Ingredients: |
Ingredients: 3 T. butter or olive oil
1 cup aromatic vegetables(onions, shallots, leeks, or garlic)
2 cups Arborio rice
6 to 7 cups chicken broth
Mushrooms, diced ham, spring peas, and herbs
1/2 cup Permigiano Regiano
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Directions: |
Directions:Heat 3 T. butter or olive oil in a saucepan. Add 1 cup aromatic vegetables (sliced onions, shallots, leeks, or garlic. Cook over moderate heat without browning, about 6-7 minutes.
PARCH: the rice. Use 2 cups Arborio rice. Add to the aromatics. Stir constantly to evenly coat the grains with fat. Some grains will attain a chalky white appearance. LIQUID: Heat 6-7 cups chicken broth in separate pot, adding no more than 1/3 of the stock at a time. (The ratio is 3-4 cups stock for every cup uncooked rice.) After the first addition, stir the risotto constantly over moderate heat until all stock has been absorbed. Repeat this 2 to 3 more times until all of the broth has been added, or until the risotto is cooked. Perfect risotto is cooked through, but not mushy, with very little chewiness. It will have a creamy consistency with discernable grains.
ADD FLAVORING AND GARNISH:
Precook if necessary. Sauteed mushrooms, diced ham, spring peas, herbs. Add part-way through cooking.
FINISH: To smooth texture, augment richness and impart savory flavor, stir in 3 T. butter, handfuls of grated cheese (1/2 cup) usually Parmigiano Regiano. Adjust seasonings with salt and pepper and lemon. |
This recipe for Basic Resotto is from