RISO CON L'UVETTE

[Guest guest]

The classic Italian Jewish Friday night rice dish (riso del Sabato)

is a simple saffron-flavored rice that recalls the classic " risotto

alla Milanese " . In " La Cucina nella tradizione ebraica " , the rice is

sauteed in oil, and the hot broth and saffron are added all at once.

It is covered and put in the oven for 18 minutes. Once out of the

oven it rests, covered, for 10 minutes and then is served with

mushrooms, peas, or other seasonal vegetables. In this version

raisins are added to the rice.

 

5 to 6 cups vegetable broth or part water/part broth

2 tablespoons olive oil or simulated chicken fat

2 to 3 gloves garlic, minced

3 tablespoons chopped, fresh flat-leaf parsley

1 1/2 cups Arborio rice

1/4 teaspoon chopped saffron threads infused into two spoons hot broth

3/4 cu grapes, or golden raisins plumbed in white wine for 30 minutes

Salt and freshly ground black pepper

 

Pour the broth into a saucepan and bring to simmer; adjust the heat

to maintain a gentle simmer.

Warm the olive oil or (simulated) chicken fat in a large deep saute

pan over medium heat. Add the garlic and parsley and saute for a few

minutes until softened. Add the rice and stir until opaque, about 3

minutes. Add a ladleful (about 1 cup) of the simmering broth and stir

for 3 to 4 minutes until the liquid is absorbed. Reduce the heat and

continue to add broth a ladleful at a time, waiting until each

addition is absorbed before adding the next, until the rice kernels

are al dente in the center and creamy on the outside, 18 to 20

minutes in all.

Add the saffron and its broth about halfway through, and add the

grapes or raisins during the last addition of broth, if using. Remove

from the heat and transfer to a warmed serving dish. Serve

immediately.