This risotto recipe is contributed by our friend Dawn Brockett. Risotto has an undeserved reputation for being difficult. It isn’t. In fact, we have it often for dinner when I’ve not had time to think of something else–it’s a go-to! Preparation is key, but the process goes quickly.
The type of rice you use will make all the difference in the creaminess. Arborio is probably the easiest to find, though any short-grain, high-starch rice will do. Do not rinse the rice before cooking. Rinsing washes off starch, which will prevent the risotto from attaining its desired creaminess.
Red wine can be used in place of white. It results in a beautiful rose-colored risotto!
Chanterelles are absolutely gorgeous–and available about 2 weeks out of the year. Now, for example! If these beauties have come and gone, opt for any other delicate mushroom, prepared in the same manner.
On the off chance that you run out of stock in the middle of making your risotto, water will finish the job just fine.
Large cooking pot--Dutch oven size. Your risotto will grow quickly, and you’ll want plenty of room for stirring.
Microplane grater for the Parmesan (not necessary but worth the investment)
Ingredients
Risotto:
2Tbspextra virgin olive or grape seed oilI combine the two for the flavor of the olive oil and the smoke point of the grape seed oil
1oniondiced
2cupsItalian short-grain riceArborio, Carnaroli or Vialone Nano, dry
1cupwhite wineor, if you choose not to use wine or don’t have any on hand, an extra cup of stock here will do fine
8cupsof vegetable stock
1Tbspbutter
1/2cupfreshly grated ParmesanParmigiano-Reggiano
crème fraîcheoptional
parsley and chiveschopped (optional)
salt
Frizzled Leeks:
1Tbspextra virgin olive or grape seed oil
1Tbspbutter
4leekscleaned and thinly sliced
2-4thyme stalks with leaves--simply the clipping off the plantno need to strip the leaves
salt
Chanterelle Mushrooms: 1 Tbsp extra virgin olive or grape seed oil
1Tbspbutter
1/2poundof Chanterelle mushroomscut in half vertically to expose the most internal flesh
2-4tarragon stalks with leaves--simply the clipping off the plantno need to strip the leaves
salt
Instructions
Risotto:
Warm the vegetable stock in a pot on the back of the stove. Keep on low while making risotto.
In the Dutch oven risotto pot, add the oil and heat on medium-high. Add diced onion and pinch of salt, cooking for 5-7 minutes, until the onion begins to caramelize, stirring occasionally.
Add dry rice to the onion and stir, coating the rice with oil. Allow to toast for 2-3 minutes, stirring. This step deepens the flavor of the rice.
Add the wine and stir constantly until the rice has absorbed all of the liquid and a spoon across the bottom of the pan leaves a dry trail. At this point, set your timer for 20 minutes. (Elevation affects the cooking time of many dishes, including risotto. If you live about 5,000, your cooking time will be closer to 30 minutes.) You’re almost there!
Now is a good time to start cooking the leeks and mushrooms on your other burners--everything will be done at once.
Add about 1 cup (2 ladles-full) of warm stock, stirring again until the liquid is absorbed. Continue to add stock 1 ladle at a time, stirring fairly constantly. The heat should be high enough that the liquid in the risotto is bubbling. Be sure to scrape through the bottom of the pan while stirring, to prevent sticking.
After 20 minutes, taste a small spoonful for texture. (I dress mine up with a grain of salt, a tiny pinch of parmesan and a dot of crème fraîche. Otherwise, it is disappointingly not the flavor that my mouth expects, and I like to give myself what I want after hovering over the stove for 20 minutes.) The texture should be al dente--slightly toothsome but with give. If it is not there yet, keep going!
When al dente is achieved, reduce the heat to low. Stir in butter, parmesan, and a couple spoonfuls of crème fraîche, if desired. Salt to taste, starting with a teaspoon. I season with 4-5 pinches (using all fingers and thumb). Tasting for salt is critical! Remember, you can always add, but taking away is pretty tricky. Add, stir, taste, repeat!
Leeks and Mushrooms:
Cook the leeks and mushrooms in separate pans. The process for each is nearly identical.
Heat oil and butter in each pan over medium heat.
Add vegetables to their respective pans. Add a couple pinches of salt to each. (This is very important at this stage, as it allows the leeks and mushrooms to give up the water that would prevent their caramelization, which is what makes them delicious.)
Add thyme to leeks. Add tarragon to mushrooms. No need to take the leaves off. Just cooking with the leafy stems will give enough flavor.
Cook, stirring occasionally, until richly caramelized.
