Cooking risotto is like no other method of cooking rice. We are so accustomed to washing the rice and placing it in the rice cooker, turning it on and then just assuming that we will get perfect rice for our meal.
I often hear from people that they don’t like to make risotto because it always does not come out correctly. Hopefully if you are one of those who are intimidated by risotto, you will try again to make it.
Risotto, according to Irma Rombauer, of the Joy of Cooking, “is not merely cooked, it is built. The process is simple and the guidelines few. Follow them using the best stock, rice and cheese possible, and prepare yourself for a treat.”
She goes on with a set of rules for risotto:
“Use a large, heavy saucepan and never cover the cooking risotto. Anticipate about 20 to 30 minutes cooking time, with the cook standing at the stove, mixing it.”
Use a medium-grain rice, never a long-grain one. Best choices are Italian imports, always “superfino grade of Arborio, Carnaroli, Vialone Nano, Roma or Balso. I have seen arborio rice at the markets locally.”
Add small amounts of simmering stock to the risotto and stir almost constantly. I usually add only 1/2 cup at a time. A small silicone spatula works well for mixing the rice.
At the end of cooking the rice should be creamy in consistency and tender to the taste but still have a little “bite.” Let the risotto stand off the heat for a few minutes before serving.
Leftover risotto makes wonderful “arancini” or fried rice balls.
I had a yearning for risotto so I made some porcini mushroom risotto for dinner.
Porcini Mushroom Risotto
Serves 8
1/2 ounce dried porcini mushroom (1/2 cup)
1 cup boiling water
6-1/2 cups vegetable stock or low-sodium broth
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 small onion, minced
1 garlic clove, minced
1/2 pound cremini or shiitake mushrooms, stems trimmed and caps cut into 1/2-inch dice. You could also use Hamakua Mushroom Ali‘i mushrooms.
2 cups arborio rice (14 ounces)
1-1/2 cups dry white wine
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus shavings for garnish
Salt and freshly ground pepper
In a heatproof bowl, soak the dried porcinis in the boiling water until soft, about 20 minutes. Rub the mushrooms in the water to remove any grit. Lift the porcini out of the soaking liquid and coarsely chop. Reserve the mushroom soaking liquid.
In a medium saucepan, bring the vegetable stock to a boil. Cover and keep the stock at a bare simmer over low heat.
In a large saucepan or medium enameled cast-iron casserole, melt 2 tablespoons of butter in the olive oil. Add the onion and garlic and cook over moderate heat until softened but not browned, about 4 minutes. Add the rice to the pan and cook, stirring, until coated, about one minute.
Add the white wine to the rice and simmer until almost evaporated. Add the chopped mushrooms and the reserved mushroom soaking liquid, stopping before you reach the grit at the bottom.
Add enough hot stock to just cover the rice and cook, stirring constantly, until the stock has been absorbed. Add more stock. Continue cooking and stirring, adding more stock as it is absorbed, until the rice is just tender and a creamy sauce forms, about 30 minutes.
Remove the risotto from the heat; stir in the remaining 2 tablespoons of butter and the grated Parmigiano-Reggiano. Season with salt and pepper to taste. Ladle into bowls and top with Parmigiano-Reggiano cheese shavings.
Now with the leftover risotto, you can make Arancini the next day.
Arancini, or Italian Fried Rice Balls
Vegetable oil, for deep frying
2 large eggs, beaten to blend
2 cups leftover risotto
1/2 cups Parmigiano-Reggiano cheese, grated
1-1/2 cups dried Italian-style bread crumbs
2 ounces mozzarella, cut into 1/2 inch cubes
Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees.
Stir the eggs, risotto, Parmigiano-Reggiano and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining bread crumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1-3/4-inch diameter balls. Insert a cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.
Working in batches, add the rice balls to the hot oil and cook until brown and heated through, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let stand for 2 minutes. Serve hot. You can serve them with pasta sauce for dipping. They make a great pupu with a nice red wine.
Email Audrey Wilson at audreywilson808@gmail.com.
