Tuesday, June 10, 2008

risotto


Risotto

This one scrumptious risotto I’ve ever made… Been perfecting my risotto and it took me awhile to finally made a perfect one. A little bit of practice and it will be one of the frequent menu on the table. Finding the right ingredient is the key. I finally found Arborio rice in one of the supermarkets. It’s a delight to have the sight of it at last. I have tried instant risotto in fancy boxes. They are quite good but nothing beats it when you do it with real ingredients and do the long way instead of just putting it in a pot and in an instant you get a short-cut of what you are looking for. Sometimes short-cut works but with risotto, I prefer to do it. It won’t take that long anyway, preparation and cooking time took 30 minutes, which is not too bad.

Ingredients:

1 cup Arborio rice

½ cup diced Parma ham

½ cup diced Bacon

½ cup grated Parmesan cheese

1 glass white wine

2 cloves Garlic (finely chopped)

1 large white onion

1 liter chicken stock

1 Tablespoon butter

3 Tablespoons olive oil

Procedure:

Boil the chicken stock; while boiling, heat olive oil in a casserole and sauté garlic and onion until onion becomes translucent; not brown.

Add Parma ham and bacon. Continue sautéing.

Add Arborio rice and stir constantly.

When the rice has absorbed the oil and color becomes pale, add white wine.

Continue stirring until all the white wine has absorbed. This allows the alcohol to evaporate and the flavor of the wine is absorbed in the rice.

Add 1 ladleful of chicken stock and continue stirring. Wait until the chicken stock is fully absorbed by the rice before adding another ladleful of chicken stock. Continue this process until the rice is done all the stock has been added and the rice is done. The consistency should not be too gooey and the rice should be al-dente.

Add parmesan cheese and just before serving, add butter.

Best served when hot.


Post a Comment