Ottaviana's Kitchen Traditional Italian Risotto(Rice)Recipe's

Risotto (Rice) Dishes

rice

Arancini Sicilian Style

1 cup rice
4 cups boiling water
1/4 lb chopped beef
2 chicken livers
2 tbsp olive oil
1 clove garlic
1/2 small white onion
1/4 lb sliced mushrooms
2 tbsp tomato paste
1 cup warm water
1/4 tsp salt
1/4 tsp pepper
1/2 cup butter
3 tbsp grated Romano cheese
2 egg yolks
1 egg beaten lightly
1 cup bread crumbs
1 cup olive oil

Wash rice and cook in boiling water until tender (or use instant rice.) Meanwhile, place chopped beef, chicken livers, oil, garlic and onion in a saucepan and brown gently. Add mushrooms and cook about 1 minute. Add tomato paste and water and cook 30 minutes. Add salt and pepper. Drain rice, add butter and Romano cheese and let cool a little. To this, add egg yolks and tomato gravy, holding aside the meat and mushrooms. Mix rice well. Make little balls of rice, placing inside each ball some of the meat, livers and mushrooms. Dip rice balls in egg, roll in bread crumbs and fry in hot olive oil until golden brown all over.

rice

Rice With Sausage

1/2 medium onion, sliced
1 tbsp butter
3/4 lb sweet Italian Sausage skinned and minced
1/4 lb sliced mushrooms
1/2 medium can cut up tomato's
1 can tomato puree
1/4 tsp salt
1/8 tsp pepper
2 cups rice
4 cups stock or water
2 tbsp butter
3 tbsp grated Romano cheese

Place onions in a saucepan with butter and brown a little. Add your sausage and continue browning until crisp. Add mushrooms, tomato puree, salt and pepper and cook about 20 minutes, adding a little more water if sauce becomes too thick. Cook rice in boiling water or stock about 12 minutes, or until tender, and drain. Pour sauce over rice, add butter, sprinkle with cheese and enjoy!

Rice With Eggplant

3/4 lb rice
1 large eggplant
3 tbsp Crisco oil
1 tbsp olive oil
1 tbsp butter
1 thin slice salt pork, chopped
1/2 medium onion, chopped
1 can tomato paste
4 tbsp water
1/4 tsp salt
1/8 tsp pepper
1 cup stock or bouillon
1/4 cup butter
1/2 lb mozzarella, sliced thin
4 tbsp grated Romano cheese
1 tsp chopped fresh basil

Peel the eggplant and slice thin. Fry until golden. Set aside. In a saucepan, place oil, butter, salt pork and onion and brown thoroughly. Add tomato paste, water, salt and pepper and cook 40 minutes, adding more water if sauce becomes too thick. Remove 1 cup sauce from pan and set aside. Add stock or bouillon to rest of the sauce and cook rice in it about 12 minutes, or until tender. Add more water if needed. Add butter to cooked rice mixture. In a casserole dish, place half the rice, then half the eggplant, then half the mozzarella and half the tomato sauce that has been set aside. Repeat your layers and add Romano and basil. Place in hot oven at 400°, and bake for 15 to 20 minutes.

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