Risotto is a difficult and time consuming dish to make, one that all too easily results in a heavy, mushy glob. A good deal of patience is required to stand at the stove for half an hour and constantly stir and ladle hot liquid in small increments. But it’s well worth the effort. I’ve embarked on creating the perfect risotto, and while I’m not quite there yet I’m getting closer. Getting that perfect creaminess is a challenge…

Important basic tips:

The Stockpot
Use a sturdy pot that retains sufficient heat (my Le Creuset works perfectly). A light-weight pot, such as aluminum, can lead to scorching.

Mise en Place
Since you must stir constantly have your mise en place (all of your ingredients) ready.

Toasting the Rice
Before you add any liquids it is important to toast the grains. Raising the grain’s exterior temperature prevents them from falling apart later and seals in the starch. Stir constantly in olive oil and take care not to let the grains brown (about 3-4 minutes). You want them pearly white.

Adding Liquid
One thing I did not know was the importance of using hot broth, not cold or room temperature. Adding cold liquids to hot rice will leave the center of the grains hard and uncooked. At your liquid at medium-low to medium heat, and use more liquid in the beginning (1/2 to 3/4 cups) then decrease towards the end (1/2 to 1/4 cups) of the cooking process. If you add too much liquid the grains will become overcooked. You want your risotto to be al dente, not soft at the center or mushy on the outside, so keep tasting while you cook. Additionally, use the amount of liquid your recipe calls for as an approximation. You may need more or you may need less. Again, keep tasting.

Mantecatura
Vigorously stir butter or olive oil and Parmesan cheese into your risotto. This important last step binds the ingredients together resulting in a creamy texture.

Here is a beautiful presentation of risotto in lemon cups from Eating is Believing.

And, a delicious recipe from The Amateur Gourmet for Arancini.

Buon appetito!

Possibly Related Posts:

• The Great Stuffing Debate!
• Wine from Scratch: Wine in the Kitchen
• Tonight Chef and Mixologist Kathy Casey at Nightschool
• Sustainable Found Food Artist
• Waiting by the River at Dawn

I mentioned before the items I inherited from my Grandmother’s kitchen. One of these items happened to be a Presto Pressure Cooker, in quite good shape actually. When I opened it I found a Recipe Book dated 1968 (the year I was born). The introduction says, “The Modern Way to Cook: For Family Health and Pleasure.” Mind you, I am no vegetarian, but this little recipe book touting its healthy options includes 54 beef recipes, 8 poultry and, brace yourself, a whopping 6 fish recipes. We wouldn’t want to get too healthy!

Here are some of the “healthy” dishes our Presto chefs recommended for the 60’s family:

Beef Liver (No thanks)

Stuffed Beef Heart (Again, no thanks. Besides, I don’t even know where I’d find one)

Smoked Tongue (I do love tongue, but healthy?)

Veal Birds – veal wrapped in bacon then served with a thick gravy. (I love veal and I love bacon, but again, healthy?)

Honeycomb Tripe (I’m a good eater, but you just can’t sweeten this deal by adding honey to the name)

Porcupine Balls (I know what you’re thinking, but not that kind. These are ground beef with rice. Charming name)

I do credit them for being economical and using more parts of the animal than we do now, but I’m looking for dishes that are a bit more conducive to the 21st century palate.

I found this more modern recipe on HealthGoods.com:

Wild Mushroom Risotto

8 oz. fresh mushrooms
2 cups arborio
4 cups broth
1/4 cup dry vermouth or cooking wine
2 tablespoons shallots
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
Salt/pepper to taste

Directions: Coarsely chop mushrooms and shallots; set aside. In a 6 quart pressure cooker, simmer shallots in hot olive oil for three minutes, stirring often. Do not brown. Add mushrooms and Arborio and stir constantly for additional minute. Add broth and vermouth; stir. Close lid and bring up to high pressure. Once pressure has been attained, low heat and pressure cook for 7 minutes. Release pressure using automatic pressure release or cold-water release, according to manufacturer’s directions. Thoroughly stir, adding in grated Parmesan cheese and salt and pepper, if desired.

Possibly Related Posts:

• Tonight Chef and Mixologist Kathy Casey at Nightschool
• Pork Lunch Bag
• Waiting by the River at Dawn
• Vegan Soul Kitchen
• Sci-Fi Toaster