Everyday Italian_ 125 Simple and Delicious Recipes Part 27

Bring the Broth to a simmer in a heavy, medium-size saucepan. Add the porcini mushrooms. Cover and set aside until the mushrooms are tender, about 5 minutes. Using a slotted spoon, remove the mushrooms and finely chop. Cover the broth and keep warm over very low heat. to a simmer in a heavy, medium-size saucepan. Add the porcini mushrooms. Cover and set aside until the mushrooms are tender, about 5 minutes. Using a slotted spoon, remove the mushrooms and finely chop. Cover the broth and keep warm over very low heat.

Melt the b.u.t.ter in a large, heavy saucepan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms, porcini mushrooms, and garlic; saute until the mushrooms are tender and the juices evaporate, about 10 minutes. Stir in the rice. Add the wine; cook, stirring often, until the liquid is absorbed, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat, stirring often, until the liquid is absorbed, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes. Stir in the peas. Mix in the Parmesan cheese. Season with salt and pepper to taste.

RISOTTO AL SALTO.

(Rice Cake) Another fantastic use for leftover risotto, and a great great afternoon snack. afternoon snack.

4 APPETIZER SERVINGS.

2.

cups cups Wild Mushroom Risotto with Peas Wild Mushroom Risotto with Peas, cold .

cup plus 2 tablespoons freshly grated Parmesan cheese cup plus 2 tablespoons freshly grated Parmesan cheese

1.

tablespoon unsalted b.u.t.ter tablespoon unsalted b.u.t.ter

1.

tablespoon olive oil tablespoon olive oil

In a Medium Bowl, stir the risotto and cup of the Parmesan cheese to blend. In a heavy, large skillet, melt the b.u.t.ter and oil over medium-low heat. Add the risotto to the skillet and press into a 7-inch-diameter disc. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the risotto cake. Cover and cook for 10 minutes, then uncover and continue to cook until the risotto cake is golden brown on the bottom and set around the edges, about 5 minutes longer. Using a large metal spatula, loosen the risotto cake from the pan and slide it onto a plate. Cut the risotto cake into wedges and serve. stir the risotto and cup of the Parmesan cheese to blend. In a heavy, large skillet, melt the b.u.t.ter and oil over medium-low heat. Add the risotto to the skillet and press into a 7-inch-diameter disc. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the risotto cake. Cover and cook for 10 minutes, then uncover and continue to cook until the risotto cake is golden brown on the bottom and set around the edges, about 5 minutes longer. Using a large metal spatula, loosen the risotto cake from the pan and slide it onto a plate. Cut the risotto cake into wedges and serve.

ARANCINI DI RISO.

Arancini di Riso means "little orange rice b.a.l.l.s"-orange, because the risotto was traditionally made with saffron (the version called Risotto Milanese), which gives the rice an orange tint. This recipe is one of the many brilliant ways that Italians have for using up leftovers. means "little orange rice b.a.l.l.s"-orange, because the risotto was traditionally made with saffron (the version called Risotto Milanese), which gives the rice an orange tint. This recipe is one of the many brilliant ways that Italians have for using up leftovers.

MAKES ABOUT 20.

2.

cups cups Basic Risotto Basic Risotto, cooled 1.

cups dried Italian-style bread crumbs cups dried Italian-style bread crumbs .

cup freshly grated Parmesan cheese cup freshly grated Parmesan cheese

2.

large eggs, beaten to blend large eggs, beaten to blend

2.

ounces mozzarella cheese, cut into -inch cubes ounces mozzarella cheese, cut into -inch cubes

Vegetable oil (for deep-frying)

In a Large Bowl, stir the risotto, cup of the bread crumbs, the Parmesan cheese, and the eggs to combine. In a medium bowl, place the remaining cup of bread crumbs. Using about 2 tablespoons of the risotto mixture for each cube of mozzarella cheese, form the risotto mixture around the cheese cubes to enclose completely and form into 1-inch-diameter b.a.l.l.s. Roll the b.a.l.l.s in the remaining bread crumbs to coat. stir the risotto, cup of the bread crumbs, the Parmesan cheese, and the eggs to combine. In a medium bowl, place the remaining cup of bread crumbs. Using about 2 tablespoons of the risotto mixture for each cube of mozzarella cheese, form the risotto mixture around the cheese cubes to enclose completely and form into 1-inch-diameter b.a.l.l.s. Roll the b.a.l.l.s in the remaining bread crumbs to coat.

In a large, heavy saucepan, add enough oil to reach a depth of 3 inches and heat over a medium flame to 350 degrees F. Working in batches, add the rice b.a.l.l.s and cook until brown and heated through, about 4 minutes. Using a slotted spoon, transfer the rice b.a.l.l.s to paper towels to drain. Let rest for 2 minutes. Serve hot.

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EVERYDAY GRILLS AND SAUTeS.

Grilled Jumbo Shrimp[image] Scampi on Couscous Scampi on Couscous[image] Grilled Seafood Salad Grilled Seafood Salad[image] Grilled Tuna Steaks Grilled Tuna Steaks[image] Seared Rib-Eye Steak with Arugula-Roasted Pepper Salad Seared Rib-Eye Steak with Arugula-Roasted Pepper Salad[image] Steak Florentine Steak Florentine[image] Grilled Lamb Chops Grilled Lamb Chops

EVERYDAY CUTLETS.

Chicken Parmesan[image] Chicken Piccata Chicken Piccata[image] Chicken Saltimbocca Chicken Saltimbocca[image] Veal Marsala Veal Marsala[image] Pork Milanese Pork Milanese[image] Braciola Braciola

EVERYDAY ROASTS.

Roasted Red Snapper with Rosemary[image] Salmon Baked in Foil Salmon Baked in Foil[image] Roasted Pork Loin with Fig Sauce Roasted Pork Loin with Fig Sauce[image] Roasted Chicken with Balsamic Vinaigrette Roasted Chicken with Balsamic Vinaigrette[image] Turkey Tonnato Turkey Tonnato[image] Aunt Raffy's Turkey Stuffing Aunt Raffy's Turkey Stuffing

EVERYDAY STEWS AND SAUCES.

Chicken Spezzatino[image] Chicken Cacciatore Chicken Cacciatore[image] Shrimp Fra Diavolo Shrimp Fra Diavolo[image] Mussels, Clams, and Shrimp in Spicy Tomato Broth Mussels, Clams, and Shrimp in Spicy Tomato Broth[image] Easy Os...o...b..co Easy Os...o...b..co

EVERYDAY LEFTOVERS.

Steak Salad[image] Milanese Sandwich Milanese Sandwich[image] Grilled-Seafood Risotto Grilled-Seafood Risotto

Everyday GRILLS AND SAUTeS.

Brushed with a little olive oil, sprinkled with some herbs, finished with a squeeze of lemon juice-the cla.s.sic Italian preparations of meat, fish, and poultry simply rely on the natural flavors of good ingredients, to which the cook does as little as possible.[image] The key to all of these recipes is high heat; your grill, your pan, your oil should all be hot. Whether you're grilling to create a charred crust or sauteing to lightly brown, you want it to happen quickly. Give your cooking surfaces plenty of time to warm up, always bring your oil up to high heat before adding the food, and make sure that your food has plenty of room in your pans; an overcrowded skillet is definitely not what you're looking for. The key to all of these recipes is high heat; your grill, your pan, your oil should all be hot. Whether you're grilling to create a charred crust or sauteing to lightly brown, you want it to happen quickly. Give your cooking surfaces plenty of time to warm up, always bring your oil up to high heat before adding the food, and make sure that your food has plenty of room in your pans; an overcrowded skillet is definitely not what you're looking for.[image] And of course the beauty of all of these is the cooking speed: We're talking mere minutes over the flame, whether it's shrimp or steak. This food is quick, easy, and supremely satisfying. And of course the beauty of all of these is the cooking speed: We're talking mere minutes over the flame, whether it's shrimp or steak. This food is quick, easy, and supremely satisfying.

Grilled JUMBO SHRIMP.

While a lexicographer might say that "jumbo shrimp" is an oxymoron, a chef knows it means something specific: Shrimp are marketed according to size, with different cla.s.sifications depending on how many shrimp will const.i.tute a pound. Jumbo shrimp are 11 to 15 per pound, and extra-large are 16 to 20 per pound; at the other end of the scale, miniature are 100 per pound, and small are 36 to 45. In general, the larger the shrimp, the more expensive they are; but if you're peeling them or handling them in any way, the larger they are, the less work you have to do. A trade-off, like many things.

4 APPETIZER SERVINGS OR 2 MAIN-COURSE SERVINGS.

1.

teaspoon plus 2 tablespoons olive oil teaspoon plus 2 tablespoons olive oil

1.

pound jumbo shrimp pound jumbo shrimp

2.

tablespoons salt tablespoons salt

Brush 1 Teaspoon of oil over a barbecue rack or a ridged grill pan. Prepare a charcoal or gas grill for high heat or preheat the grill pan over a high flame. Using scissors, cut the sh.e.l.l down the center of the back of the shrimp. Brush the shrimp with the remaining 2 tablespoons of oil and sprinkle with salt. Grill the shrimp until just cooked through, about 3 minutes per side. Transfer the shrimp to a plate and serve. of oil over a barbecue rack or a ridged grill pan. Prepare a charcoal or gas grill for high heat or preheat the grill pan over a high flame. Using scissors, cut the sh.e.l.l down the center of the back of the shrimp. Brush the shrimp with the remaining 2 tablespoons of oil and sprinkle with salt. Grill the shrimp until just cooked through, about 3 minutes per side. Transfer the shrimp to a plate and serve.