Risotto
Five star meals never tasted so good! Did I mention that it’s a homemade meal? No, I’m not a professional chef, not yet at least!, but when I think of risotto I think of high class dining. The creamy, rich and smooth textures complimented by a nutty aroma will have you wondering why you have not tried making this before. After all, how can you go wrong cooking with white wine?
Risotto is one of those meals that people often have for special occasions, at least in my house, but why not make a relatively easy and tasty meal more than not? Dinner time should not be another average meal you have day in and day out…and if you like it that way then why not bump up your “average” by throwing risotto into the mix.
The first time I saw this recipe it was a bit daunting. Believe me when I say to you that it is not difficult at all. Once you do it once you’ll never forget how to do it again, it’s that straightforward. That being said, I had my mother’s assistance, but I like to think I took the reins on the cooking process. If you have someone helping you cook, or if you're good with multitasking, you could cook up some salmon or chicken while the risotto is being made.
I am going to tell you what has been told to me: Only cook with wine that you would drink. After all, why cook with something that you normally would not drink? Also, I have never made this recipe not using Arborio rice, so if you venture away from the ingredients listed, venture at your own risk! Similarly, I have made this recipe using vegetable stock in place of chicken stock, so if you are a vegetarian there is no need to worry. Also, I'm a big fan of asparagus, so pictured below is asparagus added to the risotto after being steamed.
Have you ever woken up thinking “Man, I cannot wait to have something terrible to eat today!” Anyone? If so, please write below because I’m curious to hear why anyone would think that. If you’re like me, you don’t wake up thinking of cooking, however you do wake up thinking that you’re going to have a good day and nothing can either make or break your day like food. Don’t believe me? That’s why there such a thing called comfort food! Anyways, enjoy this recipe from my kitchen to yours and remember: you can only get better with each dish you make!
Risotto
Ingredients
1 ½ cups Arborio rice
1 qt. chicken stock (or vegetable stock)
½ cup white wine
1 medium shallot or ½ small onion, chopped (about ½ cup)
3 Tbsp. unsalted butter
1 Tbsp. vegetable oil
¼ cup grated Parmesan cheese
1 Tbsp. chopped Italian Parsley
Kosher salt, to taste
1/2 pound asparagus, optional
Directions
1. Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock stays hot but is not simmering.
2. In a large saucepan heat the oil and 1 Tbsp. of the butter over medium heat. When the butter has melted add the chopped shallot or onion. Sauté for 2-3 minutes or until the shallot or onion is slightly translucent.
3. Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slight nutty aroma, but don’t let the rice brown!
4. Add the wine and cook while stirring, until the liquid is fully absorbed.
5. Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
Note: It is important to stir constantly, especially while the hot stock gets absorbed to prevent scorching, and to add the next ladle as soon as the rice is almost dry.
6. Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks you’ll see that the rice will take on a creamy consistency as it begins to release the starches.
7. Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still is not done you can finish the cooking using hot water. Just add the water as you did with the stock, one ladle at a time, stirring while it is absorbed.
8. Stir in the remaining 2 Tbsp. of butter, the parmesan cheese and the parsley, and season to taste with Kosher salt.
Quick Tip:
Keep your asparagus in a glass full of water and put it in the fridge to prolong its shelf life.
Posted on 6/8/14 by Efrain