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Risotto
Source of Recipe
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List of Ingredients
Among the myths associated with risotto, there is the one that you must eat it piping hot, as it comes from the pot! Unlike pasta, risotto tastes better when it has rested on your plate a minute or so. When Italians are served risotto, they often spread it on their plate from the center toward the rim, to dissipate some of the steam.
COOKING LIQUID: All the flavors that the cooking liquid starts out with become more concentrated and intense as it evaporates. Bearing that in mind, when the recipe requires broth, you will use a fine, mild beef or chicken broth. Pure chicken broth becomes distractingly sharp, and so does stock produced in the French manner. Neither is desirable for cooking risotto. Water is the best choice for seafood risotto. Liquids that come from the ingredients in the flavor base should be retained, such as the juices released by clams or mussels, the water used to reconstitute dried mushrooms, and the vegetable flavored liquid left from the preliminary blanching of asparagus and other greens. Wine may be added, but it must not be the sole liquid used.
NOTE: The quantity of liquid suggested in the recipes is always approximate. In actual cooking, you should be prepared to use more, or sometimes less, as the risotto itself requires. When cooking with broth, if you have used up the broth before the rice is fully cooked, continue with water.
TIPS:
Never wash the arborio rice. Every bit of arborio's starch helps make risotto creamy.
Toasting the rice: Adding the rice to the saucepan on the heat without any liquid is an important step, because how it is done can determine the final texture of the risotto. Toasting the rice quickly heats up the grain's exterior (toaste until the rice is hot to the touch and the color should remain pearly white, not turn brown.
It is important to add hot stock, not cold, to the rice during the cooking process. Adding cold broth to hot rice results in a hard, uncooked kernel in the center of the grain. Add approximately 1/2 cup to 3/4 cup, at the beginning, and decreasing the amount to 1/2 to 1/4 cup toward the end of the cooking process. Adding too much broth at the end can result in overcooked risotto. Keep the broth simmering slowly while you add it to the rice. This helps maintain a constant cooking temperature.
Run your wooden spoon across the bottom of the pot to determine when each addition of broth is almost completely absorbed.
Begin tasting the rice about 14 to 16 minutes after the first cup of broth is added. Cook the rice until it is "al dente," or the tooth still finds a little bit of resistance when it bites in when you chew. It shouldn't be rock hard in the center and mushy on the outside. The total amount of cooking time may vary withing 2 to 3 minutes. Perfectly cooked risotto should not be hard and stick to the serving spoon, nor should it be so liquid that it runs off your plate. The texture should be supple and fluid, with a creamy, slightly soupy consistency, but with body.
You can always add simmering water if you run short on broth.
Serve risotto in preheated plates.
RISOTTO ETIQUETTE:
In Italy, risotto is serve mounded, steaming hot, in the center of warmed individual shallow bowls. Using a fork or a spoon, push the grains of cooked rice out slightly toward the edge of the bowl, eating only from the pulled out ring of rice. Continue spreading from the center and eating around the edges in a circle. This will keep the risotto hot as you enjoy your risotto.
How To Make Risotto Ahead of Time
With this technique, that is used by restaurant chefs, you never have to stand at the stove, stirring, for 20 minutes while your guests wonder where you have gone. You can make any kind of risotto you want using the below method.
A standard recipe of 4 servings uses 5 cups liquid (wine, broth, water, etc.) to 1 1/2 cups arborio rice.
Prepare your risotto according to your recipe, but use only 3 1/4 cups liquid (reserving the remaining 1 3/4 cups for when you are ready to finish the risotto). Cook on medium-low heat for 16 minutes only according to your recipe.
After 16 minutes, remove the rice from the heat. If you are going to use it within the hour, just slid it to the back of the stove, no heat, and let it sit. If you are making well in advance, place in a shallow baking pan and cover. Refrigerate until ready to serve. The rice can be prepared to this point up to 3 days in advance.
WHEN READY TO SERVE: Remove chilled rice from refrigerator and bring to room temperature. Place the remaining 1 3/4 cups liquid in a wide pot or saute pan; heat to a simmer over medium-high heat. Reduce heat to medium and add the partially cooked risotto. Stir with a wooden spoon until the liquid is absorbed and the rice is done cooking, approximately 4 to 5 minutes or until rice is tender but still firm (the rice is done when it is tender, but firm to the bite). Turn off the heat and immediately add the remaining butter and Parmesan cheese, stirring vigorously to combine with the rice. Add salt and pepper to taste.
NOTE: To test the risotto for proper consistency, spoon a little into a bowl and shake it lightly from side to side. The risotto should spread out very gently of its own accord. If the rice just stands still, it's too dry, so add a little more stock. If a puddle of liquid forms around the rice, you've added too much stock. Spoon some liquid off, or just let the risotto sit for a few more seconds off the heat to absorb the excess stock.
Transfer risotto to warmed serving bowls and serve immediately with additional freshly grated parmesan cheese on the side.
DELICIOUS USES FOR LEFTOVER RISOTTO:
* Make fried rice balls (arancine) by molding risotto into golfball-size pieces. Poke a hole in the ball and fill it with chopped meat or cheese. Seal the hole with rice, roll the rice ball in beaten egg, toss it in flour, and fry.
* Make rice cakes (tortine de riso) by shaping flat cakes about 3/4 inch thick. Warm some olive oil in a pan and sauté the cakes until golden brown on both sides. Drain any excess oil. Serve as a side dish or a light lunch.
* Thicken soups or broth with leftover risotto.
Recipe
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