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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

  People
  Family Photos


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

Order Crinella Wines

2005 Sauvignon Blanc
2005 Glissando


Mushroom Risotto a la Marian Zurlo Crinella
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.
  • 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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