European Stars And Stripes (Newspaper) - May 5, 1988, Darmstadt, Hesse                                Cream eggs and cheese especially Parmesan. Garlic Parsley Nutmeg cinnamon ands Juc. While wine red wine and Marsala. In Short a Litho can have any flavor you want As Long As you make in Wilh the right kind of Rice and use the Correct cooking technique. In the food of Italy Waverly Root mentions 30 different kinds of Risotti. There Are so Many variations that entire cookbooks have been devoted to Risolo risotto even varies among the different areas of Northern Italy. Venetians like it More liquid air Onda or Wavy As they Call it because in forms a wave when poured into the bowl. Farther West toward Milan and Turin you la find risotto that is denser and hold its shape More easily. Risotto in t difficult to make if you keep a few Basic principle in mind always use Short Grain italian Rice or As a subs Lille Short Grain Spanish Rice the Type used in Paella. Do not Wash the Rice before cooking. Cook the Vitollo in a heavy wide Saucepan Over medium heat. Keep the Slock simmering in another Saucepan because the Stock must always be hot when ills added to the Rice. Add the Stock slowly to the Rice a Small amount at a time. Stir cons ally until the Slock has been absorbed then add a Little More Stock sir Etc. Do not add All the Stock Al Onte. Be patient. It takes Aboul 30 to 40 minutes of continuous stirring to produce a Good risotto when the risotto is cooked turn off the heat am sir in 2 Tablespoons of Butler and some freshly Gulch Parmesan cheese. That will Sive your risotto the glistening appearance and flavor that it should have. Since  t be re heated successfully ills consistency change you should als Vays make it Jusi before you plan to serve in. Leftovers can be made Inlo Rice croquettes or added to Omel Els. Following Are recipes for three of my favorite kinds of risotto mushroom Zucchini and shrimp. Each has its own distinctively Rich flavor and attractive color. Although the italians serve Risuto As the first course this dish can be an excellent main course accompanied by a Green salad and a Good wine. Each recipe makes four Large or six Small Servings. Risotto should be served immediately on heated plates or in bowls. Risotto Al Furcht porcini italian Rice Wilh mushrooms i ounce dried porcine mushrooms 1 medium onion 2 Large cloves of garlic 2 cups Chicken Stock 3 Tablespoons vegetable Oil 2 Tablespoons butter 2 cups raw italian arborio Rice i cup dry White wine preferably italian w cup freshly grated Parmesan cheese 2 Tablespoons Butler Salt and freshly ground Black Pepper additional graded Parmesan cheese for Garnish also known As boletus mushrooms copes or Stcin Pilic. " see recipe for additional liquid to be  soak the dried porcini in 2 cups of warm water for 30 minutes. Finely chop and set aside the onion and garlic. Drain the mushrooms draining the Waler through a Sieve lined with a paper Towel and set them aside. Add 2 cups of Chicken Stock to the mushroom soaking liquid plus enough Waler to make a total of 6 cups of liquid. Place the liquid in a medium size Saucepan Over medium heal and bring to a simmer. Keep the liquid simmering. Meat the Oil and Buller together in a Large Saucepan and Saule the chopped onion and garlic Over medium heat until the Union is translucent but not browned. Add the raw Rice and sir constantly for two to three menu Les until All the grains arc Well coated with cooking fat. Add the wine and self constantly until All liquid has been absorbed. Pour it cup of the simmering liquid into the Rice. Sir gently and constantly with a Knuden spoon until All the liquid has been absorbed about three minutes. Repeat this process uni there is Only Abou a cup of liquid left in the smaller pan. Halfway through this process Afler i i Rice has been cooking about 15 minutes add the soaked mushrooms. Total cooking time for the Rico is Aboul 35 menu Les taste a few grains of Rice. They should be firm but Lender just barely cooked through neither raw and starchy nor overcooked and rim Why. If the Rice need a Little More cooking add ii remaining hot liquid a Small amount at a time stirring gently until All of it a been absorbed until the Rice is the fight consistency turn off the heat and sir in it cup rated Parmasa cheese and 2 Tablespoons of bulgur. Taste and add Salt if necessary. Grind a Little Black Pepper Over the Rice and stir gently. Garnish Wilh additional grilled Parmesan cheese. Risotto Ali Scampi italian Rice Wilh shrimp 1 Pound shrimp fresh or Rozen thawed 1 cup dry White wine preferably italian 1 Small onion 2 Large cloves of garlic 6 cups fish Stock 3 Tablespoons Olive Oil 2 Tablespoons Butler 2 cups raw italian arborio lice 2 Tablespoons butter Salt and freshly ground Black Pepper or 3 cups of Chicken Stock mixed Wilh 3 cups i Waler Shell and Devin the shrimp Lawn chop them into Small pieces. Combine Wilh i cup of wine in a Glai bowl and set aside. Finely chop the onion and Garl put the Stock into a medium Sie Saucepan Over medium heat and bring to a simmer. Keep the stoc simmering while you Cook the Rice. In a Large Saucepan heat the Olive Oil with 2 Labi spoons of butter. Saute i he onion and garlic until the onion is translucent but not browned. Add the raw Rice and stir Fry Aboul three minutes until each Grain of Rice is coated with cooking fal. Add the remaining i cup of White wine and stir constantly until All the liquid has been absorbed. Pour i cup of the simmering Slock into the Rice. Sir As described in the first recipe again repeal ing the process until there is Only about a cup of liquid left in the smaller pan. Halfway through this process about 15 minutes after you began cooking the rite add the shrimp and All the wine marinade. Cook until All the liquid has been absorbed before adding the next ladle of Slock to the Rice. As with the first recipe the total conking time or the Rice is Aboul 35 minutes. Taste and follow the previous directions if the Rice needs a Lille More  off the beat and is in in i he remaining 2 Tablespoons of butter. Add sail and Pepper. Risotto Ali Zucchini italian Rice with Zucchini 4 Small Zucchini 1 medium onion 2 huge cloves of garlic i cup finely chopped Parsley 6 cups Chicken or beef Stock 4 Tablespoons butter 4 Tablespoons Olive Oil 2 cups raw italian arborio Rice i cup dry while wine preferably italian 2 Tablespoons Butler cup freshly grated Parmesan cheese Salt and freshly ground Black Pepper additional grated Parmesan cheese for Garnish Wash the Zucchini and slice them crosswise Inlo very thin rounds. Finely chop and then Sel aside the onion Parsley and garlic. Put the Stock Inlo a medium size Saucepan Over medium heal and bring to a simmer. Again keep the Stock simmering while you Cook the Rice. In a Large Saucepan heat the Olive Oil and 4 Tablespoons of Butler loge her. Saule the chopped onion until it translucent. Add the Zucchini garlic and Parsley. Saute until the Zucchini is very soft Aboul 15 minutes. Add the raw Rice and stir Fry for three Milues. Add the wine and sir constantly until All the liquid a been absorbed pour i cup of the simmering Stock into the Rice and follow the previous directions for stirring and then adding More Slock. The total cooking time Afler the Rice is added to the pan is 30 to 40 menu Les. Again Lasle the Rice. If in needs More cooking following the instructions in the first recipe for using the remaining Stock. Turn off the heat and stir in 2 Tablespoons of Butler and i Tup Parmesan cheese. Add sail and Pepper. Garnish with additional grated Parmesan cheese. 1715,1948 trip of ii Gizunt