Cooking Foods Italian Recipes – Risotto Alla Monegasca (Montecarlo Style)

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I dedicate this “extraordinary” risotto to the beautiful Principality of Monaco.

 

Ingredients:

Camargue red rice – one  pound (500 grams)

Pancetta (smoked-cured ham) – 9 ounces (250 grams)

Dried Porcini Mushrooms – 3 ounces (80 grams)

Saffron – 1 gram

Tomato Puree (concentrato) – 1 spoon

Onion, Garlic, Basil & Pine-Cones

White Wine, Extra Virgin Olive Oil

Pecorino Cheese (grated)

Marine Salt

 

 

 

 

 

 

Soft mushrooms  in warm water.

 

 

 

 

 

Cut the “pancetta” in slices.

 

 

 

 

 

 

Cut the onion.

 

 

 

 

 

 

 

Set onion to fry in a couple of spoons of extra virgin olive oil 

 

 

 

 

 

 

Cook until the onion fades. 

 

 

 

 

 

 

Drop the pancetta in the “soffritto”

 

 

 

 

 

 

Let it roast three four minutes.

 

 

 

 

 

 

 

prepare basil and garlic.

 

 

 

 

 

 

Chop basil and garlic with a sharp knife.

 

 

 

 

 

 

Add to the “soffritto”.

 

 

 

 

 

 

Stir.

 

 

 

 

 

 

 

Chop the mushrooms.

 

 

 

 

 

 

Add the pine-cones to the “soffritto”.

 

 

 

 

 

 

Add the mushrooms too, cook for four-five minutes.

 

 

 

 

 

 

Drop the rice.

 

 

 

 

 

 

Stir well the rice in the “soffritto”.

 

 

 

 

 

 

After two-three minutes add half glass of white wine.

 

 

 

 

 

 

Stir well, cook another four-five minutes.

 

 

 

 

 

 

 

Now use the water recovered after squeeze the dried mushrooms: filter it.  

 

 

 

 

 

 

Add it to the risotto and stir.

 

 

 

 

 

 

Add a good pinch of marine salt.

 

 

 

 

 

 

Since now you start to add vegetal broth or water, this as the rice start to dry too much.  Keep the fire moderate the risotto have to keep boiling but not too quick.

 

 

 

 

 

 

Add one spoon of tomato puree.

 

 

 

 

 

 

Stir.

 

 

 

 

 

 

 

Continue adding water when needed: the water will be three times the volume of the rice.

 

 

 

 

 

 

Already passed 25-30 minutes: the red rice (integral rice from the region of Camargue – France) need almost one hour to cook. Add the saffron.

 

 

 

 

 

 

Add half glass of white wine to dilute the saffrom, stir well.

 

 

 

 

 

 

 

Continue to add water or broth when needed, keep stirring.

 

 

 

 

 

 

 

After one hour the rice is ready..

 

 

 

 

 

 

 

The risotto consistence is good, check the salinity and the taste, add more salt if needed.

 

 

 

 

 

 

 

Get out from the fire and drop one handful of cheese.

 

 

 

 

 

 

 

Stir well and serve still hot.

 

 

 

 

 

 

 

Et voila! Bon Appetit !