Risotto

Risotto 

This delicious Italian dish is  traditionally served as a first course but can also be presented as a side or main dish. It differs from traditionally cooked rice because it's preparation method allows for the rice to develop  a delicate creamy texture. 

The recipe I'm sharing with you today is in essence a basic Risotto recipe that you can conveniently alter to meet your family's taste. You can easily transform it into a chicken or asparagus Risotto for example, all you have to do is to add the ingredients you want but keep the cooking method the same. 

Risotto is made with medium / short grain rice varieties and is commonly prepared with Arborio Rice. 

Risotto

Preparation time: 30 minutes

Yield: 4 first courses or sides

Level: Easy

Ingredients

1 cup Risotto rice (Arborio)

1 liter Stock (chicken, beef or vegetable)

1/2 cup White wine (optional)

4 tbsp Shallots (chopped)

1 tsp Garlic (chopped - optional)

1 tbsp Butter (or vegetable oil)

1 tbsp Butter (optional)

1/2 cup Shredded Parmesan

1 large Skillet

In a small pan, bring the stock to a simmering. 

Heat a large skillet to medium high, add the butter (or vegetable oil) and shallot and cook it until it's softened. Then add garlic and rice and ' saute ' them for a minute, to allow the rice grains to be involved by the cooking fat. 

Risotto

De-glaze with white wine and, always stirring, let it be absorbed by the rice.. When that happens, add one ladle of stock and continue stirring until the rice absorbs it. Continue adding one ladle of stock at a time until rice has softened but is still ' al dente ', it should take about 20 minutes.

Turn off the heat, add Parmesan, the left 1 tbsp of butter and season with salt and pepper. Serve it immediately. The risotto at this moment should be creamy in texture but at the same time, not sticky or doughy looking, you should be able to clearly see the rice grains.  As times passes, the cream will thicken up and become more sticky.  

Tips: 

- The wine adds flavor to the risotto but also increases it's cooking time. If in a rush, you can leave the wine out of the recipe

- Risotto should be cooked and served immediately. You can however pre-cook it until the wine step, turn off the heat, and pick up from where you left off just before serving. 
- The 1 tbsp of butter added at the end of the cooking process is optional. Fat carries flavor and doing so your Risotto will likely be tastier. 

- If making asparagus risotto, I recommend blanching the asparagus ahead of time and adding them to the risotto close to the end of the cooking process. Reserve the asparagus tips for garnish. 

- The risotto on the pictures was made with Saffron and is known as Risotto Milanese. To prepare it, add a pinch of Saffron right at the beginning of the cooking process, while you are still sweating the shallots.

- Have additional stock available. You might need more or less stock, depending of the type of rice you're using or temperature you are cooking.