This week we made one of our monthly staples, Short Ribs. Now I typically serve Short Ribs over rice but wanted to change it up slightly but not too much. I didn’t really want mashed potatoes or noodles. We didn’t have any polenta in the house, but we did have Arborio rice so I decided to do some Risotto.
I love risotto, well truthfully I love most rice dishes. Risotto is one of the easiest things to make but at the same time it is one of the most difficult. Technically or technique wise it is simple however it is so time and labor intensive most restaurants don’t serve true risotto. Don’t let that intimidate you. Restaurants will serve a quick version of risotto in which they parboil the rice and finish it last-minute when the customer orders it. That being said if you have had risotto at a restaurant you more than likely not had true risotto.
Here is the downside of making risotto. You will be stuck at your stove for 20-30 minutes. I know you will feel like there are other things that need done while you are standing at the stove stirring your risotto, but don’t get distracted. Risotto that is done properly is silky smooth and creamy not stiff or even worse gluey.
So that being said I hope you’re going to stick with it and follow thru with the risotto.
First step is to take a medium saucepan over low heat simmer 3 cups of chicken stock. Then while stock is staying warm, rough chop an onion or shallot (you’ll need 1/2 cup in onion).
In a large saucepan add 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Once the butter is melted add the onion and saute for about 3 minutes.
Then add 1 cup of Arborio rice and stir for 2 minutes until the rice is coated in the butter and oil mixture. The rice should just begin to give off a nice nutty aroma but not turn brown. Add a cup of nice dry white wine and stir until the liquid is absorbed. Once the wine is absorbed using a ladle add a ladle full of the warm stock at a time stirring until it absorbed before adding the next ladleful.
Once the stock is all added and absorbed. You can plate it up or as I like to do take some scallions slice on the bias and stir it into the risotto.
- 1 cup uncooked Arborio rice
- 1/2 cup rough chopped onion or shallot
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup dry white wine
- 3 cups stock (chicken, beef or vegetable
- Simmer and warm stock in medium saucepan over low heat
- Rough chop onion or shallot
- In large saucepan over medium heat add olive oil and butter
- Once butter is melted and onions and saute until translucent about 3 minutes
- Add rice stirring constantly until rice is coated and begins to give off a slightly nutty aroma about 2 minutes
- Stir in 1 cup dry white wine stirring until liquid is absorbed
- Add ladleful of stock at a time stirring until absorbed before adding the next.