Risotto

Risotto

Yield: 4 servings

Ingredients:

  • 2x 32 oz box of stock (Use unsalted chicken, beef, or vegetable; depending on main course.)
  • 2 Tbsp granulated bouillon to match stock used
    • The target is ~4,400 mg of Sodium.
    • 2¼ tsp Zatarain's Crab Boil works well too.
  • 8 oz (227 g) of Arborio rice (weighed, not measured)
  • 1 Tbsp olive oil
  • 16 oz baby bella mushrooms, sliced
    • Cleaned, sliced, and tossed with a couple pinches of kosher salt and 1 Tbsp high temp oil
  • ½ small yellow onion (diced)
  • 2 large cloves garlic
    • Processed through microplane and add 1 tsp high temp oil
  • 1 single serve (187 mL) of dry white or red wine depending on the stock and main course
  • 50 g (~½ cup) parmesan, grated
  • 2 Tbsp butter (optional)

Directions:

  • Heat pan over medium-high heat.
  • Cook mushrooms until they have given up most of their moisture.
  • Reduce to medium-low heat.
  • Add diced onions.
  • Cook until translucent.
  • Add garlic and oil mixture stirring constantly until fragrant.
  • Remove to a bowl and cover.
  • Deglaze pan with ½ ladle of pre-warmed stock.
    • Add to reserved veggies.
  • Add 1 Tbsp olive oil to pan and raise temp to medium-high heat.
  • Add Arborio rice.
  • Stir rice constantly until translucent.
    • For a traditional risotto DO NOT let it brown if using chicken stock and white wine.
    • When using a dark stock and/or red wine I normally let it just start to get some color for an added depth of flavor.
  • Add wine, reduce heat to medium.
    • When wine absorbed, ladle in the stock one ladle at a time. Allow each to be absorbed before adding the next. Remember to stir constantly.
    • Do not boil the rice, let the rice absorb the liquid
  • After all stock is absorbed, if rice is still NOT al dente, continue with ladles of water stirring constantly as each ladleful is absorbed.
  • When rice reaches desired tenderness, add reserved veggies.
  • Remove pan from heat.
  • Stir in the parmesan and butter if using.
  • Serve immediately.

Notes:

  • Risotto alla Milanese uses White Wine and Beef Stock. The mushrooms from my base recipe are replaced with the signature couple pinches of Saffron which are stirred in with the wine. Most recipes leave out the garlic entirely and simply add the onion with the rice so it almost melts away. Some recipes also add a tablespoon (or two) of butter and/or a good splash of cream or half-and-half along with the parmesan for an extra creamy decadent touch. Traditionally, bone marrow is also incorporated into Risotto alla Milanese as well. It is either added at the beginning with the rice and onions or it is placed on top like a garnish that can be stirred in before eating.