Fresh oregano

 

 

 

 

Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the OreganoFromItaly.com  Newsletter:
Subscribe 
  Unsubscribe
 
Angela's Italian Organic Oregano
OreganoFromItaly.com
 
 
Adriana's Italian Gourmet Cookies
CookiesFromItaly.com
 
 
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
SilverFromItaly.com
 
 
"Only In Italy" Italian News & Humor
OnlyInItaly.com
 
Recipe Feeds
Subscribe to the OreganoFromItaly.com feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
Facebook
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Sage, Onion and Wild-Rice Risotto Cakes
Sage, Onion and Wild-Rice Risotto Cakes
(Torte di Riso con Salvia e Cipolla)
 
 
Ingredients:

4 cups water
1/2 teaspoon salt
1/2 cup wild rice
5 to 6 cups light vegetable stock or broth
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
1/4 cup thinly sliced fresh sage
3 yellow onions, finely chopped (3 cups)
3 large celery ribs, finely chopped (1 cup)
2 and 1/2 cups Arborio rice (1 lb)
1/2 cup dry Marsala wine
1 tablespoon chopped fresh thyme
Freshly ground black pepper
3/4 cup finely grated fresh Parmigiano cheese
1/2 cup chopped fresh parsley
3 large eggs, separated
About 1/2 cup extra virgin olive oil
 
Directions:
 
Prepare the Wild-Rice Risotto:
Bring water with salt to a boil in a heavy saucepan, then simmer wild rice, covered, until tender, about 45 minutes.

Remove from heat and let rice stand in cooking liquid, uncovered, 30 minutes.

Drain rice in a sieve set over a saucepan and reserve rice.

Add vegetable stock to cooking liquid and bring to a simmer.
 
Keep liquid hot, covered, over low heat.

Heat butter and olive oil in a 6 to 8-quart heavy pot over moderately high heat until hot but not smoking, then saute sage, stirring, 1 minute.

Add onions and saute, stirring, until softened.

Stir in celery with salt to taste and saute, stirring, until onions begin to turn golden brown, about 7 minutes.

Stir in Arborio rice and cook over moderate heat, stirring constantly, 2 minutes.

Add wine, thyme, and pepper to taste and cook, stirring constantly, until wine is absorbed.

Stir in 1 cup hot broth and simmer, stirring frequently, until broth is absorbed.

Continue adding broth, 1 cup at a time, and simmering, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender but still 'al dente' and creamy-looking and liquid is absorbed, 20 to 22 minutes.

Toward end of cooking, stir in wild rice.

Remove pot from heat and stir in Parmigiano cheese, parsley, and salt and pepper to taste.

Cool risotto and chill, covered, at least 4 hours and up to 12.

Bring risotto to room temperature before proceeding with recipe.

Prepare the Risotto Cakes:
Lightly beat yolks and stir into risotto.

Beat whites and a pinch of salt with an electric mixer until they just hold stiff peaks.

Stir half of whites into risotto to lighten slightly and fold in remaining whites.

Let batter stand at room temperature 15 minutes before proceeding.

Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking.

Scoop 4 (rounded 1/4-cup) mounds of batter into skillet, flattening with back of a spoon to form cakes 3 inches across by 1/2 inch thick.

Cook cakes until golden brown on underside (this is critical to prevent cakes from breaking when turning), adjusting heat if browning too quickly, 5 minutes.

Carefully turn cakes over with a metal spatula and cook until golden brown on underside, 3 to 4 minutes.

Transfer as browned to a large shallow baking pan and arrange in one layer.

Make more cakes in same manner, wiping skillet clean with paper towels between batches and adding more olive oil as necessary.

Preheat oven to 450F.

Just before serving, bake risotto cakes until sizzling, about 6 minutes.

Serve immediately. Makes 8 to 10 servings (as a main course). (Makes about 32 cakes.)
Subscribe to the OreganoFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
Recipes
"Updated Weekly!"
Antipasti
Beef
Bread
Desserts
Egg
Lamb
Pasta
Polenta
Pork
Poultry
Rabbit
Risotto
Salads
Sauces
Seafoods
Soups
Vegetables
 
Need More Recipes?
Sign up for more recipes from our Italian affiliates:
CookiesFromItaly

                              

 
News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex