Italian Recipes
RISOTTO DELL'ABBE'

RISOTTO DELL'ABBE'

The Bishop's risotto

How to make the The Bishop's risotto:

In a large deep pan, cook the onion and the diced Pancetta Piacentina with the olive oil. When these are browned, add the rice and stir continuously over a medium flame.

Add the wine (one glass per person) to the rice and bring back to a simmer. At this point flambe' the wine, so that the excess alcohol is eliminated from the rice.

Gradually ladle the broth in as it is absorbed by the rice, always stirring, for about 20 minutes. Add the butter, pepper and plenty of Valle d'Aosta Fromadzo cheese. Serve immediately.

Recipe courtesy of The Italian Trade Commission

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM