I had risotto for the first time ever in class yesterday. I was incredible! Chef added portabella mushrooms, rosemary and thyme, and of course onion was part of it. It was a tough day, we ate Chef’s risotto, then made some one our own, then some rice pilaf. We practiced flipping things in the saute pan with various potatoes and seasonings. We ate that, THEN….. we made gnocchi and had to eat that too. Everyone was full and lethargic. Tonight we have another hard day with vegetables, a buffet with about 21 different dishes to try.
Risotto is not as difficult to make as people think it is. As long as you pay attention to what is going on in the pot, you will do fine. Here are some general directions you can use with your chosen recipe.
Start with an extra fine olive oil, such as Pomace. Add it to the pan along with the onion and let them get soft and translucent.
Add the rice (I use arborio) and coat it in the fat. You can add white wine, vermouth, or even a red wine if you wish at this point. Let the moisture cook out before continuing.
Add some stock, and let it be absorbed, stirring often. When it is mostly gone, add more stock.
Continue doing this until you have used all your liquid, and/or the rice is done cooking. Rice should be creamy but not runny.
Don’t forget to stir very often.
Add your butter and cheese, as well as any extra ingredients and seasonings near the end.
That’s it!
