Risotto is an Italian dish that consists of rice cooked in chicken stock to produce a creamy meal that can be served as an appetizer or main dish. Risotto is simple to prepare, though a test of endurance for the stirring arm and a test of a cook's patience to prepare correctly. The dish requires a cooking time of approximately 20 minutes, most of which will be spent stirring constantly.
The Pan
The best pan to cook risotto in is a large, heavy saucepan. It needs to have a thick bottom so that the risotto will not scorch easily. A lid is never used during cooking and is unnecessary. A thinner saucepan can be used to heat and keep hot the chicken stock or broth. You will need a stirring utensil with a sturdy, heat-resistant handle.
Quality Ingredients
Good, strong chicken stock, a compatible rice and good quality cheese make this creamy food a meal to be relished. Fish, shellfish, fresh sautéed vegetables, such as asparagus, zucchini, eggplant, broccoli, cauliflower, green beans, corn, tomatoes or artichokes, can also be added to the risotto. Risotto Milanese is made by seasoning the risotto with a pinch or two of saffron. Lime, chopped scallions and basil are good with corn and tomatoes in summer. Parsley and fresh herbs are especially tasty with fish risotto.
Buying the Rice
Look for imported Italian rices of "superfino" grade. Arborio, Balso, Vialone Nano, Carnarolior Romaare the best choices. Many diners mistake these rices and the risotto dish itself for some sort of pasta. The names sound much like some Italian pastas and appear smaller and rounder than the long-grain rices that most Americans are accustomed to eating. Risotto rices are different, and this method of cooking rice is used nowhere besides Italy. If Italian rices cannot be purchased in your area, the second choice is medium-grain American rice. Never use long-grain rice for Risotto.
Method
Begin your risotto by mincing a medium-sized white cooking onion. Sauté the onion in olive oil or butter until it is translucent. Measure the Italian rice and pour slowly into the hot onion while stirring. Keep stirring until the pieces of rice begin to look chalky. It should take about three minutes. Look for a dot of white in each grain. This will indicate the rice is ready for liquid.
In the meantime, pour the chicken broth into a second pan and begin heating it to boil. Reduce heat to keep broth simmering.
Begin with the wine. Measure ½ cup to 1 cup of wine and slowly stir this into the onion and rice mixture. Continue stirring faithfully while the rice absorbs the wine. When it is absorbed, begin adding small amounts of the chicken broth and stir after each addition until it is absorbed by the rice. Stirring continuously over low flame will prevent the risotto from scorching. Be as diligent about stirring as you would with a milk pudding. Stirring helps break down the starch that is in the kernels of rice.
Test the rice for doneness by tasting a piece of the rice. It should be soft but still firm. When the rice has the consistency you prefer, take it off the heat and carefully fold in the butter and parmesan cheese. If adding fish, do so in the last five minutes of cooking time. Add sautéed vegetables at the same time as the cheese.
The risotto should have a creamy-not mushy or gummy-consistency when properly cooked. Allow risotto to stand for only a few minutes before spooning it like porridge into warm bowls.
Risotto Bianco
The simplest, most-beloved version, Risotto Bianco, is cooked by sautéeing one minced medium-sized onion in 2 tablespoons butter or olive oil. Heat 8 cups chicken broth and then add 2 cups uncooked Italian rice (a medium grain) into the onions. After the rice is well-heated, add ½ cup dry white wine and stir until the wine has been absorbed. The broth is then added 1 cup at a time and the risotto is stirred to absorb each cup of broth before the next is added. After all the broth has been added and the risotto is very thick, add 1 tablespoon of butter and 2/3 cup of parmesan cheese. Season to taste with salt and pepper.
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