Risotto




This Italian rice specialty is made possible because of the high starch content of Arborio rice that is traditionally used. By adding hot stock, a little at a time, you can adjust how al dente you want the rice. A big misconception of risotto is that it is very thick and heavy. Actually risotto when plated should run for two seconds before stopping on the plate. It should not be an ice cream scoop of rice mush.

1/2 cup white onion, small dice

1 garlic clove, minced

Olive oil for sauté

1 1/2 cups Arborio rice

Splash white wine

2 quarts of beef, chicken or vegetable stock, hot

1 tablespoon butter

3 tablespoons freshly grated

Parmesan cheese

Garnishes

Sauté the onion and garlic using a medium-sized sauce pan on medium-high heat.

When the onions turn translucent, add the rice, gently stirring until coated with the oil.

De-glaze the rice-onion mixture with a splash of white wine.

Ladle the hot stock into the rice mixture one cup at a time. Let the rice cook down and absorb the stock before you add another cup.

Stir and add another cup of stock until the rice looks “creamy” and it has a little bite or is al dente.

Turn down the heat and fold in the butter and cheese.

Season the risotto with salt, pepper and your garnish ingredients (oven-roasted mushrooms, fresh herbs, shellfish, spices, etc.).

If the risotto is a little thin, return it to the heat and add another tablespoon of cheese; if it’s too thick, thin down with a little stock. Add a drizzle of truffle oil or slivers of truffle if desired.

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