One great thing about Italian cooking is that the side dishes are as tasty and satisfying as the main courses. As a matter of fact, most Italian side dishes easily pass for lighter main-course meals or lunchtime fare. All three of the side dishes outlined here are classics that put to good use Italian staples.
Risotto with Cheese
Heat about 5 cups of chicken or vegetable stock to a simmer and keep it simmering throughout the cooking of the risotto. Melt 3 tbsp. of butter in a nonstick frying pan. Stir in one finely chopped onion and cook until golden. Add 1 1/2 cups Arborio rice (a medium-grain rice) and coat well with melted butter and onion mixture. Pour in 1/2 cup dry white wine. Cook and stir until wine evaporates.
Add one ladleful of stock. Cook until stock is absorbed, stirring rice constantly. Add another ladle of stock, let the stock become absorbed, and repeat for about 20 to 35 minutes, until the rice is tender but still firm. If you run out of stock before the rice is done, continue with hot water. Add salt and pepper to taste. Stir in 1 tbsp. butter and 3/4 cup of Parmesan cheese. Let rest for 5 minutes before serving.
Tomato with Mozzarella
Slice four large tomatoes into thick rounds. Slice 16 ounces of regular or buffalo mozzarella cheese into thick rounds. Arrange in overlapping alternating slices on an attractive serving dish. Decorate with basil leaves. Sprinkle with extra virgin olive oil, salt and pepper.
Baked Polenta
This recipe is made with premade polenta cut into rounds; you can also make your own polenta and use that. Heat about 1 tbsp. olive oil in a medium saucepan. Slice two onions and add them to the saucepan. Cook until soft. Season with a pinch of nutmeg, salt and pepper to taste. Heat oven to 375 degrees F. Butter a casserole and spread a layer of cooked onion slices on the bottom (use about half the onion). Cover with a layer of polenta rounds. Sprinkle with about 1/4 cup of shredded mozzarella, a light layer of chopped parsley, salt and pepper to taste. Then repeat all the layers, starting with the cooked onion. Bake for about 20 minutes, and serve.
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