Believe or not this was the first time I made Risotto. You hear how complicated it is to make and honestly, it scared me off. Then the other day in the supermarket, I see the big container of risotto next to the basmati and I think, “Now honestly, how scary can a little bit of rice be?” So, I buy it and I make it, and I am utterly shocked. Shocked I tell you. It takes the skill level of rice- a- roni. I am not joking. At all. It has all been a lie! But now I know the truth…. I think we will be have a lot of risotto for a while!!
1.5 c. of risotto
4 tbs olive oil divided
1 cup of white wine
4-6 c. of chicken stock (it took me about 5)
1 packaged of mixed mushrooms chopped
1 large or two small shallots finely chopped
1 tbs porcini and truffle oil (optional, you can get at sur la table)
1 tsp tarragon
Salt and pepper to taste
Heat 2 tablespoons of olive oil in a skillet and cook mushrooms and shallots. Once done set them aside.
Heat the other 2 tablespoons of oil. Add risotto to pan and cook for about 3 minutes stirring until rice starts to yellow/brown just a bit.
Add wine and tarragon. Cook over medium low heat until liquid is absorbed. Add 2 cups of the chicken stock. Cook, until that liquid is absorbed (the recipe on the canister indicates to stir constantly. You do want to stir it a bit, but constantly is a bit of an overstatement. However, you do want to stay close, this is not a dish you can leave and come back to check on.) At this point add liquid a cup at a time. Check doneness of rice after 3 cups of stock and check each cup after. Risotto should be firm but not hard. It will be a bit wet.
Once risotto is done add mushrooms back in, drizzle with oil and serve.
One thing I could use suggestions on is reheating the risotto. The next day I went to have some and it was terrible. It was gluey and pasty and the kids ended up getting it for lunch (they thought it was great). I just microwaved it. Any ideas on a better way to heat it?
8 comments:
Girl, I have never understood the difference between risotto and plain 'ole rice. But if you say it's good, I believe you. I wish I had remembered to try it... before the pudding. (=
P.S.
Here is the review from a funny movie called The Big Night about a family-run Italian eatery. It has a funny to-do about risotto in it. If you want to watch it w. me one day, I'm game. Here's the link to the review: http://www.all-reviews.com/videos-3/big-night.htm
I've never found a good way to reheat risotto. If there ever are any leftovers, this is the way I use them up. Allow risotto to come to room temperature. (I sometimes mix in peas or parsley at this point.) Form 1/4 cup portions of the risotto into cakes. Dredge the cakes in seasoned bread crubs. In a large nonstick skillet, heat a thin film of additional oil over medium heat until shimmering. Saute the cakes, in batches, in the hot oil about one minute per side or until brown. Add more oil to skillet between batches as necessary.
I know I totally forgot to give you some. Oh well, I will have to just make it for you. I really is just a wet rice. Do you have the movie? I would love to watch it!!
Kristi, that sounds good. I will have to give a try next time.
Sounds yummy! I was a risotto newbie until just a little while ago as while. It's really simple .. just a little bit of a pain with all the stirring. I'm going to have to try this one as well ;)
HAPPY THANKSGIVING!!!
Many restaurants pre-cook their risotto, and I tried it once as a means to stretch it out over two meals. It worked better.
You cook it about half way (you cook out the liquid as if it was done). I saw it put on a sheet pan, so I did the same.
Once it cooled on the sheet pan, I put it in a container.
The next meal, I reheated it in the same pan, and cooked it for about 10 minutes, adding more water.
I usually cook it 1/2 stock and 1/2 water.
Not as easy as microwaving it, but it was more like "fresh" risotto. The cakes, as Kristi suggests, is also good.
Nice job on the risotto! Par cooking the risotto is an interesting idea. The stirring is annoying, I've experimented a bit with this and have a technique that works pretty well here http://www.gastronomicguesswork.com/2008/08/mirepoix-risotto-with-mirepoix-soy.html
A wooden spoon helps as well.
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