Wisebuff, I'm glad you readjusted your criterion for achievement! We're talking baby steps here!
My achievement was to convince my teacher that I will not get depressed if it takes me a long time to master my new Chopin piece
and here is the recipe!
First, general instructions on making a basic risotto, then the specifics of my pre-red-dot session Salmon,rucola and cream risotto.
Risotto – basic recipeRemember: have lots of broth ready – you may need more than you originally planned for – it doesn’t hurt to have a bit extra.
Remember: you have to stir a lot – be sure to go around the edges and bring the rice from the edges of the pan into the centre to promote even cooking.
Ingredients: 5-6 cups chicken broth
5 tablespoons unsalted butter
(NOTE: if you prefer you can use a mixture of olive oil and butter, thus reducing the amount of butter)1 small onion finely minced
3 cups Arborio rice (or Carnaroli)
1 cup white wine
(if you don’t want to use wine, just use more broth – but note that if you do use wine, the alcohol is cooked off and you are left with flavour, not “boozeâ€)Instructions: Heat the broth in a pot, and keep it warm over low heat.
Melt the butter in a large frying pan, over medium heat. Let the butter foam, but do not let it brown!
Add the onion and cook (stirring often) until the onion is pale and oft (3-4 minutes).
Again, be careful not to brown the onions.
Add the rice and stir until it is well coated with butter and mixed with the onions.
Add 1 cup of wine and stir gently until the liquid is almost completely absorbed.
Add broth – just enough to cover the rice – and continue stirring.
Repeat adding broth and stirring.
After about 15 minutes check your rice (taste it).
YOu are aiming for it to be "al dente" pleasantly chewy.
Total cooking will take about 18 minutes
For a simple risotto you can simply add freshly grated parmiggiano cheese at the end.
If the rice seems a bit dry, toss in a tablespoon of butter at the end to moisten it and make it shiny and pretty. Actually the final lump of butter is a much-used technique here, I generally PLAN to add it in.
For my salmon and rucola (rocket, arugula) risotto, I use smoked salmon (about 4-6 ounces) and about the same of rucola. You may want to go lightly on the rucola if you aren’t used to it as it has a rather strong peppery flavour. And then a few ounces of cream.
Make the risotto as per the instructions above (but don’t add parmiggiano).
When the rice seems just about done – when you think you just have to add one more round of broth – use the cream instead of the broth.
As the cream is being cooked into the rice, add the smoked salmon, broken up into small chunks. When all is ready, stir in the rucola. It will wilt immediately.
Voila!
A nice sauvignon blanc or an unoaked chardonnay goes very nicely with this dish.
Buon appetito!
Other risottos:
You can make risotto with anything – even fruit!
What you have to do is coordinate the timing of adding your veggies, or the meat, or fish (or fruit) – so that the rice and the other ingredients are ready at the same time.
I often start cooking veggies directly in the broth and then add them to the rice as it cooks.
You can make an apple risotto – or a strawberry and champagne risotto!
One of my favourites is squash and creamy gorgonzola! (peel and cut the pepper squash into chunks, and boil it in the broth – some of it will dissolve, and that’s fine. ) – Add the broth to the rice – and at the end add the cheese and let it melt.
The variations are limited only to your imagination!
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XVI-XXXVI
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