Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
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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
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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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Mushroom Risotto a la Marian Zurlo Crinella
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In particular, Grandma Crinella loved risotto and the following was one of
her favorite risotto recipes.
12-15 cups, Nona Crinella's chicken stock
4 cups, fresh mushrooms, sliced
1/2 cup, olive oil
1 cup, unsalted butter
2 medium yellow onions, finely chopped
2 large garlic cloves, finely chopped
2 1/2 cups, California medium grain rice (we prefer Hinode brand)
1/2 cup, dry white whine
1 cup, freshly grated Parmesan cheese
1/2--pound Prosciutto, thinly sliced and finely chopped.
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Sauté mushrooms in olive oil in large, deep-sided skillet until golden
brown and set aside.
Heat chicken stock in saucepan.
Melt 1/2 cup of
butter in large saucepan.
Add chopped Prosciutto, garlic and onion to
the large skillet (do not re-add mushrooms yet).
Sauté over medium flame
until onion is translucent.
Add rice and 1/2 cup of butter. Stir well,
coating rice with butter and oil.
Add wine. Cook, stirring constantly
until wine has evaporated.
Begin stirring in enough chicken stock to
cover rice Stir over medium heat until stock has been absorbed.
Continue
cooking and stirring rice., adding a little stock until rice is done, in
20 to 25 minutes. Rice should be tender, but firm to the bite.
Stir in
parmesan cheese, 1/2 cup of butter, and add sauteed mushrooms.
Season
with salt and pepper to taste.
Place in serving dish.
Makes about 8 main
course and 12 side course servings.
Enjoy with our 2005 Sauvignon Blanc.
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