Risotto is a simple but luxurious dish from Northern Italy, that is the ultimate in comfort food. It is incredibly versatile, as you are limited only by your imagination in terms of ingredients. You can play around with flavors and ingredients but the method in which to make it stays the same. Once you master the basic technique you are on your way to the most amazing work of art ever created.
The simpleness of risotto is the four basic ingredients which are rice, butter, stock and cheese. It is made by stirring hot stock into shallots and rice until it has been absorbed, which results in a creamy but firm dish.
The most important ingredient that you will need will be the rice. Risotto rice has plump grains that are high in starch which is what gives it it’s texture. There are two different kinds of starch in risotto rice….amylase, which is the inner kernel and is a firm starch and breaks down slowly. This gives the centre the all important bite. The second starch is called amylopectin, which swells and dissolves as it cooks which is what makes the risotto creamy.
There are five rices that can be used for risotto. Some are easy to find others are harder to find as they are not as well known yet.
Arborio - This is the most widely used and the most readily available. The grains are wider and longer than Carnaroli or Nano. It is not as starchy and does not absorb liquid quite as well as others. This brand is available anywhere.
Baldo – A relatively new rice. It is most comparable to arborio in shape and starchiness. It is the quickest cooking of all risotto rices.
Calriso – A hybrid of California and Italian varieties. Similar to Arborio in it’s cooking characteristics, but will expand quite a bit more.
Carnoroli - is known as the king of the rice. It is a superfino grain with a good balance of the two starches. This will make the creamiest risotto and will be more resistant to overcooking than Arborio.
Vialone nano – it will absorb twice it’s weight in liquid. It’s starch content is almost as high as Carnoroli. This will make a very creamy risotto as well while still retaining it’s bite as the center of the grain is harder and remains “al dente”. This rice is not available in Alberta due primarily to price. It can be bought in B.C. however.
The rest of the ingredients will be a good quality stock, preferably homemade. If you don’t have the time to invest in making a good homemade stock, find your favorite brand at your local grocery store but find one that is low in sodium. Butter, which is added at the end, cold, to keep it from splitting as well as to add to the creaminess of the risotto. Parmesan cheese, preferably Grana Padano, or Parmigiano Reggiano (finely grated). This is added at the end as well which will dissolve and cause the dish to emulsify (blend).
About 20 – 25 minutes after you have added stock to your rice your risotto should be ready. It should be creamy, with individual grains while still having a “bite” to it. Add your cheese and butter and mix it in thoroughly. Remove it from the heat and serve it immediatly.
FOUR CHEESE, ROASTED GARLIC RISOTTO
3 c Arborio or Carnaroli Rice
3 Tbsp Olive Oil
3 Tbsp Shallots, chopped fine
1/2 c White WIne (optional)
3 Tbsp Roasted Garlic
6 c Chicken Stock
1/2 c Asiago Cheese
1/2 c Pecorino Cheese
1/2 c Grana Pandano Cheese
1/2 c Fontina Cheese
1/2 c Green Onions (cut on the bias)
1 c Cherry or Grape Tomatoes
1. Heat the Olive Oil in a large saucepan over medium heat.
2. Add the garlic and shallots and cook until fragrant ( usually a couple of minutes)
3. Add the rice and stir with a wooden spoon to coat completely with the oil.
4. Deglaze with white wine
5. Add 1/2 cup of Chicken stock. Stir until absorbed. Continue adding stock in 1/2 cup ladels. Cook
until almost all the liquid is absorbed.
5. Stir in the cheeses to incorporate. Add the green onions and tomatoes. Serve immediatly.
I prefer using Carnaroli rice for my risotto. For other variations I also like to use a tri – colored lentil blend as well as barley in place of rice.
