The method of cooking perfect risotto results in a creamy rice, with each grain separate and still firm to the bite. Its preparation is not difficult, just time consuming. Fifteen to twenty minutes of the cook's time must be devoted to gently stirring the rice, but it is well worth every minute. The hot liquid is added slowly, a cup at a time, while the rice is stirred constantly, and must be absorbed after each addition before more is added.
Once you discover how easy a risotto is to make, and how versatile and delicious the basic recipe is, you will be devising a different version each week.
Use a heavy based saucepan, preferably round so that rice doesn't stick in the corners. The saucepan must be large enough to accommodate the rice, which will swell as much as three times. The stock for adding must be kept simmering next to the risotto pan. Frequent additions of cold liquid slow down of the cooking process making the rice chewy.
You can use olive oil rather than butter, or equal amounts of each.
Never make risotto ahead of time; it will be gluey, heavy and unpalatable.
Always use Arborio, carnaroli or vialone rice which is a short, fat, white rice capable of absorbing several times its weight in liquid and is available in most supermarkets.
This simple recipe of lemon risotto proves it is not difficult to make.
4 cups chicken stock
1 cup dry white wine
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice
80g butter
1 medium finely chopped brown onion
2 cups arborio rice
3/4 cups finely grated parmesan cheese
2 tablespoon finely chopped fresh parsley
1. Bring stock and wine to the boil in a medium saucepan, add rind and juice; simmer, covered, while preparing onion and rice.
2. Heat half the butter in a large saucepan; cook onion, stirring, until soft. Add rice; stir over medium heat until coated in butter mixture and slightly changed in color.
3. Uncover stock; add 1 cup to rice mixture. Cook stirring over medium heat until liquid is absorbed.
4. Continue adding stock mixture, 1 cup at a time, stirring constantly, until the liquid is absorbed between additions. The total cooking time should be about 35 minutes or until rice is just tender.
5. Remove the pan from the heat, stir in the remaining butter, cheese and parsley. Serve immediately with crusty bread and enjoy.
Following are variations which can be made to the lemon risotto. Simply omit the lemon rind and juice and add the suggested ingredients.
Asparagus risotto:
Boil, steam or microwave 500g trimmed and coarsely chopped fresh asparagus until just tender. Gently stir into risotto with the cheese; omit the parsley.
Mushroom risotto:
Cook 200g each of thickly sliced Swiss brown mushrooms and Cup mushrooms in a tablespoon of butter in a medium saucepan, covered, over low heat until just soft. Gently stir into risotto with the cheese and parsley.
Risotto Milanese:
Cook 50g finely chopped prosciutto and 1/2 teaspoon chopped saffron threads with the onion in step 2. Omit the parsley. This is beautiful served with osso buco
Pea and pancetta risotto:
Cook 80g finely chopped pancetta with the onion. Gently stir 1/2 cup thawed frozen peas into almost finished risotto with the last cup of stock mixture.
Risotto can be served as a healthy accompaniment to main dishes or as stand alone lunches and main meals.