(generic pik swiped from google))
My father has made Risotto, usually a seafood dish of some sort, for years. Long ago I figured out that it’s an impressive dish that isn’t that hard, doesn’t have to be expensive, and it’s just damn good. Haven’t made a bad batch yet. And that’s saying something, if you’ve eaten at our house.
There’s a hundred ways to cook it, but following the package’s directions is my least favorite. You NEED to modify it “my” way, it just tastes better. You can wing every measurement (I do) and substitute whatever you think is good, or you have on hand. I make “leftover risotto” sometimes, just using what I have bits ‘n pieces left in the fridge. pantry and freezer. Go wild!
So here we go!
(it’s easy to make, but takes some prep and standing at the stove, stirring)
1. get your stock going on a pot, heat it hot. You don’t want to add cold stock to your hot pan of rice. I use low-sodium chicken stock, usually a large can or two cartons. I ALWAYS double the batch. If I need a little more liquid at the end, I just toss in some hot water.
2. Get the LARGEST wide/flat pan you have. You’ve already chopped and diced your ingredients, so start by tossing some onions and garlic in the pan with a lil’ EVOO. Soften, and add the risotto rice. (in most groceries, they just have packages, I get one plain and one of the saffron or wild mushroom kinds, I bet it’s about 2 cups of dry rice total???? I’d make it with 3 packets, but I’m not sure my big flat pan would hold it all when done. It grows!)
3. Let the rice sautee up for about 3-4 mins, and then I throw in about 1 cup of white wine and the juice of half a lemon. (to each their own, I like my risotto “bright”) Let simmer for about 3 minutes, stirring gently the whole time. Don’t go breaking those tender rice pieces, be nice to the rice.
4. Take inventory of what you want to toss into your risotto – if you’re putting in chicken or turkey (I like dark meat only in this dish) think about when you want to put it in to cook. (raw meat, usually pretty early on, it takes about 20 mins to simmer rice to being done???) Things like mushrooms and peppers go in just as the rice is getting soft, things like shrimp go in very last, just to heat. You just ladle in a large scoop (1-2 cups) of hot stock, and stir gently. Once the rice absorbs most of the liquid (still kinda soupy but not quite) you repeat that again. And again. And again. Once your rice is “al dente” go another couple minutes and you’re done! Almost…
5. You have your shredded parm (use the good stuff, freshly grated or shaved if you can) and toss in about 1/2 stick of butter and about 1-2 cups of the parm. Or parm mix. Again, whatevs. Save a lil’ for the top as you serve. Serve in a large bowl or straight from the pan. Garish or not, I don’t care. haha. This stuff is AMAZING the second day, just heat slowly in the oven to warm it up, again, stirring gently as to not break up the rice and make it all mushy. It should have a little bite to it, NOT be a muchy hot mess. AL DENTE. (not crunchy. Got it?)
As I said, I’ve made all kinds of flavors: Seafood with shrimp and chunks of crab, Dark Turkey meat with dried cherries and walnuts and a hint of sage, chicken and peppers, savory mushroom and almonds… you canget inspiration from epicurious or the sort, or like I said, just empty your stashes. It can be a side dish without all the stuff, or load it up to make it the main course with crusty bread and a salad.
Enjoy !!! (and let me know how yours turned out!)
Chef Tracie
