"With risotto...it is important to understand what you are doing than that you add things in prescribed amounts."-Lidia's Commonsense Italian Cooking
Look at the bottom to see risotto recipes and when to add to the basic recipe.
Look at the bottom to see risotto recipes and when to add to the basic recipe.
Makes about 8 cups (1 kg)
Serves 6 or more
A. Basic:
5-7 cups (650-910 g) organic chicken stock
4 Tbs. (60 ml) olive oil
2 cups (260 g) chopped organic: onions, leeks, shallots, or scallions OR after the onions have sweat and wilt, add leeks and/or scallions with 1 Tbs. (15 ml) olive oil for each added cup
2 cups (260 g) organic rice (If you can find Italian "Arborio" or "Carnaroli")
1 cup (240 ml) white wine
1/2 tsp. (2,5 g) sea salt
B. For finishing:
2 Tbs. (30 ml) olive oil or (dairy-free) organic butter
1/2 to 1 1/2 cups (65-195 g) (dairy-free) grated cheese
black pepper to taste
1. Need 3-4 quart (2840-3785 ml) heavy saucepan and at least 10 inches (25 cm) wide.
2. Pour 7 cups (1680 ml) cooking liquid into a large pot.
3. Bring to almost a boil.
4. Cover and keep it hot over very low heat, close to the risotto pan.
5. Sauté the onions in oil over medium heat.
6. Stir with a wooden spoon until golden color, about 8-10 minutes.
(a) Optional: Added leeks and/or shallots with olive oil
7. Add 1/2 cup (120 ml) chicken stock and cook over low to medium heat, about 5-10 minutes.
(a) Onions will be golden and all the stock must be cooked away.
8. Add the rice all at once.
9. Raise the heat to medium and stir constantly with the oily onions, about 3 minutes.
(a) Listen for the clicking sound that tells you the rice grains are toasted, and it is time to add wine.
10. Pour the wine in all at once. Cook 2-3 minutes, over medium heat.
11. Stir constantly!
12. Ladle in 1 1/2 to 2 cups (360 to 480 ml) of the very hot liquid, just to cover the rice.
13. Stir continuously all around the pan.
14. Add 1/2 tsp. (2,5 g) of sea salt.
15. Low the heat to maintain gently perking.
16. Stir frequently at first and then constantly as the risotto thickens.
(a) Make sure the spoon reaches all the corners of the pan, on the bottom, and around the sides.
17. When all the water is absorbed, the risotto is harder to stir, the bubbling sounds thicker, the pan bottom is visible...Add in another 2 cups (480 ml) hot water or stock.
18. Cook, stir, and when the risotto is ready, about 3-6 minutes for the next step: add 2 cups (480 ml) of water.
(a) Keep track of how much liquid you have added.
At any time when you choose to stop cooking when the rice grains are al dente and creamy (process in Italian is called mantecare).
19. Turn off the heat and stir in the 2 Tbs. (30 ml) of oil* or butter*, then cheese and black pepper.
(a) *Oil does not change the flavor, good for fish or some vegetable risotti.
(b) *Butter gives risotto creaminess, use with meat or mushroom and some vegetable risotti.
20. Serve immediately or it will be mushy.
21. Have more cheese and pepper at the table.
Try different types of risotti:
Lettuce
Risotto alla Lattuga
1 cup (130 g) organic chopped leek, white and light green parts
8 ounces (225 g) organic shredded mix lettuce leaves
1. Add after the wine (#10).
Fava Bean and Leek
Risotto con Fave e Porri
4 pounds (1020 g) fava beans, shelled or frozen (about 4 cups/520 g)
4 organic leeks, white and light-green, chopped
1. Put the leeks in a saucepan with water to cover.
2. Bring to a simmer.
3. Add after the wine (#10)
4. In a pan, add shelled fava beans, cook about 2 minutes, cool in an ice bath, peel loosen the skins
(a) Cook the frozen fava beans 2 minutes.
5. Add after #10.
Garlic Risotto
Risotto all'Aglio
14 large organic garlic cloves, peeled and crushed
optional: organic chopped broccoli or peas
1. In the food processor, purée the garlic and white wine.
2. Add to the white wine, step #10.
