Risotto Romance

Risotto has always been something I've wanted to make. The dish itself, while being gloriously flavorful and creamy, has almost a mythical romance to it. The labor involved (which isn't really all that much) allows you to infuse love into the dish (anyone seen "Like Water for Chocolate?"). As the base recipe is so simple, any enhancing ingredients really shine which also gives the dish a personal signature to any cook willing to experiment. I also like the idea that this dish must be handled with care ensuring the right amount of time and attention has been placed developing the right tooth feel to the granules of Aborio rice, and requiring that you serve immediately to enjoy at its peak. All of these things may seem like this dish is fraught with disaster potential or so difficult that why should we want to attempt it?

Because of the taste! And because of the perceived challenge. The sense of accomplishment. The ultimate pairing of flavors. The versatility. The secret is that only the good parts are true. This dish is not labor intensive, not difficult, not fraught with danger that would prevent even a novice from being successful... And the best part? Tim and I have been making this from a box for a while, making it from scratch took THE SAME AMOUNT OF TIME and almost the same amount of steps.

Making risotto from scratch is a Heck of a lot more FUN!

This is the base recipe and is delicious all on it's own. But feel free to make substitutions. Use a different cheese, a different oil, add in some veggies, some proteins, some nuts. The options are limitless. This can also easily be converted into a one dish meal with the right mix of additives.

 Ingredients:

• 2 T Olive Oil
• 1 small onion diced
• 1.5 C Aborio Rice
• 1/2 C dry white wine
• 4 C Chicken Stock
• 2 C Water
• 2 T Unsalted Butter, cut into pieces
• 1/8 - 1/4 C Parmesan + more to garnish
• Kosher salt and freshly ground pepper to taste

Directions:

In a sauce pan combine the water and chicken stock and bring to a simmer.

In another pan, (I used another sauce pan, but I think a wide bottomed skillet would have been better), add the oil and saute the diced onion until translucent. As the flavors are very simple, don't brown the onion or the flavor might overpower the other ingredients.

Add the rice to the onions and stir to coat the grains with oil, toasting lightly for about 1 to 2 minutes. Add the white wine and stir until completely absorbed. Take a ladle full, or about 1 C of the Stock and add to the rice, stirring. You don't need to stir constantly, but periodically. Make sure the heat is set such that you maintain a solid simmer, but not a rolling boil on the rice. The agitation releases the starch in the grain which produces that tell-tale creaminess. Once the liquid is absorbed, add another ladle full. Repeat. After the third dose, start to try the rice. You are looking for al dente. So the rice should be firm, but not crunchy. You will likely not use all of the liquid. Tasting the rice will let you know when to stop.

Once the rice has reached the target texture, remove from heat. Add the butter and stir vigorously to incorporate into the rice. Add in the cheese and stir to combine. (my favorite part) Serve IMMEDIATELY. It's true that risotto is better eaten while there's still heat, but if you want to avoid the molten lava stage. Also, when you have it in a pile, the center maintains its temperature pretty well. So don't rush, just make sure this is the last thing you complete. Don't START cooking something else when the risotto is finished.

Flavor Options:

1) Sun dried tomato and goat cheese
Replace the olive oil with the marinade from sun dried tomatoes
Replace the Parmesan & Butter with chevre (a log rolled in herbs is welcomed)
Add 1/8 C of julienne sun dried tomatoes (I prefer those marinated in oil to the ones from the bag which have a stiffer texture)

2) Gorgonzola & Walnuts w/ Asparagus & mushrooms
Replace the olive oil with Walnut oil
Replace the Parmesan & Butter with Gorgonzola cheese
Add in 1/8th C each, briefly sauteed Asparagus and Mushrooms (Shitake without stems, Cremini, etc)
Add in 1/8th C toasted walnuts

3) Corn and Basil
Make the same base as above
Add in 1/8 Fire Roasted Corn off the cob
Add in 2 T Basil Chiffonade

4) Baked Potato
Replace onion with Leeks
Replace Parmesan & Butter with Mascarpone (2 T) & Sharp Cheddar (1/8 C)
Add in 4 strips of crispy thick cut pepper bacon chopped
Add in 3 Green onions cut fine

5) [Insert your imagination here]

Please post comments with some of your flavor ideas! When I posted the fact I made risotto on my FB page it was clear how creative this dish can be! Most of the flavor options were based on the suggestions of my friends.



Nutrition:

As I've mentioned in other posts, I like to have control over what I eat which means knowing how much Sodium, Cholesterol, Fat, and Fiber I'm consuming as well as getting a good mix of nutrients, protein, and whole grains. Using ingredients that don't have ingredients of their own (in other words are whole foods) gives you control over your sodium intake, fat, etc. So, the one draw back to this dish and that plan is traditional Aborio rice is white. For Risotto the characteristics of white Aborio is a critical component to the final texture as the starch is more easily released without the bran layer which creates the creamy texture without all the dairy.

So, what's the problem? What do I have against white rice? Well, it's not that I have anything against it. I just think Brown rice is superior. Brown has more flavor, more fiber, more iron and magnesium and nutrients. Brown Rice is a more complex carbohydrate which means my body has to do more work to break it down into energy and that allows better absorption of the nutritive value. So, I'm on the hunt for a whole grain version I can use in this recipe, stay tuned!