Tuesday, October 11, 2011

Risotto with Mackenzie- Cooking Group Oct 6, 2011

Classic Risotto

12 oz Arborio rice
4 cups heated stock
1 chopped onion
½ Tbsp butter
Parmesan or other grated cheese
4 oz dry white wine
¼ cup cream
Salt to taste

1. In a medium sized heavy bottomed saucepan, sauté the onion in the butter until
golden. Add the rice and stir until well coated and translucent.
2. Add the wine and cook until evaporated. Stir in 1 cup of hot stock and simmer
3. When the stock has been absorbed, add another cup, and continue in this way until all
liquid is absorbed and grains are cooked.
4. Stir in cream and cheese. Salt to taste. Remove from heat, cover and let sit 2 minutes
before serving.

The trick I wanted to share is the one that turns risotto from a fancy elaborate chore into a
quick and easy family dinner. The effect of separating the starches in the grain to expand
and create that yummy sauce that is achieved by constant stirring, can also be achieved
by keeping your risotto at a low boil, so the grains are constantly moving and creating
friction. Make sure to scrape the bottom of the pan, to keep it from scorching or sticking,
and always be sure to make risotto in a heavy bottomed pan.

Other tips:

o Always use fresh parmesean cheese. (Or other hard, strong favored cheese like
asiago, just no freeze dried, shelf stable powders.)

o When adding meat or vegetables, they should be pre-cooked and added at the very
end. This is a perfect place to use leftovers.

o Use no more than one or two additional complementary flavors to keep from
overpowering the delicate flavor of the risotto. For example, basil and pepper or
lemon and sage. Same goes for additions of meat and vegetables.

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