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vegetable - rice, risotto,

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These recipes are for your personal use only and may not be added in any form to archives other works.

Risotto-The Secrets of Success (Scroll down for a vegetarian tip.)

Risotto is a traditional Italian dish of rice (riso in Italian) and is particularly popular in Piedmont where 80% of Italy’s rice crop is grown. Arborio or Carnaroli rice is the rice of choice for this rather moist dish with cooking liquid being usually a broth. A successful risotto is al dente, or cooked enough that the teeth can still detect firmness and is slightly creamy. It is never dry as a pilaf, nor is it like a Paella, which during its cooking is never, ever stirred.

Risotto is a delight for the taste buds, but it requires fussing over. It takes time as risotto is boiled slowly in small quantities of hot stock. You cannot just lid it, lower the heat and walk away, so do allow for this when planning the rest of your meal. (Ahhhh...but it is SO worth it!) The time involved and the attention it needs while cooking is the reason why even a good Italian restaurant does not have it on its menu. That is, unless you 'have connections' and can order it in advance!

Though I have made this using paella rice (Bomba) when I did not have Arborio, it is worth looking for the Italian rice for this dish which has a higher starch content. A well made risotto is nothing short of exquisite!

The following are a few rules... (see summary for condensed version!)

. Use a large, wide pan rather than a pot. For the below basic recipe, I use one about 31 cm. diameter and about 6 cm. deep (about 12.25 x 2.5 inches).

· Heat the broth or stock and keep it simmering or just under that point. NEVER add broth cooler than the risotto.

· Use a heavy pot (I prefer a large, deep skillet) and melt half of the butter with the oil (prevents burning) and sauté the onions or shallots until soft ...

· then add the rice. Turn up the heat, stir well to coat the kernels. Continue to cook, stirring well for 3-4 minutes or until the rice begins to appear opaque. If the recipe requires wine, add it now, stir until it evaporates before continuing.

· Now the first secret: add a soup ladle full of broth or stock (or two, in any case enough to just cover the rice) and stir gently a minute or so until the liquid is absorbed. Adjust heat so that the risotto simmers.

· Keep adding the liquid as the rice almost dries out and stir frequently to prevent sticking to pot and to help release the starch. Repeat for about 8-10 minutes, at which point you can...

· add whatever herbs, meat or mushrooms you had in mind. Continue as above until the rice is creamy and almost al dente, about another 4 to 5 minutes (total cooking time is approximately 15 to 18 minutes). (Meat

should be in small bite size.)

· At this point, you may add the black pepper, fine salt if necessary (using fine salt will allow it time to melt in).

Now comes the second secret: stirring in the remaining cold butter and the parmesan cheese at the end. In Italian, this is called 'mantecatura' - when the butter and cheese creates that wonderful creamy, sauce-like texture so famous for a good risotto. Now is the only time you may cover it and allow it to rest for a few minutes.

Risotto, like pasta must be served immediately. Serve immediately otherwise the rice may be too soft not longer be creamy but overcooked. Arriving at this point will have taken approximately 40 minutes (actually cooking about 18-20 minutes).

Tip: Risotto can be partially made in advance to the point you would normally add the herbs, meat or mushrooms. Spread out on a cookie sheet, you can leave it at room temperature for up to 4 hours. I like to keep it this way in the (cold) oven. Preparing it partially in advance leaves you free for other things. Return to pot when ready to finish and proceed as in described method, then add the herbs, meat etc. Do not forget to heat the broth again. You will find you need less broth in this method as during the waiting the rice will have absorbed more of the liquid clinging to the rice.

Basic proportions for 4 generous to 6 normal portions unless otherwise specified are:

1500 ml. to 1625 ml. broth or stock

+ - 125 ml. dry white wine

4 - 6 T. butter (no substitute!)

1 T. olive oil (add to butter for sautéing rice)
400 gr. risotto rice (Arborio or Carnaroli)
1 med. onion minced

3-4 T. freshly grated parmesan cheese
fresh ground black pepper salt, if necessary

Vegetarian Tip:

The risotto can be made with any broth. In the case of the Fish and Shrimp risotto, replace the fish and shrimp with cooked garbonzos (chick peas) and lentils. 5 minutes before the end of cooking time, add a few tablespoons of thin slices of fresh spinach and fluff with a fork.

Summary:

The rice must be 'sautéed' over high heat for about 3-4 minutes, heat lowered and cooked with hot broth for about 15-18 minutes. When the risotto is still quite creamy or 'sauce-like ('all'onda' or wavy in Italian), remove and allow to rest for only a few minutes more. Serve immediately!