Why Risotto
One of our favorite comfort foods is the venerable Italian rice-based staple risotto. More flexible even than American comfort favorite mac-n-cheese, risotto is a ready medium for delivering a wide array of flavors. While some typical favorites include tomato and fresh basil or salmon and lemon zest, risotto can absorb the flavors of almost any leftovers hanging around the pantry or refrigerator.
A few days after our Christmas extravaganza we were in serious need of a comfort meal. A little rummaging revealed a couple meyer lemons, romano cheese, frozen homemade chicken stock, and some leftover poached white asparagus. Since onions, garlic, and arborio rice are always on hand in our kitchen, an easy meyer lemon and white asparagus risotto was quickly in the works.
One of our favorite comfort foods is the venerable Italian rice-based staple risotto. More flexible even than American comfort favorite mac-n-cheese, risotto is a ready medium for delivering a wide array of flavors. While some typical favorites include tomato and fresh basil or salmon and lemon zest, risotto can absorb the flavors of almost any leftovers hanging around the pantry or refrigerator.
A few days after our Christmas extravaganza we were in serious need of a comfort meal. A little rummaging revealed a couple meyer lemons, romano cheese, frozen homemade chicken stock, and some leftover poached white asparagus. Since onions, garlic, and arborio rice are always on hand in our kitchen, an easy meyer lemon and white asparagus risotto was quickly in the works.
How To
A basic risotto begins with fives simple ingredients, each of which is crucial and should not be substituted: butter, arborio rice, quality stock, an onion, and dry white wine. Many risottos also incorporate garlic and some sort of hard, aged cheese, such as parmagiano or romano.
There are only two tricks to know about risotto: 1) the stock that's added to the dish as it cooks must be kept just below boiling temperature 2) the flavorful additions are typically cooked on their own before they're added to the risotto at the very end.
The exceptions to second trick are fresh herbs and seafood ingredients. Both will cook in just a few minutes when they are added at the end of the cooking process.
Risotto is cooked uncovered in a medium 10 to 12 inch frying pan. It should cook at a consistent low simmer, and as you stir, you should only add more liquid when it takes a little time for the rice/stock mixture to fill the bottom of the pan back in when you stir (see video at end of post).
Basic Steps
Heat 32 oz (4 cups) stock in a medium sauce pan to about 180 degrees (just below boiling) and keep it there
Melt 2T butter in the frying pan
Add a diced onion
Sautee the onion until it becomes transparent, add crushed garlic if you want and cook for a minute or two more
Add 1 cup arborio rice, sautee for about a minute
pour in 1/2 white wine, stir until most of the liquid is evaporated
Add one and a half ladels of hot stock
Stir, stir stir
When the bottom of the pan shows for a few seconds when you stir, add another ladle (see bideo below)
Continue until the stock is gone
Shortly after you add the last bit of stock, incorporate your other ingredients as well as whatever cheese you are adding.
Garnish with fresh grated cheese and serve immediately. The risotto should have a creamy consistency.
Risotto can become a nice first plate or a hearty main course, depending on what other ingredients or accompaniments it's paired with. Have fun experimenting!
Below is a brief video of the risotto being stirred:
A basic risotto begins with fives simple ingredients, each of which is crucial and should not be substituted: butter, arborio rice, quality stock, an onion, and dry white wine. Many risottos also incorporate garlic and some sort of hard, aged cheese, such as parmagiano or romano.
There are only two tricks to know about risotto: 1) the stock that's added to the dish as it cooks must be kept just below boiling temperature 2) the flavorful additions are typically cooked on their own before they're added to the risotto at the very end.
The exceptions to second trick are fresh herbs and seafood ingredients. Both will cook in just a few minutes when they are added at the end of the cooking process.
Risotto is cooked uncovered in a medium 10 to 12 inch frying pan. It should cook at a consistent low simmer, and as you stir, you should only add more liquid when it takes a little time for the rice/stock mixture to fill the bottom of the pan back in when you stir (see video at end of post).
Basic Steps
Heat 32 oz (4 cups) stock in a medium sauce pan to about 180 degrees (just below boiling) and keep it there
Melt 2T butter in the frying pan
Add a diced onion
Sautee the onion until it becomes transparent, add crushed garlic if you want and cook for a minute or two more
Add 1 cup arborio rice, sautee for about a minute
pour in 1/2 white wine, stir until most of the liquid is evaporated
Add one and a half ladels of hot stock
Stir, stir stir
When the bottom of the pan shows for a few seconds when you stir, add another ladle (see bideo below)
Continue until the stock is gone
Shortly after you add the last bit of stock, incorporate your other ingredients as well as whatever cheese you are adding.
Garnish with fresh grated cheese and serve immediately. The risotto should have a creamy consistency.
Risotto can become a nice first plate or a hearty main course, depending on what other ingredients or accompaniments it's paired with. Have fun experimenting!
Below is a brief video of the risotto being stirred:
