Man up... and Risotto

I've always thought that phrase was a bit sexist and stereotypical. But it does describe what Derek and Chris should do with this bog, since I'm sure they are producing lots of tasty things that they are not sharing with us.... just saying...

I made the same risotto as last weekend for a few of my Boston area friends, and it was quite tasty, so I figured this was a good time to talk about risotto:

Gruyere and Fennel Risotto

butter and olive oil (~2.5 T. combined)

1-2 cups diced carrots (about 3 small carrots)

1-2 cups diced fennel (about 1 medium bulb)

1-2 cups onions (1 large or 2 medium onions)

1-2 cloves garlic, minced or pressed (optional)

1.5 cups risotto rice (arborio is easiest to find in the US)

1+ quart vegetable stock (water and a bit of soy sauce works in a pinch)

1/8 - 1/4 cup dried mushrooms (optional, but Porchini are by far the best)

1/2 -1 cup dry white wine, or sherry or vermouth

1/2 T. dried thyme

3/4 cup parmesan, or 1 1/4 cup gruyere

1 T. fresh dill, or chives.

a bit of lemon

salt and fresh ground pepper

Risotto is very easy once you learn the basic formula, and very amiable to experimentation.

Have the stock (or water) simmering on a burner next to the risotto.

Saute the onion in the oil/butter, and after a minute or two, add any other vegetables, and the garlic. When they are lightly browned, add the rice. Sauté the rice for a minute or two, this is important. Add the wine and stir till it is absorbed. Add any dried herbs (or pungent fresh herbs such as thyme or sage) now.

For the rest of the process, you will add the stock to the rice, several ladles at a time, but then allowing the liquid to be absorbed/evaporated before adding more. Cook on medium high heat, there should be a pleasant sizzle happening. The first time you do this, it is recommended that you use a non-stick pan, and stir frequently. This process encourages the rice to release starch, which gives the risotto its creamy texture. The way to tell if risotto is done is very similar to pasta. It should not be hard, but still have some bite to it, creamy yet still firm.

Stir in the cheese, lemon, salt and pepper. Some recipes finish with cream as well, I think this is unnecessary, but of course its up to you. You will likely not need much salt because of the salt in the cheese and stock, possibly none if you are using bouillon. It is vital to taste your risotto before serving. It may need salt, or citrus, or even sugar.

The easiest way to use dried mushrooms is to simmer them together with the stock.

I love risotto, it is so creamy and fulfilling. It is one of those things that takes a bit of time, but is pure love in edible form...

Other risotto ideas: saffron and seafood; porchini+fresh mushrooms; sausage + fennel; ale, aged cheddar and leeks. A plain white-wine / parmesan risotto is also an excellent side dish to meat or fish (saffron is delightful especially with fish).

I wish you all delicious meals, and lovely cooking companions. Goodnight.