Have a recipe for risotto?
You can get all fancy smancy, Janie. But if you haven't done it before, best bet is to keep it simple.
The one thing to keep in mind about risotto is that it takes time, and cannot be rushed.
There are only two tricks. 1. Use the special short-grain rices that are grown for that purpose. Arborio is the commonest, but there are a few others. 2. Add the liquid slowing, in small amounts, and let it all get absorbed before adding the next batch.
For a simple risotto start with a cup of rice and a quart of stock. It helps if the stock is warm. Chop a small onion and saute it in a little olive oil. Add the rice and stir. Add 1/4 cup of warm stock, stirring continually until it is absorbed. Add another 1/4 cup of stock.
Initially, the liquid will be absorbed relatively quickly. But as the rice swells and turns creamy it takes progressively longer to be absorbed. That's when you can leave it be for a moment or two. But I don't recommend getting involved in another task; not until you've done several risottos, and have a feel for how the rice behaves.
The one thing to keep in mind about risotto is that it takes time, and cannot be rushed.
There are only two tricks. 1. Use the special short-grain rices that are grown for that purpose. Arborio is the commonest, but there are a few others. 2. Add the liquid slowing, in small amounts, and let it all get absorbed before adding the next batch.
For a simple risotto start with a cup of rice and a quart of stock. It helps if the stock is warm. Chop a small onion and saute it in a little olive oil. Add the rice and stir. Add 1/4 cup of warm stock, stirring continually until it is absorbed. Add another 1/4 cup of stock.
Initially, the liquid will be absorbed relatively quickly. But as the rice swells and turns creamy it takes progressively longer to be absorbed. That's when you can leave it be for a moment or two. But I don't recommend getting involved in another task; not until you've done several risottos, and have a feel for how the rice behaves.
I may be able to find Arborio at the bulk food place here in town but neither grocery store will have it. All I have in the pantry right now is Jasmine Rice and I got that at WalMart.
I made some fresh chicken stock tonight.
I made some fresh chicken stock tonight.
I see I wasn't clear about one thing. A cup of rice probably won't take the whole quart---closer to three cups I'd say. But I like to have it handy in case.
And once the rice is done, add some shaved parmigiano to finish it.
After that you can start playing with other veggies and flavorings, such as making a butternut squash risotto, which is a classic dish.
And once the rice is done, add some shaved parmigiano to finish it.
After that you can start playing with other veggies and flavorings, such as making a butternut squash risotto, which is a classic dish.
KYH offeres fantastic get-started points, janie... As he says, once you get the basics under your belt, so many other ingredients are wonderful additions to risotto... I join a l'il white wine or even vodka with the stock to add some dimension... some of my favs are fresh peas, asparagus tips and hot smoked salmon. YUM!