Risotto has one method, once mastered, you can make many different recipes.
I'll share a recipe for Risotto in Bianco - white risotto with Parmesan, then Risotto all Milanese - classic yellow risotto, then lemon risotto and Risi e Bisi - risotto with peas.
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I'll share a recipe for Risotto in Bianco - white risotto with Parmesan, then Risotto all Milanese - classic yellow risotto, then lemon risotto and Risi e Bisi - risotto with peas.
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Since we're back to #IsolationBaking whether we like it or not
Recipe # 105 methinks is Risotto in Bianco
Risotto with Parmesan
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Recipe # 105 methinks is Risotto in Bianco
Risotto with Parmesan
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1/
INGREDIENTS
5 cups (1 ½ liters) chicken, light meat, or vegetable stock, preferably seasoned
2 shallots or 1 small onion, finely chopped or diced
4 tablespoons (60 grams) unsalted butter, divided
10 ounces (300 grams) Italian rice for risotto, such as
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INGREDIENTS
5 cups (1 ½ liters) chicken, light meat, or vegetable stock, preferably seasoned
2 shallots or 1 small onion, finely chopped or diced
4 tablespoons (60 grams) unsalted butter, divided
10 ounces (300 grams) Italian rice for risotto, such as
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2/
Arborio or Carnaroli
Salt & freshly ground black pepper
2 ounces (60 grams) freshly grated Parmesan cheese, + more for serving
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Arborio or Carnaroli
Salt & freshly ground black pepper
2 ounces (60 grams) freshly grated Parmesan cheese, + more for serving
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3/
Bring the stock just to the boil & turn off the heat; if you make stock ahead of time then bring back up to heat just before starting to prepare the risotto. You want the stock to be hot or very warm when making risotto.
Place a large skillet or sauté pot over medium
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Bring the stock just to the boil & turn off the heat; if you make stock ahead of time then bring back up to heat just before starting to prepare the risotto. You want the stock to be hot or very warm when making risotto.
Place a large skillet or sauté pot over medium
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4/
heat. Heat half the butter (2 Tbs/30 g) in a large skillet or pot until melted & starting to sizzle (sometimes I add a Tbs of olive oil too). Add the chopped shallots or onion & sauté until translucent & soft; this only takes a minute or 2. Add the rice and stir, making
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heat. Heat half the butter (2 Tbs/30 g) in a large skillet or pot until melted & starting to sizzle (sometimes I add a Tbs of olive oil too). Add the chopped shallots or onion & sauté until translucent & soft; this only takes a minute or 2. Add the rice and stir, making
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5/
sure all of the rice is coated with the melted fat.
Stirring constantly, cook the rice for a a few minutes until partly translucent.
Pour 2 ladles of stock into the rice & cook, stirring slowly, until most of the stock has been absorbed. Continue adding the stock, one
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sure all of the rice is coated with the melted fat.
Stirring constantly, cook the rice for a a few minutes until partly translucent.
Pour 2 ladles of stock into the rice & cook, stirring slowly, until most of the stock has been absorbed. Continue adding the stock, one
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6/
ladleful at a time, stirring almost constantly, and allowing each addition to be almost completely absorbed into the rice before pouring on more stock. The whole process should take 20 to 30 minutes until the rice is cooked tender & meltingly soft; risotto should not
ladleful at a time, stirring almost constantly, and allowing each addition to be almost completely absorbed into the rice before pouring on more stock. The whole process should take 20 to 30 minutes until the rice is cooked tender & meltingly soft; risotto should not
7/
not be al dente! It should hold its shape but be meltingly soft to the bite. If you run out of stock before the rice is cooked, add water.
When the rice is cooked through & tender but toothsome, continue to cook just until the last ladleful of stock is almost
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not be al dente! It should hold its shape but be meltingly soft to the bite. If you run out of stock before the rice is cooked, add water.
When the rice is cooked through & tender but toothsome, continue to cook just until the last ladleful of stock is almost
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8/
completely absorbed then remove the pan from the heat.
Add the rest of the butter & all of the Parmesan, stir until blended, taste & season with salt & pepper. Cover the pan with a lid and leave to rest for 1 minute then give the risotto a vigorous stir.
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completely absorbed then remove the pan from the heat.
Add the rest of the butter & all of the Parmesan, stir until blended, taste & season with salt & pepper. Cover the pan with a lid and leave to rest for 1 minute then give the risotto a vigorous stir.
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9/
Serve immediately, with a bowl of more freshly grated Parmesan.
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Serve immediately, with a bowl of more freshly grated Parmesan.
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10/
This is great with fresh, thinly sliced purple artichokes and asparagus that have been sautéed in olive oil and then added to the risotto for the last 5-10 minutes of cooking. You see that I served this with coppa chips (heated very quickly in a non-stick pan until crisp)
This is great with fresh, thinly sliced purple artichokes and asparagus that have been sautéed in olive oil and then added to the risotto for the last 5-10 minutes of cooking. You see that I served this with coppa chips (heated very quickly in a non-stick pan until crisp)
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Risotto is a wonderful side dish or a main served with a mixed salad, a tomato salad, or grilled or baked vegetables.
This is a soothing dish to make as you stand over it and stir.
Enjoy.
Risotto is a wonderful side dish or a main served with a mixed salad, a tomato salad, or grilled or baked vegetables.
This is a soothing dish to make as you stand over it and stir.
Enjoy.
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