Sandy's Sunday Morning Thoughts on Risotto

It was a fun night at The KITCHEN when a dozen people gathered to tackle one of the biggest food myths: Risotto is hard.

Four delightful teams of strangers, friends, and family worked together to make a meal for everyone to share. We made 3 types of risotto - Butter and Parmesan, Bacon and Peas, and Butternut Squash with Goat Cheese - and then sat down to dinner together to enjoy our work.

Most cooks, especially new cooks, believe that risotto is hard, requires stirring constantly, and has to be eaten the second it's done. We proved that wrong without using any “foolproof oven method” or slow cookers. With the proper planning and attention to the dish you can make an impressive risotto. You can even make it a little ahead of time and reheat it just before serving.

Next time you want to impress someone, try this foolproof recipe. It’s guaranteed to blow their socks off!

And if you'd like to learn some other impressively easy cooking techniques, please join me at one of my upcoming classes at The KITCHEN at the Boston Public Market, www.thetrustees.org/kitchencalendar

Basic Risotto

4 servings as a main, 6 as a side;  about 40 active minutes

Read the recipe at least twice before you begin - the tasks are easy but require a lot of words to explain.

Ingredients stock, any kind, 6 cups parsley, ⅓ of a bunch onion, 1 medium butter, 2 tbl + 4 tbl saffron, pinch arborio rice, 1 ½ cups salt and pepper white wine, dry, ½ cup asiago cheese, 4 ounces

Equipment liquid measuring cup small 6 cup pot knife cutting board small bowls 1 cup dry measuring cup large deep skillet or dutch oven (make sure it has a heavy bottom) Wooden spoon Ladle (or long handled, heat proof, ½ cup measuring cup) Tasting spoons

Method

1. Measure the stock into the small pot over medium heat. This should be kept on a low simmer while you cook.
2. Wash the parsley and set aside to dry.
3. Dice the onion into ½ inch pieces.
4. Measure out the rice into the small bowl and add a pinch each of salt and pepper to the rice. Set near stove.
5. Heat 2 tbl of butter over medium heat in the larger pan. When the butter is melted, add the onion and saffron and cook, stirring occasionally, until the onion is soft and translucent (about 5 min).
6. Add the rice to the onion and cook, stirring occasionally, until the rice is well coated and translucent on the edges, about 5 min. Add the wine to the rice and onion and stir constantly until the wine is all absorbed.
7. When the wine is absorbed, add 1 ladle of the simmering stock. Stir constantly until the stock is mostly absorbed. Add another ladle of stock and stir. From here you will stir after each stock addition, but do not need to stir constantly. If the rice begins to stick, just scrape it up with the spoon immediately after adding stock. Repeat the process until you’ve used about ⅔ of your stock, when you will begin checking the rice for doneness. The rice is done when it's still firm, but not crunchy.
   **To serve later, stop here. Add half a ladle of stock, stir it in, and remove the pot from the heat. Reheat and cook off the extra liquid before continuing.**
8. While the rice is cooking, grate the cheese and chop the parsley.
9. When the rice is done, taste and season as needed. If needed, adjust the liquid content by adding stock or cooking longer.
10. Once the rice is done, remove from heat. Add the remaining butter and stir thoroughly. Taste, adjust seasoning, and add half the cheese. Taste, add more cheese or adjust seasoning as needed.
11. Top with parsley and serve with the cheese on the side.

Recipe by Sandy Ruffin, Cooking Coach

sandyliz.com ~ sandyliz79@gmail.com