What they heck is this risotto stuff?
Is it pasta or rice?
Why do so many chefs make this dang stuff?
What is the correct pronunciation?
The first time I saw risotto being cooked was on Emeril. He made a Halloween special version that was black with squid ink. I am not sure how squid ink tastes but I was curious why Emeril was making a rice dish that he seemed to think was so special.
Before I made risotto, I wasn't even sure if I had eaten it before. It turns out I have had it all my life but I didn't know the name. It's funny because I also realized that Rice-a-Roni must be a quick version of risotto.
The basic procedure for making risotto goes as follows:
1. Have a prepared stock hot and ready to add to risotto
2. Saute any meat or veggies now (to be added at end)
3. In a wide saucepan, add butter, onion, and garlic. Saute just a minute.
4. Throw in the rice, stir it up, let sit for a couple minutes.
5. Add wine, let absorb
6. Add stock solution 1/2 cup at a time, letting each addition absorb.
[Should take about 30 minutes]
7. Throw in cooked meat or veggies and freshly grated cheese, stir, serve.
When you consider making risotto, the stock is the heart of the flavor. Of course the purists, or people who have time, make beef, chicken, or vegetable stock from scratch. Well, I don't mind the stock from the store so much, but I did make fish stock recently for seafood risotto and it was great. Certainly making the stock from scratch gives control over the flavor.
Another thing to consider is the wine used. Just before adding the stock to risotto, a little wine is absorbed into the rice. This can affect the flavor just like the stock does.
Here's some pics of some recent dinners:
Throw on a crab cake, some cheese and Enjoy!
