrimp. Add a lightly sprinkling of grated Parmesan or crumbled goat cheese or blue cheese and some minced or julienned fresh herbs such as basil or oregano or dried herbs such as thyme, oregano, or herbes de Provence.

Dust a pizza paddle (also called a baker’s peel) with semolina and slip it under the pizza. Slide the pizza onto the baking stone or into the pizza pan (or place the pizza pan on the stone – the heat from the stone will help it achieve a crisp crust). Bake until the cheese topping is bubbling and the rim of the crust is deep golden brown, about 10 minutes.
Use the pizza paddle to slide the pizza out of the oven and onto a cutting board. Use a pizza cutter or a sharp knife to cut the pizza into slices and serve immediately.

Watch the video: Kochen mit Simon Getrüffeltes Pastanest an Buttertrüffelsauce Trüffelbaron Folge #1


  1. Michio

    . Rarely. You can say this exception :) from the rules

  2. Hastings

    Big to you thanks for the help in this question. I did not know it.

  3. Saniiro

    And how to periphrase it?

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