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| Risotto |
by Stewart CoxRisotto is an Italian rice dish. The rice is fried in fat with chopped onions until golden brown, then cooked in stock. Butter and various garnishes are then added, such as vegetables, cheese, mushrooms, chicken, ham, seafood etc. Risotto can be served as a starter, main course or even as an accompaniment to a meat such as a chicken or veal. Tips for cooking Risotto:
Arborio, Carnaroli or Violone Nano grains are the best types of rice to use for this dish. Make sure you do not rinse it at all (the starch is what makes the risotto creamy). You will get better results by using a wide pot to cook the risotto in. Any extra ingredients that are to be added to the risotto will be better off if you sauté them until they are almost done. Then simply fold them into the risotto prior to serving. This technique will bring maximum flavor to your risotto. It is a good idea to measure the rice by volume and to use 3 parts of stock to 1 part of rice. Contrary to what many people believe, it does not matter whether the stock (or water) is hot. It will just take longer to cook if it is cold. When it is time to add the liquid, pour in enough to cover the rice about an inch, then just keep adding liquid in small amounts once it is absorbed, and stir regularly. Always use a wooden spoon to stir, not a metal one. Make sure you constantly stir, so as to avoid burning the bottom of the pot. If the pot has caught on the bottom transfer it to another pot and continue cooking. Remember that a risotto should be served very moist, think of the liquid as it's own sauce. Folding through a generous amount of grated or shredded parmesan cheese at the end will make the difference between an ordinary risotto and a memorable one. Roasted Pumpkin, Rocket and Pinenut Risotto Serves 6 Ingredients: 6 cups Chicken Stock (or vegetable stock) 1 onion (medium size) diced finely 1 garlic clove, chopped finely 2 cups Arborio rice 1 cup white wine 2 cups diced roasted pumpkin, slightly undercooked Rocket leaves Roasted pinenuts butter salt & pepper shaved parmesan cheese Method: Sauté onion and garlic in butter. Add rice, stirring continuously until it starts to color. Add wine and continue to cook, stirring until wine has been absorbed. Add enough stock to cover the rice by about 1 inch and stir. When it has been absorbed add remaining stock, one cup at a time as it is absorbed, cooking the rice for approximately 20 minutes or until it is al dente (just cooked). When the rice is cooked, add the pumpkin, spinach, pinenuts and a knob of butter. Season with salt and pepper, fold in the parmesan cheese and serve. Save some of the parmesan cheese for garnish on top of the risotto. Other additions could be: sundried tomatoes, artichokes, olives, roasted red peppers, diced zucchini, Italian sausage. |
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