Risotto

Risotto

Although risotto is sort of a pain in the ass to make, the result is well worth it. There is something elegant about meticulously beating flavor into grains of rice. And, once the basic technique is learned, there are endless possibilities. Seafood, mushrooms, and vegetables all work well in risotto when they are in season - even just a plain risotto can be completely satisfying. Use a good wooden spoon.

Plain Risotto

2 C Arborio rice

2 C onion

2 T chopped garlic

1 Qt. chicken stock

1 Qt. cold water

1/2 C dry white wine like a pinot gringo

1 C freshly grated parmigiano-reggiano cheese, more to taste.

2 T unsalted butter

Olive oil

Kosher Salt

Ground black pepper

1.    Heat stock and water to a low simmer in a large saucepan and keep near risotto pot.

2.    Coat bottom of a large heavy bottomed saucepan or Dutch oven with olive oil and heat over medium high heat until shimmering.

3.    Add onions and cook until softened, about 3-4 minutes. Add garlic and cook another 2 minutes.

4.    Add rice and stir often until rice is fragrant and toasty, about 3 minutes.

5.    Deglaze pan with wine and scrape bottom of pan with a wooden spoon.

6.    When wine is evaporated, add hot stock, one ladle at a time, stirring often. When stock evaporates, add a little more and stir.

7.    Rice is done when soft, but still a little firm in the middle. About 25-30 minutes. (Al dente)

8.    When done to desired firmness, add cheese and butter and stir aggressively until incorporated until the texture is creamy. Risotto should be a little wet but not soupy.

9.    Taste, and add salt and pepper to taste and serve immediately with more grated cheese.

Variations:

Wild Mushroom Risotto

This risotto is great in the fall and winter. We like it with a well-marbled rib eye, grilled over live coals and a good Italian red. Cabernet works, too.

The key to a deeply earthy flavor is adding the stock from the dried mushrooms right after the wine. It allows the mushroom flavors to infuse deep within the rice grain. To reconstitute mushrooms, add 2 cups of dried mushrooms to 4 cups of boiling water, boil for 3 minutes then remove from heat and let steep for 30 min. Remove tough pieces and stems, strain the liquid and reserve.

2 Cups Arborio rice

2 Cups onion

2 T chopped garlic

2 Cups dried mushrooms, reconstituted and finely chopped

2 Cups reserved mushroom stock (add the rest to the other stock mixture)

2 Cups fresh wild mushrooms, finely chopped

2 Qt. chicken stocks

1 Qt. cold water

1/2 C white wine

1 C freshly grated locatelli or parmigiano-reggiano cheese

2 T butter

Olive oil

Kosher Salt

Ground black pepper

1.    Heat stock and water to a low simmer in a large saucepan and keep near risotto pot.

2.    Coat bottom of a large heavy bottomed saucepan or Dutch oven with olive oil and heat over medium high heat until shimmering.

3.    Add onions and cook until softened, about 3-4 minutes. Add garlic and cook another 2 minutes.

4.    Add rice and stir often until rice is fragrant and toasty, about 3 minutes.

5.    Deglaze pan with wine and scrape bottom of pan with a wooden spoon.

6.    When wine is evaporated, add chopped mushrooms and stir for 2 minutes.

7.    Add 2 ladles of mushroom “stock” and stir until evaporated.

8.    Add remainder of mushroom water to heated stock mixture.

9.    Add hot stock, one ladle at a time, stirring often. When stock evaporates, add a little more. Rice is done when soft, but still a little firm in the middle. (Al dente) About 25-30 minutes.

10. When cooked to desired firmness, add cheese and butter and stir aggressively until incorporated and the texture is creamy. Risotto should be a little wet but not soupy. Taste, and add salt and pepper to taste and serve immediately with more grated cheese.