Risotto
This is a dish that requires planning and attention. However, I believe the effort is well worth it.
My risotto "pot stirring skills" developed as a child with a real love for Chocolate Pudding. I cooked, and ate, more pudding than you would believe. Of course, I got first crack at licking the spoon and the pot. This alone was a suitable reward for all of the careful stirring to insure the pudding did not burn and stick to the pot. There may have also been a dish or two of pudding that never made it to the cooling rack!
The basics of risotto; traditionally made with a starchy, medium grain Italian rice. I normally use Arborio Rice which is easy to find in the U.S. There are many variations of risotto that can be prepared with different types of stock: chicken, beef, fish, etc., white or red wine, served as a first "primo" course, as accompaniment to a main course, or as a main course when combined with meat, fish or vegetables.
Ingredients
1/4 cup olive oil
1 cup (dry measure) chopped yellow onion
1 lb. arborio rice
8 fl. oz. dry white wine at room temp.
56 fl. oz. low sodium chicken stock
1 1/2 cups (dry measure) grated Pecorino cheese
Directions
In a medium size stock pot, bring chicken stock to a boil, and immediately reduce heat to low and cover. Stock MUST be very hot when added to rice. Take care not to boil off any of the stock. I will usually add an extra cup of stock at the start to insure an adequate supply of simmering stock is available. In a larger heavy bottom pot, heat the olive oil and then add the onions, the "suffritta". You are now committed to tending to this pot for the next 25 to 30 minutes. Stir the onions to insure they do not burn, until they are translucent. Add the Arborio to the oil and onion suffritta and stir for about 1 minute to get all of the grains coated and slightly toasted. At this point, raise the burner to medium high and add the room temperature wine and stir until the liquid is absorbed, stirring frequently for a minute or 2. Now begin to add the stock. First 2 cups at once until absorbed, then 1 cup at a time for the next two cups, yes you are stirring. Once this liquid is absorbed, start adding 1/2 cup at a time and test for the texture. The risotto should be firm, "al dente", not hard. You are done when the risotto tastes firm and creamy, you do not need to finish all of the stock. Remove the pot from the heat and stir in the Pecorino until it is blended in. Serve the risotto at once in individual portions, do not serve it "family style" in a large bowl. If you keep it together in a large serving bowl, it will continue to cook and get too sticky and starchy.
The tricky part of making risotto is serving it properly and gathering your guests to be seated when you are ready to serve. So we all know people we would not make this dish for right? Try making the stock with saffron for a great flavor, appearance and aroma. Sometimes I prepare Porcini Mushrooms ahead of time and combine them with the risotto right before serving. Another favorite is Garlic Shrimp sauteed and cooked 75% of the way and then tossed into the hot risotto to finish at the end instead of the pecorino... no cheese with fish in my kitchen!
Fair amount of effort, but a real crowd pleaser when properly cooked and served.
This recipe serves 8 people... but leftovers will be put to good use. Check back next week to see how.
