7/15/2007

Risotto accomplished

Filed under: — Aprille @ 6:17 pm

I made the risotto. It hit the spot.

Delicious though it is, it kind of just looks like a white blob, so I didn’t take a picture of it.  I did, however, take a picture of the remains of the asiago cheese I used.

I used a variation on Alton Brown’s recipe. His contains asparagus and mushrooms and lemon, all of which are delicious, but I was in the mood for something a little more simple and classic. Here’s what I did:

Risotto

3 cups chicken stock
1/2 cup dry white wine
1 tbsp butter
1/2 cup onion, finely chopped
1 cup arborio or other short-grain rice (I used vialone nano because it’s what I found at Prairie Table)
1/2 cup freshly grated aged asiago cheese
1/8 tsp freshly grated nutmeg
salt and pepper

1. In a small saucepan with a lid, heat the chicken stock and wine until simmering. Maintain at a simmer.
2. Melt butter in a medium saucepan over medium heat.
3. Add onion and sauté for about five minutes or until translucent. Make sure it doesn’t brown.
4. Add rice and cook for an addition 3-5 minutes or until the rice grains are translucent around the edges. Again, make sure the rice and onion don’t brown.
5. Add about 1/3 of the simmering liquid; it should cover the rice. Reduce heat to low and stir frequently until all the liquid is absorbed.
6. Add about half the remaining liquid and repeat step 5.
7. Add all the remaining liquid and repeat step 5 (steps 5-7 should take about 30-40 minutes, total).
8. Stir in cheese, nutmeg, and salt and pepper to taste. The texture should be thick and creamy.

This is totally comfort food. It would serve 4-5 as a side dish, or 2-3 for larger helpings. Recipe can be doubled.

I like it.

One response to “Risotto accomplished”

  1. Mike says:

    Your pining for risotto reminded me of the best meal I’ve ever had. If you are ever in St. Louis, go to Cafe Del Mar (or go there just for this). I had cherrywood smoked scallops over saffron risotto with carmelized onions (right after the arugula and tomato salad). I was all alone (in town on business and there were no other patrons as it was early for the dinner crowd) and had to get someone on the phone right after leaving the restaurant just to tell someone about it. I thought to myself “humpf, how can one tell if a scallop is smoked with cherry wood or some other wood”, but I certainly could and it made a big difference.

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