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| Following the family recipe |
It was the kindest present ever... a handmade book of family recipes, and from a
family that knows food! If you've made risotto before, here's
a gentle reminder that early Spring is a wonderful time to brighten a simple risotto with fresh, simple greens, mushrooms,
asparagus or peas, a handful of parmesan cheese and a good dollop of heavy cream.
If you haven't made risotto, this is an excellent step-by-step primer. Do yourself a favor and make
it with the easy chicken stock recipe, posted at the bottom of this page. A lovely and warming meal on a cool Spring evening.
Jim’s Risotto
Makes
4 servings
Active time: 30 minutes
Start to finish time: 30 minutes
A word of caution: The technique
requires pretty constant attention for at least 20-25 minutes, so don’t try to do this if you can’t be nearby
the whole time. Also keep in mind that it’s best served as soon as it’s ready. If it sits around too long it will
get very sticky and thick. (See note* below on how to hold it if necessary.
1 cup Arborio
rice (I’ve never used another kind of rice for this and haven’t had the nerve to try)
3
cups chicken stock (or two cans)
2 tablespoons butter or olive oil
1
cup Parmesan cheese (or more to taste)
heavy cream, to taste (optional, but really good!)
Heat the chicken broth in a saucepan until it comes to a bare simmer. You’ll need to keep
it hot throughout the process.
Melt butter or oil in a heavy saute pan over medium heat. Add the rice and brown lightly, moving it around
frequently with a spatula. Set a timer for 20 minutes and then ladle in enough hot broth to just cover the rice. (The first
time you add the broth it will really dance, so be prepared!) Keep an eye
on it as the broth evaporates. When most of the broth is gone, add more again to just cover; don’t let the pan dry out.
You want the broth to maintain a vigorous simmer, but not so vigorous that it evaporates too quickly, so adjust the heat accordingly.
As the rice cooks, it will become starchy, so you’ll want to occasionally
stir it with a spatula to keep it from sticking on the bottom. You just keep this up for about 20 minutes: broth, stir, wait,
broth, stir, wait…until your 20 minutes is up. If your supply of broth is running out too quickly, add water (or more
broth) to the holding sauce pan if necessary.
*If you find that you need to hold the risotto because other stuff is not yet ready, no problem. After
the 15 minute mark, add enough broth to just cover the rice, cover the pan and turn off the heat until you’re ready
to finish it.
To finish: When the rice is done
(18 to 20 minutes will get to al dente) add enough broth to make it good and moist. (If you had to hold it, as mentioned above,
put the heat back on to get the broth hot.) Then toss in the parmesan, stir in some cream, and enjoy! If it’s too thick
after adding the cheese, just add more broth.
VariationsYou can add just
about anything at the finishing stage along with the cheese and cream. Sautéed mushrooms, fresh peas, crab meat, whatever!
I would not suggest cooking anything WITH the risotto; add it at the end. 30 Minute Chicken Stock Recipe A chef friend was kind enough
to give us this recipe a while back. It's the perfect solution between opening a can of stock and spending several hours
making a "real" chicken stock. 1 T Vegetable Oil
1 Onion, Medium Dice
4 lbs
Chicken Legs/backs/or wing tips cut into 2” pieces
2 q. boiling water
2 t. Salt
2 Bay leaves
Heat oil in a large stockpot over medium high heat. Add onion and sauté until colored and slightly soft. Remove from
pot.
Add chicken pieces to pot and saute until lightly browned (4 to 5 min.). It may help to do this in two batches
to achieve even brown-ness. Return onion to pot with chicken and reduce heat to low. Cover and cook about 20 minutes until
chicken releases juices.
Increase heat to high and add boiling water, salt and bay leaves. Return to a simmer
and simmer until stock is rich and flavorful, about 20 minutes.
Strain stock and discard solids. Stock should be
defatted before use.
For a recipe for Asparagus Risotto from SimplyRecipes.com, check here.
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