Ingredients: |
Ingredients: Olive oil - extra virgin first cold pressed
1/3 – ½ cup per person of Arborio rice or one of the other two Italian rices Carnaroli or Vialone Nano
Chopped garlic -at least 2 cloves
½ sweet onion or 4 green onions
2 cans chicken broth
1 1/2 c. chopped prosciutto, chopped shrimp, chopped scallops, or any other meat or seafood ingredient you like
1 c. white wine
Pecorino Romano grated cheese
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Directions: |
Directions:1. In a small pan heat 2 cans of chicken broth to get the broth nice and hot.
2. Saute garlic and onion in a large skillet in the highest grade olive oil you can buy. Do not use light or non-olive oil because a good oil actually adds flavor The olive oil amount should coat the pan , and also add little bit extra in small “pool”. When the chopped garlic and onion start to look clear, add the rice. True risotto must be toasted so add it right into the hot skillet.
3. Keep turning the risotto with spatula. Do not brown the rice - just try to get it hot with no color change. It will be shiny with the coating of olive oil it gets.
4. When you have the rice hot, toasted, and nicely coated with the olive oil, add the white wine. It should sizzle immediately upon adding the wine. Turn down to medium and let all the wine absorb, stirring continuously.
5. When wine is completely absorbed, add about a cup of the hot chicken broth to the skillet. Never flood the risotto with liquid – add little bit at a time. When broth is almost all absorbed, add a bit more of the hot broth.
6. As you get to the end of broth, you’ll be tasting it, and when you think it is about 3/4 done (al dente), that is the time to add anything else. Adding other ingredients like prosciutto, or shrimp, or scallops, etc too early results in all the flavors washed out. Add as close to the end as you can.
7. Few turns of pepper at this point, perhaps a little bit of basil.
8. Proscuitto is excellent to add because it lightly salts the risotto as well. But you can add any meat or fish you like. Remember this: whatever you add, it is best to cut it small so that it is reasonably not overwhelming the size of the risotto kernel! That’s an old trick!
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9. Keep adding the rest of broth.
10. When rice is about 9/10 done, sprinkle some Romano cheese over the top and flip with a spatula, then sprinkle more cheese on top.
11. Now put lid on pan, and leave the heat on for about 30 seconds. Shut heat off but leave cover on pan. Let sit about 4-5 minutes. This allows all the flavors to be introduced to each other
12. At this point, ONLY THE COOK should taste it. It should not be al dente, but soft and not mushy. If anyone but the cook tastes it to check, you need to start all over again. |
This recipe for Risotto Milanese is from