LM AspirationsLM AspirationsThis Italian creamy, short-grain rice dish, usually cooked with vegetables, seafood or meat and topped with Parmigiano-Reggiano has intimidated me for years. Nearly every recipe I studied had reviews with horror stories and images of rice stuck in clumps on spoons. Oh no. First, what rice? Arborio yields the most starch creating that creamy sauce (or gravy if you like), yum. Then, the major debate on stirring. How often to stir, or don’t stir at all but shake the pot. I stir, but only right after adding liquid to help the starch along. Shaking my Le Creuset every time I add liquid is probably a bit too strenuous on the wrist. Wooden spoon or silicon spatula? I have used both, and noticed no difference. Finally, there is the question of which pot to use a skillet, or sauté pot. Any medium to heavy weight pot should work, this should help retain heat.
Hope these tips help you to great Risotto.
Ingredients:
¾ to 1 Cup Arborio Rice
½ Small Onion
¼ Cups White Wine
4 Cups Chicken Stock or Broth – low sodium
2 Tablespoons Olive Oil
2 Tablespoons Unsalted Butter
4 Tablespoons Parmigiano-Reggiano
1 Teaspoon Fresh Lemon Juice
Warm your chicken stock. A slight simmer will do.
On medium-low sauté chopped onions in 2 tablespoons of olive oil for about 4 minutes. Add in Arborio rice and sauté about 5 minutes. This will give a toasted, slightly nutty flavor. Slowly add white wine or first ½ cup or chicken stock and stir. You’ll need patience for the next 25 or so minutes, trust me, it will pay off. When the rice has absorbed the liquid add about ½ to ¾ cup of chicken stock and stir. Continue to add your stock as soon as it looks like the rice has absorbed it and you can see the bottom of the pot when stirring. About ½ to ¾ cup every 5 to 6 minutes. After adding your last cup or so of stock turn your heat down to low. Mix in 2 tablespoons of unsalted butter, then 1 teaspoon of fresh lemon juice (optional). Add any other cooked veggies, chicken, seafood or meat you choose. Lastly, stir in your Parmigiano-Reggiano. If needed, salt to taste. Enjoy.
