BASIC RISOTTO RECIPE | FOOD NETWORK
|1 cup arborio rice|
|2 tablespoons olive oil|
|1 large onion, peeled and finelydiced|
|1/2 cup dry white wine|
|2 1/2 cups chicken stock|
|2 tablespoons unsalted butter|
|1/4 cup freshly grated Parmesan cheese|
|2 tablespoons heavy cream|
- Pick through the rice to remove any stones or foreign matter, but do not wash the rice before cooking.
- Using a large skillet with a heavy bottom, heat the olive oil over low heat and saute or “sweat” the onions until translucent, being careful not to allow them to color or brown at all. Add the arborio rice, stir to coat with the olive oil, and saute with the onions to toast each grain of rice, about 7 minutes. This toasting process adds the chewy, al dente quality that attracts so many people to risotto.
- Once the rice is lightly toasted, add the white wine slowly, stirring with a wooden spoon. (A wooden spoon is always preferable when making risotto, as a metal spoon tends to cut or injure the grains of rice. Constant stirring should be avoided for the same reason.)
- Preheat the chicken stock just to the boiling point, then have it ready at stoveside. After the rice has absorbed the white wine and the skillet is nearly dry, add one cup of chicken stock, stirring
- occasionally, and cook over very low heat until the stock is absorbed by the rice. Continue adding the stock, a cupful at a time, until all the stock has been absorbed. (Adding the liquid in stages, instead of all at once, allows the grains of rice to expand more fully, adding to the risotto’s creamy texture.) Once the rice has been added to the pan, the entire cooking process will take about 17 to 20 minutes.
- After all of the liquid has been added, and the rice is chewy yet fully cooked, with a creamy texture; add the butter, Parmesan cheese, and the heavy cream. Stir to combine all the ingredients and serve immediately.
DIRTY RISOTTO RECIPE | GIADA DE LAURENTIIS | COOKING CHANNEL
Provided by: Giada De Laurentiis : Cooking Channel
Total time: 1 hours 15 minutes
Prep time: 15 minutes
Cook time: 1 hours 0 minutes
Yield: 4 to 6 servings
|5 cups reduced-sodium chicken broth|
|2 tablespoons butter|
|2 ounces pancetta, chopped|
|1 link (about 6 ounces) spicy Italian sausage, casing removed|
|3/4 cup finely chopped onion|
|1 cup chopped red bell pepper|
|4 ounces button mushrooms, coarsely chopped|
|1/2 teaspoon salt|
|1/4 teaspoon freshly ground black pepper|
|1 1/2 cups Arborio rice or medium-grain white rice|
|3/4 cup dry white wine|
|1/2 cup freshly grated Parmesan|
|1 tablespoon chopped fresh Italian parsley leaves|
- In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
- In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.