Here’s our latest video from Food2, featuring beloved Italian chef Cesare Casella (of Salumeria Rosi). Chef Casella (who’s also the dean of Italian studies at the French Culinary Institute) teaches us a technique so effective, I’ll never make risotto any other way again:
For those of you who can’t watch the video, here’s the recipe (after the jump)…
Ingredients
Olive oil (a few Tbs)
1 onion, finely chopped
1 1/2 cups Arborio rice
One glass dry white wine (one good enough to drink, preferably Italian)
4 to 5 cups hot, simmering chicken stock, seasoned lightly with salt
Directions
1. Coat the bottom of a pot with olive oil. Heat on medium.
2. Add the onion. Cook until translucent, but not brown.
3. Add the Arborio rice. Stir until hot (feel with your hand.)
4. Add the glass of wine; let the alcohol evaporate.
5. Begin ladling in hot chicken stock. Add just enough broth to cover the rice, cook gently (lower the heat), stirring all the while and adding more broth when the first addition is absorbed. Keep doing this for the next 15 minutes or so.
6. As you do this, begin adding whichever ingredients you’d like to feature. Cesare added shrimp and asparagus; I added cooked mushrooms.
7. Cook until the risotto tastes done (begin tasting at the 10 to 12 minute mark.)
8. Add a bunch of grated Parmesan cheese, pour onto a plate and top with more cheese.
Related Posts:
Seared Scallops with Citrus Risotto
Butternut Squash & Wild Mushroom Risotto
What To Do With Leftover Risotto (Make Arancini!)
