Recipe: The Risotto Experience

The most important aspect of cooking is to bring out the true flavours of ingredients. This is the meaning of the Italian verb ‘insaporire,’ or to make tasty according to Marcella Hazan, the New York based cookbook author. Risotto is a simple rice dish that depends on technique to achieve a satisfying, tasty, meal. The simple techniques to reach the full-flavour expression in risotto are applicable to a wide range of foodstuffs and cuisines. Fundamental requirements are the cooking medium (in fat, moisture, dry heat, etc.), the correct level of heat, time, careful observations, and the right cooking vessel. The key to risotto is constant stirring to bring out the creamy starches of the rice, which supplants the need for cream, extra butter or cheese.

Risotto Milanese for Two

½ c Italian Arborio rice

½ small cooking onion finely diced

2 tbsp finely chopped pancetta or prosciutto

½ c white wine

4 c stock, simmering

1/8 tsp saffron threads dissolved in ½ cup warm stock

1 tbsp olive oil

2 tbsp unsalted butter

2 – 3 tbsp grated Parmigiano-Reggiano cheese

sea salt

1. Cook the onion in the olive oil and a little butter, when very soft, add the pancetta

2. Add the rice; lightly season; allow the rice to get hot and toast; add the white wine; stir. (For par-cooked rice, start timer for 12 minutes)

3. When the wine has evaporated, add some stock and stir; keep stirring

4. At 12 minutes, empty pot to a tray to cook if you are par-cooking the risotto, other wise start adding the saffron stock

5. Keep stirring; start testing the texture of the rice; start adding less stock; keep stirring

6. When the texture is right remove from heat, stir in the butter and the cheese with great direction; let sit a minute or two and serve.