How to make risotto rice
Risotto is a traditional Italian rice dish made from a short-grained, starchy variety of rice called Arborio rice. A properly cooked risotto should form a soft, creamy mound on a dinner plate—it shouldn’t run across the plate, nor should it be stiff or gluey. While not difficult, some essential tips will help you make restaurant-worthy risotto at home.
4 cups (1 quart) chicken stock
1 tablespoon vegetable oil
3 tablespoons butter, divided
1 medium shallot, chopped (about 1/2 cup; or 1/2 small onion, chopped)
1 1/2 cups Arborio rice
1/2 cup dry vermouth (or dry white wine)
1/4 cup grated Parmesan cheese
1 tablespoon Italian parsley, chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
Place stock on fire, season to taste and allow to boil
in a large, heavy-bottomed saucepan, heat the oil and 1 tablespoon of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. simmer for 2 to 3 minutes or until slightly translucent.
Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. Make sure not to let the rice turn brown.
Add the vermouth or wine and cook while stirring, until the liquid is fully absorbed.
Add a ladle of hot chicken stock to the rice and stir every once in a while until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
Continue adding stock, a ladle at a time, for about 20 minutes or until the grains are tender but still firm to the bite, without being crunchy .
Stir in the remaining 2 tablespoons of butter and the Parmesan cheese and parsley. Season to taste with kosher salt and freshly ground pepper.
Finish with mushrooms, peas and shrimps
Mould risotto with dariole mould use skin of tomatoes to make rose place on top
You may add toppings like cucumbers and carrots
Timing is key to making a perfect risotto. When you add a ladle of broth or wine to the risotto, make sure that you wait until the risotto has almost completely absorbed the liquid and the rice is nearly dry before you add the next portion of broth. Rushing the process will result in rice that may be mushy on the outside and crunchy on the inside.
Although many risotto recipes say to stir constantly, this can change the texture of the rice and make it gluey. After adding a ladle of hot stock, stir every once in a while to incorporate the liquid and keep the rice from sticking to the pot and scorching.
If you run out of stock and the risotto is still crunchy or marshy, finish cooking it with hot water. Add the water a ladle at a time, stirring often until it’s absorbed.
Now tomorrow is the last day of rice week so stay tuned for the exiting rice dish