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Risotto

Lately, I've been into making risotto. I made some for our office potluck yesterday, and thought I'd share, since it seemed popular:

What do I need?
Olive oil
1 onion, chopped
2-1/4 cups arborio rice
Pinch of saffron (optional)
10 cups of broth - I used a vegetarian chicken broth, from a jar
1 bunch kale (I used Russian), chopped
~ 1 lb mushrooms, chopped
Garlic, chopped or smashed, whatever floats your boat
Salt and pepper to taste
Butter (~1 T)
Parmesan cheese (~1/2 cup)
Lemon wedges

Got the stuff, now what?

Heat the broth on another burner - you'll need it soon (you might want to get that going while you're chopping stuff)

Sautee onion in oil (~2 T), over medium heat, for about 5 minutes (will be looking more translucent) - do this in a good-sized pot
Add rice and stir so also coated in oil, cook for a few minutes
(If you're using saffron, let it soak in a cup of the hot broth for a few minutes and use it as your first cup that you add to the rice)
Add first cup or two of hot broth, stir, let soak into rice
After 1-2 cups of broth is absorbed, keep adding broth by 1-2 cups, allowing the previous quantity to be absorbed first

As that's happening, sautee the veggies and garlic in oil in another vessel with good surface area - I did the kale and mushrooms separately, with the stems of the kale put in first so they'd cook well, and added truffle oil to the mushrooms to really bring out their mushroominess (but truffle oil's pricey - the only reason I have it is that a friend gave it to us - so don't think it's essential)

Keep on with the rice and broth - what you're aiming for is a creamy texture without the whole thing feeling mushy
Note: you won't neccessarily use all the broth - it depends on the rice and the weather and all that
When you like the texture of the rice, turn off the heat
Stir in butter and cheese if you feel like it
Stir in veggies

Serve with lemon wedges - they really add some pep

Note 2: Add the salt and pepper whenever you feel it appropriate - to the broth, to the rice, to the veggies, at the end...

Note 3: I also garnished with roasted butternut squash, because it added good color and a little flavor, though you know we didn't really need it nutritionally
If you're interested in doing that, cut up a peeled squash (it's easier to cut in half first and then peel), toss with olive oil, salt, pepper, etc. (I used some cumin)
Place on a baking sheet and stick in 375 degree oven for ~30 minutes (this depends on how big your chunks of squash are - keep your sniffer alert)

Posted by Shokufeh at October 31, 2003 12:34 PM