Recipe from What's For Lunch, Honey?
Basic risotto - Risotto Bianco
1 l vegetable stock
2 tablespoons olive oil
1 tablespoon butter
1 large onion - finely chopped
2 garlic cloves - finely chopped
400g Risotto rice - the best and my preference here would be the Arboria type
2 wine glasses full of dry white wine - if cooking for kids substitute this with more stock
Salt and fresh cracked pepper
70 g butter
120g parmesan - grated
125 g Rucola leaves - roughly chopped
100 g Bresaola - roughly chopped
1/2 bunch of Thyme - roughly chopped
1 Bay leaf
Bring the stock to a boil. In another pot heat the butter and olive oil
together and add the chopped onion and garlic. On a low heat sauté very gently
for 15 minutes until the flavors have combined and caramelized. Be careful not
to allow them to take on color.
In the Italian kitchen this is called soffritto. Add the rice and raise the temperature.
Keep stirring the rice while in cooks and takes on a glassy color - approx. 1 minute. At this point add the wine (or stock) and allow the rice to take on the wonderful aroma.
Once this has evaporated and the rice begins to get dry, add thyme and bay
leaves. Pour a ladle full of the stock. Stir well and add a touch of salt.
Reduce the temperature so that the mixture bubbles slightly. Now, keep adding
ladle full of stock, allow the rice to soak this up and stirring every now and
then. When the rice has soaked the liquid add another ladle full. By "massaging"
the rice this way you release the creamy starch from the rice giving the dish a
fantastic consistency. This whole process takes approx. 15-20 minutes. The rice
grains should be soft but still have a slight crunch to them. Now add a bit of
salt and pepper, but be careful as the stock is normally salty enough - so
please taste before!
Take the pot off the heat and add the butter, bresaola, rucola and Parmesan cheese. Mix well and cover. Allow the rice to take on all the flavors - 2 minutes. This is the moment of truth - as giving the risotto this time allows it to unfold it's perfect creamy-moist consistency.
Vegetarian Tip: leave the bresaola out. Optionally you can add a few dried porchini mushrooms for wonderful aroma.