Risotto 101

Welcome to Risotto 101! Today we will be discussing how to make the perfect risotto using the proper techniques, cooking equipment, and ingredients, of course.

First, let’s revert back to the basics and define risotto.

Risotto is a creamy rice dish made famous by the Italians. The dish is always made with a high-starch, short-grain rice, such as Arborio or Carnaroli, and flavored with savory herbs, stock, and wine. Cheese, vegetables, nuts, and seafood add depth and dimension to the rice, painting the blank rice canvass with a taste of Tuscany.

Now that you have an understanding of what risotto is, we will move right along into a discussion about the proper preparation for the dish. Risotto is not like other rice dishes where the pot of simmering grains can be left alone until they puff up on their own; rather think of risotto as an infant who needs to be under the constant care of his mother, being gently nursed and caressed with love. So when planning to make risotto for dinner, be sure to leave plenty of time to dedicate your undivided attention to the rice.

For the quintessential risotto, you will need a wide, shallow pot. (The more surface area, the more evenly the rice cooks and the less likelihood it will burn.) You will also need another small soup pot, a ladle, and a wooden spoon. The wooden spoon is the trick to creamy, smooth risotto as its rounded head makes a perfect stirring mechanism to massage the rice grains and draw out the natural starches within.

Begin by heating five cups of chicken or vegetable stock in the small soup pot. Leave the stock on low heat throughout the cooking process. (If the stock is room temperature or cold, it will reduce the residual heat in the pan and seize the rice grains, not allowing them to absorb the liquid properly.) In your wide, shallow pot, heat two tablespoons of olive oil, butter, or a combination of the two. Add a half-cup of chopped onion and allow them to sweat, stirring them occasionally with the wooden spoon. Season liberally with salt and pepper. Once the onions are translucent, add one clove of minced garlic if desired, and add one cup of Arborio rice. Toss the rice to coat all of the grains with the oil so they can toast. Then, pour in one cup of dry white wine, such as Pinot Grigio, and stir the rice until almost all of the liquid is absorbed. Just before the rice begins to look dry, slowly add one ladleful of stock, stirring gently. Until almost all of the liquid is absorbed, add another ladle of stock and stir to help accumulate the rice’s natural starches. Repeat this process of slowly adding the liquid and stirring after each addition until all of the liquid is used. If you are adding seafood or vegetables to the risotto, slightly undercook them to your desire first, then gently stir them into the rice with the last addition of stock. Finish off the risotto with a showering of freshly chopped parsley or basil, and one cup of freshly grated Parmigiano Reggiano cheese. Stirring in a knob of butter right before serving makes the risotto extra rich and creamy. Make sure to taste the risotto for seasoning before you serve, adding more salt, pepper, cheese, or herbs if needed. And, oh yes….Enjoy!

The final step to the risotto-making process is to clean up your mess. (A chef can’t work in a messy kitchen!)