Risotto is the "go to" dish around here when we're looking to eat something that's purely delicious and rather elegant too. In my mind it gets a bad rap because of the 20 minutes or so that it takes to get on the plate but personally I think that's just a good excuse to stand at the stove and stir and drink a glass of wine at the same time. Just be sure to prep everything before you start cooking and you won't have to worry about a thing.
Using the same basic recipe, the great thing about risotto is that it can be made from darn near anything you have in your pantry or freezer. As you can see, last night's effort included some of our homemade pancetta along with duck and roasted garlic I'd saved in the freezer from the braised duck with sour cherries we had last Sunday night. I also threw in a handful of dried cranberries just because I thought it would be a good idea.
Next time you're in the mood for some Italian soul food, conjure up a pot of blissfully creamy risotto and knock everyone's socks off. Here's some links to some of our other favorite versions to give you ideas:
4 cups good quality, low salt chicken stock
4 Tablespoons butter
1 onion, finely minced
2 cloves garlic, minced
1-1/2 cups Arborio rice
1/2 cup white wine
Salt & pepper
2 Tablespoons heavy cream
1/2 cup to 1 cup freshly grated parmesan cheese
Chopped fresh parsley
Heat broth in small saucepan and keep warm over low heat.
Melt butter in large flat bottomed saucepan over medium heat. When butter foams, add onion and cook stirring until onion is transparent (approx 4-5 minutes). Add garlic and cook for 1 minute more. Add Arborio rice and stir to coat well, approximately 1 minute. Add wine and cook, stirring, until wine has is almost all reduced. Add a ladle full of broth (approx. ¾ cup) and cook, stirring until broth has been absorbed almost completely. Continue cooking and stirring, adding broth a bit at a time until the rice is tender but firm to the bite (approx. 15 minutes).
Taste for seasoning. Add cream and 1/2 cup parmesan. Stir to combine. Rice should have a moist, creamy consistency. Serve sprinkled with additional parmesan.
For RIsotto with Pancetta and Duck –
Cut 4 ounces of pancetta into small cubes and saute until brown. Remove from pan and drain on paper towels. Discard any accumulated fat and wipe pan out before commencing with basic risotto recipe. Add 1-1/2 cups chopped cooked duck approximately 3 minutes before serving, just to warm it through, along with cooked pancetta and 1/2 cup dried cranberries.
A year ago - Pork & Squash Pot Pie with White Cheddar Crust
Two year's ago - Green Chile Chili