Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
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Pasta
All-Purpose Pasta Dough
Simple Tomato Sauce
Zucchini Pasta
Tagliolini (Egg Noodles)
Noodle Scraps in Butter and
Cheese
Pasta Primavera
Spaghetti Alia E Olio
Abruzzi Spaghetti Sauce
Baked Lasagna
Tagliolini with Egplant
and Pine Nuts
Linguini a la Vongole
Pasta with Pesto Sauce
Potato Gnocchi
Gorgonzola Cheese Sauce
Ravioli
Rotelli Pasta with
Pesto Clam Sauce
Farfalle with Italian Mushrooms
and Brown Sauce
Risotti
Mushroom Risotto
Lombardi Risotto
Risotto with Clams
Risotto Garibaldi
Rice Timballo
from the Speckled Goose Club
Italian Quiche
Roasted Pepper Rice
Polenta
Polenta Fritta
Gorgonzola Cheese Sauce
for Polenta Fritta
Meat Gravy for Polenta
2005 Sauvignon Blanc
2005 Glissando
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Risotto Garibaldi (Tricolore)
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In honor of Gruiseppi Garibaldi, who unified Italy in 1870, we called this
risotto, with its three distinctive colors of the Italian flag (red, white
and green), "a la Garibaldi."
1/2 stick, sweet butter
1/4 cup, olive oil
1 large white onion, minced
1 large green bell pepper, roasted, peeled and diced
1 large red bell pepper, roasted, peeled and diced
1 1/2 Cups, raw rice, medium grain Hinode brand
1 small can (about 12 ounces) sliced mushrooms, drained
1/8 teaspoon, powdered saffron
1/2 cup, dry white wine (chablis or sauterne)
5 cups, boiling chicken broth
1 cup, freshly grated Parmesan cheese
1 teaspoon, salt
1/2 teaspoon, white pepper
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Melt butter and oil in a large, heavy skillet.
Add onions, bell peppers,
and sautee very slowly, stirring frequently. Do not let the onions
brown.
Add rice, then mushrooms and stir gently for a minute or two,
until rice is well coated and a slightly browned.
Add salt and pepper to
taste and stir frequently for about 10 minutes.
Dissolve saffron in a
tablespoon of heated wine, then add to rice with remaining wine.
Add
chicken broth a little at a time, stirring for about 25 minutes until rice
is tender and all the liquid is absorbed.
Stir in 1/2 cup of cheese just
before serving, and pass the rest of the cheese at the table.
Serves 6.
Variation: Instead of green bell pepper, use fresh asparagus tips, sliced
diagonally into about 1" sections.
Variation: Sometimes you may want to present your risotto in a more
elegant way. Butter a ring mold, press the risotto down inside and bake for
5 minutes in a preheated 350 degree oven. You can unmold the risotto and
put
something in the middle of the ring such as roasted vegetables.
Enjoy with our 2005 Sauvignon Blanc.
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