Today’s Special: Risotto

Risotto. Cooking it is almost a lost art in this country. It's time intensive, needs to be served immediately and doesn't reheat well. Hence it doesn't appear on the menu of most restaurants anymore. And, that's unfortunate. This delicacy from northern Italy can be served as a side dish, or it can easily make a jump to the main course.

Try it. You're gonna like it. With a little bit of practice, you'll be able to wow your family and friends by serving them this creamy treat. The ingredient list is short. Arborio rice is a must. It's a short grain, very starchy variety named after the town of Arborio in the Po Valley. You can find it in most quality grocery stores. Don't even think about substituting. Next, you'll need chicken stock. If you don't make your own (that's another diary), please buy a high quality one. Bouillon cubes will not do here.

Basic Risotto
Serves 6-8 as side dish

7 cups chicken stock
2 cups arborio rice
3 tablespoons olive oil
salt and pepper to taste

In a small saucepan bring the stock to a gentle simmer. Heat a 4-quart heavy bottomed pot and add the oil. Allow the oil to heat an add the arborio. Toast the rice for a few minutes, stirring it so it will not burn. The grains will turn opaque. Ladle in 1 1/2 cups of the simmering stock, stirring constantly. Cook the rice over medium-low heat. When most of the liquid has almost been absorbed by the rice, add another 1/2 cup of hot stock. Continue stirring and adding the remaining stock 1/2 cup at a time as the stock is absorbed. This will take about 35-40 minutes. The arborio should be tender, but a fit firm to the tooth. Add salt and pepper to taste.

It might take a time or two to get the texture right. Your patience will be rewarded. Even if your first attempt is a bit too firm, it will still be edible. Each subsequent attempt will be better. Trust me.

Want a main course?

Risotto with Gorgonzola

Follow the recipe for Basic Risotto above and stir in the following when the rice is done.

5 ounces gorgonzola, crumbled
1/3 cup whipping cream
fresh herbs, chopped for garnish

Or, if you prefer something a little less rich.

Risotto with Mushrooms

1 pound fresh mushrooms, sliced
2 tablespoons olive oil
2 cloves garlic, crushed
6 3/4 cups chicken stock
2 cups arborio rice
1/4 cup whipping cream
2 tablespoons butter

Heat a medium-sized fry pan and add the oil. Saute the garlic for one minute and add the mushrooms. Continue to saute until tender. Set aside.

Bring the stock to a simmer.

Heat a 4-6 quart pot and add the remaining 1 tablespoon of oil and add the arborio. Saute 5-7 minutes to lightly toast the rice. Add 1 1/2 cups of simmering stock, stirring constantly, and simmer until the liquid is absorbed. Add the remaining stock 1/2 cup at a time as the rice absorbs the liquid. This will take about 35-40 minutes total time. Add the cream, butter and reserved mushrooms mixture when the rice is almost done. Add salt and pepper to taste.

Remember when I said risotto couldn't be re-heated? Well, that was a white lie. There's no need to throw the left overs away, they just need to be transformed a little.

Fried Risotto

1/2 recipe of basic risotto, cold
2 tablespoons olive oil

Heat a 10-inch nonstick frying pan and add 1 tablespoon of the oil. Press the risotto into the pan and fry over medium heat about 4 minutes until golden brown. Remove from the heat and place a heavy plate that is larger than the pan on top of the frying pan. Carefully flip the fried risotto onto the plate. (Remember the pan is VERY HOT.)

Return the pan to the burner and add the remaining one tablespoon of oil. Push the uncooked side of the risotto into the pan and fry about 4 more minutes until golden brown. Cut into wedges and serve hot or cooled.

Pour yourself a glass of Italian wine - I prefer a Barolo - and enjoy.

Relax, put your feet up and stay a while. Tell us what's on the stove, or in the oven, at your house. Ask a question about what's been deviling you in the kitchen lately. Or, tell us a story about your favorite Italian restaurant. Keyboarding is kind of like talking with your hands, isn't it?

Grazie e buon appetito.