Risotto is the quintessential Italian dish. Arborio rice, a medium-grain Italian rice, contributes a creamy texture, making this dish a real dinner treat.
Risotto is so delicious that it needs little accompaniment, but butter and Parmesan cheese are traditionally used to enhance the flavor. Of course, seafood, meat and vegetables can be used to further embellish risotto. The beauty of risotto lies in its method of preparation. Risotto's origins can be traced back to the rice-growing regions of Northern Italy. When cooking risotto, the Arborio rice must be stirred constantly. The ideal consistency should be slightly creamy or runny, but it shouldn't be so loose that it completely falls apart.
When cooked to perfection, risotto should have a slightly crunchy interior and a creamy exterior. Making expert risotto takes practice, so don't be discouraged if it takes a few tries to get it right. Served alone or with another Italian dish, this mouthwatering Italian favorite is a dish worth the time and effort it takes to make it perfect.
RECIPE
Risotto with Butter and Parmesan Cheese
Makes 6 appetizer servings
Ingredients:
- 4 tablespoons unsalted butter
- 1/2 medium onion, minced
- 1 1/2 cups Arborio rice (do not rinse the rice)
- Coarse salt and freshly ground black pepper, to taste
- 1 1/4 cups dry white wine
- 3 1/2 to 4 1/4 cups homemade chicken stock or canned low-sodium chicken broth
- 3/4 cup freshly grated Parmesan cheese
Directions:
- In a medium-size, heavy soup pot, melt 3 tablespoons butter over medium heat. When the butter begins to foam, add the onion and cook, stirring until the onion is transparent, about 4 to 5 minutes. Reduce the heat to medium-low. Add the rice, salt and pepper to the soup pot. Cook, stirring rice with a wooden spoon, until the rice is well coated with liquid, about 2 minutes.
- Add the wine to the soup pot. Simmer slowly, stirring constantly, until the liquid is absorbed, about 4 to 6 minutes. Add about 1/2 cup chicken stock or broth; bring liquid to a simmer, stirring constantly, until the liquid is absorbed by the rice. Repeat, adding chicken stock or broth in 1/2 cup increments, until the rice is cooked through but still firm, about 25 to 30 minutes total.
- Add the remaining tablespoon butter and the Parmesan cheese. Stir until the cheese is combined with the rice. Season with salt to taste. Serve immediately.
RECOMMENDED READING
Mark Strausman
"The Campagna Table: Country Style Italian Cooking"
(William Morrow and Company, November 1999; $30)
Available in your local bookstore or from Amazon.com and Barnes and Noble
Michael Vyskocil - Michael Vyskocil has been a feature writer for Recipes on Suite101.com since 2006. He currently serves as the Topic Editor for Recipes.
Join the Conversation