Photo: Jon Sullivan
Risotto, also called arborio rice or carnaroli rice, comes from Northern Italy. It is a staple of many Italian dishes, and it is an excellent choice for creamy rice dishes. It is a medium to short grain rice, and it has a white chalky line across the center of the grain. It feels heavier than regular long grain rice.
When cooking risotto, it will absorb up to four times the liquid as its volume. That means that one cup of risotto could possibly use up to four cups of liquid while cooking. It tastes delicious cooked with chicken stock or with 1 part white wine to 3 parts liquid.
As risotto cooks, it becomes creamy and full bodied. It should be stirred frequently while cooking, and it will take 25-30 minutes to cook.
Basic recipe for cooking risotto
2 cups risotto
2 tablespoons butter
3 cups chicken stock
1 cup of white wine
1 tsp sea salt
½ tsp freshly ground black pepper
If you decide not to use white wine, increase the chicken stock by 1 cup.
Preparation:
Heat the chicken stock and wine in the microwave for 2 minutes on high.
Melt the butter in a saucepan.
Stir in the risotto and coat it in the butter. Cook over medium heat 2 minutes.
Add one cup of chicken stock. Cook over medium heat, stirring occasionally, until the liquid is absorbed, about 5 minutes.
Add the second cup of chicken stock and continue to cook and stir until the liquid is absorbed.
Add the cup of wine or the third cup of chicken stock and continue cooking as above.
Add the last cup of chicken stock and cook as above.
Test the risotto by tasting a tiny portion. The rice should be slightly firm, but not crunchy.
If the risotto is still crunchy, add one cup of water and cook until the liquid is absorbed.
In the fall, try a delicious Pumpkin Risotto.
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