Risotto

Ingredients

  • 1/2 medium onion, very finely chopped
  • 1 garlic clove, smashed
  • 4 Tbs. unsalted butter
  • 1 cup arborio rice (this is a specific kind of rice, do not substitute)
  • 1/4 cup dry white wine (you may leave this out if you don’t like the taste)
  • 1 quart hot low-salt canned (or boxed liquid) chicken or vegetable broth
  • 1 small package of saffron threads (equivalent to a quarter teaspoon).
  • 1/4 – 1/2 cup finely grated parmesan, preferably Parmigiano-Reggiano
  • Salt and freshly ground black pepper to taste
  • parsley for garnish

Materials

  • wide, shallow saucepan
  • small saucepan, with lid
  • ladle or small measuring cup
  • large spoon
  • measuring cups and spoons
  • sharp knife

Instructions:

  1. In a glass measuring cup in the microwave, or in the small saucepan, heat the chicken or vegetable broth until very hot but not boiling. If on the stovetop, you can put all the broth reduce heat to a simmer (just barely boiling). If microwaving, then periodically add more, reheat the broth to make sure it stay very hot.
  2. In a separate, shallow saucepan, saute the onion, garlic, and saffron slowly in butter until the onion is translucent but not browned. Do not heat too strongly, or the butter will burn.
  3. Add the rice to the saucepan and saute briefly to coat the rice with butter.
  4. Add the wine to the saucepan and cook with constant stirring until it is nearly evaporated.
  5. Begin adding the broth to the saucepan in ~1/4 cup amounts, stirring constantly. Add the next amount only after the previous one is nearly all absorbed. The overall idea is to add the hot broth slowly, with constant stirring, so that the rice cooks through without getting too soft. 
  6. Remove the pan from the heat when the rice is creamy and thick. Do not overcook. The rice should still be wet enough to flow like lava.
  7. Add parmesan cheese, salt and pepper to taste.
  8. Sprinkle with chopped parsley.

On your blog

Take photos

  • Of your finished risotto – include a closeup showing the creamy liquid that surrounds the rice granules.

Post a video in which…

  • You taste test the risotto. Does the rice have a firm bite in a creamy liquid?
  • Describe what went really well during your recipe.
  • What would you change if you repeated this process again.

Answer the following questions:

  1. When the stock (which is mostly water) gets absorbed, where is it going? What is chemically happening?
  1. When the rice gets “creamy and thick” you can see a thick opaque liquid surrounding the rice. What is that thick liquid made of? 
  2. Can you make risotto like this with a long-grain rice like Jasmine or Basmati?

 

References