Monday, October 29, 2007
Now the kids know why I was screaming for them to come down for dinner-- the RISOTTO was READY. And I wasn't about to upset the risotto. Pah-lease. Touchy-touchy.
Well risotto wasn't nearly as tricky (or touchy) to make as I thought. But I do have some suggestions:
*Use a wooden spoon- as opposed to metal or plastic
*Use quality cookware. Avoid using an aluminum saucepan
*Stir, stir, stir...
*Toast the rice before cooking. Add rice to dry saucepan and "toast" 4 min. just to warm the rice- do not brown!!
*Heat ALL liquids (including wine) before adding.
* Think about using Vialone nano variety of rice- said to be creamier.
Recipe for Leeky Parmesan Risotto:
4 cups low sodium chicken broth
2 Tablespoon olive oil
2 Tablespoon unsalted butter
2 medium size leeks white part only (dice)
1 garlic clove (minced)
1 1/2 cup Vialone nano rice OR Arborio rice
1 cup dry white wine- Chardonnay or Pinot Blanc
1/2 teaspoon celtic sea salt plus a little more
1/4 teaspoon coursely ground black pepper
3/4 cup freshly grated Parmesan plus extra for topping off
Simmer broth in a saucepan. Warm wine in a separate pan. Toast rice as above.
In a medium saucepan melt 1 T. butter with 1 T. olive oil-- add diced leeks and garlic. Saute until transparent-- 5 min. Add toasted rice, stir and cook over medium about four min. Add wine and simmer until the wine is absorbed stirring frequently- about 5 min. Add 1/2 cup of warm broth at a time to the rice, stir. Do not add more broth until the last addition is absorbed. Repeat this process by adding a 1/2 cup at a time for 20-30 min. until the rice is firm but not crunchy. Add remaining melted butter and olive oil, salt and pepper. Stir gently. Stir in Parmesan. Let risotto rest on plate or bowl for a minute-- loosen with a fork to release the steam... then the rest is up to you. Buon Appetito!!