European Stars and Stripes (Newspaper) - September 27, 1991, Darmstadt, Hesse                                Back to basics italian style first mince onion an Daaud butter and Oil Over medium Hast. Add arborio Rica to onion. Stir until Galna Ara Eoa Tad. Mix in aim Marling Broth in half cup incr Amanta. A by Joan Drake los Angeles times there Are innumerable variations of risotto but the key to Success in preparing each recipe begins with selecting the Correct Type of Rice. Arborio a Short Grain Rice grown in the to Valley of Northern Italy is preferred for risotto because it absorbs liquid and becomes tender yet retains its texture. Arborio Rice is available at italian grocery stores and specially food markets. It should not be washed before cooking because the starch in the Rice adds to the creaminess of the finished dish. Another important Factor in making risotto is the pan used for preparation. One that has a heavy or insulated Bottom is Ideal a it allows the mixture to Cook without the Rice sticking or scorching. Begin the cooking process by bringing the Broth to a simmer in a separate Large Saucepan. It should be kept slowly simmering As it is added to the Rice mixture. At the same time saute the minced onion in butter and Oil step 1 in the heavy pan. The Rice is added step 2 to this mixture of fats and flavourings called a Soffritti then stirred until the grains Are coated and translucent. Add the simmering Broth in Small amounts step 3allowing the Rice to absorb each Hall cup before adding More. Cook Over medium heat stirring almost constantly with a wooden spoon to keep the Rice from sticking and distribute the liquid evenly step 4. Add More liquid when the spoon pulled across the Bottom of the pan leaves a Wake. If the heat is too High the liquid will evaporate too quickly and the Rice will stick to the Bottom of the pan. If the heat is too Low the Rice will absorb More liquid lose firmness and the sauce will not be creamy. Liquid amounts used in making risotto Are approximate. With a Little practice you la develop a feel for the exact amount needed reducing the Broth if the mixture is too liquid or adding More if it becomes too dry. Total cooking time also varies but 25 to 30 minutes May be used As a guide. A final addition of Broth butter and Parmesan cheese Are added step 5 and stirred in vigorously step 6 until the butter melts. The finished product should be Rice cooked Al Dente bound together with a velvety sauce. Serve immediately As a first course Light entree or accompaniment. Basic risotto 5vi cups Chicken Broth about 3 Tablespoons butter 1 Tablespoon Oil i cup minced onion 1 Viz cups arborio Rice i cup grated Parmesan cheese place Broth in Saucepan. Heat to simmering. Melt 2 Tablespoons butter with Oil in 4-quart Saucepan with heavy Bottom. Add onion and saute t to 2 minutes. Do not Brown. Add Rice and stir until grains Are Well coated. Begin adding simmering Broth h cup at time reserving about la cup. Cook Over moderate heat until liquid is almost completely absorbed stirring frequently to prevent sticking before adding next Viz cup liquid. Continue cooking approximately 25 to 30 minutes until Rice is tender but still firm and mixture Bas creamy texture turn off heat add reserved i cup Broth remaining 1 Tablespoon butter and Parmesan. Stir vigorously to Combine with Rice. Makes 4 Servings. Note Viz cup White wine May be substituted for part of Chicken Broth. Use As first liquid addition to Rice by Joan Drake los Angeles times the key ingredient to pesto the classic italian sauce is fresh Basil. Although fresh Cut Basil is available in supermarket produce sections year round it also a popular Plant in Home gardens when harvesting Basil rather than cutting whole clusters Pinch off just the larger leaves and allow the smaller ones to continue to grow. Purists prepare pesto with a mortar and Pestle pounding and grinding the ingredients into a paste. Chop the Basil and place in the mortar. The garlic May be added whole or minced along with the Pine nuts and grated Parmesan cheese. Using the Pestle mix and Pound the ingredients until thoroughly combined and almost smooth. Gradually add the Olive Oil mixing until the sauce is about the consistency of creamed butter. Season to taste with Salt. Quality pesto also May be prepared with a food processor a the trick being not to Over process the ingredients. Instead of being a creamy homogenized sauce the finished pesto should have a somewhat Gritty texture. Place the cheeses in the processor bowl fitted with the Metal Blade and process until Well grated. Remove and set aside. 1 with the motor running drop the garlic through the feed Fine Basil tube step t and process until minced. Remove the cover and push the garlic Down into the Bow with a rubber Spatula step 2. Add the Pine nuts step 3 and Salt and process just until finely ground step 4. Add half the Basil to the bowl step 5 and process with half second pulses just until finely chopped step 6. Repeat with the remaining Basil. Add the cheeses and pulse to Combine. Turn on the motor and add the Oil through the feed tube in a thin Stream step 7 so the sauce emulsifier. If you Don t plan to use pesto immediately place in a Glass Jar and Seal by pouring a thin layer of Olive Oil Over the top. Refrigerate up to Lour Days pesto also fleeces Well thaw m the refrigerator in 1985. Celesto Drago. Then executive chef at Chianti restaurant won grand i ice for his pesto Tempo in the second annual Basil festival at Malibu Calit we have adapted it Tor toed processor pop aviation Basil pesto 3a ounce Pecorino cheese 1 a ounces Parmigiano reggiano Parmesan cheese 12 medium cloves garlic i cup Pine nuts Viz Teaspoon coarse Salt 3 ounces fresh Basil leaves Viz cup extra Virgin Olive Oil place Pecoro and Parmigiano reggiano chooses m food processor Container fitted with Mol at Blade a ioness until finely grated. Remove and set aside with motor running drop garlic through Chute into food a processor Container and process until very Tine remove processor lid and push garlic Down into Container with rubber Spatula. Add Pine nuts and Salt and process until nuts Are grated. Add Basil leaves in 2 to 3 batches and process with half second pulses until finely chopped. Add reserved cheeses and pulse to Combine with motor running gradually add Oil. Makes about 1 cup. After mincing Puah garlic Down with Spatula. Add Pina nuts and Salt to tha processor bowl. Process tha Pine nuts until finely ground. Cook risotto stirring almost constantly with wooden spoon. Los Angel timw6 ado a cup Broth butter and Parmesan cheese stir vigorously. Add Basil leaves in 2 to 3 batches mix with half second pulses. Then process until leaves Are finely chopped. Add Oil through feed tube. Loi angolan Timas 4 Page 14 the stars and stripes Friday september 27, 1991 the stars and stripes Page 15