Besotted by Risotto - Autumn Recipes
Written by Aimee D, eFoodie editor on Tuesday, September 29 2009
Risotto has got to be one of the best things that's ever happened. Ever. Am I right?
Basic pantry ingredients and just a few utensils are all it really takes to make a hearty risotto, and a simple risotto can be the blank slate for a host of different flavors, seasonings and proteins.
However, many dismiss the northern Italian staple as too difficult to make. But let’s be clear: this rice dish is really more high-maintenance (because it takes a good thirty minutes at the stove) than tricky.
Gather simple ingredients such as olive oil, butter, garlic, a dry white wine, good-quality chicken stock and parmesan.
Pick your rice next. Arborio is plump and yields a stickier texture; vialone nano, a stubbier grain, yields the all’onda, a wetter style of risotto, better for seafood bases. It can be as simple or luxurious as you like.
Start with a Very Basic Risotto, then mix up what you mix in. Consider Lemon and Chive Risotto with Oven-Roasted Salmon for dinner. Or experiment: at the end of cooking your risotto, toss in crisp pancetta; roasted chicken and baked figs; or, fontina cheese and Herb-Grilled Shrimp from the Chef’s Case.
I also recently did the very basic risotto but stirred in a mix of wild mushrooms (pre-cooked in a red wine reduction) and spinach risotto then topped it with slices of grilled NY Strip. (I had seconds.)
No two risotto are ever the same!
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Comments
Leisha on 9.30.2009 at 2:43 PM
Purists may recoil, but I have been making barley risotto lately and love it. If you splash in a little heavy cream towards the end, you end up with a chewy, nutty, and distinctly Autumnal dish. It's perfect with roasted mushrooms or pumpkin.
Aimee D, eFoodie editor on 9.30.2009 at 2:58 PM
Leisha - that sounds really interesting. Love the thought of roasted pumpkin risotto! If you want to send your recipe, I'll post it here.
I'll send you an email!