"Vilco" > ha scritto nel messaggio
...
> Mark Thorson wrote:
>
>> I have a big hunk of genuine Parmigiano Reggiano
>> in my refrigerator, and I cannot imagine combining
>> that with the canned soup.
>
> I cant' disagree on that one. Use your Parmigiano in this recipe, instead:
>
> Risotto alla Parmigiana (risotto Parma style)
> Serves six
>
> 400 grams rice, better if Carnaroli or Vialone nano
> 150 grams unsalted butter
> 100/150 grams grated Parmigiano Reggiano
> 1 white or blonde onion
> salt
> 1 quarter broth (veg. or meat as you prefer)
>
> Finely chop the onion and brown it in a skillet with 100 grams of butter.
> Add the rice, let it toast and get flavored for a few minutes and start
> adding broth, a few at a time so to always keep the rice at a thickness
> similar to what you want in your dish. Once the rice is almost cooked
> remove from heat, add the grated Reggiano and the remaining butter, mix
> very lightly and briefly, cover and wait 1 minute. Serve smokin' hot.
>
> A variant: some drops of aceto balsamico tradizionale, added directly in
> the dish.
> A similar recipe: add some minced spinach leaves to the onion, abot one
> big leaf per dish. In this case it would be six large leaves. It's called
> "risotto spinaci e grana"*

That seems like a lot of butter-- it's perhaps 1/3 more than I'd use-- maybe
even more. I might use butter the size of a walnut for sautéing and then 2
more a montare. 400 g rice with 150 g butter?

I am perfectly willing that you should adore this buttery dish, Vilco, I
just wonder if it is really that buttery?

Did you mean 1 quart of broth?

Giusi wrote:

> That seems like a lot of butter-- it's perhaps 1/3 more than I'd
> use-- maybe even more. I might use butter the size of a walnut for
> sautéing and then 2 more a montare. 400 g rice with 150 g butter?

Keep into account that we're not talking about basmati, which "drinks" water
in a proportion of 2 to 1 against it's weight, but carnaroli or vialone
nano, which drink almost 3 to 1 theyr weight in water, so you end up with
about 1.4 Kg of rice in the pot (400g rice + 1 quart broth). Each serving is
thus almost 250 grams of cooked rice, with just 25 grams of butter that
makes sense. It's buttery, indeed, but it's from the county of butter and
Parmigiano Reggiano, where people on a hurry dress theyr "butter and
parmigiano" pasta with a hearthy slice of butter: I usually cut almost 50
grams (circa 1/20 of the butter block's length, which is half of the ratio
listed in this rice recipe) for a dish. And IIRC, we're still under the
"Fettuccine Alfredo" butter to pasta ratio.
I don't know there in Umbria, but here the vast majority of people buys
theyr butter in 1 Kg blocks.

> I am perfectly willing that you should adore this buttery dish,
> Vilco, I just wonder if it is really that buttery?

Yes, it is
As usual, if one has health issues or doesn't like that much butter, nothing
prevents them from reducing that amount.

> Did you mean 1 quart of broth?

Yes! Sorry and thanks for the correction.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"Vilco" > ha scritto nel messaggio
...
> Giusi wrote:
>
>> That seems like a lot of butter-- it's perhaps 1/3 more than I'd
>> use-- maybe even more. I might use butter the size of a walnut for
>> sautéing and then 2 more a montare. 400 g rice with 150 g butter?
>
> Keep into account that we're not talking about basmati, which "drinks"
> water in a proportion of 2 to 1 against it's weight, but carnaroli or
> vialone nano, which drink almost 3 to 1 theyr weight in water, so you end
> up with about 1.4 Kg of rice in the pot (400g rice + 1 quart broth). Each
> serving is thus almost 250 grams of cooked rice, with just 25 grams of
> butter that makes sense.

I hope everyone has read your entire text-- I really hated to snip! I never
think of basmati unless I am cooking Indian! It still seems a lot of
butter, but your justification is elegant and heeded.

I usually cut almost 50
> grams (circa 1/20 of the butter block's length, which is half of the ratio
> > listed in this rice recipe) for a dish. And IIRC, we're still under the
> "Fettuccine Alfredo" butter to pasta ratio.

Beato te! Who thinks of life in Fettucini Alfredo terms, bless him anyway.
He will die happy and slick.

> I don't know there in Umbria, but here the vast majority of people buys
> theyr butter in 1 Kg blocks.

They don't even sell that here! 250 g is our big block. I think most of it
is used in pastry and sweets here. I do make an involtino that is jammed
with way too much butter and truffle.

It is not as bad as in the south, where my friend has to pretend she doesn't
own butter or her SO won't eat. Umbrians are fairly convinced, however,
that only oil will save them from their sins.

Giusi wrote:

>> I don't know there in Umbria, but here the vast majority of people
>> buys theyr butter in 1 Kg blocks.

> They don't even sell that here! 250 g is our big block.

LOL, I couldn't live there ))
I love EVO oil, but talking about fats.. butter is my first love.

> It is not as bad as in the south, where my friend has to pretend she
> doesn't own butter or her SO won't eat. Umbrians are fairly
> convinced, however, that only oil will save them from their sins.

LOL
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano