INGREDIENTS

INSTRUCTIONS

Have 1 litre or more of clear salted broth made (preferably) by boiling ca
500 grams or more of beef and bones for about 2 hrs or more.  Alternatively
you can use cubes for an easiest and fastest preparation (but it will not
taste the same).  Keep the broth boiling in a pot on the fire.
Finely chop a small onion, then stir fry it for about a minute (don`t let
it turn brown) with about 50 grams of butter. If you wish, you may also add
one possibly-Italian red sausage cut in small pieces, and let all fry for
an additional 3-5 minutes at a low flame. This is however a variation of
the traditional recipe.
Add the rice (suggested Arborio or Roma rice, definitely not Uncle Ben's or
similiar), and stir.  Add the glass of wine and let it dry out stirring
continuously.  Turn the flame down to the minimum, or just above.  Start
adding two dippers of the boiling broth until it evaporates, stirring the
rice continuously. Then add again two dippers at a time when the rice gets
dry, and continue the same way until the rice is ready (about 15 to 20
minutes, depending on the rice you are using, taste for consistency).
Definitely avoid versing the whole broth at large at once, but keep versing
it in small quantities, and stir. Make sure all the broth with the rice has
evaporated before serving. Just before taking it off the fire add the
grated parmesan cheese and stir well. Add salt if needed. At this point you
already have a tasty Parmesan risotto.
For a "Risotto alla Milanese", add the saffron (in Italy they sell it in
small packages of the proper amount) in the end and stir well one last
time.
The recipe for Parmesan risotto is the base recipe  for almost all the
other "risotti" you may prepare. You can add champagne or beer instead of
wine, or you can stew peas, mushrooms, asparagi or artichokes (always
finely chopped) with some broth just before adding the rice. Or just
anything else you may want to experiment with (e.g. with apples or prunes
you will make an excellent "nouvelle cousine" risotto, but in this case
instead of parmesan you should use cream).
ARIELLE@TARONGA.COM
(STEPHANIE DA SILVA)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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