I am using stock rather than broth, which works fine - but stock has so much more depth. This is a seafood stock
Crimini, yellow oyster and shitake mushroom will be sauteed in butter with a bit of salt & pepper, and added to the risotto at the last minute
You will see the starch being released as the liquid is absorbed - and watch those rice grains grow!
Even on your first attempt, this recipe is so easy to follow, you will be assured of an excellent dish
Risotto scares too many cooks. It's really a simple dish, though not commonly served at the American dinner table - unless you have some (usually Northern) Italian blood in your family. When done with care, risotto can be a sublime accompaniment to all types of dishes.
In fact, you can add all types of things to a risotto to really excite your guests - asparagus, mushrooms, seafood, an Italian cheese, saffron, wine (red or white) - the list goes on and on. Once you make a risotto, and the diners rave, you will be looking for those fresh, seasonal items to grace your next presentation.
Risotto is elegant and, at the same time, comforting. But do not confuse it with any other rice. A special rice, known as 'arborio' is grown in northern Italy, and no other rice is a worthy substitute. The grains are pearly and beautifully shaped. But the real secret is the unique starch that the rice releases when cooked, creating a very rich, creamy sauce. And every touch you add to flavor that sauce with elevate the risotto to spectacular palate-pleasing plateaus.
It is well worth the effort to buy arborio rice to make this dish. You can order it on the web if it is not available at a store in your area. You will pay a bit more, of course, because the arborio is so unique. I strongly urge you to seek out - even for your first attempt - carnaroli arborio. The Piemontese say that "Riso Carnaroli" is the king of all rices. The method I follow will produce a wonderful dish - even with 'regular' arborio rice. Unlike Chinese or Mexican or Uncle Ben's, arborio should have a little 'tooth', grains should maintain their identity, and never be cooked to mush. If the arborio you buy says 'superfino' on the label - you have obtained the best.
So let's gather our ingredients. Today I am making risotto to accompany a seafood entree. But remember: you can make just about anything and risotto will be excellent with it. Today it is more about the 'HOW' than the 'WHAT'. So here is how I do it.
- 2 C arborio rice
- 1 onion (white or Spanish), finely chopped
- 1/2 C dry white wine (I like a Pinot Grigio)
- 1/4 C + 1 Tbs extra virgin olive oil
- 6 C broth, heated to steamy (I'm using a seafood stock, you can use vegetable or chicken stock - you can also use broth, but stock has so much more body)
- 1 Tbs sweet butter
- 4 oz of fresh, fine mushrooms, sliced (I'm using crimini, yellow oyster and shitake)
- Sea salt and fresh black pepper
- Heat your stock of choice in a saucepan. Meanwhile,
- In a large pan, heat the 1/4 C of olive oil
- Saute the chopped onion until translucent
- Add the rice and combine to coat the rice with the oil and onion
- Add the wine and simmer to reduce
- Add the stock or broth, 1/2 C at a time (this is where the work comes in - you need to tend this, stirring and watching as the rice begins to absorb the stock and release it's starch. Add another 1/2 C of stock, then another, allowing the rice to absorb, swell, and release it's creamy goodness
- Add a pinch of sea salt and a few cranks of black pepper
- After about 15 minutes, melt the butter with the remaining olive oil in a small skillet, add a pinch of sea salt and a few cranks of black pepper, and saute the mushrooms just enough to tenderize them
- When the liquid is absobed to the point that you have a creamy rice dish, add the mushrooms
- Adjust your seasoning and serve next to your entree
|Amount Per Serving||%DV|
|Serving Size 392g|
|Recipe makes 6 servings|
|Calories from Fat 185||41%|
|Total Fat 20.96g||26%|
|Saturated Fat 4.1g||16%|
|Trans Fat 0.0g|
|Total Carbs 52.83g||14%|
|Dietary Fiber 1.5g||5%|