We love Risotto, the version made with any but Arborio rice is not what I am talking about. You must make it with good quality unbroken Arborio Rice, preferably Italian grown and packaged in the wonderful vacuum bricks they do to keep it fresh while it's sitting on a store shelf or being transported around the globe. A long sentence I know but indicative of exactly what I want you to use. Accept no substitutes.
Then there is the ISSUE of water vs stock...water is fine, tends to taste of the ingredients more and is easy to come by, stock is a more complex liquid, either vegetable or chicken or...pork or veal bones. Beef stock is too strong for me, try it if you must.
It can be a side dish to a meat or other vegetable meal like Eggplant Parmesan or Lamb Chops, Veal Scallopini etc. Here I'm directing you to make a meal of risotto, especially if this is either your first time trying this delicious stuff or this is yet another attempt and making the Rice of Love after previous failures. Here goes:
Ingredients:
1 Medium yellow or white ONION. Small dice please.
2 Tablespoons BUTTER or margarine or olive oil.
6 cups Hot water or STOCK (chicken, pork or veal, or vegetable)
1 cup ARBORIO RICE
1 cup finely shaved Parmesan cheese.
salt to taste.
Method:
Total Time: 1 Hr.
Heat Butter, margarine or olive oil on low heat in a medium not stick skillet.
Dice the onion and add to the skillet, saute for 2-3 minutes.
Add 1 cup of Arborio Rice and stir.
Saute the rice, onion mixture until the onion is translucent and the rice has been tinged light brown.
Add Hot Stock or water 1 cup at a time and stir.
Allow to sit until rice has absorbed much of the liquid then add another cup of stock or water and stir.
Repeat until the rice is thoroughly cooked and is barely al dente about 30 - 35 minutes. Then lastly salt to taste.
Consistency is up to you, I like mine somewhat lose and soupy, others like it heavier and thicker...just cook until your desired doneness is achieved. Turn off and remove it from the stove top and serve in shallow bowls, sprinkle small amounts of Parmesan over the top. Enjoy with a nice chilled white wine.
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Flavorful additions...cook in separate pan some sauteed mushrooms, add to finished risotto and serve.
Asparagus tips are good, bacon is a favorite, thinly sliced salami or prosciutto, fresh peas. You get the idea. Have fun with it, don't over season!
Then there is the ISSUE of water vs stock...water is fine, tends to taste of the ingredients more and is easy to come by, stock is a more complex liquid, either vegetable or chicken or...pork or veal bones. Beef stock is too strong for me, try it if you must.
It can be a side dish to a meat or other vegetable meal like Eggplant Parmesan or Lamb Chops, Veal Scallopini etc. Here I'm directing you to make a meal of risotto, especially if this is either your first time trying this delicious stuff or this is yet another attempt and making the Rice of Love after previous failures. Here goes:
Ingredients:
1 Medium yellow or white ONION. Small dice please.
2 Tablespoons BUTTER or margarine or olive oil.
6 cups Hot water or STOCK (chicken, pork or veal, or vegetable)
1 cup ARBORIO RICE
1 cup finely shaved Parmesan cheese.
salt to taste.
Method:
Total Time: 1 Hr.
Heat Butter, margarine or olive oil on low heat in a medium not stick skillet.
Dice the onion and add to the skillet, saute for 2-3 minutes.
Add 1 cup of Arborio Rice and stir.
Saute the rice, onion mixture until the onion is translucent and the rice has been tinged light brown.
Add Hot Stock or water 1 cup at a time and stir.
Allow to sit until rice has absorbed much of the liquid then add another cup of stock or water and stir.
Repeat until the rice is thoroughly cooked and is barely al dente about 30 - 35 minutes. Then lastly salt to taste.
Consistency is up to you, I like mine somewhat lose and soupy, others like it heavier and thicker...just cook until your desired doneness is achieved. Turn off and remove it from the stove top and serve in shallow bowls, sprinkle small amounts of Parmesan over the top. Enjoy with a nice chilled white wine.
-----
Flavorful additions...cook in separate pan some sauteed mushrooms, add to finished risotto and serve.
Asparagus tips are good, bacon is a favorite, thinly sliced salami or prosciutto, fresh peas. You get the idea. Have fun with it, don't over season!
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