Basic Risotto and Several Variations

Title:
Basic Risotto and Several Variations

Yield:
1 Servings

Categories:
Cooking




Ingredients:





     1 c  Arborio rice


     2 tb Pure olive oil


     1 lg Onion; peeled and finely di


   1/2 c  Dry white wine


 2 1/2 c  Chicken stock


     2 tb Unsalted butter


   1/4 c  Freshly grated Parmesan


          -cheese


     2 tb Heavy cream






 Pick through the rice to remove any stones or foreign matter, but do not


 wash it before cooking.


 


 Using a large skillet with a heavy bottom, heat the olive oil over low eat


 and saute or "sweat" the onions until translucent, being careful not to


 allow them to color or brown at all.


 


 Add the Arborio rice, stir to coat with the olive oil, and saute with the


 onions to toast each grain of rice, about 7 minutes. This toasting process


 adds the chewy, al dente quality that attracts so many people to risotto.


 


 Once the rice is lightly toasted, add the white wine slowly, stirring with


 a wooden spoon. (A wooden spoon is always preferable when making risotto,


 as a metal spoon tends to cut or injure the grains of rice. Constant


 stirring should be avoided for the same reason.)


 


 Preheat the chicken stock just to the boiling point, then have it ready at


 stoveside. After the rice has absorbed the white wine and the skillet is


 nearly dry, add 1 cup stock, stirring occasionally, and cook over very low


 heat until the stock is absorbed. Continue adding the stock, 1 cup at a


 time, until all the stock has been absorbed.


 


 (Adding the liquid in stages, instead of all at once, allows the grains of


 rice to expand more fully, adding to the risotto's creamy texture.) Once


 the rice has been added to the pan, the entire cooking process will take


 about 17 to 20 minutes.


 


 After all of the liquid has been added and the rice is chewy yet fully


 cooked, with a creamy texture, add the butter, Parmesan, and heavy cream.


 Stir to combine all the ingredients and serve immediately. Yield: 4


 servings


 


 Variations:


 


 Sauteed shrimp


 


 Mixed seafood (such as salmon, shrimp, and scallops) sauteed in live oil


 and herbs


 


 Diced fresh vegetables, steamed or sauteed in olive oil (asparagus and


 carrots make a wonderful combination)


 


 Fresh green peas in season


 


 Sauteed mushrooms and herbs


 


 Roasted Garlic (recipe follows)


 Recipe By     : COOKING LIVE SHOW #CL8724


 


 Posted to MC-Recipe Digest V1 #235


 


 Date: Sat, 5 Oct 1996 15:58:31 -0500


 


 From: "Jon and Angele Freeman"