Basic Risotto And Several Variations

* Exported from MasterCook II *

Basic Risotto And Several Variations

Recipe By : COOKING LIVE SHOW #CL8724
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Arborio rice
2 Tablespoons pure olive oil
1 Large onion -- peeled and finely di
1/2 Cup dry white wine
2 1/2 Cups chicken stock
2 Tablespoons unsalted butter
1/4 Cup freshly grated Parmesan cheese
2 Tablespoons heavy cream


Pick through the rice to remove any stones or foreign
matter, but do not wash it before cooking.

Using a large skillet with a heavy bottom, heat the olive
oil over low eat and saute or "sweat" the onions until
translucent, being careful not to allow them to color or
brown at all.

Add the Arborio rice, stir to coat with the olive oil, and
saute with the onions to toast each grain of rice, about
7 minutes. This toasting process adds the chewy, al
dente quality that attracts so many people to risotto.

Once the rice is lightly toasted, add the white wine
slowly, stirring with a wooden spoon. (A wooden
spoon is always preferable when making risotto, as
a metal spoon tends to cut or injure the grains of
rice. Constant stirring should be avoided for the
same reason.)

Preheat the chicken stock just to the boiling point,
then have it ready at stoveside. After the rice has
absorbed the white wine and the skillet is nearly dry,
add 1 cup stock, stirring occasionally, and cook over
very low heat until the stock is absorbed. Continue
adding the stock, 1 cup at a time, until all the stock
has been absorbed.

(Adding the liquid in stages, instead of all at once,
allows the grains of rice to expand more fully, adding
to the risotto's creamy texture.) Once the rice has
been added to the pan, the entire cooking process
will take about 17 to 20 minutes.

After all of the liquid has been added and the rice
is chewy yet fully cooked, with a creamy texture,
add the butter, Parmesan, and heavy cream. Stir
to combine all the ingredients and serve immediately.
Yield: 4 servings

Variations:

Sauteed shrimp

Mixed seafood (such as salmon, shrimp, and scallops)
sauteed in live oil and herbs

Diced fresh vegetables, steamed or sauteed in olive oil
(asparagus and carrots make a wonderful combination)

Fresh green peas in season

Sauteed mushrooms and herbs

Roasted Garlic (recipe follows)

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