This pilaf is essentially a very light paella.
In Spain they put everything in their paella - shellfish, sausage, meat, chicken. We use only tiny shrimp or scampi to make a very light - and very popular - dish.

• To roast the red pepper:
• Preheat the broiler.
• Cut the pepper in half lengthwise and remove the seeds and ribs.
• Put the pepper cut side down on a baking sheet and broil about 3 inches (8 cm) from the element until the entire surface of the pepper is blackened.
• Put the pepper halves into a paper bag and fold the top to seal.
• Leave the peppers in the bag until they are cool - 20 to 30 minutes.
• Peel the pepper halves under cold running water, using a knife if necessary to remove stubborn bits of skin.
• Cut the peppers into ¼-inch (2/3 cm) dice.
• Heat the olive oil in a large skillet over medium heat.
• Add the garlic, cook for 30 seconds, and discard it.
• Add the mushrooms and cook until they have begun to brown and all the liquid is evaporated - about 5 minutes.
• Add the shrimps and roasted pepper and cook for 2 minutes.
• Add the parsley and stir well.
• Pour in the brandy, warm it, and carefully ignite it.
• Swirl the pan until the flames die out.
• Stir in the tomato sauce, curry, saffron, cayenne, salt, and pepper and cook for 1 minute more.
• Add the cooked rice pilaf to the skillet and toss well until the pilaf is heated through evenly.
• Serve immediately.

• Trim the artichokes according to these directions, but do not slice them.
• Heat the oil in a large skillet and sauté the artichokes over medium-high heat, turning them frequently, until they are lightly browned.
• Lower the heat a little and add the onion, garlic, basil, parsley, rosemary, thyme, salt, and pepper to the pan.
• Sauté until the onion is translucent, 3 or 4 minutes.
• Add the white wine and boil for 2 or 3 minutes.
• Add the stock, cover the pan, and simmer the artichokes until they are very tender - about 15 minutes.
• Remove 6 of the artichokes from the pan and reserve.
• Chop the remaining artichokes roughlv and return them to the pan.
• Prepare the risotto according to the directions in the basic recipe.
• After about 10 minutes, stir in the chopped artichokes and pan juices.
• Finish the risotto and put it in a serving dish.
• Cut the reserved artichokes in half vertically and garnish the risotto with them.

This recipe is the basic one for Riso alla Valenciana.

This is the simplest rislotto - there is nothing extra to hide a mediocre rice, a bad butter or a tasteless Parmigiano. Evervthing has to be perfect.
This recipe is the basic one for all the ritotto dishes in this pages.
Once you've made it a few times, you'll find it comes as second nature.
It's a good idea to have some boiling water on the stove, in case you run out of stock before the risotto is finished.

Recipe:

• Preheat the oven to 350° (180/4).
• Bring the chicken stock to a boil in a saucepan.
• Heat the butter in a Dutch oven over medium heat.
• Add the onion and cook until slightly softened but not browned, about 4 minutes.
• Add the rice, stir for a minute o 2 to coat with the butter and add the boiling stock and some salt.
• Keep it boiling.
• Cover the Dutch oven with aluminum foil first, then the lid.
• Bake for 11 minutes without stirring.
• Remove the rice and spread it over a marble surface, a large tray, or a platter. It should cool off as quickly as possible.

  The rice pilaf is now ready. It will keep well in the refrigerator for up to 2 days.
  Before serving it, melt a little butter in a medium saucepan, add the rice, and stir gently with a fork; you can add ingredients as you please: a teaspoon of curry powder a little saffron, cooked mushrooms, or three cups of Vegetables Primavera, etc.
  Add a little water if the rice is dry and/or sticking to the pan.

Italian: Tocai-Furlan
American: Pinot Blanc-Chateau St. Jean

Recipe:

• Bring the stock to a simmer in a saucepan and keep it at a bare simmer.
• Heat the olive oil in a heavy-bottomed 3-quart (2¾ liter) saucepan and cook the onion over medium heat, stirring until the onion is golden but not brown, about 3 to 5 minutes.
• Add the rice and stir with a wooden spoon to coat the rice well with the oil and onion.
• Turn the heat to medium-high, acid about ½ cup (125 ml) of the simmering stock, and keep the mixture boiling, stirring constantly.
• As soon as the stock has been absorbed, add another ½ cup (125 ml) of stock and stir until it is absorbed.
• You may have to adjust the heat from time to time - the risotto has to keep boiling, but it must not stick to the pot.
• If your risotto tends to stick, put the pot on a Flame Tamer.
• Continue adding stock about ½ cup (125 ml) at a time, stirring constantly and waiting until each portion is absorbed before adding the next, until the rice is creamy and tender on the outside with each grain still distinct and firm. This will take at least 20 minutes, maybe as long as 30 minutes, depending on your pot and your stove.
• If the rice is still a bit hard in the middle after vou have used all but a few tablespoons of the stock, add boiling water ¼ cup (60 ml) at a time, stirring it in as vou did the stock, until each grain of rice is tender but still has the slightest bit of firmness and the mixture is creamy.
• Remove the pan from the heat and vigorously stir in the butter and the Parmesan. This stirring will make the risotto even creamier.
• Taste and season with salt and pepper.
• While continuing to stir vigorously, add the few remaining tablespoons of hot stock (or boiling water if you've used all the stock) to make the consistency softer and solter. In Italy we call it all onda - like a wave.
• Taste carefully for seasoning and serve immediately, passing a small bowl of grated Parmesan cheese.

Note: There are several good ways to use leftover risotto. It will not taste the same as when it is freshly made, but it's surprisingly good.

To rebeat risotto in a saucepan:

• Use a nonstick pan.
• Stir 2 or 3 tablespoons of stock or water into the risotto and heat it in a covered pot, stirring frequently.
• If the risotto is not creamy enough, add a little more liquid until you have a texture you like.

To rebeat risotto in a frying pan:

• Use a nonstick pan.
• Heat the pan over medium heat and melt 2 tablespoons (30 g) of butter.
• When the butter is hot, add rounded tablespoons of risotto and flatten it into pancakes with the back of the spoon.
• Fry the risotto pancakes until they are golden brown, then turn them and fry the other side, adding more butter as needed.

Italian: Arneis "Blange"-Ceretto
American: Chardonnay-Mt. Veeder