Wednesday, December 7, 2011
Recipe for six:
2 cups arborio rice
2 pints chicken stock (hot)
1 cup leeks or onion finely chopped
1/2 cup carrot finely chopped
1 cup celery finely chopped
2 cloves of garlic finely chopped
2 cups dry vermouth or white wine
1/2 stick of butter
2 tablespoons olive oil
salt and pepper
1 cup finely grated Parmesan cheese
1 cup shredded cooked chicken
First thing to do, after you've prepped your veggies, is to get the stock hot. Don't boil it, just get it hot and keep it hot.
Add the olive oil and two tablespoons butter, to a saute pan, and heat over medium high heat. When the butter starts to foam add the Mirepoix (leek or onion, garlic, carrot and celery), and saute until soft, but don't brown. Season with a little salt and pepper. Now add the rice, and fry it, stirring often, you don't want it to burn, but you do want to cook it for a minute until it starts to turn translucent. Now add the vermouth or wine and stir.
Once the liquid has reduced a little, now add your first ladle of stock and a good pinch of salt, and turn the heat down to a simmer, while stirring. Once the stock has started to disappear, add another ladle and keep stirring and massaging the rich creamy starch out of the rice. Keep doing this, it takes about 15 minutes. If you run out of stock before rice is cooked, add some boiling water. Remember, you're cooking rice, test the rice for seasoning, and add more salt if necessary. When last ladle of stock or water goes in, then add the chicken, and stir.
When you're happy that the rice is done, now add the butter and cheese and stir. Now turn off the heat and place a lid on the pan, and let it sit for a couple of minutes. This is the most important part of making risotto.
Plate onto warm plates and add more cheese and a little drizzle of olive oil.