Risotto di Base
Risotto may not be one of the ‘king of quick’ sides, but the reward for the time spent making it is tremendous. If you make a large enough batch you can use the leftovers creatively by adding peas (Risi e Bisi), sun-dried tomatoes, asparagus, rapini or even broccoli. Another super way to use risotto is to make Arancini (rice balls) – a guaranteed hit!
You can cook Arborio rice similarly to regular rice but we recommend sticking to this fairly traditional method.
1 – 1.5 cups Arborio Rice
1/2-1/4 cup onions, finely diced*
2 – 3 cloves garlic*
3/4 – 1 cup white wine
4 – 6 cups homemade chicken stock
1/4 cup Olive Oil
1 or 2 tablespoons unsalted butter
1/2 cup grated Pecorino Romano or Parmesan
1/2 tablespoon of saffron (optional but recommended if making Arancini Siciliani)
1/2 teaspoon Black Pepper
Salt (to taste)
*(shallots can be used instead of the onions and garlic combo)
Try adding peas, sun-dried tomatoes or possibly folding in asparagus, rapini or broccoli.
Sprinkle with chopped flat-leaf parsley.
1. Heat olive oil and butter in a dutch oven. Sauté onions and garlic until onions (or shallots) are translucent and garlic begins to brown.
2. Add Arborio rice and mix well until all grains are coated with the butter and oil. Cook until the grains absorb the liquid and you can begin to smell the rice toasting.
4. Add wine, mix well and heat until the liquid is absorbed by the rice.
5. Following the same procedure, add liquid and wait for the rice to absorb before adding another cup of heated broth. Before the last cup of broth you can add the Pecorino Romano along with the black pepper.
6. Add last cup of broth and cook until the risotto is as to the consistency of your liking. Garnish with fresh chopped flt-leaf parsley.
The Grape Gourmet
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