Friday, January 10, 2014
Basic Risotto Recipe
I was chatting with friends last nite, and the subject of risotto came up. I have been making risotto for years, using this method, and these basic ingredients. It does take a bit of practice, to get it right. but persevere! U need 1 leek, quarted (sliced down the guts), and washed carefully to remove the dirt. slice finely 1 -2 cloves of garlic, crushed 1 cup of white wine about 1 litre of warm chicken or vegie stock handful of sliced brown mushrooms, cleaned first 1/2 cup of frozen peas 1 good handful of arborio rice sea salt freshly ground black pepper 1/2 cup parmesan cheese good amount of olive oil, extra virgin is best freshly chopped italian parsley in a large stainless steel saucepan, finely slice the leek, and saute in a good amount of olive oil on medium heat, stiring continuously add your garlic, saute for a couple of minutes on low heat, careful not to burn the garlic and small bits of leek add your arborio rice, and sliced mushies, and coat well with the olive oil, and cook for a couple of minutes on medium heat. Add a tiny bit sea salt, and finely ground black pepper. deglaze the pan with the white wine 1 soup ladlefull at a time, add the stock and stir the risotto, so it absorbs the liquid. Keep adding stock by the ladle, and stir until the rice absorbs the liquid. The whole process of adding stock, stirring and absorbing takes about 25 minutes. The rice should be soft, and creamy, and the rissoto should be the consistency of a thick oat porridge with similar creaminess. Adjust salt carefully! Add your garden peas, parmesan, and put a lid on the saucepan, to let it rest, while u prepare the salad! I also like to add a drizzle of extra virgin olive oil, chopped parsley, parmesan and a little more stock over the top of the finished dish..