Risotto is a restaurant-refined first course that can be duplicated at home with a bit of practice. This fine, Northern Italian staple is satisfying, rich and versatile. As someone of Italian culture, it always surprises me how many people find a delicious dish of risotto so complicated to prepare. The trick is mastering the technique, and this dish is so elegantly easy to make, you can make a risotto out of virtually any vegetable and most meats you already have at home.
For a basic, creamy-soft risotto for four, you will need:
11 oz (320 grams) of Carnaroli, Vialone or Arborio rice (package should be indicated ideal for 'risotto')
1 whole onion, finely chopped
1 glass of dry white wine
2 oz (60 grams) of butter
2.5 oz (70 grams) of grated parmesan cheese
1 quart (1 litre) meat-based broth
1 tablespoon of shredded parsley
Salt and pepper
Step 1-Sautee your 'soffritto.' The secrets to a succulent risotto are two: first, your shredded onions must dissolve and almost melt into the butter condiment without changing color. To do this, heat your oven and add 1 oz (30 grams) of butter to a non-stick skillet, and on very low heat dissolve your onion into the butter. Add 3 tablespoons of white wine to the mixture, letting it evaporate.
Step 2-Toast the rice on the stove. Toasting the rice helps it better absorb the broth. In a separate frying pan on low heat, let the rice toast on the stove without any extra condiment for 1-2 minutes before adding it to the butter and onion.
Step 3-Cover your rice with a few ladles of broth and the rest of the wine and keep adding broth slowly, as it evaporates. A good, meat based broth is the second secret to a great risotto. Let the rice simmer on medium heat. Don't stir the risotto too often, only after adding the broth. The risotto should cook about 16-19 minutes, according to package directions. Add salt and pepper to taste.
Step 4-When it is finally cooked 'al dente', slightly raw, it's time for the 'mantecatura', the mixing of the ingredients. Turn off the stove and sprinkle 6-7 tablespoons of parmesan cheese and add the remaining butter, mixing delicately. The risotto should not be too dry and will still absorb the remaining broth and remain creamy, delicate and soft. Top with fresh, shredded parsley, the remaining parmesan, and serve.
This versatile recipe is easily adaptable to suit many ingredients. Once you have mastered the basic technique, why not try:
Risotto with Porcini Mushrooms and Sage
Cook the porcini mushrooms for 10 minutes in 1.4 oz (40 grams) of butter with half a clove of crushed garlic and half a shredded onion. Add shredded sage leaves and let mixture simmer for a few minutes. Pour in the toasted rice and continue cooking according to steps 3-4. Substitute white wine for a shot of Cognac, adding it only during the 'mantecatura' process, along with parmesan cheese and parsley.
Risotto with Zucchini
Toss in half a finely grated zucchini along with the butter and onion and continue cooking according to recipe. A few minutes before turning off the stove, spoon in two tablespoons of creamy ricotta cheese, then follow the 'mantecatura' process.
Risotto with Fave Beans and Pecorino Cheese
Wash and clean 9 oz (250 grams) of fave beans, and peel and eliminate the seeds of two mature tomatoes and cut them into small cubes. Sautee 1.6 oz (50 grams) of bacon with 1 oz (30 grams) of butter, before adding the onion. Continue steps 2-3. About five minutes before turning off the stove, add the fave beans, wait two minutes, then toss in the tomatoes. Continue the 'mantecatura' process, substituting parmesan cheese for pecorino cheese.