The Balancing Act of Risotto

       

      Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency.  The broth can be derived from meat, fish, or vegetables.  Many types of risotto contain butter, onion, white wine, and Parmigiana Reggiano.    It is one of the most common ways of cooking rice in Italy.  You can add nearly anything you want to personalize your tastes.  

      I have had it several times in various restaurants in place of other types of pasta and loved it.  There are several flavors, but the presence of the cheese is the best, with mushrooms even better.  It is a delicious side to any Italian dish that you don't want to fill up on pasta.  Scallops, shrimp, fish, and even pork.   

      I have made this several times and found that the longer you simmer and reinvigorate the risotto mix with broth the better.  It needs to finish creamy, and this will only happen when totally saturated with broth.  

1 1/2 cups of Arborio Rice 

4 cups chicken stock

1 Tbsp. vegetable oil

3 Tbsp. butter

1 shallot, diced

1 1/2 cups Arborio rice

1/2 cup dry white wine (such as Pino Grigio)

1/4 cup grated Parmesan

1 Tbsp. Italian parsley

salt and pepper to taste

      In a medium saucepan heat the chicken broth to a simmer and keep warm.  In a separate saucepan heat the olive oil and butter till melted.  Add the diced shallot and stir 2-3 minutes while simmering; don't burn. 

      

      Add the rice to the pot and stir till mixed and all moisture is absorbed.  This will happen quickly.  Sauté for a nice brown, nutty flavor, but not burnt.  Add the wine and stir while it absorbs.  

      Add a ladle of chicken stock and stir every once in a while, till absorbed.  When the rice appears to be drying out add another ladle of chicken stock.  Repeat process until rice absorbs no more.  Stir and check for creaminess.  It should still be firm, but not crunchy.  This can be the tricky part.  

 

      Stir in another 2 Tbsp. butter, cheese, and parsley.  Timing is the key to making a perfect risotto.  When you add a ladle of wine or broth wait until the rice has completely absorbed the liquid and the rice is nearly before you add the next ladle.  Rushing the process may result in risotto that is mushy on the outside and crunchy on the inside.  Creamy is the desired result. This can be served on the side or even topped with any Italian main course.   Mine isn't perfected yet, but it will be.   

Lake Perch over Risotto

" My mom has a rare talent for being able to open the refrigerator, and with the peas, leftover eggs, cream, spinach, cheese and little rice, she can just whip up an incredible risotto." 

Cote de Pablo

WiFi provided by AT & T Wireless