Everyday Italian_ 125 Simple and Delicious Recipes Part 26

Everyday Italian_ 125 Simple and Delicious Recipes Part 26

1.

(13-ounce) package instant polenta (13-ounce) package instant polenta

Preheat The Oven to 350 degrees F. Lightly oil an 11 to 350 degrees F. Lightly oil an 11 x x 7-inch baking sheet, then line the baking sheet with wax paper. 7-inch baking sheet, then line the baking sheet with wax paper.

In a large pot, combine the water, sea salt, and pepper, and bring to a boil. Reduce the heat to medium-high and slowly stir in the polenta. Continue stirring the polenta until it is thick and smooth, about 5 minutes. Pour the polenta onto the lined baking sheet, and bake in the oven until the polenta is slightly firm to the touch, about 15 minutes. Remove from the oven and let cool slightly. When the polenta is cool enough to handle, cut it into desired shapes, such as triangles, squares, diamonds, or rounds.

CREAMY POLENTA.




with Gorgonzola Cheese As an alternative to mashed potatoes, try making this mouthwatering polenta. Nearly any easily melted cheese will do, but I happen to love love the taste of the king of Italian blue cheese, Gorgonzola. It's available in either sweet ( the taste of the king of Italian blue cheese, Gorgonzola. It's available in either sweet (dolce) or more tangy (piccante) versions, and the choice is really up to you. If you have access to a good cheese counter, they'll let you taste before you buy. And if Gorgonzola isn't available but you still want to make this dish-and trust me, you really do-you can use any good blue cheese, such as Roquefort, Stilton, or Bleu d'Auvergne.

6 SIDE-DISH SERVINGS.

cup heavy cream cup heavy cream

3.

ounces Gorgonzola cheese, cut into pieces ounces Gorgonzola cheese, cut into pieces .

teaspoon salt, plus more to taste teaspoon salt, plus more to taste .

teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste

Basic Polenta, freshly made and hot

Add the Cream, Gorgonzola, and teaspoon each of salt and pepper to the freshly made polenta while it is still in the saucepan, and stir until the cheese melts. Season the polenta with more salt and pepper to taste. Transfer the polenta to a bowl and serve. Gorgonzola, and teaspoon each of salt and pepper to the freshly made polenta while it is still in the saucepan, and stir until the cheese melts. Season the polenta with more salt and pepper to taste. Transfer the polenta to a bowl and serve.

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Everyday RISOTTO.

When we think of Italian cuisine, the first starch that comes to mind is pasta. But in Italy, risotto is just as popular. Like pasta, it's something of a neutral canvas and can be flavored in many different ways. The key to a good risotto is the rice. Arborio, a short-grain variety, is my choice for a creamy, velvety risotto.[image] Another key to a successful risotto is the gradual addition of the cooking liquid. Unlike many rice dishes, for risotto you don't combine a set amount of rice with a set amount of liquid and cook it all together. With risotto, you add the liquid in small increments, stirring all the while and allowing the rice to absorb the liquid, for about 20 minutes. So risotto isn't the thing to serve if your other dishes involve last-minute preparations; you don't want to be stirring the risotto with one hand while trying to saute chicken b.r.e.a.s.t.s with the other. For that reason, I like to serve risotto with something that comes out of the oven: a slow-braised stew, for example, or any roast. Another key to a successful risotto is the gradual addition of the cooking liquid. Unlike many rice dishes, for risotto you don't combine a set amount of rice with a set amount of liquid and cook it all together. With risotto, you add the liquid in small increments, stirring all the while and allowing the rice to absorb the liquid, for about 20 minutes. So risotto isn't the thing to serve if your other dishes involve last-minute preparations; you don't want to be stirring the risotto with one hand while trying to saute chicken b.r.e.a.s.t.s with the other. For that reason, I like to serve risotto with something that comes out of the oven: a slow-braised stew, for example, or any roast.

BASIC RISOTTO.

This is the most basic risotto. But just because it's basic doesn't mean it's not great: This dish is all about the crunchy yet creamy rice combined with the nuttiness of Parmesan. I serve this basic version as a side to main dishes that have strong, flavored sauces, using the simplicity of the rice to offset the complexity of the entree.

6 SIDE-DISH SERVINGS.

4.

cups reduced-sodium chicken broth cups reduced-sodium chicken broth

3.

tablespoons b.u.t.ter tablespoons b.u.t.ter .

cup finely chopped onion (from 1 onion) cup finely chopped onion (from 1 onion) 1.

cups Arborio rice or medium-grain white rice cups Arborio rice or medium-grain white rice .

cup dry white wine cup dry white wine .

cup freshly grated Parmesan cheese cup freshly grated Parmesan cheese .

teaspoon salt teaspoon salt .

teaspoon freshly ground black pepper teaspoon freshly ground black pepper

In a Medium Saucepan, bring the broth to a simmer. Cover the broth and keep hot over low heat. bring the broth to a simmer. Cover the broth and keep hot over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the b.u.t.ter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the b.u.t.ter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Stir in the Parmesan cheese, the remaining tablespoon of b.u.t.ter, and the salt and pepper. Transfer the risotto to a serving bowl and serve immediately.

You can add just about anything you want to basic risotto: prosciutto, vegetables such as peas, seafood such as shrimp, or herbs and other seasonings such as saffron. (The recipe that follows is for one of my favorite variations of the basic risotto, with wild mushrooms and peas.) But you usually don't want these ingredients to cook for 30 minutes with the rice, or they'd become overcooked-tough, dry, and flavorless. So instead of cooking these other ingredients just about anything you want to basic risotto: prosciutto, vegetables such as peas, seafood such as shrimp, or herbs and other seasonings such as saffron. (The recipe that follows is for one of my favorite variations of the basic risotto, with wild mushrooms and peas.) But you usually don't want these ingredients to cook for 30 minutes with the rice, or they'd become overcooked-tough, dry, and flavorless. So instead of cooking these other ingredients with with your rice, cook them separately. To save dirtying another pan, you can cook the other ingredients before you start with the basic risotto recipe, in the same pan that you'll use for the rice. On the other hand, to save time, you can use another pan, and cook them your rice, cook them separately. To save dirtying another pan, you can cook the other ingredients before you start with the basic risotto recipe, in the same pan that you'll use for the rice. On the other hand, to save time, you can use another pan, and cook them while while you're making the risotto. you're making the risotto.

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WILD MUSHROOM RISOTTO.

with Peas The secret to the intense mushroom flavor in this recipe is that not only are mushrooms themselves part of the mix, but the risotto is cooked with mushroom-flavored broth. In order to use dried porcini mushrooms-or any dried mushrooms for that matter-you have to reconst.i.tute them by allowing them to sit in hot water for a few minutes, absorbing that water and plumping up. Then the mushrooms are ready to cook with, and you have all this flavorful liquid as a byproduct. By all means, take advantage of it: Here, it works as a flavor booster to the chicken stock; but you can also use it as the base of a wonderful soup or sauce.

6 SIDE-DISH SERVINGS.

5.

cups canned low-sodium chicken broth cups canned low-sodium chicken broth .

ounce dried porcini mushrooms ounce dried porcini mushrooms .

cup ( stick) unsalted b.u.t.ter cup ( stick) unsalted b.u.t.ter

2.

cups finely chopped onion cups finely chopped onion

10.

ounces white mushrooms, finely chopped ounces white mushrooms, finely chopped

2.

garlic cloves, minced garlic cloves, minced 1.

cups Arborio rice or medium-grain white rice cups Arborio rice or medium-grain white rice

cup dry white wine cup dry white wine .

cup frozen peas, thawed cup frozen peas, thawed

cup freshly grated Parmesan cheese cup freshly grated Parmesan cheese

Salt and freshly ground black pepper