The Glory That Is Risotto

Ah, risotto. It's not just a dish, but also a method for preparing rices and grains. It was one of the first "fancier" dishes that I taught myself how to make, and I'm sure if I had some lessons it would have gone a lot smoother. The uniqueness of risotto is the cooking method itself; instead of steaming or boiling the rice, it is quickly sauteed and then just enough liquid is added to cover the rice, while it is constantly stirred. As the liquid is absorbed, more liquid is cooked. But why go through all this trouble? Why not just throw the rice in a pot and call it a day? Because as the rice is stirred, the starch seperates and creates a more creamy texture in the finished product. Trust me it's worth the effort. How long does it take? That ultimately depends on the amount you are trying to make, but 20-30 minutes, give or take, is a good time frame.

Risotto

serves 8-10

2oz olive oil

1oz minced garlic

1oz diced onions

1 lb, Italian Abborio rice (this is the most common, traditional rice for this dish)

1 1/2qt Chicken Broth, hot

1oz dry vermouth/very dry white wine

1oz butter (unsalted)

4 oz Grated Parmesean cheese

Salt & Pepper to taste

Heat the oil on medium high in a large saute pan, and saute the onion and garlic with salt & pepper until translucent. Add the rice and stir for one minute to toast the rice. Add vermouth to degalze and add enough chicken broth to cover the rice and STIR!

Keep stirring until the rice absorbes the liquid, and add more repeating until all liquid is absorbed. Stop adding liquid when the rice is tender, but still firm. It should be moist and creamy, but not runny.

Remove from the heat, and add the butter and cheese and stir so it is evenly absorbed. Taste. If more salt/pepper is needed, add it. Enjoy and serve!

Keep in mind you can add items to your risotto or cook different grains using the "risotto method". More suggestions to be added later.