Camille is showing an easy and quick way to cook risotto.
Arborio risotto rice/Short grain white rice
1 Cup (16 tbs)
1⁄2 Cup (8 tbs), finely chopped
2 Cup (32 tbs) (you can use any stock)
1 Tablespoon, grated
1. Add butter in a saute-pan and sauté onions in it until soft and creamy.
2. In another pan bring the stock/water/cooking liquid to a boil.
3. When the onions become translucent. Add the rice. Stir for a while, until all the grains are nicely coated and turned translucent.
4. Now, add hot stock/water slowly to the rice. Add 1 ladle at a time and keep stirring allowing all the liquid to be absorbed by the rice before you add the next ladle.
5. Cook the rice until al dente. It should be soft yet have a bite and should not be chalky. Add salt and pepper to season. You can leave it simple… maybe just finish it with a little butter.
6.Serve topped with Parmigiano if you like.
Be creative and add any ingredients you’d like… maybe fresh herbs or pancetta & peas or mixed veggies.
My students made risotto in class yesterday. The technique is simple: add liquid a little at a time and stir, stir, stir. The hardest part for them seems to be knowing when to pull the pot from the heat. You want the rice to remain a little al dente (that is, with a bite) but still have the creaminess that makes risotto wonderful. To do this, make sure the last bit of liquid you add, doesn’t absorb into the rice (so take it off the heat). You can leave it simple… maybe just finish it with a little butter and Parmigiano… or be creative and add any ingredients you’d like… maybe fresh herbs or pancetta & peas or mixed veggies. Give it a whirl and let me know what you think!