Tag Archives: risotto

Creamy Risotto

27 Aug

Zak and I are both big fans of risotto.  Yes, the process is fairly labor intensive.  Despite that, the final result is well worth standing in front of your stove for forty minutes or so stirring.  I usually stand at the stove with a book and stir when the whim strikes me.  The frequent or constant stirring of the risotto helps to release the starches in the arborio rice, which is what gives risotto the creamy texture that distinguishes from other varietals of rice.  This particular risotto is decadently creamy and delicious.  To be fair, though, I haven’t met a risotto I didn’t like, and ingredients can easily be substituted based on what you have on hand.  I recommend, however, that you use a good stock while making risotto rather than something boxed or simple water.  The rice really draws in the flavor of the stock, and without a decent stock base, the recipe will fall flat.

Creamy Risotto

1 1/2 cups arborio rice

1 large shallot, thinly sliced

1/2 cup sliced button mushrooms

3 cloves garlic, chopped

1 tbs. olive oil

3/4 cup dry white wine (I used chardonnay)

6-8 cups homemade chicken stock

1/2 cup chopped fresh basil

3/4 cup freshly grated Jarlsberg cheese

1 tbs. butter

1 tsp. dried parsley, for garnish

Combine homemade chicken stock and basil in a medium stock pot or sauce pan.  Cover and bring to a low simmer.

Meanwhile, in a large sauté pan or skillet, heat olive oil over medium heat.  Add sliced shallots, mushrooms and garlic and sauté until mushrooms and garlic are a light golden brown and shallots are slightly caramelized, roughly 10 minutes.  Add arborio rice and sauté until lightly golden brown.  Add white wine to pan, stirring, and simmer until wine is absorbed.  Slowly, one cup at a time, add the simmering stock.  Stir frequently.  As each cup of stock is completely or nearly completely absorbed, add another cup of stock, continuing to stir.  Cook, slowly adding stock and frequently stirring, until rice is al dente or to taste.  This will take roughly 25-35 minutes.  Once final cup of stock is almost totally absorbed, stir in grated Jarlsberg cheese and butter.  Combine thoroughly and serve with dried parsley as garnish.

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