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–+ servings

Risotto Friulano (Friuli-Style Risotto)

My mother-in-law’s version of this is much simpler. She sautés long-grain rice in olive oil without any aromatics. She adds the sauce and then the broth. Broth is not added in small amounts but most of it is put in at once. Additional broth is added near the end If the rice can absorb it. Uncle Ray’s version is similar but with canned beef broth. Parmigiano is added at the end. If you’re going to make Marisa’s Mystical Meatballs, this is a wonderful use of the beef broth that will be created. See the Notes below for a link to the meatball recipe. If you are not using unsalted homemade broth, do not add salt as directed. Wait until the end and add salt to taste.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 people
Ingredients Method Notes

Ingredients
  

  • 1/2 medium onion finely diced
  • 2-3 cloves garlic minced
  • 1/3 cup extra virgin olive oil
  • 1/2 cup dry red wine
  • 1 1/2 cups rice for risotto Arborio, Carnaroli or Vialone Nano
  • 8 cups beef broth preferably homemade and unsalted
  • 1 1/2 teaspoons salt
  • black pepper freshly ground to taste
  • 2 cups Salsa Friulana see Notes for links
  • 2/3 cup Parmesan cheese grated

Method
 

  1. Bring the broth and the Salsa Friulana to a bare simmer in separate pots.
  2. Heat a two or three quart heavy-bottomed saucepan over medium-high heat. Add the olive oil.
  3. Briefly sauté the onion in the oil. As the liquid from the onion evaporates and the onion just begins to turn translucent, reduce the heat to medium add the garlic.
  4. x
  5. Sauté on medium until the onion is translucent. Do not brown the onion or garlic. You may need to reduce the heat.
  6. When the onion is translucent, return the heat to medium high and add the rice.
  7. Sauté for 3-5 minutes, until the rice grains are partially translucent. Do not brown the rice.
  8. The outer portion of the rice grains will get translucent while the inside will stay opaque white.
  9. Add the wine.
  10. Stir frequently, but not constantly, until the wine has totally evaporated. You will begin to see some starch leaching out of the rice. More and more of the starch will leach out as you cook the rice. This is what will make a creamy sauce.
  11. When the wine has evaporated, add one ladle of simmering broth, approximately 1/3 cup, and the salt. Stir thoroughly paying particular attention to loosening any spots where the starch seems to be sticking to the bottom of the pan. You don’t want to brown (or worse yet, burn) the starch.
  12. Cook, stirring frequently but not constantly, until the broth has evaporated.
  13. Keep repeating the process with 1/3 cup of broth, cooking, stirring, loosening any spots that are sticking, and allowing the liquid to evaporate, until you have used approximately 5 cups of the broth. The heat should stay as close as possible to medium high. The moderate boiling of the liquid will coax starch out of the rice to create the creaminess that is the hallmark of a good risotto.
  14. Add 1 ½ cups of Salsa Friulana and cook until some of the liquid has evaporated. It will not be possible to cook the rice until dry once the sauce is added.
  15. Season with black pepper to taste.
  16. Continue adding broth, one ladle at a time, until the rice is cooked and creamy but still al dente at the very center.
  17. Remove the rice from the heat. Stir in the Parmesan cheese then the remaining ½ cup of Salsa Friulana.
  18. Still off the heat, add hot broth, a little at a time, to create a creamy, pourable risotto, adding only as much as the starchy liquid in the risotto will absorb.
  19. Taste and adjust seasoning.
  20. Serve immediately. Pass additional Parmesan cheese at the table.

Notes

This is where you’ll find the recipe for Marisa’s Mystical Meatballs.
You can find my mother-in-law’s recipe for Salsa Friulana here and Ivana’s recipe here.
Copyright © 2018 by Villa Sentieri, LLC. All rights reserved.

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