Risotto

I first watched risotto being made while I was in DC--Helene took me over to her friend's house, and they made risotto. It was delicious, and didn't look that hard, so I made some at home. I thought it was good, if a little overly creamy, but Ed didn't like it at all (because of the creaminess). I figured it was a lost cause, and then we were over at another friend's house, and he made risotto, and Ed really liked it. Ok, its ON. I decided to not add any cheese at the end, and to cook the rice only until just al dente, not quite fully cooked. Well, it worked, he liked it and I think we get to have risotto more often.

This is actually a fairly easy thing to make, it just happens to be pretty labor intensive. i.e. you stand at the stove for 45 minutes and stir rice. The end product is worth it, though. You can put pretty much anything in risotto, as long as you follow the right steps in the right order. The idea is that first you must toast the rice in some sort of fat, and then you slowly add your liquid little bit by little bit, until the rice has absorbed as much liquid as possible and it tastes done. Yup, thats it. So here is my take on a dish that carries a reputation for being hard to make, but isn't...

Ingredients:
5-6C vegetable or chicken broth, preferably real broth but boullions will work in a pinch
1C white wine (or a good hard cider; we used a pear cider and it was delicious)
1C short grained rice. Aborio (sp?) is traditional risotto rice, but sushi rice worked well. No long grain, brown, or wild rice.
1 small yellow onion
2-3cloves garlic (depends on how much garlic breath you like)
1/2C grated parmesan cheese
1C additions (diced mushrooms, sundried tomatoes, olives, whatever)
1-3tbs olive oil or butter

The method:

First you want to heat your liquids. When you add the liquid to the rice, it must be warm, otherwise you shock the rice, leaving the inside raw but cooking the outside (eventually). Thats not good, so heat your liquids. I generally have a pot of broth heating on a back burner, and just microwave the alcohol.

Next, dice your onion and various additions. In a large frying pan or wok, add about a tablespoon of olive oil. Then add your onions and garlic. Once the onions are sweated, add your rice. You want to stir this around so that the rice gets fully coated in olive oil. Add more if you need to. Cook the rice like this for a minute, until its starting to look translucent.

Once the rice looks translucent, add 1/3C of your warmed wine or cider. Stir it in and allow it to completely evaporate. Then add the rest, 1/3C at a time, waiting for it to evaporate fully each time. During this time you can also add your additions, but don't do them at the same time as a liquid addition since they're generally full of liquid (mushrooms, for example). Once you've used up your wine, start adding the broth, 1/3C at a time. The starch in the rice should start to make a nice goo, by this point. Depending on how gooey you like it, let the liquids evaporate/absorb completely before adding more or add more as they're still kind of gooey. Taste the rice every so often to see if its done. It should triple or quadruple in size.

Once you've got your rice to the cookedness that you want it to, remove from heat and stir in ~1/4C of parmesan cheese. This will make it even more gooey, so if you don't like that, don't add the cheese. Serve the risotto, and sprinkle the remaining cheese on top. Enjoy!

I found 1 cup of rice fed two hungry people, as a full meal, not a side dish. double or halve the recipe accordingly.