Until maybe a year ago, I didn’t know much about risotto. I remember as a kid and young adult, people on TV seemed to order it a lot in restaurant scenes, but then I hadn’t heard much about it until watching one of these chef competition shows where the contestants were challenged to make the perfect risotto-a task that is somewhat tricky, in large part because timing and temperature issues come into place. The rice must be cooked slowly and at a constant temperature, and so the broth used cooking it must be kept hot in a separate saucepan.
I did some online research and began experimentation. I don’t know if my risotto could stack up against the chefs on the competition show, but I’ve found that produces what is essentially a “rice alfredo” with the option for much customization; vegetables, mushrooms, fish & meat, and even nuts and lemon provide great options for dressing up the dish. I’ve found that risotto has become of my favorite dishes to cook, in large part because it is just fussy enough, requiring time and attention, but not so much that I can’t be working on other dishes at the same time.
SARAH’S RISOTTO
3 cups broth (chicken is standard, but I’ve made and used fish broth for salmon risotto)
1/4 cup butter
1 small onion chopped
1 or 2 cloves garlic, minced
1 cup medium grain rice (arborio rice is traditional)
1 cup dry white wine
1/2 to 1 cup heavy cream or sour cream
1/3 cup Parmesan cheese
salt and pepper to taste
add-ins, such as spinach, roasted peppers, chicken, sun-dried tomatoes, salmon, almonds, pesto, wild mushrooms etc.
Heat the broth in a small saucepan and keep over constant low heat. Meanwhile melt the butter in a large non-stick frying pan. Saute the onion and garlic until softened.
Add the rice to the onions and garlic. Fry for about 3 to 5 minutes. Add wine and cook until wine is absorbed.
Add broth gradually to rice, keeping it hot in its saucepan in the meantime. You should aim for there to be a thin veil of broth over the rice at all times during cooking.
Once broth is used up, add the cream, cheese, seasonings and add-ins and heat through. Serve and enjoy!