Recipes

Saute the onion gently in the olive oil until soft. Add the rice and turn the grains over in the oil and onion until coated and shiny. Add the wine and stir thoroughly. Over medium heat and after 1 minute, add the first ladleful of hot stock. Stir and allow the liquid to cook away, then add the next ladleful. Wait for the grains to absorb the stock, stirring gently, then add more stock. Continue this way for about 20 minutes until the rice is soft, tender and creamy but the grains must remain firm in the center. Add salt and pepper to taste. When the rice is nearly cooked, after about 14-16 minutes, add the beet and gorgonzola to the rice and stir to blend. Turn off the heat and add the butter to the rice. Serve immediately.

Saute the onion gently in half the butter until soft. Add the rice and turn the grains over in the butter and onion until coated and shiny. Add the wine and stir thoroughly. After 1 minute, add the first ladleful of hot stock. Stir and allow the liquid to cook away, then add the next ladlefu. Wait for the grains to absorb the stock, stirring gently, then add more stock. Continue this way for about 20 minutes until the rice is soft, tender and creamy but the grains must remain firm in the center. Season with salt and pepper and remove from the heat. Stir in the rest of the butter, parsley and cheese. Stir thoroughly and cover. Leave the risotto to rest for 2 minutes, then transfer to a warmed platter and serve at once.

Fill a 4 quart saucepan with water and add 2 T salt. Bring to a boil over high heat; add the rice and bring back to a boil, cook stirring occasionally until rice is tender, 15-20 minutes. When rice is tender, but still al dente, drain rice through a large mesh strainer. Line a large baking sheet with a clean kitchen towel. Spread the rice in an even layer over the kitchen towel and allow to cool completely.

Carefully place rice into a large bowl and toss with olive oil, 2 T lemon juice, 1/2 tsp sea salt, and 1/2 tsp black pepper. Add tomato, green pepper, zucchini, celery, tuna, capers, olives, cornichon, Fontina, and basil. Carefully toss and fold until evenly distributed. Taste for seasonings, additional lemon juice, sea salt, and black pepper if needed.

Place the rice on a large platter and garnish with hard boiled egg quarters around the edge of the platter.

Saute the onion in olive oil over medium heat until onion is translucent. Add the squash and saute for a minute. Add a few tablespoons stock to onion and squash mixture. Cover and cook for 10 minutes. Add the rice and toast for 4-5 minutes. Add a ladle of stock at a time. Keep stirring the rice. As the stock evaporates, add another ladleful until the rice is nearly done, around 14-16 minutes. Season with salt and pepper to taste. Turn off the flame and stir in the cheese and the butter. Serve immediately.

Heat butter and olive oil in large sauté pan. Add onions and garlic. Slowly cook under medium heat until lightly caramelized. Add peppers and sauté for a few minutes until they are slightly soft. Add a pinch of salt, pepper and the rice. Toss all the ingredients together. Add the white wine. As soon as the wine has evaporated, start adding the warm stock a ladle at a time, stirring often. When the stock is absorbed, add another ladle and keep stirring. Continue this process until the rice is cooked, around 20 minutes. During the last 5 minutes of cooking, add the saffron, which has been melted in a ½ cup of stock. Then add the black olives and fresh herbs. Stir in the Parmigiano-Reggiano and serve at once.