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RISOTTO

A good risotto should be silky smooth and creamy with a slight bite to each rice grain and the distinctive influence of other ingredients.  Virtually anything edible can become the flavor base of a risotto: cheese, fish, meat, or vegetables. You must be willing to endure 25-30 minutes of stirring required to coax the starch from the plump grains of Arborio rice.  This rice is a specialty of Italy's Piedmont and Lombardy regions with the best varieties being Arborio, Vialone Nano, and Carnaroli.  The ingredients of a risotto's flavor base usually rest on a foundation of chopped onion sautéed in butter or olive oil, and sometimes with added garlic.  Raw rice is added to the hot butter or oil and is lightly toasted.  A ladleful of hot liquid is then added.  The rice is stirred until the liquid is absorbed.  More liquid is added and the procedure is repeated until the rice is cooked.  It is this gradual adding of small quantities of liquid that transforms the rice's soft starch allowing the grains to bind together and absorb the flavor base.

An important thing to note before starting a risotto recipe is that the quantity of liquid suggested is approximate.  You should be prepared to use more, or sometimes less, as the risotto requires.  If you use up your cooking liquid before the rice is fully cooked, continue by adding water.  Begin to taste the rice after 20 minutes cooking, so you can judge how much longer it needs to cook and how much more liquid you will need.  Usually after only 20 minutes of cooking the center of the rice grain will be chalky and hard.  Expect to cook the rice another 5-10 minutes. The rice should not be cooked so long that it is soft at the center.  It should be tender, but still firm to the bite.

Risotto should not be eaten piping hot.  It tastes better when it has rested a minute or two on your serving plate.  When Italians eat risotto, they often spread it out on their plate to dissipate some of the heat.

Do not attempt to to make risotto with regular long grain rice, the results will not be the same.

RECIPES

Basic Risotto with Parmesan Cheese

Asparagus Risotto

Saffron Risotto with Shrimp

If you are looking to save time when making risotto, it can also be made in a pressure cooker.  Directions can be found at the bottom of this page.

Risotto with Porcini Mushrooms

Risotto with Bolognese Sauce

Risotto Mariner  Style (with tomatoes)

Seafood Risotto (no tomatoes)

Basic Risotto with Parmesan Cheese  (Serves 6)

1 (14 oz.) can beef or chicken broth

3 cups water

3 TB. butter

2 TB. olive oil

2 TB. finely chopped onion

2 cups Arborio rice

1/2 cup grated Parmesan cheese

Salt to taste

Arborio Rice

Combine the broth and water in a saucepan and bring to a simmer.

Put 1 TB. butter, 2 TB. olive oil, and chopped onion in a large deep saucepan over medium heat.

Cook and stir until the onion becomes translucent, about 3 minutes.  Reduce heat to medium-low.

Add the rice and stir to coat the grains, sauté 1-2 minutes.

Add 1/2 cup of the simmering broth and stir almost constantly with a long handled spoon.

When there is no more liquid in the pot, add another 1/2 cup and continue to stir.

Begin to taste the rice after 20 minutes of cooking.  It is done when tender, but firm to the bite and not chalky.  Total cooking time should be 25-30 minutes.

When the rice is 1 to 2 minutes from being done, add the Parmesan cheese and remaining butter.  Taste for seasoning and transfer to a serving dish.

Asparagus Risotto  (Serves 4)

1 lb. asparagus, cut into 2-inch pieces

5 cups chicken broth

2 TB. olive oil

1/2 cup finely chopped onion

1-1/2 cups Arborio rice

1/2 cup dry white wine

6 TB. butter

3/4 cup grated Parmesan cheese

Salt and pepper

Blanch asparagus in boiling salted water for 2 minutes.

Drain and rinse with cold water.  Set aside.

Bring chicken  broth to a simmer in a saucepan.

Heat olive oil in a large deep saucepan over medium heat.

Carnaroli Rice

Add onion and sauté until translucent, 3-4 minutes.

Add rice and sauté 3 minutes. Reduce heat to medium-low.

Add wine and cook until liquid is absorbed, stirring constantly.

Add 1/2 cup of chicken broth, cook and stir until liquid is absorbed.

Continue adding broth in this manner until rice is cooked , about 25 minutes.

Add asparagus and stir to heat through.

Remove from heat, stir in butter and Parmesan cheese.

Season to taste with salt and pepper.

Saffron Risotto with Shrimp  (Serves 4)

2 cups bottled clam juice

2 cups water

1/2 tsp. saffron threads

Salt and pepper

1/4 cup butter

1/2 cup finely chopped onion

1-1/2 cups Arborio rice

1 cup dry white wine

1 TB. Marsala wine

Spanish Saffron

8 oz. medium-sized shrimp, cooked

2 TB. lemon juice

Combine the clam juice and water in a saucepan and bring to a simmer.

Place the saffron and a pinch of salt in a small bowl.

Add 1/2 cup of the hot broth to the saffron and set aside.

In a large deep saucepan over medium heat, melt the butter.

Add the onion and saute 3-4 minutes.

Add the rice and sauté 2-3 minutes.

Reduce the heat to medium-low and add the wine, stirring until the liquid is absorbed.

Add the saffron liquid and cook until absorbed.

Start adding the hot broth 1/2 cup at a time, continuing until risotto is cooked, 25-30 minutes, stirring almost constantly.

Stir in Marsala, salt and pepper to taste, shrimp and lemon juice.  Heat through and serve.

Risotto with Porcini Mushrooms  (Serves 6)

1 (14 oz.) can beef broth

3 cups water

2 TB. butter

2 TB. olive oil

2 TB. finely chopped onion

2 cups Arborio rice

1 oz. dried porcini mushrooms, reconstituted  (See note below)

Black pepper

1/3 cup grated Parmesan cheese

Porcini Mushrooms

Salt to taste

Combine the broth and water in a saucepan and bring to a simmer.

In a large deep saucepan over medium heat, combine 1 TB. of butter, olive oil, and onions.

Saute the onions 3-4 minutes, add the rice, and sauté another 2-3 minutes.

Reduce heat to medium- low.

Add the hot broth 1/2 cup at the time, following the directions in basic risotto.

When the rice has cooked for 10 minutes, add the mushrooms and half of their liquid.

Continue adding the mushroom water and then the remaining broth until the rice is cooked,  about 25-30 minutes total cooking time.

Remove from the heat.  Add a little black pepper, 1 TB. butter, and Parmesan cheese.

Add salt to taste and serve.

To reconstitute dried procini mushrooms:

For 1 oz. of mushrooms, soak them in warm water for 30-60 minutes.

Remove the mushrooms and squeeze them to remove as much water as possible, letting the water go back into the soaking container.  Do not dispose of the water.

Chop the mushrooms into a coarse dice.  Filter the water through a strainer lined with a paper towel.  Set aside to use in the recipe.

Risotto with Bolognese Sauce  (Serves 6)

1 (14 oz.) can beef broth

3 cups water

1-1/4 cups Bolognese Sauce

2 cups Arborio rice

1 TB. butter

1/4 cup grated Parmesan cheese

Salt to taste

Combine broth and water in a saucepan and bring to a simmer.

Put the Bolognese sauce in a large deep saucepan and bring to a simmer over medium heat.  Add the rice and stir to coat.  Reduce heat to medium-low.

Add 1/2 cup of the hot broth and cook following the directions in basic risotto.

Cook until rice is tender, but firm to the bite, and all liquid is absorbed.

Remove from heat, stir in butter and Parmesan cheese.

Season with salt and serve.

Risotto Mariner Style (Serves 6)

3 TB. butter

Sea Scallops

2 TB. olive oil

1 tsp. minced garlic

1/2 lb. squid, cut into 1/2 inch rings

I TB. chopped parsley

1 tsp. dried oregano

Salt and pepper

1 (14 oz.) can diced tomatoes, drained

1 dozen mussels

1 dozen littleneck clams

1/2 lb. sea scallops, cut into bite-size pieces

1/2 cup finely chopped onion

1-1/2 cups Arborio rice

1/2 cup dry white wine

4 cups fish stock

Additional chopped parsley for garnish

Heat 1 TB. butter and 1 TB. olive oil in a large skillet over medium heat.

Add garlic and sauté 1 minute.

Add squid, parsley, and oregano, sauté 1-2 minutes.

Add salt and pepper and tomatoes, cover, reduce heat to low, and simmer 10 minutes.

Add mussels, clams, and scallops, cover and cook until all the shells open, about 5 minutes.  Remove from heat but keep warm.

Put the fish stock in a saucepan and bring to a simmer.

Heat the remaining 2 TB. of  butter and 1 TB. of olive oil in a large deep saucepan over medium heat.

Add the onion and saute 2-3 minutes.  Add the rice and sauté 2 minutes.

Add the wine, cook and stir until the liquid is absorbed.

Stir in 1/2 cup hot fish stock and continue to cook as described in basic risotto recipe.

The entire cooking time should be 25-30 minutes.

Remove from heat and season to taste.

Learn more about Tomatoes

To serve, put a ladleful of risotto in each soup bowl.

Form a depression in the center of the rise mound and pour a ladleful of the seafoos sauce over each.  Garnish with chopped parsley.

Seafood Risotto (serves 4)

Maine Lobster Tails

5 TB. unsalted butter, divided

4 TB. olive oil, divided

1 cup onion, finely minced

2 garlic cloves, minced

2 cups Arborio rice

4-5 cups fish stock

1/2 cup chopped Portobello mushrooms

1/2 lb. small scallops

1/2 lb. shrimp, peeled

1-2 lobster tails, cut into chunks

5-6 squid tubes, cut into rings

1/2 TB. Kosher salt

Black pepper

1/4 cup Parmesan cheese (optional)

In a large Dutch oven, heat 3 TB. butter and 3TB. olive oil.

PEI Mussels

Add onion and garlic.  Cook on medium heat for 3 minutes, stirring continually.

Add rice.  Turn heat up a little and toast rice slightly, 2-3 minutes.

Then reduce heat to medium-low.

In another saucepan, sauté mushrooms in 1 TB. olive oil, 1-2 minutes.

Add fish broth to mushrooms and bring to a slow simmer.

Begin adding this broth, about 1 cup at a time, to the rice. Stir regularly.

Allow the rice to absorb the liquid before more broth is added.

This should take 25-30 minutes.

While adding the last cup of broth, add all of the seafood, salt and pepper.

Cook about 5 minutes until all of the liquid is absorbed and the seafood is cooked.

Remove from heat.  Add 1-2 TB. butter and parmesan cheese, if desired.

Making Risotto in a Pressure Cooker

Any meat, vegetables, or seafood that is added to risotto using this method must be cooked separately, and added to the risotto at the end of its cooking time.

In a 5 to 7 quart pressure cooker, heat the butter and/or oil that is specified in the recipe.

Add the onions  (and garlic if specified), and sauté until softened, about 3 minutes.

Add the rice and sauté 2-3 minutes.

Add all liquids, unheated.

Lock the top in place and bring to high pressure over high heat.

Adjust the heat to maintain pressure.

Cook for 7 minutes.

Release the pressure according to manufacturers instructions.

Carefully remove lid.

Stir in meat, vegetables, seafood, or cheese as specified in the recipe.

Season with salt and pepper.

Fagor 5-pc. Stainless Steel Duo Pressure Cooker Set

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