Italian Risotto
In this episode of Culinary Secrets Chef Tomm teaches us how to make risotto. This recipe is the same one I learned while working in Tuscany.
Risotto
Ingredients
2Tbs Butter
1 medium onion, cut into small dice ( approximately ¼ inch )
2C Arborio rice
1/2C White wine
2 Sprigs of Thyme
7C Chicken stock, hot
4Tbs (1/2 stick) butter or more if you like
1C Freshly grated Parmesan cheese, plus more for sprinkling or more if you like
TT Salt and Pepper
Method:
In a 12 to 14-inch skillet, heat the butter over medium heat. Add the onion and cook
until translucent but not browned, 8 to 10 minutes. Once the onions are translucent add the
rice and stir with a spoon until toasted and opaque, 3 to 4 minutes.
Add the wine to the toasting rice ensuring that it is all cooked off before you add any stock.
Add a 6-ounce ladle of the chicken stock and cook, stirring, until it is absorbed. Add in two
sprigs of thyme. Continue adding the stock a ladle at a time, waiting until the liquid is
absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al
dente, about 15-20 minutes. Remove the thyme. See Note Below Remove from heat and stir
in the butter and cheese until well mixed. Season to Taste with salt and pepper. Portion
risotto into 4 warmed serving plates, serving with extra cheese.
Note: This recipe is the base for all risottos. For instance if you wanted to make this a
chicken and grilled asparagus you would cook the chicken and asparagus separately then add
them hot, toss them with the risotto then finish it by adding the cheese and butter.
Note: You may not need all of the stock
Legend
tsp=teaspoon Tbs=Tablespoon
C=Cup TT=To Taste
Content Original Link:
