Risotto

Rice found its way to Northern Italy in the 1400’s via Spain having been introduced to it by the Arabs themselves, who in turn most likely picked it up in Asia. In a somewhat curious twist of fate in the 1500’s an apprentice glassworker in an effort to wreak his vengeance on his fellow workers who had made fun of the color of stain glass he had chosen, suggesting the glass must have been tinted with saffron. The young apprentice pored saffron into the rice dish they would all consume that evening at a formal dinner held by their employer, only the dish was so well received it is still enjoyed to this day.

Here at FoodPerfected we most make risotto seemingly in countless ways from the classic “Risotto alla Milanese” with saffron served with braised lam, veal shanks, or even venison. We offer several seafood and/or shell fish risotto dishes, along with wild mushroom and vegetarian style risottos and still more with puree of almost anything such as asparagus, mushroom, butternut squash and more. If that weren’t enough then there are the creamier risotto dishes prepared with heavy cream, crème fraîche, or just about any creamy style cheese you can imagine! We make pan fried risotto cakes, and fritters it just goes on and on!

As for this risotto, it has all the basic components needed from the rice, the favoring agents and the liquid to the cheese and butter. Risotto is easy enough to prepare, it just takes a little time and patience, the rice itself is starchy and unlike other rice dishes it is prepared without the lid so a lot of moisture evaporates thus the 3 to 1 liquid to rice ratio. Risotto should be served slightly al dente, and will continue to cook when removed from the heat so be sure not to over cook. There are basically 3 types of risotto rice Aborio, Vialone and Carnaroli, Aborio is the most readily available

Shopping List

Risotto rice, (see above)

Pancetta

Onion

Celery

Garlic

Thyme

White wine

Chicken stock

Parmesan cheese

Clarified butter

Sweet unsalted butter

Salt

Pepper

My Mad Method 

Ready to eat!!

Sauté 1 onion and 2 ribs of celery (fine dice) in clarified butter or olive oil, when golden and semi translucent add sautéed pancetta (fine dice), 1-2 cloves garlic (minced), and 1 ts thyme, sauté for 1 minute longer

 Add 8 dl risotto rice, sauté 1 or 2 minutes, making sure to mix thoroughly season with salt and pepper

Add 2 dl wine; mix well to prevent burning (I am using pinot grigio)

Add 2.4L chicken stock, about a half a liter at a time, mix well to prevent burning

Stirring to prevent burning, some of the liquid will be absorbed, as it thickens and some just evaporates away

When the risotto is ready and you add the last batch of liquid also add 1-2 dl Parmesan cheese, and a few clicks of butter, adjust seasoning if needed with salt and pepper

Ready to serve!