Italian Risotto

Posted by Chef Tomm on Oct 12th, 2009 | no comments

In this episode of Culinary Secrets with Chef Tomm, you will learn how to prepare the best Italian Risotto!

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Risotto

Ingredients

2Tbs    Butter

1          medium onion, cut into small dice ( approximately ¼ inch )

2C       Arborio rice

1/2C    White wine

2          Sprigs of Thyme

7C       Chicken stock, hot

4Tbs    (1/2 stick) butter or more if you like

1C       Freshly grated Parmesan cheese, plus more for sprinkling or more if you like

TT        Salt and Pepper

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Method:

In a 12 to 14-inch skillet, heat the butter over medium heat. Add the onion and cook until translucent but not browned, 8 to 10 minutes. Once the onions are translucent add the rice and stir with a spoon until toasted and opaque, 3 to 4 minutes.

Add the wine to the toasting rice ensuring that it is all cooked off before you add any stock.  Add a 6-ounce ladle of the chicken stock and cook, stirring, until it is absorbed. Add in two sprigs of thyme. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15-20 minutes. Remove the thyme. (See Note Below) Remove from heat and stir in the butter and cheese until well mixed. Season to Taste with salt and pepper. Portion risotto into 4 warmed serving plates, serving with extra cheese.

Note: This recipe is the base for all risottos.  For instance if you wanted to make this a chicken and grilled asparagus you would cook the chicken and asparagus separately then add them hot, toss them with the risotto then finish it by adding the cheese and butter.

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Note:  You may not need all of the stock

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Legend

tsp=teaspoon                           Tbs=Tablespoon

C=Cup                                                TT=To Taste

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